Creamy Chicken Korma
A flavorful Chicken Korma made with marinated chicken, nuts, spices, and yogurt, served with rice or naan.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Full Ingredient List
- ½ kg (1.2 lbs) chicken
- ¼ teaspoon ground turmeric
- 3 tablespoons plain yogurt or coconut milk
- 1 tablespoon ginger garlic paste
- ¾ to 1 teaspoon garam masala or korma masala
- 1 to 1¼ teaspoon Kashmiri red chili powder
- ½ teaspoon sea salt
- 1½ tablespoon oil or ghee
- 2 green cardamoms
- 1 cup onions, sliced
- 10 whole cashew nuts or almonds
- ¼ cup plain yogurt or coconut milk
- ½ cup hot water
- 1 small Indian bay leaf
- 4 cloves
- 2 inch cinnamon
- 1 cardamom
- 1 to 2 green chilies
- 1 to 2 tablespoon oil or ghee
- ½ to ¾ teaspoon garam masala
- 1½ teaspoon coriander powder
- ¼ teaspoon Kashmiri red chili powder
- 2 tablespoons coriander leaves (cilantro)
Marinade
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| ½ kg (1.2 lbs) |
chicken |
skinless, bone-in preferred but boneless is ok |
|
| ¼ teaspoon |
ground turmeric |
|
|
| 3 tablespoons |
plain yogurt or coconut milk |
|
|
| 1 tablespoon |
ginger garlic paste |
or ½ tablespoon each fine grated |
|
| ¾ to 1 teaspoon |
garam masala or korma masala |
|
|
| 1 to 1¼ teaspoon |
Kashmiri red chili powder |
minimum ½ tsp |
paprika (less spicy) |
| ½ teaspoon |
sea salt |
|
|
Instructions
-
Step 1:
In a mixing bowl, combine the chicken, yogurt, ginger garlic paste, ground turmeric, garam masala, Kashmiri red chili powder, and salt. Mix well to coat the chicken. Cover and set aside or refrigerate overnight. (Tips: Marinating enhances flavor and tenderizes the meat.)
Korma Curry/Gravy
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1½ tablespoon |
oil or ghee |
|
|
| 2 |
green cardamoms |
|
|
| 1 cup sliced |
onions |
2 medium yellow onions |
|
| 10 |
whole cashew nuts or almonds |
or use 5 each |
|
| ¼ cup |
plain yogurt or coconut milk |
|
|
| ½ cup |
hot water |
more if needed |
|
Instructions
-
Step 1:
Heat oil or ghee in a pan and add cardamoms. Add sliced onions and sauté until golden brown and caramelized. Add cashews or almonds and allow to cool. Blend with yogurt to a smooth paste. (Tips: Do not burn the onions as it affects the flavor.)
Final Assembly
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1 to 2 tablespoon |
oil or ghee |
use as per preference |
|
| 1 small |
Indian bay leaf |
optional |
|
| 4 |
cloves |
optional |
|
| 2 inch |
cinnamon |
optional |
|
| 1 |
cardamom |
optional |
|
| 1 to 2 |
green chilies |
slit or chopped, optional |
Thai/Indian or serrano peppers |
| ½ to ¾ teaspoon |
garam masala |
|
|
| 1½ teaspoon |
coriander powder |
|
|
| ¼ teaspoon |
Kashmiri red chili powder |
optional, for color |
paprika (less spicy) |
| 2 tablespoons |
coriander leaves (cilantro) |
fine chopped to garnish |
|
Instructions
-
Step 1:
Heat oil in the same pan, and add whole spices: bay leaf, cloves, cinnamon, and cardamom (optional). Sauté and add marinated chicken and green chilies. Cook on medium heat until aromatic. (Tips: Use whole spices for an authentic flavor, but they are optional.)
-
Step 2:
Add onion paste, hot water, salt, garam masala, coriander powder, and optional red chili powder. Bring to a boil then simmer until chicken is cooked through and oil separates at the surface. (Tips: Adjust water consistency to your preference.)
-
Step 3:
Garnish with coriander leaves and serve hot with rice or flatbreads. (Tips: Garnish just before serving for fresh flavor.)
Additional Information
Notes: This korma dish can also be served with flavored rice like cumin rice or turmeric rice. Adjust spice levels to taste, and consider using coconut milk for a dairy-free option.
