Savor the delightful Chicken Korma, a delicious dish from Mughlai cuisine. It's a mix of tender chicken and rich Indian spices in a creamy curry sauce, with fried onions and cashews adding to its unique flavor.
The word "korma" means cooking meat or vegetables in yogurt, stock, and rich fats like ghee or butter. This process gives Chicken Korma its rich taste, with a nice balance of spices and a tangy yogurt touch.
Chicken Korma goes great with various breads and rice, such as naan, roti, paratha, and different kinds of rice, making it a great choice for any meal. It's perfect for a family dinner or a special gathering, impressing everyone with its great flavor. Let’s get started on making this amazing Chicken Korma!
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Ingredients and Substitutions Overview
To prepare Chicken Korma, gather these common Indian ingredients, readily available at most Indian grocery stores. Here's what you'll need:
Ingredients for Korma Paste:
- Whole Spices (Bay Leaves, Cloves, Cardamom, Cinnamon Sticks, Cumin Seeds): These foundational spices impart a classic, aromatic depth, essential for the traditional Korma flavor.
- Onions and Cashews: Onions add a natural sweetness and thickness to the paste, while cashews (or almonds as an alternative) contribute a rich, creamy texture. You can use store-bought fried onions for convenience and an extra layer of flavor.
Key Ingredients for Chicken Korma:
- Chicken: Bone-in chicken is preferable for its depth of flavor, but chicken breast or thighs are also suitable. Boneless meat will require less cooking time.
- Spice Powders: Use Kashmiri chili powder for a gentle heat and a beautiful red hue, along with garam masala, coriander powder, and turmeric powder for traditional Indian flavors.
- Ginger Garlic Paste: This paste is crucial for removing any raw smell from the meat and boosting the flavor profile.
- Yogurt or Curd: Use either Greek yogurt or thick curd. They act as a natural, tangy marinade that enhances the chicken's flavor.
- Fat: Cooking oil is used in this recipe, but ghee or butter can be substituted to enrich the dish further.
How to Make Chicken Korma at Home?
Begin your Chicken Korma adventure with our easy-to-follow steps, complete with helpful photos and video. Discover how to perfectly marinate the chicken, create the flavorful Korma curry paste, and combine everything into the delicious final dish. Let’s start cooking!
Discover More Indian Curry Recipes:
- Vegetable Korma
- Chicken Curry
- Butter Chicken
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
To Marinate Chicken
To Make Korma Curry Paste
- 2 tbsp Oil
- 2 Bay Leaves
- 4 Cardamom
- 3 Cloves
- 1 tsp Cumin Seeds
- 2 Green Chili, slited
- 1 Cinnamon Stick, small
- 15 Cashews
- 2 Onion, medium size , sliced
- 2 tbsp Oil
- 1 cup Water, or adjust for preferred consistency
- Coriander Leaves, to garnish
Marinating the Chicken
- Start your Chicken Korma by marinating the chicken. Mix ginger garlic paste, Kashmiri chili powder, coriander powder, turmeric powder, garam masala, salt, and thick Greek yogurt with the chicken.
- Let the chicken marinate as you prepare the korma curry paste.
Preparing Korma Curry Paste
- Heat oil in a pan over medium heat. Add bay leaves, a small cinnamon stick, cardamom, cloves, cumin seeds, green chilies, onions, and cashews. Sauté until the onions are soft and caramelized.
- Once cooled to room temperature, blend the mixture into a fine paste. Your Korma paste is now ready to use.
Cooking Chicken Korma
- In a separate pan, heat oil and sauté the marinated chicken until it starts releasing water.
- Add the prepared korma paste to the chicken and pour in water.
- Cover and simmer on low-medium heat for 15-20 minutes.
- Remove the lid, stir gently, and continue to simmer for another 10 minutes, or until the chicken is thoroughly cooked. Season with salt to taste.
- Once the korma begins to show oil separating at the edges, garnish with fresh coriander leaves and take off the heat. Your Chicken Korma is now ready to be enjoyed.
- Serve with your choice of rice or bread. For more pairing ideas, refer to the serving suggestions section to create a delightful meal experience.
Chef's Notes and Tips
- Fresh Ingredients: Use fresh ginger and garlic for the paste instead of pre-made pastes for a more vibrant flavor profile.
- Marination: Marinating the chicken not only tenderizes it but also removes any raw smell, infusing it with a full-bodied taste and a tender texture.
- Bone-in Pieces: For a truly authentic taste, choose bone-in chicken pieces which contribute significantly to the curry's depth and richness. If you prefer, boneless chicken thighs or breast can be used as an alternative. Keep in mind that boneless chicken tends to cook faster, making it a convenient option if you're short on time.
- Korma Curry Paste: This paste is crucial for achieving the traditional taste of Korma. While it's best to follow the recipe closely, feel free to replace cashews with almonds and use store-bought fried onions for ease. When using store-bought onions, first sauté the spices and nuts to bring out their aroma, then blend them with the onions.
- Simmering the Korma: Slowly cooking the Chicken Korma on low-medium heat allows for a perfect fusion of flavors. This slow simmering process ensures that the chicken fully absorbs the delightful mix of spices, onions, and nuts, resulting in a rich and flavorful dish.
- Spice Level Adjustment: Tailor the heat to your taste by adjusting the amount of Kashmiri chili powder. For a milder version, reduce the chili powder or use a milder chili powder.
- Consistency Control: If the Korma is too thick, adjust the consistency by adding a little water or chicken stock. Be cautious to add gradually to maintain the desired texture.
- Resting Time Post-Cooking: Let the Chicken Korma rest for a few minutes after cooking. This allows the flavors to meld together more harmoniously, enhancing the overall taste.
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Explore the perfect accompaniments to elevate your Chicken Korma meal with these curated pairing suggestions:
- Breads: Serve with warm, fluffy naan, roti, or paratha. These breads are perfect for scooping up the rich sauce.
- Rice Varieties: Pair with aromatic basmati rice, white rice, jeera (cumin) rice, or jasmine rice to complement the flavors of the Korma.
- Side Dishes: Consider adding a vegetable side like a cooling cucumber raita, a tangy mango chutney, or a fresh green salad to balance the richness.
- Beverage Pairings: A cool lassi (yogurt-based drink), mango lassi or a cup of warm chai can be a refreshing accompaniment.
- Desserts: End the meal with a light Indian dessert like kulfi (Indian ice cream) or gulab jamun for a sweet finish.
- Themed Dinners: For an immersive experience, create an Indian-themed dinner night with multiple dishes like samosas for starters, Chicken Korma as the main course, and a variety of sides and desserts.
Keep Chicken Korma in a sealed container in the fridge for up to 2 days. If it thickens, add a little water while reheating. For longer keeping, freeze for 1-2 months and thaw in the fridge before reheating.