Authentic Chicken Korma Recipe – A Rich and Creamy Mughlai Delight

Chicken Korma is a traditional Mughlai dish known for its aromatic spices, creamy texture, and luxurious taste. Made with tender chicken cooked in a spiced yogurt-based gravy, this dish is perfect for festive occasions or a comforting family meal. It pairs wonderfully with naan, roti, or steamed basmati rice.

Ingredients

For the Chicken:

• 500g chicken, bone-in or boneless, cleaned and cut into pieces
• 1/2 cup yogurt, whisked
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• Salt, to taste

For the Korma Gravy:

• 4 tbsp oil or ghee
• 2 large onions, thinly sliced
• 2 tbsp cashews or almonds, soaked and blended into a paste
• 1/2 cup fresh cream (optional)
• 2-3 green cardamoms
• 4-5 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/4 tsp nutmeg powder (optional)
• 1/2 tsp kewra water (optional)
• 1/2 cup water (adjust as needed)
• Fresh coriander leaves, chopped, for garnish

Instructions

1. Marinate the Chicken

1. In a bowl, combine chicken, yogurt, ginger-garlic paste, red chili powder, and salt. Mix well to coat the chicken pieces evenly.
2. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor absorption.

2. Prepare the Base

1. Heat oil or ghee in a deep pan over medium heat.
2. Add the sliced onions and sauté until golden brown. Remove all of the fried onions, set aside, and crush them.
3. In the same pan, add cardamoms, cloves, cinnamon stick, and bay leaf. Sauté until fragrant.

3. Cook the Chicken

1. Add the marinated chicken to the pan and cook for 8-10 minutes, stirring occasionally, until the chicken starts to brown.
2. Stir in the cashew or almond paste and mix well.

4. Prepare the Gravy

1. Add coriander powder, garam masala, cumin powder, and nutmeg powder (if using) to the pan. Mix and cook for 2-3 minutes.
2. Add the crushed onions and mix thoroughly.
3. Add water and fresh cream (if using), mix well, and bring the mixture to a simmer.
4. Cover the pan and cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and the gravy thickens.
5. Add kewra water (if using) and stir gently.

5. Garnish and Serve

1. Garnish the korma with onions and chopped coriander leaves.
2. Serve hot with naan, roti, or steamed basmati rice.

Tips

• Marinate the chicken for longer to enhance the flavor and tenderness.
• Use bone-in chicken for a richer taste, but boneless works well for convenience.
• Adjust the consistency of the gravy by adding more water or reducing it further as per your preference.

Nutrition Chart for Chicken Korma (per serving, approximately 4 servings)

• Calories —————— 350 kcal
• Total Fat —————— 20 g
• Cholesterol ————— 80 mg
• Sodium ——————– 400 mg
• Total Carbohydrates — 12 g
• Protein ——————— 28 g
• Sugar ———————— 5 g
• Fiber ———————— 2 g

Note: These values are approximate and may vary depending on the ingredients used and cooking methods.