Chicken Korma

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Chicken Korma is a rich and creamy Indian chicken curry packed with flavors. This simple side dish is perfect for Indian lunch or dinner, parties, or special occasions with naan, roti, or rice.

Prep Time15

Cook Time30

Course: Dinner, Lunch, Side Dish

Cuisine: Indian

Diet: Gluten Free

Servings:

Calories: 246kcal

Author: Kushi

Equipment

Ingredients

Chicken marination

500 g Chicken pieces thighs and drumsticks
1 tablespoon Ginger garlic paste
Juice of 1 lemon
1 tablespoon Red chile powder
¼ teaspoon Turmeric powder
1 teaspoon Salt
2 tablespoon Yogurt or curds

For the onion paste

2 tablespoon Oil
4 Onions medium-sized, sliced
10-12 Cashews
½ cup Water

For the chicken masala

1 tablespoon Oil
2 Green chilies slit
1 tablespoon Garam masala powder adjust to taste
2 teaspoon Coriander powder
1 tablespoon coriander leaves chopped

Instructions

Marinate the chicken

In a bowl, add chicken pieces, ginger garlic paste, lemon juice, red chile powder, turmeric powder, salt, and yogurt.
500 g Chicken pieces, 1 tablespoon Ginger garlic paste, Juice of 1 lemon, 1 tablespoon Red chile powder, ¼ teaspoon Turmeric powder, 1 teaspoon Salt, 2 tablespoon Yogurt or curds
Mix well and marinate for 15-30 minutes.

Caramelize the onions

In a pan on medium flame, heat 2 tablespoon oil. Add onions and sauté for 7-10 minutes until golden brown.
2 tablespoon Oil, 4 Onions
In a blender, combine cashews, sautéed onions, and water, then blend until smooth.
10-12 Cashews, ½ cup Water

Making of the korma

Heat tablespoon oil in a pan. Add the green chilies and the marinated chicken, spread and cook on one side for 4-5 minutes.
1 tablespoon Oil, 2 Green chilies
Flip and cook on the other side for another 3-4 minutes.
Flip everything again and add ground onion paste.
Add water (½ to 1 cup, wash the mixie jar), and add it to the pan and mix everything well.
Cover and cook the gravy for 6 to 8 minutes.
Now add garam masala and coriander powder.
1 tablespoon Garam masala powder, 2 teaspoon Coriander powder
Mix well, cover, and cook for another 5 minutes. You will see the traces of oil when it is done.
Garnish it with coriander leaves.
1 tablespoon coriander leaves
Serve with chapati, steamed rice, or naan, roti, and enjoy.

Video

Notes

Marinating the chicken will enhance the flavor and texture of the dish.
For an authentic Mughlai taste, you should fry onions till golden brown on medium heat.
Slow cooking is what enhances the flavor.
Adjust spice powders and cashews based on how creamy and mild you like your dish.
Instead of cashews, almonds can be used.
While blending onion and cashews, you can even add ¼ cup yogurt or coconut milk for a richer taste.
If the gravy becomes too thick, adjust with water or thin coconut milk, and if it becomes too thin, then cook uncovered for a few extra minutes. The amount of water required may vary depending on the chicken (eg, an old or organic bird will need more water).

Nutrition