How to Make Chicken Korma – A Rich and Creamy Mughlai Delight


How to Make Chicken Korma – A Rich and Creamy Mughlai Delight

Chicken Korma is a royal Mughlai dish known for its rich, creamy texture and aromatic flavors. This slow-cooked curry blends succulent chicken pieces with yogurt, spices, and a nut-based gravy, making it a favorite for special occasions or weekend feasts. The dish pairs perfectly with naan, paratha, or fragrant basmati rice.

Ingredients

For the marinade:

  • 500 g chicken (bone-in or boneless)
  • ½ cup thick yogurt (curd)
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • Salt to taste

For the gravy:

  • 2 medium onions (thinly sliced)
  • 3 tbsp oil or ghee
  • 1 tbsp ginger-garlic paste
  • 2-3 green chilies (slit)
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp cardamom powder
  • ½ cup cashews or almonds (soaked in warm water and ground into a paste)
  • ½ cup fresh cream
  • Fresh coriander leaves (for garnish)
  • 1 cup water (adjust as needed)
  • Salt to taste

Preparation Steps

1. Marinate the Chicken

In a mixing bowl, combine the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, and salt. Mix well and let it marinate for at least 30 minutes (for best results, refrigerate for 2–4 hours).

2. Prepare the Onion Base

  • Heat oil or ghee in a deep pan.
  • Add the sliced onions and sauté until golden brown.
  • Remove half of the fried onions and set aside for garnish. Keep the rest in the pan for the gravy.

3. Cook the Chicken

  • Add the ginger-garlic paste and slit green chilies to the onions in the pan. Sauté for a minute.
  • Add the marinated chicken and cook on medium heat until it turns white and starts releasing its juices.

4. Make the Korma Gravy

  • Add coriander powder, cumin powder, and salt. Stir well.
  • Mix in the nut paste (cashew or almond) and cook for 2–3 minutes.
  • Pour in water, cover, and cook on low heat until the chicken is tender.

5. Finish with Cream and Spices

  • Add fresh cream, garam masala, and cardamom powder. Stir gently.
  • Simmer for 2–3 minutes to allow the flavors to blend.

6. Garnish and Serve

  • Top with the reserved fried onions and fresh coriander leaves.
  • Serve hot with naan, roti, or steamed basmati rice.

Tips for the Perfect Chicken Korma

  • For richer taste: Use ghee instead of oil.
  • For extra creaminess: Increase the quantity of nuts and cream.
  • For deeper flavor: Cook the korma on low heat to let the spices infuse fully.
  • For a lighter version: Replace cream with milk or coconut milk.

Final Thoughts

Chicken Korma is a dish that brings together the elegance of Mughlai cuisine and the comfort of home cooking. Its mild yet flavorful profile makes it suitable for both spice lovers and those who prefer a gentle taste. Whether for a festive dinner or a cozy family meal, this royal curry is sure to impress.

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