Chicken Korma is a popular Indian dish that is easy to make and has a pleasant scent; let us enjoy its creamy and fragrant tastes. I can’t wait to tell you more about this recipe, which has juicy chicken cooked in a creamy sauce with a variety of fragrant spices and nuts.
The first step in making Chicken Korma is marinating the chicken in a mixture of yogurt, ginger, garlic, and a variety of spices including turmeric, cumin, coriander, and garam masala. After marinating, grill the chicken until it’s soft and full of flavor.
At the same time, soften and brown the onions, garlic, and ginger in a skillet to make a rich sauce. Incorporate ground nuts (almonds, cashews, pistachios, etc.) and spices (cardamom, cinnamon, cloves, etc.) into the mixture. Simmering the sauce with yogurt or cream makes it silky smooth.
Simmer the chicken in the korma sauce until it is well covered and the aromas of the sauce permeate it. To elevate it to the next level, garnish with a few almonds and some fresh coriander leaves.
This blog will go into Chicken Korma, explaining what it is, how to make it, and why it is so beloved by Indian food enthusiasts. Chicken Korma’s aromatic and creamy richness will satisfy your taste buds whether you eat it with rice or naan. Alright, then, how about we embark on a Chicken Korma adventure together?
Authentic Chicken Korma Recipe
Ingredients
For Chicken Korma:
- 1 kg Chicken cut into pieces
- 1 large Onion finely chopped
- 2 tablespoons Ghee or vegetable oil
- 1 cup Plain yogurt whisked until smooth
- 1/2 cup Heavy cream or coconut cream
- 2 tablespoons Ginger-garlic paste
- 2 Green chilies slit lengthwise
- 1/4 cup Cashews soaked in warm water
- 2 tablespoons Raisins
- 2 Bay leaves
- 4-5 Green cardamom pods
- 4-5 Cloves
- 1 inch Cinnamon stick
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala
- Salt to taste
- Fresh coriander leaves for garnish
- Sliced almonds for garnish
Instructions
Step 1: Prepare the Cashew Paste
- Drain the soaked cashews and transfer them to a blender or food processor.
- Blend the cashews into a smooth paste by adding a little water if needed. Set aside.
Step 2: Cook the Chicken
- Heat ghee or vegetable oil in a large pan or pot over medium heat.
- Add bay leaves, green cardamom pods, cloves, and cinnamon stick to the hot oil. Sauté for a minute until fragrant.
- Add finely chopped onions to the pan and sauté until they turn golden brown.
- Stir in ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well to combine.
- Add the chicken pieces to the pan and sauté until they are lightly browned on all sides.
Step 3: Add Yogurt and Cashew Paste
- Reduce the heat to low and add whisked yogurt to the pan. Stir continuously to prevent curdling.
- Add the prepared cashew paste to the pan and mix well to combine.
- Cover the pan and let the chicken simmer in the yogurt-cashew mixture for 15-20 minutes, or until the chicken is cooked through and tender.
Step 4: Finish with Cream and Garnish
- Once the chicken is cooked, pour heavy cream (or coconut cream) into the pan and stir gently to incorporate.
- Sprinkle garam masala over the Chicken Korma and mix well.
- Garnish with raisins, fresh coriander leaves, and sliced almonds for added flavor and visual appeal.
Step 5: Serve Hot
- Transfer the Chicken Korma to a serving dish.
- Serve hot with steamed rice, naan bread, or roti, and enjoy the creamy and flavorful goodness of this classic Indian dish.
Tips and Information
Tips and Information
- Chicken Variation: You can use bone-in or boneless chicken pieces for Chicken Korma, depending on your preference. Bone-in chicken adds more flavor to the dish, while boneless chicken cooks faster.
- Cream Substitution: If heavy cream is not available, you can use coconut cream as a dairy-free alternative for a creamy texture and rich flavor.
- Adjusting Spice Level: Customize the spice level of Chicken Korma by adjusting the quantity of red chili powder and green chilies according to your taste preference. For a milder dish, reduce the amount of spice.
- Make-Ahead Option: Chicken Korma tastes even better when prepared in advance and allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat gently before serving.
- Serving Suggestions: Chicken Korma pairs well with plain rice, pulao, biryani, or Indian breads such as naan, roti, or paratha.
In conclusion, the creamy texture, fragrant spices, and delicate chicken pieces of Chicken Korma make it a timeless classic that exemplifies the richness and variety of Indian cuisine. The luscious scent and flavor of Chicken Korma are sure to wow, whether you’re serving it at a party or just making a cozy dinner for yourself. Indulge in the mouth-watering Chicken Korma and let the rich flavors of Indian cuisine wash over you and your loved ones.