Chicken Korma is a traditional, flavorful curry made with marinated chicken cooked in a creamy onion and nut-based gravy. The chicken is first browned with spices and enriched with yogurt and cashew paste. Fried onions enhance the dish's richness, while cream adds a smooth finish. Spices like cardamom, cloves, and cinnamon create an aromatic base. The dish is slow-cooked for a perfect blend of flavors. Garnished with fried onions and coriander, it pairs wonderfully with naan, roti, or rice.
Ingredients:
- Chicken: 1 kg (cut into medium pieces)
- Yogurt: 1 cup (whisked)
- Onion: 3 large (thinly sliced and fried until golden brown)
- Garlic paste: 1 tablespoon
- Ginger paste: 1 tablespoon
- Cashews or almonds: 10-12 (soaked and ground into a paste)
- Fresh cream: 2 tablespoons (optional)
- Ghee or oil: 4 tablespoons
- Spices:
- Bay leaf: 1
- Green cardamoms: 4
- Cloves: 4
- Cinnamon stick: 1 small piece
- Coriander powder: 1 tablespoon
- Turmeric powder: teaspoon
- Red chili powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: to taste
Instructions:
1. Marinate the Chicken
- In a bowl, combine chicken with yogurt, turmeric powder, red chili powder, and a pinch of salt.
- Let it marinate for at least 1 hour (overnight for deeper flavor).
2. Prepare the Masala Base
- Heat ghee or oil in a heavy-bottomed pan over medium heat.
- Add whole spices (bay leaf, cardamom, cloves, cinnamon) and let them sizzle for a few seconds.
- Add ginger and garlic paste and saut until the raw smell disappears.
3. Cook the Chicken
- Add the marinated chicken to the pan. Cook on medium heat, stirring occasionally, until the chicken is browned on all sides.
4. Add Fried Onions and Nut Paste
- Blend half of the fried onions into a paste. Reserve the other half for garnish.
- Add the onion paste and ground cashew/almond paste to the chicken. Mix well.
5. Simmer and Cook
- Add coriander powder, garam masala, and salt. Mix thoroughly.
- Pour in 1 cup of water and bring the mixture to a boil. Lower the heat, cover, and simmer for 20-25 minutes until the chicken is tender and the flavors meld.
6. Finish the Korma
- Stir in fresh cream for added richness (optional).
- Garnish with the reserved fried onions and freshly chopped coriander leaves.
7. Serve
- Serve the chicken korma hot with naan, roti, or steamed rice.
Enjoy the rich, creamy, and aromatic Chicken Korma.
