Chicken Korma is a rich and flavorful dish that originates from the Indian subcontinent. It is a classic Mughlai dish that features succulent chicken pieces cooked in a creamy, aromatic, and mildly spiced gravy. The dish is known for its luxurious texture and complex blend of spices, making it a favorite in Indian and Pakistani cuisine.
1- Start by frying the thinly sliced onions in a pan with oil. Heat the oil over medium-high heat and add the onions. Stir frequently to ensure even cooking.
2- Fry the onions on high heat for the first 10 minutes, stirring constantly.
3- Lower the heat to medium-low and continue frying until the onions turn light golden brown.
4- Once the onions are crispy and golden brown, remove them from the oil and place them on a paper towel to drain excess oil. Allow them to cool completely before crushing them into a paste.
5- In the same pan, heat up the remaining oil and add the whole spices - bay leaves, cloves, cinnamon stick, cumin seeds, cardamom pods, and black cardamoms.
6- Add the chicken pieces to the pan and sauté them until they are lightly browned.
7- Stir in the ginger garlic paste and green chilli paste, and cook for a few minutes until fragrant.
8- Add the salt, red chilli powder, turmeric, coriander powder, and cumin powder to the chicken mixture. Stir well to coat the chicken evenly with the spices.
9- Cook for 3-4 minutes to allow the spices to bloom and the flavors to meld together.
10- Reduce the heat to low and add the whisked yogurt to the pan. Stir continuously to prevent the yogurt from curdling.
11- Cover the pan and let the chicken cook in the yogurt for about 10-15 minutes on low-medium heat.
12- Soak the whole almonds and cashews in lukewarm water for 20 minutes.Remove the skin of almonds before using for recipe.
13- Meanwhile, make a smooth paste by blending the pre-soaked and blanched almonds and cashews with a little water.
14- Add the nut paste to the chicken mixture and cook for another 5 minutes, stirring occasionally.
15- Mix in the crushed fried onions paste and pour in some water to create a creamy sauce.
16- Cover the pan and cook the korma on low heat for 7-8 minutes, or until the oil starts to separate from the sauce.
17- Add the garam masala, ground nutmeg, ground mace, and ground fennel seeds to the korma.
18- Finish the dish with a few drops of kewra water and garnish with blanched almonds.
19- Give the korma a final stir, turn off the heat, and let it sit for a few minutes to allow the flavors to meld together.
20- Serve the Chicken Korma hot with naan or rice and enjoy the rich, creamy, and aromatic flavors!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Before serving Chicken Korma, make sure to remove any excess oil that may have floated to the top of the dish during cooking. This will help reduce the richness of the gravy and make the dish more enjoyable.
- Additionally, be mindful of the amount of oil used in the recipe, as traditional Korma dishes often require a generous amount of oil for richness and flavor. However, after adding the nut paste, keep an eye on the mixture to prevent it from sticking to the bottom of the pan. Stirring frequently and adjusting the heat as needed can help prevent burning and ensure a smooth and creamy texture for the korma. Enjoy your delicious homemade Chicken Korma with these tips in mind!