Impress Your Guests With Homemade Chicken Korma: Here’s How

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: ½ 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 sauté 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.