Step-By-Step Guide: Make Delicious Chicken Korma Like A Pro

Chicken Korma is a rich and creamy Mughlai dish made with marinated chicken, golden-fried onions, and aromatic spices. The chicken is slow-cooked in a flavorful gravy with yogurt, nuts, and saffron for extra richness. It pairs perfectly with naan, roti, or basmati rice.

Chicken Korma is a classic Mughlai dish featuring tender chicken marinated in yogurt and spices. Golden-fried onions and a rich blend of nuts, saffron, and cream enhance the flavors. The chicken is slow-cooked in a fragrant gravy made with tomatoes, garam masala, and ghee. A balance of mild heat and richness makes it an indulgent dish. The slow cooking process deepens the taste, making it perfect for special occasions. Serve hot with naan, roti, or basmati rice for a royal feast.

Ingredients

For Marination:

• 500g chicken (bone-in or boneless)
• cup yogurt
• 1 tsp ginger-garlic paste
• tsp turmeric powder
• 1 tsp red chili powder
• tsp salt

For Korma Gravy:

• 2 tbsp ghee (or oil)
• 2 onions (thinly sliced)
• 2 tbsp cashew nuts (or almonds, soaked & blended)
• 1 tbsp ginger-garlic paste
• 1 tsp coriander powder
• tsp cumin powder
• 1 tsp garam masala
• 1 tsp red chili powder (adjust to taste)
• cup tomato puree
• cup fresh cream (optional, for a richer taste)
• 1 cup water or chicken stock
• tsp saffron strands (soaked in 2 tbsp warm milk)
• Salt to taste
• Fresh coriander & fried onions for garnish

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

• In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
• Add the chicken pieces and coat them well with the marinade.
• Cover and refrigerate for at least 1 hour (overnight for best flavor).

Step 2: Prepare the Base

• Heat 1 tbsp ghee in a pan and fry the sliced onions on medium heat until golden brown.
• Remove and blend half the fried onions into a smooth paste with cashew nuts (or almonds) using a little water.
• Keep the remaining fried onions aside for garnish.

Step 3: Cook the Chicken

• In a heavy-bottom pan, heat 1 tbsp ghee and add the marinated chicken.
• Saut for 5-7 minutes until the chicken changes color and is slightly golden.
• Remove the chicken and set aside.

Step 4: Prepare the Korma Gravy

• In the same pan, add ginger-garlic paste and saut for a minute.
• Stir in coriander powder, cumin powder, red chili powder, and mix well.
• Add the prepared fried onion-cashew paste and cook for 2 minutes.
• Pour in the tomato puree, mix well, and cook until the oil separates.

Step 5: Simmer & Final Touch

• Add the fried chicken back to the pan, mix well with the gravy.
• Pour in water or chicken stock, cover, and simmer for 15-20 minutes.
• Stir in fresh cream and saffron milk for extra richness.
• Cook for another 5 minutes until the chicken is tender and the gravy is thick.
• Sprinkle garam masala and mix well.

Step 6: Garnish & Serve

• Garnish with fried onions and fresh coriander.
• Serve hot with naan, roti, or steamed basmati rice.

Tips for the Best Chicken Korma

• Use bone-in chicken for more flavor.
• Golden fried onions enhance the taste don't skip them
• Slow cooking makes the korma rich and flavorful.
• Adjust spice levels as per taste.

Enjoy this restaurant-style Chicken Korma, a perfect dish for special occasions.