Chicken Korma Recipe

 

Chicken Korma Recipe – A Creamy & Royal Indian Classic

You can find the authentic royal royal feast experience in Chicken Korma which brings together aromatic richness and creamy texture with mild spices. Early Indians in northern parts of the region created Chicken Korma due to its combination of smooth gravy and rich flavors which produce a 'wow' reaction when eating the dish.

Anybody seeking a royal-feeling Indian curry experience should prepare Chicken Korma for its perfect blend of richness and creaminess with strong aromas. North Indian restaurant-goers love Chicken Korma because its velvety smooth gravy enhances the mild spices which create deep flavors people describe as "wow".

What is Chicken Korma?

You can find your perfect royal feast experience in Chicken Korma if you desire rich creamy aromatics of Indian curry. People adore Chicken Korma from North India because this dish offers subtle spices with a smooth gravy that creates enchanting flavors which result in a "wow" reaction with each mouthful.

With Mughlai roots this dish emerged during royal feasts presenting luxurious flavors that dissolve perfectly on the palate. People commonly use this dish during special events and for laid-back weekend family meals.

Ingredients – What You’ll Need

Let’s break the ingredients into three main parts: Marination, Korma Gravy, and Finishing Touches.

    For Chicken Marination:

• 500g chicken (preferably bone-in for flavor)

• ½ cup thick yogurt (curd)

• 1 tbsp ginger-garlic paste

• 1 tsp salt (or to taste)

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tbsp lemon juice

     For the Korma Gravy:

• 2 large onions (thinly sliced)

• ¼ cup oil or ghee (traditional taste)

• 10–12 cashew nuts or almonds (soaked and blended into paste)

• 1 tsp poppy seeds (optional, soaked and blended with cashews)

• 2 green cardamoms

• 2 cloves

• 1 small cinnamon stick

• 1 bay leaf

• 1 black cardamom (optional but recommended)

• 1 tsp coriander powder

• ½ tsp cumin powder

• ¼ tsp nutmeg (grated, optional but adds authentic flavor)

• ½ tsp garam masala

• ½ cup fresh cream or malai

• 1 tsp kewra water or rose water (optional for aroma)

• Salt to taste

    For Garnish:

• Fresh coriander leaves (chopped)

• Fried onions (optional, for a restaurant-style look)

Preparation Steps – Let’s Cook!

✅ Step 1: Marinate the Chicken

• In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric, chili powder, lemon juice, and salt.

• Add the chicken pieces and mix until well coated.

• Cover and refrigerate for at least 1 hour (overnight gives even better flavor).

 Why marinate? It tenderizes the meat and allows the spices to seep in for maximum taste.

 Step 2: Prepare Fried Onion Base

• Heat oil or ghee in a pan.

• Add sliced onions and cook on medium flame, stirring often, until golden brown and caramelized. This may take 10–12 minutes.

• Remove half the onions and keep them aside for blending or garnish.

💡 Tip: Don’t burn the onions — they give the korma its signature sweet flavor and color.

Step 3: Cook the Whole Spices

• In the same pan, add whole spices: bay leaf, cinnamon, cardamoms, and cloves.

• Sauté for 30 seconds until aromatic.

• 

 Step 4: Cook the Chicken

• Add marinated chicken to the pan.

• Cook on high heat for 5–7 minutes, stirring occasionally, until the chicken starts to brown slightly.

Step 5: Add Ground Paste & Cashew Mix

• Blend the fried onions with a little water into a smooth paste (optional, but adds a thick gravy).

• Add the onion paste and cashew (or almond) paste to the chicken.

• Cook for 5 minutes on medium flame.

💡 No cashews? Use blanched almonds or a mix of melon seeds and almonds.

Step 6: Spice it Up

• Add coriander powder, cumin powder, nutmeg (if using), and salt.

• Stir well and let it cook on low heat for another 5 minutes.

 Step 7: Add Cream & Simmer

• Add cream and a splash of water (if needed) to adjust the gravy consistency.

• Cover and cook on low flame for 10–15 minutes until the chicken is fully cooked and tender.

 Step 8: Final Touches

• Add garam masala and kewra water or rose water.

• Mix and let it rest for 2–3 minutes on low flame.

Serving Suggestions

Chicken Korma pairs beautifully with:

• Butter Naan

• Tandoori Roti

• Lachha Paratha

• Jeera Rice

• Steamed Basmati Rice

 Don’t forget fresh onion rings and lemon wedges on the side!

 

 

 Storage & Reheating Tips

• Store leftovers in an airtight container in the refrigerator for 2–3 days.

• Reheat gently on the stove or microwave, adding a splash of milk or water to loosen the gravy.

 Final Thoughts

Chicken Korma is more than just a dish — it’s an experience of royal Indian flavors. It’s perfect for people who want something rich but not overwhelmingly spicy. And the best part? You don’t need to be a master chef to make it. Just follow this step-by-step recipe and enjoy a Mughlai masterpiece at home.

Try it once, and you’ll come back to it again and again!