Chicken Korma Recipe

How to make Chicken Korma

Ingredients:

• 700 grams boneless chicken
• 1 tsp turmeric powder
• 2 tsp ginger garlic paste
• 3 tbsp yogurt
• 1 tsp salt to season
• ½ tsp red chili powder
• 1 tbsp cloves
• 1 tbsp fennel seeds
• 1-inch piece of cinnamon stick
• 4-5 cardamom pods
• 2 whole star anise
• 3-4 whole bay leaves
• 2 onions, chopped
• 1 tbsp ghee
• ⅓ cup tomato puree
• ¾ cup cashews
• ¼ cup cream

Directions:

1. Make the garam masala (skip if using store-bought garam masala): In a pan on the stovetop, dry roast the cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves on medium heat for 3-4 minutes. Stir them to heat evenly. Once they smell great, turn off the heat and let them cool.
2. Transfer the whole spices to a blender jar or spice grinder and grind them into a coarse powder. Use 1.5 tablespoons of this garam masala spice mix for the recipe.
3. Marinate the chicken: Mix yogurt, red chili powder, turmeric, salt, and ginger garlic paste (or minced ginger and garlic) in a bowl. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes.
4. Prepare the cashew paste: Soak cashew nuts in hot water for 20-30 minutes. After soaking, blend them with a couple of tablespoons of water until smooth. Set aside for later.
5. Make the korma: In a wok, heat ghee and add the chopped onions. Sauté until they become brown, which should take about 15 minutes.
6. Once the onions are browned, add the marinated chicken to the wok. Stir with a spatula to cook the chicken evenly.
7. Add the tomato puree and continue to cook, moving the chicken around to coat it in the spices and tomato puree.
8. Cover the wok and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, remove the lid, add the cashew paste, and mix well.
9. Add the garam masala powder, thin the sauce with a little water, and ensure nothing sticks to the bottom.
10. Pour in the cream and mix well. Cover the wok and let the curry simmer for another 5 minutes.
11. Remove the lid, taste, and adjust seasoning if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts before serving.

Why You’ll Love This Chicken Korma

Chicken Korma is a rich, creamy dish with a perfect balance of spices. The deep flavor from the roasted spices and the smoothness of the cashew paste make it a delightful treat. It’s comforting yet lavish enough for special occasions. The tenderness of the chicken paired with the sauce makes each bite delicious. Not to mention, it’s pretty easy to make at home!

Nutritional Benefits

This dish is not only tasty but also packed with nutrients. Chicken is a great source of protein, which is essential for muscle repair and growth. Yogurt adds probiotics, good for digestion. Nuts like cashews contribute healthy fats, vitamins, and minerals. The spices in korma, such as turmeric and cloves, have antioxidant properties, which can help in improving overall health.

What to Serve With Chicken Korma

Chicken Korma pairs beautifully with:

• Naan: Soft and fluffy, perfect for dipping in the sauce.
• Rice: Basmati rice complements the flavors of korma perfectly.
• Raita: A yogurt-based side dish featuring cucumber to balance the spice.
• Salad: Fresh salad adds a refreshing crunch to the meal.

How to Store Chicken Korma

To store Chicken Korma, allow it to cool to room temperature. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.

Tips and Mistakes to Avoid

• Don’t skip marinating: Marinating adds flavor and tenderizes the chicken, enhancing taste and texture.
• Watch the heat: Cook the onions slowly on medium heat to avoid burning. Brown onions add depth to the flavor.
• Use fresh spices: Freshly ground spices provide a stronger, more aromatic flavor compared to pre-ground ones.

Variations

• Vegetarian Version: Replace chicken with paneer or mixed vegetables for a vegetarian Korma.
• Nut-Free Korma: For those with nut allergies, you can omit the cashews and replace them with blended sunflower seeds or coconut cream for creaminess.
• Spicy Korma: Increase the red chili powder or add green chilies for a spicier version.

FAQs

1. Can I make Chicken Korma ahead of time?

   • Yes! You can prepare it a day in advance. The flavors develop even more overnight in the fridge.

2. Can I use chicken with bones?

   • Yes, you can. Bone-in chicken adds more flavor. Just ensure to cook it longer until the meat is tender.

3. What can I substitute for ghee?

   • If you don’t have ghee, you can use vegetable oil or butter. However, ghee adds unique flavor to the korma.

4. How spicy is Chicken Korma?

   • Chicken Korma is typically mild. You can adjust the spiciness by adding more or less red chili powder according to your taste.

5. Can I use coconut milk instead of cream?

   • Absolutely! Coconut milk will give you a different flavor profile but will add creaminess to the Korma.

Enjoy your homemade Chicken Korma! It’s a dish made for enjoyment, gatherings, and love.

Chicken Korma

Chicken Korma is a rich, creamy dish with a perfect balance of spices, featuring tender chicken in a smooth, flavorful sauce.

Servings 4 servings

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

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Ingredients

  

For the Garam Masala

• 1 tbsp cloves
• 1 tbsp fennel seeds
• 1 inch cinnamon stick
• 4-5 whole cardamom pods
• 2 whole star anise
• 3-4 whole bay leaves

For the Marinade

• 700 grams boneless chicken
• 2 tsp ginger garlic paste
• 1 tsp turmeric powder
• 1 tsp salt to season
• ½ tsp red chili powder
• 3 tbsp yogurt

For the Korma

• 2 onions chopped
• 1 tbsp ghee
• ⅓ cup tomato puree
• ¾ cup cashews soaked in hot water
• ¼ cup cream

Instructions

 

Preparation

• Make the garam masala: In a pan on the stovetop, dry roast the cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves on medium heat for 3-4 minutes. Stir them to heat evenly. Once they smell great, turn off the heat and let them cool.
• Transfer the whole spices to a blender jar or spice grinder and grind them into a coarse powder. Use 1.5 tablespoons of this garam masala spice mix for the recipe.
• Marinate the chicken: Mix yogurt, red chili powder, turmeric, salt, and ginger garlic paste in a bowl. Add the chicken pieces and coat them well. Cover and refrigerate for at least 30 minutes.
• Prepare the cashew paste: Soak cashew nuts in hot water for 20-30 minutes. After soaking, blend them with a couple of tablespoons of water until smooth. Set aside for later.

Cooking

• In a wok, heat ghee and add the chopped onions. Sauté until they become brown, which should take about 15 minutes.
• Once the onions are browned, add the marinated chicken to the wok. Stir with a spatula to cook the chicken evenly.
• Add the tomato puree and continue to cook, moving the chicken around to coat it in the spices and tomato puree.
• Cover the wok and let the chicken simmer on low-medium heat for 5 minutes.
• After 5 minutes, remove the lid, add the cashew paste, and mix well.
• Add the garam masala powder, thin the sauce with a little water, and ensure nothing sticks to the bottom.
• Pour in the cream and mix well. Cover the wok and let the curry simmer for another 5 minutes.
• Remove the lid, taste, and adjust seasoning if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts before serving.

Notes

To store Chicken Korma, allow it to cool to room temperature. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.

Calories: 550kcal

Course: Dinner, Main Course

Cuisine: Indian

Keyword: Chicken Korma, comfort food, Indian Cuisine, Korma Recipe, Spicy Chicken Dish