Chicken Korma

Chicken Korma

A classic curry dish from the Indian subcontinent, influenced by Mughlai cuisine, consisting of Chicken, braised with yogurt, cream, stock, and aromatic spices to produce a rich, thick, and typically mild sauce or gravy.

SERVING – 4 PAX.
COOKING TIME – 40 MINS
PREP. TIME – 20 MINS

INGREDIENTS –

FOR CHICKEN MARINATION

  • Chicken (bone-in preferred) – 800 g
  • Curd (whisked) – ½ cup
  • Ginger Garlic paste – 3 tbsp
  • Turmeric – ¼ tsp
  • Salt – ½ tsp

FOR KORMA GRAVY

  • Onions – 2 large, sliced
  • Ginger-garlic paste – 1.5 tbsp
  • Cashew paste – 3 tbsp (10–12 cashews soaked & ground)
  • Desiccated coconut paste – 1 tbsp (used in many North Indian kitchens)
  • Red chilli powder – 1 tsp (Kashmiri for colour)
  • Coriander powder – 1 tsp
  • Garam masala – ½ tsp
  • Fresh cream – 2–3 tbsp
  • Kewra water – ½ tsp
  • Ghee – 4 tbsp
  • Salt – to taste

RECIPE

  1. MARINATE CHICKEN
    In a bowl add cleaned Chicken, Curd, Ginger Garlic Paste, Turmeric & Salt; Mix well and let rest for 1 hrs.
  2. FRY THE ONIONS
    • Heat ghee in a kadhai.
    • Add all whole spices.
    • Add sliced onions and fry till brown and caramelized.
    • Remove half the fried onions; grind to a paste with little water.

    (This gives the korma its creamy body.)

  3. MAKE THE KORMA MASALA
    1. Add ginger-garlic paste to remaining onions; fry till raw smell goes.
    2. Add chilli powder + coriander powder.
    3. Cook 1 minute.
    4. Add cashew paste, poppy seed paste, coconut paste (if using).
    5. Fry until oil begins to separate.
  4. ADD CHICKEN & COOK
    • Add marinated chicken.
    • Bhunao (fry) on medium heat for 8–10 mins.
    • Add the fried onion paste.
    • Add 1 cup hot water.
    • Cover and cook 20–25 mins till chicken turns soft.
  5. KORMA
    • Add cream and garam masala.
    • Add kewra water (for very Mughlai).
    • Simmer for 2 minutes.
    • Gravy should be thick, pale golden & aromatic.

SERVE HOT