Creamy Chicken Korma Recipe | A Step-by-Step Guide

Chicken Korma Recipe

Chicken Korma is a classic Indian dish known for its rich, creamy sauce and tender chicken that melts in your mouth. The blend of spices and yogurt makes it a luxurious yet comforting meal that’s perfect for any occasion, whether it’s a family dinner or a special celebration. 

In this step-by-step guide, we’ll show you how to make Chicken Korma at home, ensuring that every bite is packed with flavor.

What is Chicken Korma?

Chicken Korma is a mildly spiced, creamy curry made from marinated chicken, onions, yogurt, and a blend of spices like cardamom, cloves, and cinnamon. The dish is slow-cooked to allow the flavors to meld together, creating a rich, fragrant sauce. The result is an indulgent yet balanced dish, often served with naan or basmati rice.

Ingredients for Chicken Korma

Here’s what you’ll need to make this delicious Chicken Korma:

Basic Ingredients:

• 1 kg (2 lbs) chicken, cut into pieces (preferably bone-in for more flavor)
• 1 cup plain yogurt
• 2 large onions, thinly sliced
• 1/2 cup heavy cream or coconut milk (optional for extra richness)
• 3 tablespoons ghee (or oil)
• 1 tablespoon ginger-garlic paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste

Whole Spices:

• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 2 bay leaves
• 10-12 almonds or cashews, soaked and ground into a paste (for a richer sauce)

  

Garnish:

• Fresh cilantro, chopped
• Slivered almonds or cashews for garnish

Also read : Creamy Chicken Korma Recipe | A Step-by-Step Guide

Equipment Needed

To prepare Chicken Korma, you’ll need the following kitchen tools:

1. Heavy-bottomed pan or skillet
2. Blender or food processor (for blending onion and almond paste)
3. Mixing bowls for marinating
4. A spatula or wooden spoon for stirring

Step-by-Step Chicken Korma Recipe

Step 1: Marinating the Chicken

To get the best flavor, start by marinating your chicken. In a bowl, mix the chicken pieces with yogurt, turmeric, and salt. Let this sit for at least 30 minutes, or if possible, refrigerate for a couple of hours to allow the flavors to soak in.

Step 2: Frying the Onions and Whole Spices

Heat ghee (or oil) in a heavy-bottomed pan. Add cardamom, cloves, cinnamon stick, and bay leaves to the hot oil. Fry for a minute until they release their aroma. Then, add the thinly sliced onions and cook on medium heat until they turn golden brown and caramelized. This step is crucial for building the flavor base of the Korma.

Step 3: Adding Ground Spices and Yogurt

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Once the onions are golden, add the ginger-garlic paste and cook for another minute. Then, add the ground coriander, cumin, and garam masala. Stir well to ensure the spices don’t burn. After about 1-2 minutes, lower the heat and slowly add the yogurt, stirring constantly to prevent curdling.

Step 4: Simmering the Chicken in the Korma Sauce

Now, add the marinated chicken to the pan and mix well so that the chicken is coated in the spicy, yogurt-based sauce. Cover the pan and let the chicken simmer on low heat for about 20-30 minutes, stirring occasionally. If you prefer a richer sauce, you can add cream or coconut milk at this stage.

Step 5: Garnishing with Fresh Herbs and Nuts

Once the chicken is cooked through and tender, garnish your Chicken Korma with freshly chopped cilantro and slivered almonds or cashews. This adds both flavor and texture to the dish.

Tips for Making the Perfect Chicken Korma

1. Balance Your Spices: Korma is meant to be a mildly spiced dish, so avoid overpowering it with too much heat. If you like it spicier, you can add a pinch of red chili powder, but keep the balance.
2. Don’t Rush the Cooking Process: Slow-cooking the chicken ensures it becomes tender and allows the flavors to fully develop. Patience is key!
3. Soak and Grind the Nuts: Using almond or cashew paste gives the Korma its signature creamy texture. Soak them in water for about 15 minutes before blending for a smooth paste.

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Chicken Korma Variations

Mughlai Chicken Korma

This royal version uses more cream, ground nuts, and saffron for a rich and luxurious dish. Mughlai Chicken Korma is often sweeter than the traditional version due to the addition of ground almonds.

Hyderabadi Chicken Korma

Hyderabadi Korma includes green chilies and a slightly spicier flavor profile. It also commonly uses poppy seeds and coconut for added depth.

Low-fat Chicken Korma

For a healthier alternative, you can use low-fat yogurt and skip the cream. Using skinless chicken breast instead of dark meat also reduces the fat content while still keeping the dish flavorful.

Serving Suggestions for Chicken Korma

Chicken Korma pairs wonderfully with a variety of Indian breads like Naan, Roti, or Paratha. It’s also delicious served with Basmati Rice or Jeera Rice (cumin-flavored rice). For an authentic touch, serve with a side of cucumber raita or a fresh salad to balance the richness of the dish.

Storing and Reheating Chicken Korma

Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so on low heat, adding a splash of water or cream to bring the sauce back to its original creamy consistency. Avoid microwaving as it can cause the sauce to dry out.

Nutritional Information of Chicken Korma

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Chicken Korma is a rich source of protein, thanks to the chicken. However, it can be calorie-dense due to the use of yogurt, cream, and ghee. A  typical serving of Chicken Korma provides approximately 350-400 calories, depending on the portion size and richness of the sauce.

Why Make Chicken Korma at Home?

Making Chicken Korma at home allows you to customize the dish to your taste. You can adjust the richness, control the spice level, and ensure that all the ingredients are fresh and high quality. Plus, homemade Chicken Korma is much more cost-effective compared to restaurant versions and doesn’t contain any artificial additives.

Conclusion

Chicken Korma is a delicious and indulgent dish that’s surprisingly easy to make at home. With its rich sauce, tender chicken, and fragrant spices, it’s a dish that can elevate any meal. Whether you stick to the traditional recipe or try one of the many variations, this Chicken Korma recipe is sure to be a hit with your family and friends.

Frequently Asked Questions (FAQs)

1. Can I use coconut milk instead of yogurt in Chicken Korma?  

Yes, coconut milk can be used as a substitute for yogurt if you want a dairy-free version or a slightly different flavor.

2. Is Chicken Korma spicy?  

Chicken Korma is typically a mild curry. However, you can adjust the level of spice by adding or reducing the amount of chili used in the recipe.

3. How long does Chicken Korma take to cook?  

The entire process, including marinating, takes about 45 minutes to 1 hour, depending on how long you let the chicken marinate.

4. Can I freeze Chicken Korma?  

Yes, Chicken Korma freezes well. Store it in an airtight container, and it can be frozen for up to 2 months. Just be sure to thaw it overnight before reheating.

5. What’s the best cut of chicken for Chicken Korma?  

Bone-in chicken pieces (like thighs or drumsticks) work best as they stay juicy during the slow cooking process. However, boneless chicken can also be used for convenience.