Chicken korma is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and is loved in all parts of the country till date! You can’t miss this authentic recipe of chicken korma from your repertoire!
Chicken korma is an age old recipe which has been passed over from generations to generations. Because of the same reason, you may find multiple versions of chicken korma recipe which would vary a little among themselves. That’s the beauty of diversity of our country which speaks volume of its cultural integration.
I am sure you will agree with me that culinary richness is an integral part of any culture or country and this recipe of chicken korma is one of those many recipes which bears all the exquisiteness of our beautiful country called India!
Long back I had posted a recipe of chicken korma – that was the time when I was at a very early stage of my culinary journey and was doing lots of experiments. There was nothing wrong with that earlier recipe of chicken korma; that was just a korma in a different style and we enjoyed it thoroughly! Traditional chicken korma has proudly taken its place in also all Indian restaurants’ menu and if I am not too wrong, this chicken korma is one of the frequently ordered dish in any restaurant.
The traditional chicken korma is mildly spiced and has a thick base of gravy made of either cashew or almond paste – feel free to use whichever is handy with you at the given time. The nuts paste gives the chicken korma gravy a distinctive character which is the primary attraction of this dish. The gravy of chicken korma is so addictive that you won’t be able to leave even the last drop of that rich and creamy sauce!
I just recovered from a severe food poisoning! Last two days had been terrible and I wish no one goes through such hell! So to relax my mind and soul, I sat here today to talk to you guys alongside sharing the pending recipe of chicken korma which was sitting in my laptop for way too long now!
Seriously guys, being sick is the most distressing experience ever! I had a store-bought pizza for dinner from a very popular chain and all hell broke loose from the midnight!
These are the times of realization how good and beneficial homemade foods are! I wish I had given that extra bit of effort to cook even a very humble meal that night which could have saved me from two days of severe suffering! But as they say – we can’t escape from our destiny! Please do not repeat my mistake and make this amazing chicken korma at home to treat yourself with the best possible food, homemade food that is!
- Skinless whole chicken – 1 kg, cut into 10 to 12 medium pieces (you can also use only chicken leg and thigh pieces)
- Ginger – 2 inch piece
- Garlic – 10 to 12 cloves
- Onion – 2, large, thinly sliced
- Cloves – 6 to 8
- Green cardamom – 6 to 8
- Cinnamon – 1 inch stick
- Turmeric powder – ½ tsp
- Coriander powder – 2 tsp
- Red chilli powder – ½ tsp
- Garam masala -1 tsp
- Cashew nuts – 20 to 25
- Thick yogurt – 6 tbsp
- Vegetable oil – 4 tbsp
- Salt to taste
- Make a smooth paste of cashew nuts with 2 tablespoons of yogurt and couple of spoons of warm water. Set aside.
- Make a paste of ginger and garlic adding spoonful of water if needed to aid smooth grinding.
- Heat the vegetable oil in a heavy bottomed pan. Once the oil is hot, tip in the whole spices – cardamom, cloves and cinnamon and let them sizzle for a minute until they become fragrant.
- Then add the sliced onions with half a teaspoon of salt. The salt will help the onions caramelize faster.
- Sauté the onions, stirring regularly, for 15 minutes. When the onions turn golden, add in the ginger and garlic paste and sauté for another five minutes.
- Now add the powdered spices – turmeric, coriander and red chilli. Stir well for couple of minutes.
- Once the spices are nicely sautéed, add the chicken pieces and stir to coat them well with all the aromatic spices for about 10 to 15 minutes.
- When the chicken is seared well, take the pot off the fire/heat and mix in the yoghurt. This will prevent the yogurt from curdling in heat. Add about ¼ cup of water and mix well.
- Place the pot back on flame, cover and cook on low heat for 20 minutes or until the chicken is cooked through, stirring from time to time.
- Finally, stir in the cashew-yogurt paste (also called cashew cream) and sprinkle the garam masala over the chicken pieces. Season with salt to taste and give everything a good mix.
- Simmer the chicken for 5 more minutes to let the spices integrate with the cashew cream. Adjust the consistency of the gravy by adding little more water if needed or boiling off any excess.
- Turn off the flame and serve the warm and delicious chicken korma with butter naan!