Chicken korma Recipe

by Aleezay Khan

1. Chicken: 1 kg, cut into pieces
2. Yogurt: 1 cup, whisked
3. Onions: 2 large, thinly sliced
4. Garlic Paste: 1 tablespoon
5. Ginger Paste: 1 tablespoon
6. Cooking Oil or Ghee: 1/2 cup
7. Almonds: 1/4 cup, blanched and ground (optional for garnishing)
8. Cream: 1/2 cup (optional for a richer gravy)
9. Salt: to taste.

Cooking tools required for chicken korma recipe

1. Heavy-bottomed Pot or Dutch Oven: Ideal for slow cooking and evenly distributing heat.
2. Stirring Spoon: Preferably wooden or heat-resistant, for stirring and mixing ingredients.
3. Measuring Cups and Spoons: To accurately measure spices, yogurt, and other ingredients.
4. Blender or Food Processor: For grinding almonds and making a smooth paste of onions, if necessary.
5. Knife: For cutting chicken and chopping garnishes.
6. Cutting Board: To prepare chicken and garnishes safely.
7. Serving Dish: For presenting the finished Chicken Korma appealingly.

How to make Chicken korma recipe: Step by step process;

Here’s a simple guide to make a delicious chicken korma recipe:

1. Prepare Ingredients: Cut chicken into pieces. Thinly slice onions and grind into a paste if desired. Blanch and grind almonds for garnishing (optional). Measure out all spices and set aside.
2. Fry Onions: Heat oil or ghee in a heavy-bottomed pot. Add sliced onions and fry until golden brown. Remove some for garnishing if desired and set aside the rest for the curry.
3. Make Onion and Yogurt Mixture: Blend the fried onions with yogurt until smooth. This mixture will form the base of the curry.
4. Cook Chicken with Spices: In the same pot, add the chicken pieces and cook until they turn white. Add garlic and ginger paste, stirring well. Add all dry spices (cumin, coriander, garam masala, red chili, turmeric, cardamom, cloves, cinnamon, and bay leaf). Stir and let them fry for a minute until aromatic.
5. Combine and Simmer: Pour the onion and yogurt mixture over the chicken. Add salt to taste and mix well. Cover and let it simmer on low heat for about 20-30 minutes. Stir occasionally to prevent sticking.
6. Check Tenderness and Thickness: Check if the chicken is tender and adjust the thickness of the gravy by adding water if it’s too thick or cooking it uncovered if it’s too thin.
7. Add Cream and Almonds (Optional): For a richer flavor, stir in cream and ground almonds. Cook for an additional 5 minutes.
8. Garnish and Serve: Garnish with fresh cilantro, fried onions, and julienned ginger. 

Expert tip

To elevate your Chicken Korma even further, consider marinating the chicken pieces in yogurt and spices for a few hours before cooking. This will infuse the meat with incredible flavors and make it super tender.

Serving tips

Pairing Chicken Korma recipe with these complementary dishes enhances your dining experience:

1. Basmati Rice: Fluffy and fragrant, it’s the perfect vehicle to enjoy the creamy sauce.
2. Naan Bread: Ideal for scooping up the rich gravy and enjoying the full flavor of the korma.
3. Cucumber Raita: A cooling yogurt-based side that complements the spice and richness of the korma.
4. Vegetable Biryani: A flavorful rice dish packed with vegetables, adding more texture and variety to the meal.
5. Mint Chutney: Adds a fresh, savory flavor that cuts through the richness of the korma.

Check more chicken recipes

Chicken Keema Karahi recipe
Chicken Kofta Curry recipe
Chicken Malai Tikka recipe
Chicken Palak Recipe
Keema Matar Recipe

Serving suggestions

Here’s a simple way to store and warm up this dish:

To Store

Let the Chicken Korma cool down completely at room temperature. Then transfer into an airtight container and refrigerate. It will last for 3-4 days in the refrigerator.

To Reheat

For reheating, gently warm it in a pot over medium heat, stirring occasionally. Add a little bit of water or cream if the gravy has thickened too much during storage. Heat until it’s completely warmed. Avoid overheating as it can cause the chicken to become tough and the yogurt in the sauce to separate.

Conclusion

Follow our step-by-step guide to craft a sumptuously rich and satisfying Chicken Korma that will transport you to the vibrant streets of Pakistan with every bite. Elevate your home cooking and impress your guests with this unforgettable dish that’s sure to become a family favorite. Enjoy the creamy goodness and don’t forget to share the joy with friends, family, and with me.

Frequently asked questions

Can Chicken Korma be made with pre-fried, ground onions (birista)?

Yes, you can use pre-fried onions. Just skip the first step of sautéing the onions​.

What if I don’t have all the whole spices for Chicken Korma?

It’s okay to omit some spices. The dish can still be extremely delicious with whatever you have on hand.

Can you use yogurt instead of coconut milk to make Chicken Korma?

Yes, you can use plain yogurt, but using it together with coconut milk is recommended for a distinct flavor.

Is Chicken Korma Like Butter Chicken?

Both use cream, but Chicken Korma uses different spices and a straightforward method compared to Butter Chicken, which involves grilling the chicken before adding it to the sauce

Chicken korma Recipe

Craving royal flavors? Try Chicken Korma – a creamy, spiced curry that's incredibly delicious and indulgent! Made with chicken, spices, and yogurt for that rich taste.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 4 people

Ingredients

  

• 1 kg chicken cut into pieces
• 1 cup yogurt whisked
• 2 large onions thinly spiced
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1/2 cup cooking oil ghee
• 1/4 cup almonds blanched and ground (optional for garnishing.
• 1/2 cup cream optional for a richer gravy
• Salt to taste
• 1 teaspoon cumin seeds
• 2 teaspoons coriander Powder
• 1 teaspoon garam Masala
• 1/2 teaspoon turmeric powder
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 bay leaf

Instructions

 

• Prepare Ingredients: Cut chicken into pieces. Thinly slice onions and grind into a paste if desired. Blanch and grind almonds for garnishing (optional). Measure out all spices and set aside
• Fry Onions: Heat oil or ghee in a heavy-bottomed pot. Add sliced onions and fry until golden brown. Remove some for garnishing if desired and set aside the rest for the curry.
• Make Onion and Yogurt Mixture: Blend the fried onions with yogurt until smooth. This mixture will form the base of the curry.
• Cook Chicken with Spices:In the same pot, add the chicken pieces and cook until they turn white. Add garlic and ginger paste, stirring well. Add all dry spices (cumin, coriander, garam masala, red chili, turmeric, cardamom, cloves, cinnamon, and bay leaf). Stir and let them fry for a minute until aromatic.
• Combine and Simmer: Pour the onion and yogurt mixture over the chicken. Add salt to taste and mix well. Cover and let it simmer on low heat for about 20-30 minutes. Stir occasionally to prevent sticking.
• Check Tenderness and Thickness: Check if the chicken is tender and adjust the thickness of the gravy by adding water if it's too thick or cooking it uncovered if it's too thin.
• Add Cream and Almonds (Optional): For a richer flavor, stir in cream and ground almonds. Cook for an additional 5 minutes.
• Garnish and Serve: Garnish with fresh cilantro, fried onions, and julienned ginger. Serve hot with naan, roti, or rice.

Notes

For a truly unique Chicken Korma, try incorporating almond paste into your recipe. Almonds add a subtle depth and simplicity, thickening the gravy naturally while enhancing the overall richness. Not commonly used in everyday recipes, this addition sets your Korma apart, offering a distinctive, luxurious texture and flavor that's sure to impress. Plus, it adds a nutritious boost.

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.

Aleezay Khan

I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.