The Rich and Aromatic Chicken Korma: A Classic Indian Delight
Chicken Korma is a luscious and creamy dish that resonates deeply with the rich culinary heritage of India. Known for its luxurious blend of spices, tender pieces of chicken, and a silky, nut-infused sauce, this dish is a crowd-pleaser that brings a royal touch to your dining table. Here’s how to recreate this classic at home, perfect for a family dinner or a special occasion.
Ingredients
- Chicken: Traditional bone-in pieces, or boneless thighs or breasts
- Yogurt: Plain or Greek yogurt for marinating and sauce
- Spices: Turmeric, garam masala, coriander, and cumin
- Nuts: Almonds or cashews (or coconut cream for a nut-free version)
- Onion: For caramelization
- Oil or Ghee: For cooking
- Other: Garlic, ginger, and green chilies
Directions
- Marinate the Chicken: In a mixing bowl, combine the chicken, yogurt, spices, and a pinch of salt. Mix well to coat the chicken evenly. Allow it to marinate for at least 1 hour, or for best results, overnight in the refrigerator.
- Prepare the Onion Paste: Heat oil or ghee in a pan over medium heat. Add the onions and sauté until they are golden brown. Incorporate the almonds and cashews during the last few minutes of cooking. Once cooled, blend this mixture with a bit of yogurt to form a smooth paste.
- Cook the Chicken: In the same pan, add a bit more oil or ghee and introduce whole spices like bay leaf, cloves, cardamom, and cinnamon for a fragrant sizzle. Add the marinated chicken and sauté until the raw smell of the ginger and garlic dissipates.
- Add the Onion Paste: Stir in the onion-nut paste along with hot water to the pan. Season with salt, additional garam masala, and coriander powder. Bring everything to a boil, then reduce the heat. Cover and let it simmer until the chicken is tender and the flavors are well combined.
- Adjust Consistency and Serve: If the korma appears too thick, adjust by adding a little hot water to reach your desired consistency. Garnish with fresh coriander leaves and serve warm. This dish pairs beautifully with rice, naan, or roti.
Nutritional Information
- Prep Time: 1 hour (plus marinating time)
- Cooking Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Calories: Approximately 350 per serving
- Servings: 4
Chicken Korma is not just a meal; it’s an experience. Its deep flavors and creamy texture are sure to transport you to the heart of Indian culinary tradition. Whether you’re new to Indian cuisine or a seasoned enthusiast, making Chicken Korma at home can turn an ordinary night into a special culinary adventure. Enjoy the process and the delicious results!
Chicken Korma
- Total Time: 1 hour 45 minutes
- Yield: 4
Description
Chicken Korma is a flavorful Indian dish that brings together aromatic spices and a creamy sauce to create a rich and satisfying meal. Traditionally made with bone-in chicken pieces, this recipe can also be adapted using boneless chicken thighs or breasts. The chicken is marinated in a mixture of plain or Greek yogurt and spices such as turmeric, garam masala, coriander, and cumin, which infuse it with deep flavors. Caramelized onions, almonds, or cashews are blended into a smooth paste with yogurt to add a sweet and savory depth to the sauce. The marinated chicken is then cooked with whole spices like bay leaf, cloves, cardamom, and cinnamon, and combined with the onion paste and hot water to create a luscious, well-seasoned gravy. Garnished with fresh coriander leaves, Chicken Korma is best enjoyed hot with rice, naan, or roti, making it a perfect choice for a comforting and indulgent meal.
Ingredients
Chicken: Traditional bone-in pieces, or boneless thighs or breasts.
Yogurt: Plain or Greek yogurt for marinating and sauce.
Spices: Turmeric, garam masala, coriander, and cumin.
Nuts: Almonds or cashews (or coconut cream for nut-free).
Onion: Caramelized.
Oil or ghee: For cooking.
Other: Garlic, ginger, and green chilies.
Instructions
Marinate the chicken: In a mixing bowl, combine the chicken, yogurt, spices, and salt. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator.
Prepare the onion paste: In a pan, heat oil or ghee and sauté the sliced onions until golden brown. Add almonds and cashews. Cool completely and blend into a smooth paste with yogurt.
Cook the chicken: In the same pan, heat oil or ghee and add whole spices like bay leaf, cloves, cardamom, and cinnamon. Add the marinated chicken and sauté until the raw smell of ginger garlic paste is gone.
Add the onion paste: Pour the blended onion paste into the pan and add hot water. Season with salt, garam masala, and coriander powder. Mix well and bring to a boil. Reduce heat, cover, and simmer until the chicken is tender and cooked through.
Adjust consistency and serve: If the sauce is too thick, add some hot water to achieve the desired consistency. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.
- Prep Time: 1 hour
- Cook Time: 45 minutes
Nutrition
- Calories: 350 kcal