Chicken Korma Recipe
Chicken Korma is a classic North Indian dish featuring tender chicken pieces simmered in a creamy, spiced gravy made with yogurt, cream, and nuts. Ready in 45 minutes, it’s perfect for a luxurious and flavorful meal.
Equipment
- Large skillet
- Mixing bowl
- Blender (for grinding nuts)
- Spatula
Ingredients
- 500 gm chicken (boneless or with bone)
- 1 cup yogurt
- 1/4 cup cream
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 tbsp ginger-garlic paste
- 1/4 cup ground almonds or cashews
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 4 green cardamom pods
- 1 inch cinnamon stick
- 3-4 cloves
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
Marinate the Chicken:
- In a mixing bowl, combine the chicken, yogurt, turmeric powder, red chili powder, and salt.
- Marinate for at least 15 minutes to allow the flavors to infuse.
Prepare the Masala Base:
- Heat ghee or oil in a large skillet over medium heat.
- Add cumin seeds, cardamom pods, cinnamon stick, and cloves. Let them splutter for 1 minute.
- Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Cook the Chicken:
- Add the marinated chicken to the skillet and cook for 10 minutes until the chicken starts to brown.
- Add the ground almonds or cashews and mix well.
- Pour in the cream and stir until the gravy becomes thick and creamy.
Simmer and Serve:
- Reduce the heat and let the chicken simmer for another 10-15 minutes, allowing the flavors to meld.
- Add garam masala and mix well.
- Garnish with fresh cilantro leaves and serve hot with naan, roti, or basmati rice.
Notes
- Variation: You can add vegetables like peas or potatoes to the korma for added texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Chicken Korma with a side of cucumber raita for a refreshing contrast.
