Chicken Korma, a creamy and aromatic Indian curry, is a dish that effortlessly blends rich spices with tender chicken, creating a symphony of flavors in every bite. Its creamy texture, achieved through the masterful use of coconut milk and yogurt, contrasts beautifully with the subtle heat from warming spices like cardamom and cinnamon. This comforting dish is perfect for a weeknight meal or a special occasion, offering a satisfying and flavorful experience that will leave you wanting more. The delicate balance of spices and the richness of the sauce make it a true culinary delight.
Beyond its exquisite taste, Chicken Korma is surprisingly easy to prepare, requiring readily available ingredients and straightforward techniques. For a step-by-step guide to crafting your own perfect Chicken Korma, brimming with authentic Indian flavors, continue reading below.
Tools Needed
- Pan
- Mortar and Pestle
- Plate
- Knife
- Cutting Board
Ingredients
- Chicken: 1 kg
- Onions
- Coriander
- Ginger
- Garlic
- Coriander Powder
- Garam Masala
- Red Chili Powder
- Cumin
- Turmeric Powder
- Curd (Yogurt): 200 grams
- Crushed Spices
- Nutmeg
- Pepper
- Cloves
- Green Chilies
- Cinnamon
- Clove Oil
- Salt: to taste
Step-by-Step Instructions
Step 1. Preparing the Chicken and Spices
- Wash the chicken thoroughly with 2-3 changes of water.
- Finely chop the onions into long pieces.
- Fry the onions in hot oil until golden brown.
- Grind the crushed spices (nutmeg, pepper, cloves, green chilies, cinnamon) into a fine powder using a mortar and pestle. Avoid making a paste by adding water.
- Remove the fried onions from the pan and let them cool. They will become hard and will be used to create a gravy later.
- Grind garlic finely and ginger into a paste using the mortar and pestle.
- In a pan, gently beat the curd.
- Add the washed chicken to the curd.
- Add the spices (coriander powder, red chili powder, garam masala, cumin, turmeric powder, and salt) to the chicken and curd mixture. Mix well.
- Add the crushed garlic, a little of the onion frying oil, some green chilies, and cloves to the chicken mixture.
Step 2. Cooking the Chicken in Curd
- Cook the chicken mixture on the stove until the water evaporates, allowing the chicken to cook and the curd to thicken. Place a plate on top to help with the evaporation process.
Step 3. Adding the Grainy Onions and Simmering
- Finely grind the cooled onions by hand (avoiding a mixer for a grainy texture).
- After the chicken has cooked and the water from the curd has evaporated, add hot water.
- Add the finely ground onions to the mixture.
- Add more hot water as needed, allowing it to simmer for several minutes.
Step 4. Finishing and Serving
- After the chicken is cooked, add the previously ground crushed spices and garnish with coriander.
- Let it boil for 1-2 minutes without the plate and your Chicken Korma is ready!
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use plenty of onions for a grainy texture.
- If you prefer a thicker gravy, reduce the amount of water.
Nutrition
- Calories: approximately 2000-2500
- Fat: 80-120g
- Carbs: 100-150g
- Protein: 100-130g
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken thighs or drumsticks will add more flavor to the Korma. Just adjust the cooking time accordingly, as they will take longer to cook through.
2. What can I do if my Korma is too thin?
Simmer the Korma uncovered for a few minutes to reduce the sauce and thicken it. You can also stir in a teaspoon of cornstarch mixed with a little water to help thicken it further.
This perfectly spiced and grainy Chicken Korma recipe delivers a delightful balance of creamy richness and aromatic spices. Enjoy this flavorful dish with naan bread, rice, or your favorite side for a truly satisfying meal. Now go forth and create your own culinary masterpiece!