Enjoy this rich and creamy Chicken Korma, a classic from Mughlai cuisine. Easy to make with aromatic spices and chicken, it pairs wonderfully with naan, roti, or rice, perfect for any meal.
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.
Serving
Serve with your choice of rice or bread. For more pairing ideas, refer to the serving suggestions section to create a delightful meal experience.
Notes
Here are some essentiaal tips to elevate your Chicken Korma:
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.