When you want something indulgent, aromatic, and comforting, Chicken Korma is the dish that never disappoints. This version is creamy and mildly spiced. It is perfect for special dinners. It’s also great for lazy Sundays when you’re craving something luxurious but home-cooked.
The best part? It’s easier than it looks—and the flavor payoff is priceless
Ingredients
• 500g chicken (bone-in or boneless, as you like)
• 1 cup yogurt (whisked)
• 2 onions, thinly sliced
• 2 tbsp oil or ghee
• 1 tbsp ginger-garlic paste
• 2–3 green cardamoms
• 1 black cardamom (optional)
• 1-inch cinnamon stick
• 4–5 cloves
• ½ tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp coriander powder
• Salt to taste
• ¼ cup cashews or almonds (soaked and ground into a paste)
• ¼ cup fresh cream (optional, for extra creaminess)
• A few strands of saffron (optional, for that royal touch)
• Fresh coriander, for garnish
Instructions
1. Prep the Chicken:
• Marinate the chicken with yogurt, salt, turmeric, and red chili powder. Let it sit for at least 30 minutes (or longer if you have time).
2. Fry the Onions:
• Heat oil or ghee in a heavy-bottomed pan.
• Add whole spices: cardamoms, cinnamon, cloves. Let them release their aroma.
• Add sliced onions and sauté until golden brown. Take your time—this step builds flavor.
3. Cook the Chicken:
• Add ginger-garlic paste and sauté for a minute.
• Add the marinated chicken. Cook on medium heat until it changes color and starts releasing moisture.
• Add coriander powder and mix well.
4. Make it Creamy:
• Add the cashew or almond paste and stir gently.
• Cover and cook on low heat until the chicken is tender and the gravy thickens.
• Stir in cream and saffron if using. Let it simmer for another 3–5 minutes.
5. Finish & Serve:
• Garnish with fresh coriander.
• Serve hot with naan, paratha, or steamed rice.
Tips from My Kitchen
• Want it richer? Add a spoon of ghee just before serving.
• For extra depth, blend the fried onions into a paste before adding them back.
• This dish tastes even better the next day—hello, leftovers!
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