Chicken Korma is a classic dish from the Indian subcontinent, known for its rich, creamy, and aromatic flavors. It is a beloved part of Mughlai cuisine, where tender chicken is simmered in a velvety gravy made from yogurt, cream, ground nuts, and fragrant spices. This dish is often served at special occasions, family gatherings, and festive dinners due to its luxurious nature and incredible taste.

The beauty of Chicken Korma lies in its balanced combination of spices and its ability to adapt to various ingredients. Whether you prefer a mild, delicate flavor or a more intense, spicy version, chicken korma is versatile and always delicious. In this recipe, we’ll walk you through the step-by-step process of preparing a traditional Chicken Korma, perfect for your next dinner party or family meal.

Recipe Preparation Equipment

Before we get started, let’s ensure you have the necessary equipment to make this dish:

Heavy-bottomed pan or Dutch oven – Ideal for slow cooking the chicken and allowing the flavors to meld.
Blender or food processor – For grinding the spices and creating a smooth korma paste.
Wooden spoon or spatula – To stir and prevent the curry from sticking to the pan.
Knife and chopping board – For cutting chicken and chopping fresh ingredients.
Measuring spoons and cups – To measure out your spices and liquids accurately.
Grater (optional) – If you’re using fresh ginger and garlic.
Bowl for marination – To marinate the chicken for enhanced flavor.

What Do You Need to Prepare Chicken Korma?

Here’s a list of all the ingredients required to prepare the perfect Chicken Korma:

Main Ingredients:

Chicken (bone-in or boneless) – 500g (cut into pieces)
Yogurt – ½ cup (helps to tenderize the chicken)
Heavy cream – ¼ cup (adds richness to the gravy)
Onions – 2 medium-sized (thinly sliced)
Garlic – 4 cloves (minced)
Ginger – 1-inch piece (grated)
Cashews or almonds – ¼ cup (blended into a smooth paste)
Ghee (clarified butter) – 3 tbsp (for authentic flavor)

Spices:

Ground coriander – 1 tsp
Ground cumin – 1 tsp
Ground turmeric – ½ tsp
Ground cinnamon – 1 stick or ½ tsp
Ground cardamom – 3 pods or ½ tsp (whole or ground)
Ground cloves – 2-3 (optional)
Bay leaves – 2
Salt – to taste
Red chili powder – ½ tsp (optional for heat)
Saffron strands – a pinch (optional, for color and aroma)

Fresh Ingredients:

Fresh cilantro (coriander leaves) – A handful for garnish
Lemon juice – 1 tbsp (for a touch of acidity)

How to Make Easy Chicken Korma Step-by-Step?

Here is the detailed step-by-step guide to preparing a delicious Chicken Korma:

Step 1: Marinate the Chicken

Start by marinating the chicken pieces in a bowl. Add half of the yogurt, a pinch of salt, and a little turmeric. Stir everything well and let it sit for at least 30 minutes, preferably 2 hours, to allow the chicken to absorb the flavors.

Step 2: Prepare the Korma Paste

In a food processor or blender, combine cashews or almonds with a little water to make a smooth paste. Set this aside. This nut paste is what gives the korma its rich texture.

Step 3: Cook the Onions

In a heavy-bottomed pan, heat the ghee over medium heat. Add the thinly sliced onions and sauté until golden brown and caramelized. This will take about 7-10 minutes. Once done, remove half of the onions for garnishing later, leaving the rest in the pan for the base of the curry.

Step 4: Add Spices and Aromatics

To the onions in the pan, add the garlic, ginger, bay leaves, cinnamon, cardamom, cloves, and red chili powder. Stir well and cook for 2 minutes until the spices release their fragrance.

Step 5: Cook the Chicken

Add the marinated chicken pieces to the pan and cook until they are browned on all sides (about 5-7 minutes). This step helps lock in the flavor of the chicken.

Step 6: Add Korma Paste & Simmer

Next, add the cashew or almond paste, coriander, cumin, and the remaining yogurt. Stir everything together and cook for 3-5 minutes. Once combined, pour in enough water or chicken broth to create a thick gravy (about 1 cup). Reduce the heat and simmer for 15-20 minutes until the chicken is cooked through and tender.

Step 7: Finish with Cream & Garnish

Stir in the cream for added richness. Once the curry is thickened to your liking, remove from heat and garnish with fresh cilantro and the caramelized onions you set aside. Serve hot with steamed rice or naan.

Variations of Chicken Korma

Chicken Korma can be adapted in numerous ways to suit different tastes and preferences. Some popular variations include:

Vegetarian Korma: Replace chicken with vegetables like carrots, peas, potatoes, and cauliflower for a hearty vegetarian version.
Mutton or Lamb Korma: Instead of chicken, you can use mutton or lamb. These meats take longer to cook but develop a deeper, richer flavor in the korma sauce.
Spicy Chicken Korma: For a spicier twist, you can increase the amount of red chili powder or add green chilies to the paste.
Nut-Free Korma: If you prefer a nut-free version, you can omit the cashews and instead use ground melon seeds or poppy seeds to thicken the sauce.

Cooking Notes

Slow Cooking: Chicken Korma benefits from slow cooking, which allows the flavors to meld together beautifully. If you’re in a rush, you can speed up the process, but slow-cooked korma tends to be more flavorful.
Yogurt Quality: Ensure that the yogurt used is thick and full-fat. Thin or low-fat yogurt may cause the curry to split.
Balance Spices: Chicken Korma should have a gentle balance of spices. If you prefer a more intense flavor, increase the quantities slightly, but be cautious not to overpower the dish with heat.

Serving Suggestions

Chicken Korma pairs perfectly with steamed basmati rice, naan, or roti. For a complete meal, consider serving it with side dishes like raita (yogurt salad), pickled vegetables, or a fresh cucumber salad to balance the richness of the curry. Garnish with extra cilantro and serve alongside a glass of sweet lassi for the ultimate Indian dining experience.

Helpful Tips

Marinate the Chicken Well: The longer the chicken marinates, the more tender and flavorful it becomes.
Use Fresh Spices: Freshly ground spices will add a richer depth of flavor compared to pre-ground ones.
Adjust Consistency: If the sauce becomes too thick, add a bit of water or milk to thin it out.
Make It Ahead: Like many curries, Chicken Korma tastes even better the next day when the flavors have had more time to develop.
Control the Heat: Adjust the level of chili powder to suit your preference for spice.

Tips for the Best Chicken Korma

Braise the Chicken: Searing the chicken in ghee before simmering locks in moisture and helps the meat stay juicy and tender.
Don’t Rush the Cooking Process: Letting the chicken korma simmer slowly helps the flavors develop deeply.
Taste as You Go: Adjust salt, spices, and sweetness throughout the cooking process to create the perfect balance for your tastes.

Timing Overview

Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

Nutritional Information (Per Serving, Approx.)

Calories: 350
Protein: 30g
Sodium: 800mg

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FAQs

1. Can I make Chicken Korma ahead of time?

Yes! Chicken Korma tastes even better when made a day ahead as the flavors continue to meld. Just reheat it gently before serving.

2. Can I use boneless chicken for this recipe?

Yes, boneless chicken works well, but bone-in chicken adds extra flavor to the curry.

3. Can I make this recipe dairy-free?

You can substitute the yogurt and cream with coconut milk or a dairy-free yogurt alternative to make the dish dairy-free.

Conclusion

Chicken Korma is a rich, flavorful dish that makes any meal feel special. With its blend of spices and creamy sauce, it’s sure to become a family favorite. Whether you enjoy it mild or spicy, Chicken Korma offers versatility, depth of flavor, and a satisfying meal for any occasion.

Try this recipe at home and bring the taste of Indian cuisine to your kitchen!

Authentic Chicken Korma Recipe