Chicken Korma

Chicken Korma is a classic and regal dish that represents the richness and elegance of traditional Indian and Mughlai cuisine. Known for its mildly spiced, creamy, and aromatic gravy, Chicken Korma is made by slow-cooking tender chicken pieces in a luxurious sauce of yogurt, nuts, and warm spices. Unlike fiery curries, korma focuses on depth of flavor, subtle sweetness, and a smooth, velvety texture that melts in your mouth.

Historically, korma was prepared in royal kitchens, using ingredients like saffron, almonds, cashews, and ghee to create a dish fit for kings. Today, Chicken Korma remains a favorite for festive occasions, family gatherings, and special meals, offering comfort and indulgence in every spoonful. This recipe brings authentic flavor with simple steps, making it achievable even for home cooks.

Why I Love This Recipe

I love this Chicken Korma recipe because it is incredibly comforting yet sophisticated. The nut-based gravy is rich without being overpowering, and the chicken turns wonderfully tender as it simmers slowly in fragrant spices. It’s one of those dishes that feels special every time you make it, whether for guests or a cozy weekend meal. The aroma alone is enough to make the kitchen feel warm and inviting.

Why This Is a Must-Try Dish

• Mildly spiced and perfect for all palates
• Rich, creamy, and luxuriously smooth gravy
• Ideal for festive meals and celebrations
• Pairs beautifully with naan, roti, or rice
• A timeless classic from royal Mughlai cuisine

Recipe Overview

• Course: Main Course
• Cuisine: Indian / Mughlai
• Preparation Time: 25 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Calories (Approx.): 420–460 kcal per serving

Ingredients

For Chicken Marinade

• 700 g chicken (bone-in or boneless), cut into pieces
• ½ cup thick yogurt
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• Salt to taste
• 1 tbsp lemon juice

For Korma Gravy

• 3 tbsp ghee or oil
• 2 medium onions, thinly sliced
• 2 tbsp ginger-garlic paste
• ¼ cup cashews (soaked and blended into paste)
• 2 tbsp almonds (blanched and ground)
• ½ cup fresh yogurt (whisked)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• ½ tsp white pepper or black pepper
• 2–3 green cardamom pods
• 1 small cinnamon stick
• 2 cloves
• 1 bay leaf
• ½ cup warm water (as needed)
• Salt to taste

Optional Garnish

• Slivered almonds
• Fresh coriander or mint leaves

Cooking Directions

1. Marinate chicken and allow it to rest
2. Prepare onion base and nut paste
3. Add chicken and spices
4. Simmer gently until tender
5. Finish with garam masala and garnish

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

In a bowl, combine yogurt, ginger-garlic paste, turmeric, lemon juice, and salt. Add chicken pieces and coat well. Marinate for 30 minutes to 2 hours.

Step 2: Prepare Onion Base

Heat ghee in a heavy-bottomed pan. Add whole spices (cardamom, cinnamon, cloves, bay leaf). Add sliced onions and sauté on medium heat until golden brown.

Step 3: Add Aromatics

Stir in ginger-garlic paste and cook until the raw smell disappears.

Step 4: Add Chicken

Add marinated chicken and cook until sealed and lightly browned.

Step 5: Build the Gravy

Lower the heat and add whisked yogurt slowly, stirring continuously. Add cashew and almond paste, coriander powder, cumin powder, pepper, and salt.

Step 6: Slow Cook

Add warm water as needed. Cover and simmer on low heat for 20–25 minutes until chicken is tender and gravy thickens.

Step 7: Finish the Korma

Sprinkle garam masala, gently stir, and cook for another 2–3 minutes. Turn off heat.

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How to Serve Chicken Korma

• Serve hot with naan, tandoori roti, or paratha
• Pairs wonderfully with jeera rice or saffron rice
• Garnish with slivered almonds and fresh herbs
• Serve with onion salad and lemon wedges

Recipe Tips

• Use bone-in chicken for deeper flavor
• Always whisk yogurt to prevent curdling
• Cook on low heat for a creamy texture
• Freshly ground nut paste gives best results
• Do not over-spice—korma is meant to be mild

Variations (Detailed)

1. White Chicken Korma

Skip turmeric and chili; use extra cream and cashews for a pale, rich gravy.

2. Spicy Chicken Korma

Add red chili powder or green chilies for extra heat.

3. Coconut Chicken Korma

Replace nut paste with thick coconut milk for South Indian style.

4. Shahi Chicken Korma

Add saffron-infused milk and rose water for royal flavor.

5. Dairy-Free Korma

Use coconut yogurt and coconut cream instead of dairy.

Freezing and Storage

Refrigeration

• Store in airtight container for 3–4 days

Freezing

• Freeze for up to 2 months
• Best frozen without yogurt finishing cream (if added)

Reheating

• Reheat on low heat with a splash of water or milk

Special Equipment Needed

• Heavy-bottomed pan or kadai
• Blender or grinder (for nut paste)
• Mixing bowls
• Spatula or wooden spoon

Conclusion

Chicken Korma is a timeless dish that showcases the elegance of Indian cuisine through its gentle spices, creamy texture, and rich aroma. Perfect for festive feasts or comforting family meals, this recipe delivers authentic flavor with simple, thoughtful steps. Once you try this homemade Chicken Korma, it’s sure to become a cherished favorite in your kitchen, bringing warmth and indulgence to every meal.