Kitchen Recipe Collection
Indian Chicken Korma
A royal Mughlai dish featuring chicken braised in an ultra-rich, mildly spiced sauce made of yogurt, nuts, and caramelized onions.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- bone-in chicken
- yogurt
- browned onions (birista)
- cashews or almonds
- ginger-garlic paste
- coriander powder
- cardamom
- cinnamon
- cloves
- ghee
- kewra water (optional)
Equipment
- Heavy-bottomed pot (Handi)
- Blender
Instructions
- 1
Marinate Chicken
Marinate the chicken in half of the yogurt, ginger-garlic paste, and a pinch of salt for 30 minutes.
- 2
Prepare Nut Paste
Soak cashews or almonds in warm water. Blend them into a perfectly smooth, milky paste.
- 3
Crush Onions
Take the pre-fried, crispy browned onions (birista) and crush them with your hands or pulse them coarsely in a blender without water.
- 4
Temper Spices
Heat ghee in a heavy pot. Add whole green cardamoms, cinnamon sticks, and cloves. Let them sizzle and release their aroma.
- 5
Sear the Chicken
Add the marinated chicken to the pot. Cook on high heat for 5-7 minutes until the chicken turns opaque and the raw smell of garlic disappears.
- 6
Add Dry Spices
Add coriander powder, a little cumin powder, and Kashmiri red chili powder. (Korma relies heavily on coriander powder, not turmeric).
- 7
Whisk and Add Yogurt
Lower the heat completely. Whisk the remaining yogurt and slowly stream it into the pot, stirring constantly to prevent curdling.
- 8
Simmer
Cover the pot and let the chicken cook in the yogurt for 15 minutes on medium-low heat.
- 9
Add Onions and Nuts
Stir in the crushed browned onions and the cashew paste. The gravy will immediately thicken and take on a rich, grainy texture.
- 10
Adjust Consistency
Add a little hot water if the gravy is too thick. Simmer for another 10 minutes until the chicken is fall-off-the-bone tender.
- 11
The Royal Touch
Add a pinch of freshly ground nutmeg, mace (javitri), and a few drops of kewra water (screwpine essence) for an authentic Mughal aroma.
- 12
Serve
Turn off the heat. Notice the beautiful layer of ghee floating on top (the hallmark of a good korma). Serve with Khamiri Roti or Naan.
Cooking Tips
- The texture of authentic Korma is not perfectly smooth like Butter Chicken; it should be slightly grainy (danedar) from the crushed fried onions and curdled yogurt.
- Never use turmeric in a traditional Korma; it ruins the pale, rich color.
Variations
- Navratan Korma: A luxurious vegetarian version made with nine different vegetables, fruits, and nuts.
Chef's Notes & Storage
- A classic dish tracing its roots back to the royal kitchens of the Mughal Empire.
Nutrition Estimate
510 calories · 36g protein · 14g carbs · 34g fat · 2g fiber per serving
