Chicken Korma is a dish that brings the luxury of Mughal cuisine to your table. This luxurious curry is a blend of tender chicken pieces marinated in yogurt and spices, then cooked gently in a creamy, nutty sauce. Each spoonful is a whisper of cardamom, a kiss of cinnamon, and a hug of mild, aromatic spices that create a velvety richness perfect for sopping up with warm, buttery naan or fluffy rice. Chicken Korma is the culinary equivalent of comfort, making it an ideal dish when you want to indulge in something special. Let’s create this classic, soothing comfort food and savor every bite of this timeless Indian delicacy.
AuthorSusan LeeCategoryChicken, Indian, Main CourseDifficultyIntermediateMarinate the Chicken:
Mix the chicken pieces with yogurt and a pinch of salt. Let it marinate for at least 30 minutes, preferably an hour.
Cook the Chicken:
In a large pot, heat oil or ghee over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the marinated chicken, turmeric, coriander, cumin, and chili powders. Cook until the chicken is browned on all sides.
Simmer the Curry:
Stir in the nut paste and water or chicken broth. Mix well, ensuring the chicken is coated with the sauce.
Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.
Final Touches:
Once the chicken is cooked, stir in the heavy cream or coconut milk and garam masala. Adjust salt to taste. Cook for an additional 5-10 minutes on low heat
Garnish and Serve:
Garnish with fresh cilantro leaves. Serve hot with naan, roti, or basmati rice.
Ingredients
Directions
Marinate the Chicken:
Mix the chicken pieces with yogurt and a pinch of salt. Let it marinate for at least 30 minutes, preferably an hour.
Cook the Chicken:
In a large pot, heat oil or ghee over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the marinated chicken, turmeric, coriander, cumin, and chili powders. Cook until the chicken is browned on all sides.
Simmer the Curry:
Stir in the nut paste and water or chicken broth. Mix well, ensuring the chicken is coated with the sauce.
Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.
Final Touches:
Once the chicken is cooked, stir in the heavy cream or coconut milk and garam masala. Adjust salt to taste. Cook for an additional 5-10 minutes on low heat
Garnish and Serve:
Garnish with fresh cilantro leaves. Serve hot with naan, roti, or basmati rice.
