Chicken Korma is a classic North Indian curry known for its rich, creamy, and mildly spiced flavor. Traditionally made with a blend of yogurt, nuts, and aromatic spices, chicken korma is a comforting dish that pairs beautifully with naan, paratha, or basmati rice.
Unlike fiery curries, korma is mild yet deeply flavorful, making it perfect for family dinners and special occasions. The slow-cooked chicken absorbs the creamy sauce, resulting in a velvety, nutty curry that melts in your mouth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
- 600 g chicken (bone-in or boneless, cut into pieces)
- 1/2 cup plain yogurt
- 2 onions, thinly sliced
- 2 tbsp ghee (or oil)
- 2 tbsp cashews or almonds (soaked)
- 2 tbsp fresh cream
- 1 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp chili powder (mild)
- 1 tsp garam masala
- 1–2 green cardamoms
- 1 cinnamon stick
- 2–3 cloves
- 1 bay leaf
- 1 tsp salt (to taste)
- Fresh coriander leaves for garnish
Instructions
- Onion Paste: Fry onions in ghee until golden brown. Remove and blend into a smooth paste.
- Nut Paste: Blend soaked cashews/almonds with a little water to make a creamy paste.
- Cook Spices: In the same pot, heat ghee, add cardamom, cinnamon, cloves, and bay leaf. Let them release aroma.
- Add Chicken: Stir in chicken and cook until lightly browned.
- Masala Base: Add ginger-garlic paste, yogurt, coriander, cumin, turmeric, and chili powder. Mix well.
- Thicken Sauce: Add onion paste and nut paste. Cook on medium heat until oil separates.
- Simmer: Pour in 1 cup water, cover, and simmer until chicken is tender (20–25 minutes).
- Finish: Stir in cream and garam masala. Cook for 5 more minutes.
- Serve: Garnish with coriander and enjoy with naan or rice.
Tips & Variations
- For extra richness, add a splash of saffron-infused milk before serving.
- You can substitute cream with coconut milk for a lighter version.
- Bone-in chicken gives more flavor to the curry compared to boneless.
