Chicken korma recipe | How to make chicken korma
Delicious creamy chicken korma made made with yogurt,nuts, spices and onions as the base. This is best served with plain rice, naan, paratha or roti.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
marinade
- ½ kg chicken (bone-in) (1 to 1.2 lb)
- ¼ teaspoon ground turmeric
- 3 tablespoons plain yogurt or coconut milk
- 1 tablespoon ginger garlic paste (ground or crushed in equal quantities)
- ¾ to 1 teaspoon garam masala or korma masala
- 1 to 1¼ tsp red chili powder (less spicy variety, minimum ½ tsp)
- ½ teaspoon salt
To saute & blend
- 1½ tablespoon oil or ghee
- 2 green cardamoms
- 1 cup onions sliced (2 medium)
- 6 cashews
- 4 almonds (or substitute with cashews)
- ¼ cup plain yogurt or coconut milk
For chicken korma gravy
- 1 tablespoon oil
- 1 small bay leaf (optional)
- 4 cloves (optional)
- 2 inch cinnamon (optional)
- 1 cardamom (optional)
- 1 to 2 green chilies slit or chopped (optional)
- ½ cup water (more if needed)
- ¼ teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon garam masala
- 1½ teaspoon coriander powder (ground coriander)
- ¼ teaspoon red chili powder (optional, for color)
- 3 tablespoons coriander leaves (cilantro) chopped
How to make the recipe
Marination for chicken korma recipe
- To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala.
- Mix all of them well. Cover and set aside until needed.
Make onion paste
- Heat a pan with 1½ tbsps oil and add 2 cardamoms.
- Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely.
- Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. Set this aside.
How to make chicken korma
- To the same pan, add 1 tablespoon oil and heat it.
- Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.
- Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.
- Then add the onion nut puree. Pour ½ cup water and mix well.
- Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.
- Mix well. Cover and cook on a low flame until chicken is cooked to tender.
- Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.
- Garnish with coriander leaves.
- Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha.
NUTRITION (estimation only)
Calories: 405kcal | Carbohydrates: 8g | Protein: 26g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 558mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 6.4mg | Calcium: 80mg | Iron: 1.9mg