Chicken Korma Recipe
A rich and velvety chicken korma featuring a luscious base of yogurt, aromatic spices, onions, and ground nuts. This classic dish pairs beautifully with Jeera rice, basmati rice, or Indian flatbreads like naan, roti, or paratha.
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Servings: 4
Ingredients
For the Marinade
- ¾ to 1 teaspoon garam masala or korma masala
- 1 to 1¼ teaspoon Kashmiri red chili powder mild variety; minimum ½ teaspoon
- ½ teaspoon sea salt
- ½ kg 1.2 lbs chicken, bone-in preferred (boneless also acceptable)
- 3 tablespoons plain yogurt or coconut milk as an alternative
- 1 tablespoon ginger garlic paste or ½ tbsp each finely grated
- ¼ teaspoon ground turmeric
To Sauté and Blend
- 10 whole cashew nuts or almonds or 5 of each
- 1½ tablespoons ghee or oil
- 1 cup sliced onions approx. 2 medium yellow onions
- ¼ cup plain yogurt or coconut milk
- 2 green cardamoms
For the Korma Curry
- 1 to 2 tablespoons oil or ghee
- 1 small Indian bay leaf optional
- 1½ teaspoons coriander powder
- ½ to ¾ teaspoon garam masala
- ¼ teaspoon Kashmiri red chili powder optional, for hue
- 1 to 2 green chilies slit or chopped (Thai, Indian, or serrano; optional)
- ½ cup hot water adjust as necessary
- ¼ teaspoon salt or to taste
- 4 cloves optional
- 1 cardamom pod optional
- 2- inch cinnamon stick optional
- 2 tablespoons finely chopped fresh coriander leaves
Instructions
- Begin by marinating the chicken: Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix until the chicken is well-coated, then cover and set aside.
- Prepare the korma base: Heat ghee or oil in a pan and add green cardamoms followed by the sliced onions. Sauté until the onions become golden and slightly caramelized, ensuring they do not burn. Stir in the nuts and remove from heat to cool. Blend this mixture with yogurt to a smooth paste.
- In the same pan, heat fresh oil or ghee. Introduce the whole spices—bay leaf, cinnamon, cloves, and cardamom—if using. When they sizzle, add green chilies and the marinated chicken. Sauté over medium heat for 5–6 minutes.
- Incorporate the onion-nut puree into the pan, followed by salt, coriander powder, garam masala, and red chili powder for added color. Pour in hot water and bring the mixture to a boil. Cover the pan, reduce heat to medium-low, and simmer until the chicken is tender and traces of oil appear on the surface.
- Adjust the curry consistency as needed. If it's too thick, add a bit of hot water and simmer briefly. For a thinner sauce, cook uncovered on high heat to reduce. Taste and correct the salt level.
- Finish with a garnish of fresh chopped coriander leaves. Serve hot alongside your preferred rice or bread.
Notes
Whole spices are optional but infuse the oil with rich aroma. They can be omitted if preferred, especially to avoid biting into them.
Water quantity may vary based on chicken quality; older or organic chicken might need more. Add it incrementally during cooking.
For less powerful blenders, consider blending the onion-nut mixture with up to half a cup of the prescribed hot water.
Water quantity may vary based on chicken quality; older or organic chicken might need more. Add it incrementally during cooking.
For less powerful blenders, consider blending the onion-nut mixture with up to half a cup of the prescribed hot water.