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Chicken Korma Recipe

Enjoy a rich and creamy Chicken Korma made with tender chicken simmered in a flavorful spiced yogurt-based curry. This classic Indian dish is perfect for special occasions or a comforting dinner.
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Equipment

  • Large skillet or wok
  • Mixing bowls
  • Blender or food processor (for nut paste and tomato puree)

Ingredients
  

  • For the Chicken:
  • 1.5 lbs 700g chicken (bone-in or boneless), cut into pieces
  • 1/2 cup plain yogurt
  • 1 tsp turmeric powder
  • 1 tsp salt
  • For the Gravy:
  • 2 tbsp ghee or vegetable oil
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 1- inch piece of ginger grated
  • 2 tbsp cashews or almonds ground into a paste
  • 2 medium tomatoes pureed
  • 1/2 cup coconut milk or heavy cream optional for extra richness
  • Spices:
  • 1 tsp cumin seeds
  • 3 –4 green cardamom pods
  • 2 –3 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder adjust to taste
  • 1 tsp garam masala
  • Garnish:
  • 2 tbsp fresh cilantro chopped
  • 1 tbsp slivered almonds optional

Instructions
 

  • Marinate the Chicken:
  • In a bowl, combine the chicken pieces with yogurt, turmeric, and salt. Mix well and let it marinate for at least 30 minutes (or up to 2 hours in the fridge).
  • Cook the Onions:
  • Heat ghee or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized. Remove half of the onions and set them aside for garnish.
  • Sauté the Spices:
  • In the same skillet, add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for 1 minute until fragrant.
  • Build the Gravy:
  • Add the minced garlic and grated ginger to the skillet and cook for 1–2 minutes. Stir in the ground nut paste and cook for another 2 minutes. Add the tomato puree, coriander, red chili powder, and garam masala. Cook for 5–7 minutes until the oil separates from the masala.
  • Add the Chicken:
  • Add the marinated chicken to the skillet and mix well to coat it with the gravy. Cook for 5–7 minutes until the chicken is lightly browned.
  • Simmer the Korma:
  • Reduce the heat to low and stir in the coconut milk or cream (if using). Cover and simmer for 20–25 minutes, or until the chicken is tender and the gravy is thickened. Stir occasionally to prevent sticking.
  • Garnish and Serve:
  • Garnish with the reserved caramelized onions, fresh cilantro, and slivered almonds. Serve hot with naan, roti, or steamed basmati rice.