CHICKEN KORMA

By Foodie Moodie • Jump to Recipe • Print Recipe

Chicken Korma

A rich, creamy, and aromatic Mughlai classic made with chicken, nuts, yogurt, and warm spices. This Chicken Korma is perfect for festive occasions or when you’re craving something indulgent and flavorful!

🍗 Servings: 6 | ⏱ Prep: 20 min | ⏱ Marinate: 1 hr | 🔥 Cook: 40 min | 🕒 Total: ~2 hr

💖 Why You’ll Love This Recipe

  • 🥘 Creamy & Flavorful: Nut-based masala with coconut, poppy seeds, and almonds.
  • 🍗 Tender Chicken: Marinated for juicy, well-spiced bites.
  • ✨ Festive Special: Perfect for Eid, parties, or family gatherings.
  • 🧄 Aromatic: Infused with garam masala, saffron-like richness, and cream.

🔥 Cooking Tips

  • Fry onions to deep golden brown for authentic depth of flavor.
  • Always roast coconut, poppy seeds, and almonds lightly before grinding to release oils.
  • For richer taste, use ghee instead of oil (or a mix of both).
  • Slow cooking enhances flavor — don’t rush the korma!

🍽 Serving Suggestions

  • Best served with naan, roti, or parathas.
  • Pairs beautifully with jeera rice or saffron pulao.
  • Add a fresh cucumber raita on the side to balance the richness.

🧊 Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • For reheating, warm on low heat, adding a splash of water or cream to loosen the gravy.
  • Avoid microwaving for long periods — it can split the cream.

✨ Variations

  • Substitute chicken with mutton for a royal mutton korma.
  • Make it vegetarian with paneer or mixed vegetables.
  • For extra richness, stir in 1 tbsp of cashew paste at the end.

❓ FAQs

Q: Can I skip the poppy seeds?
A: Yes, you can substitute with cashews or more almonds, though flavor will slightly differ.

Q: Why is my korma too thick?
A: Add a little warm water or chicken stock to adjust consistency without affecting taste.

Q: Can I make this ahead?
A: Yes, in fact, flavors deepen overnight. Just reheat gently before serving.

📝 Ingredients

  • 2 pounds chicken
  • 1 large onion or 2 medium onions, sliced
  • 1 tbsp ginger garlic paste
  • Salt to taste
  • Red chili powder (as needed)
  • 1 tbsp coriander powder
  • 4 tbsp yogurt
  • 1 tsp turmeric
  • 4 tbsp dry coconut powder (lightly roasted)
  • 4 tbsp poppy seeds powder (lightly roasted)
  • 4 tbsp almond powder (lightly roasted)
  • 1 tsp garam masala
  • 2 tbsp lemon juice
  • 4–6 tbsp oil (or ghee)
  • 4 cloves
  • 4 cardamom
  • 1 bay leaf
  • 2 tbsp heavy whipping cream
  • Water (to adjust consistency)
  • Chopped cilantro (for garnish)
  • Green chilies, sliced (optional)

👨‍🍳 Instructions

  1. Marinate the Chicken: In a bowl, mix ginger garlic paste, salt, chili powder, coriander powder, turmeric, yogurt, coconut, poppy seed, and almond powders. Coat chicken well, cover, and marinate at least 1 hour.
  2. Prepare the Base: Heat oil in a pan. Add cloves, cardamom, and bay leaf. Sauté 30 seconds. Add sliced onions and fry until golden brown.
  3. Cook the Chicken: Add marinated chicken. Cook until chicken is done and oil separates from masala.
  4. Adjust Consistency: Add water gradually for desired gravy. Stir in garam masala, lemon juice, cilantro, green chilies (optional), and cream. Simmer on low heat 10 minutes.
  5. Serve: Garnish with cilantro and serve hot with naan, roti, or rice.

📊 Nutrition (per serving, approx.)

Calories: ~420 kcal | Protein: ~28 g | Fat: ~28 g | Carbs: ~12 g | Fiber: ~3 g | Sodium: ~480 mg

Comments

Post a Comment