Embark on a culinary journey to the heart of India with this authentic Chicken Korma recipe. Imagine succulent chicken pieces bathed in an unforgettably rich, mild, and fragrant gravy – a dish so exquisite it transforms any meal into a special occasion. This recipe brings the true essence of Indian fine dining right into your kitchen, promising a gourmet experience that is both accessible and deeply satisfying.
Unveiling the Authentic Indian Chicken Korma Experience
Chicken Korma stands as one of the most beloved and widely recognized dishes in Indian cuisine, gracing menus in Indian restaurants across the globe. However, many online versions often deviate significantly from the traditional preparation that gives authentic Korma its distinctive character. Growing up in an Indian household, I cherished Chicken Korma as a staple for grand celebrations, from weddings to significant family gatherings. This recipe, honed over countless preparations, has consistently captivated everyone who tastes it, becoming a timeless family favorite.
The beauty of this particular Korma recipe lies in its versatility. While perfected for chicken, the same flavorful foundation can be effortlessly adapted to create an equally remarkable Mutton Korma or Lamb Korma, allowing you to explore different culinary traditions with confidence. Prepare to immerse yourself in a cooking process that fills your home with an irresistible aroma, signaling the creation of a truly magnificent meal.
More Delightful Chicken Recipes to Explore:
- Chicken Changezi
- Chinese Salt and Pepper Chicken
- Andhra Chicken Curry
- Punjabi Dhaba Style Chicken Curry
- Garlic Broiled Chicken Thighs
What is Korma? A Journey Through Mughal Culinary Heritage
The origins of Korma are deeply intertwined with the rich culinary traditions of the Mughal Empire in India. The term “Korma” or “Qorma” itself is derived from a Persian word meaning ‘braise’, which perfectly describes the foundational cooking technique of this regal dish. A true Korma recipe always begins with the meticulous braising of meat, ensuring tenderness and deep flavor infusion.
The signature Korma gravy, or Korma sauce, is a masterpiece of balance and texture. It is meticulously crafted from a blend of aromatic whole spices, creamy yogurt, deeply caramelized fried onions, and a luxurious paste of nuts such as almonds and cashews. Occasionally, a hint of shredded coconut is added to further enrich the consistency and flavor. This unique combination creates a sauce that is mild in heat yet intensely flavorful, with a velvety smooth texture that distinguishes it from many other Indian curries.
Mastering Authentic Chicken Korma: A Culinary Benchmark
An authentic Chicken Korma is a culinary revelation – a rich, mild, and wonderfully fragrant gravy-based dish that unfolds layers of complex flavors with every bite. Crucially, a traditional Korma, especially from the Mughal style, famously omits turmeric, tomatoes, and fresh coriander leaves from its gravy. This intentional exclusion allows the delicate flavors of the whole spices, nuts, and yogurt to shine through, creating a unique and refined taste profile distinct from other Indian curries.
Historically, Chicken Korma was prepared by first marinating the chicken to infuse it with initial flavors, then braising it gently in pure ghee (clarified butter) alongside a selection of whole, aromatic spices. While traditionalists might stick to ghee, this recipe offers a delightful combination of oil and ghee, providing a perfect balance of richness and lightness. Following the braising, the chicken is patiently simmered in a creamy, luscious sauce made from yogurt, the sweetness of fried onions, and a finely ground nut paste. This slow simmering allows the chicken to become incredibly tender and fully absorb the exquisite flavors of the gravy.
The harmonious interplay of ingredients is key to Korma’s allure. The inherent sweetness of the fried onions and the richness of the nuts beautifully counteract the subtle tanginess of the yogurt, creating a perfectly balanced flavor profile. Moreover, the ground nuts contribute significantly to the gravy’s characteristic thick, creamy, and wonderfully luxurious texture. As this magnificent dish simmers on your stove, your entire home will be filled with an intoxicating aroma, a testament to the culinary magic happening within.
Essential Ingredients for Your Perfect Chicken Korma
Crafting an exquisite Chicken Korma begins with selecting the right ingredients. Here’s what you’ll need to create this classic dish:
- Chicken: For the most flavorful and tender results, I recommend using skinless, bone-in chicken pieces. However, boneless chicken breasts or boneless, skinless chicken thighs are excellent alternatives if you prefer quicker cooking and easier eating.
- Oil and Ghee: This recipe utilizes a harmonious combination of cooking oil and ghee (clarified butter) to achieve a balanced richness. Feel free to use only oil if that aligns better with your dietary preferences or availability.
- Yogurt: Opt for fresh, plain, and full-fat yogurt. Its tanginess is crucial for the Korma’s flavor balance and contributes to the creamy texture.
- Aromatic Pastes & Powders:
- Ginger & Garlic Paste: These form the aromatic backbone of many Indian dishes, providing depth and warmth.
- Coriander Powder: Adds an earthy, citrusy undertone.
- Chili Powder: I prefer Kashmiri red chili powder for its vibrant color and mild heat, allowing other flavors to shine. You can adjust the type and quantity of chili powder to suit your spice tolerance.
- Onion: Thinly slicing the onions is paramount for quick, even frying, which is key to achieving that signature golden-brown color and sweet caramelization essential for the Korma gravy.
- Whole Spices: These whole spices are the soul of the Korma, infusing it with unparalleled fragrance: bay leaf, green cardamoms, cloves, nutmeg, and mace. While specific, don’t hesitate to skip any that are unavailable; the dish will still be delicious.
- Nuts: A blend of almonds and cashews provides the luxurious thickness and subtle sweetness to the gravy. For an added layer of flavor and texture, consider incorporating some shredded coconut.
- Kewra Water (Optional but Recommended): This distilled extract from pandanus flowers is a hallmark of Mughlai and royal Indian cuisine. It imparts a distinctive “shahi” (royal) aroma and flavor that elevates the Korma. You can often find it in Indian grocery stores or online. If it proves difficult to source, omitting it will not drastically impact the overall deliciousness of the dish.
- Water: Use hot or warm filtered water to maintain the temperature of the dish during cooking and achieve the desired gravy consistency.
Step-by-Step Instructions: Crafting Your Authentic Chicken Korma
Follow these detailed steps to create a magnificent Chicken Korma that will impress even the most discerning palates.
Preparations: Laying the Foundation for Flavor
- Crush Whole Spices: In a mortar and pestle or a small spice grinder, finely crush 3-5 green cardamom pods (adjust based on size and desired intensity), 1 mace petal, and 1 small pea-sized piece of nutmeg. Set this fragrant powder aside.
- Prepare Yogurt: Place the ½ cup of fresh, plain yogurt in a bowl and whisk it vigorously until it is completely smooth and free of lumps. This prevents it from splitting in the hot gravy. Set aside.
- Make Nut Paste: If using whole almonds, blanch and remove their skins (soak in hot water for 10-15 minutes, then pinch to remove skins). Combine the skinned almonds and cashews in a small grinder. Add 1-2 tablespoons of water as needed and grind until you achieve a very fine, smooth paste. The finer the paste, the silkier your gravy will be.
Marinating the Chicken: Infusing Initial Flavors
Marination is a crucial step that tenderizes the chicken and allows it to absorb a foundational layer of flavor.
- Combine Ingredients: In a spacious mixing bowl, place 500 grams (approximately 1.1 pounds) of your chosen chicken pieces. Add 1 teaspoon of plain, fresh yogurt, 1 teaspoon of garlic paste, ½ teaspoon of ginger paste, 1 teaspoon of chili powder (Kashmiri for mild color, or your preferred spice level), 1 tablespoon of coriander powder, and 1 teaspoon of salt (or adjust to your taste).
- Mix and Rest: Thoroughly mix all the ingredients with the chicken, ensuring every piece is evenly coated. Cover the bowl and allow the chicken to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Frying the Onions: The Heart of the Korma Gravy
Properly fried onions are critical for the Korma’s distinctive flavor, color, and sweetness.
- Heat Oil: In a heavy-bottomed pan or pot, heat ½ cup of oil over medium-high flame. Once the oil is shimmering and hot, add the thinly sliced onions.
- Fry Onions to Golden Brown: Sauté the onions continuously, stirring frequently, until they turn a beautiful, even golden brown. This process typically takes 7-10 minutes. It’s vital not to let them burn, as this will impart a bitter taste. The goal is caramelization, not charring.
- Drain and Cool: Using a slotted spoon, carefully remove the fried onions from the oil and spread them in a single layer on a paper towel-lined plate. This helps soak up excess oil and allows the onions to cool down completely, making them crispier and easier to grind.
- Retain Oil: Leave approximately 1 tablespoon of the onion-infused oil in the pot for the next cooking stage. Discard or save the remaining oil for other cooking.
- Coarsely Grind Onions: Once the fried onions have cooled and become crisp, coarsely grind them. You can do this in a small food processor or by hand. Transfer the ground onions to a bowl and set aside.
Stir Frying Chicken: Building Flavor Layers
- Heat Ghee & Whole Spices: Using the same pot with the retained oil, add 1 tablespoon of ghee and heat over medium flame. Once the ghee is melted and shimmering, add 1 bay leaf, 3-5 green cardamoms, 3 cloves, and 1 cinnamon stick (about 2 inches long). Sauté these whole spices for a few seconds until fragrant. This step infuses the oil with their warm, complex aromas.
- Add Marinated Chicken: Carefully add the marinated chicken pieces to the pot.
- Sauté Chicken: Stir-fry the chicken occasionally over medium to high flame for 5-7 minutes. The chicken should begin to brown slightly on the outside, sealing in the juices and developing a deeper flavor.
Making the Korma Gravy: The Grand Finale
- Combine Gravy Bases: Reduce the flame to low. Gently stir in the whisked yogurt, the coarsely ground fried onions, and the smooth nut paste. Stir everything continuously and thoroughly for a minute or two to prevent the yogurt from curdling or splitting. Maintain a low heat during this step.
- Cook Until Oil Separates: Increase the heat to medium-high and continue to cook for 2-3 minutes, stirring occasionally, until you see the oil begin to separate and rise to the surface of the sauce. This indicates that the spices and yogurt have cooked down sufficiently.
- Add Final Aromatics & Liquid: Now, add the freshly crushed cardamom, mace, and nutmeg powder (prepared in step 1 of “Preparations”). If using, incorporate ½ teaspoon of kewra water and a few soaked, skinned almonds for garnish and texture. Pour in 1 ½ cups of hot filtered water.
- Simmer to Perfection: Stir everything to combine well. Cover the pot and reduce the flame to low. Allow the Korma to simmer gently for 10-15 minutes, or until the chicken is completely cooked through and the oil once again separates beautifully from the sauce, signaling a perfectly cooked gravy.
- Serve: Your classic Chicken Korma is now ready to be savored! Serve it piping hot.
What to Serve with this Exquisite Chicken Korma?
The rich, creamy texture and mild, fragrant flavor of this Chicken Korma make it incredibly versatile and pair beautifully with a variety of accompaniments. For a truly authentic experience, it is best enjoyed with warm, fluffy naan bread or flaky paratha, perfect for scooping up every last drop of the luscious gravy. Steamed long-grain Basmati rice is another classic choice, allowing the delicate flavors of the Korma to shine. You can also pair it with a flavorful pulao or any other spiced rice dish. For an interesting twist, it complements my Mediterranean Yellow Rice exceptionally well, creating a delightful fusion of flavors.
Making Ahead and Storage Tips for Your Convenience
One of the many advantages of this delectable Chicken Korma is its suitability for making ahead, making it an ideal choice for meal prepping or entertaining. Once cooked, allow the Korma to cool completely to room temperature. Then, transfer it to an airtight glass container and refrigerate for up to 3 days, where the flavors will only meld and deepen. For longer storage, you can freeze the Korma for up to one month. When ready to enjoy, simply thaw the frozen Korma overnight in the refrigerator, then gently reheat it on the stovetop over a low flame, stirring occasionally, or warm it in the microwave for 2-3 minutes, until heated through. Enjoying this dish ahead of time is both easy and rewarding!
If you embark on this culinary adventure and try the recipe, please take a moment to share your experience by leaving a comment and rating. Your feedback is invaluable, not only do I love hearing from you, but it also greatly assists other home cooks contemplating making this delicious recipe.
Authentic Chicken Korma Recipe Card
Easy Authentic Chicken Korma Recipe
Juicy chicken pieces in an unforgettably rich, mild, fragrant gravy – this authentic chicken korma is one of the BEST recipes you can try.
Course: Lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: Authentic chicken korma recipe, Chicken korma
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 561 kcal
Author: Geetanjali
Ingredients
For the marination
- 500 grams (1.1 pounds) chicken (bone-in, skinless)
- 1 teaspoon plain yogurt (fresh)
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 teaspoon chili powder
- 1 tablespoon coriander powder
- 1 teaspoon salt (or to taste)
For the gravy
- ½ cup oil (for frying the onion + cooking)
- 2 medium-sized onions (thinly sliced)
- 1 tablespoon ghee (clarified butter)
- 1 bay leaf
- 7-10 green cardamoms (depending on size)
- 3 cloves
- 1 cinnamon stick (approx. 2 inches long)
- 1 nutmeg (1 small pea-sized)
- 1 mace petal blade
- ½ cup plain yogurt (fresh, whisked)
- 10 raw almonds (soaked in water for 2 hours, skinned)
- 8 raw cashews (soaked in water for 2 hours)
- ½ teaspoon kewra water (optional)
- 1 ½ cup water (hot, filtered)
- Few soaked and skinned almonds (optional, for garnish)
Instructions
Preparation
- Crush 3-5 green cardamom pods, 1 mace petal blade, 1 small pea-sized nutmeg into a powder.
- Whisk the yogurt until smooth and set aside.
- Nut paste: remove the almond skins and grind the almonds and cashews to make a fine and smooth paste. Add 1-2 tablespoons water if required.
Marinating the chicken
- Take 500 grams (1.1 lbs) of chicken in a mixing bowl. Add in 1 teaspoon plain, fresh yogurt, 1 teaspoon garlic paste, ½ teaspoon ginger paste, 1 teaspoon chili powder, 1 tablespoon coriander powder, and 1 teaspoon salt (or as required).
- Mix everything well and set aside for 30 minutes.
Frying the onions
- Heat a pan or pot with ½ cup of oil. Once the oil is hot enough, add in thinly sliced onions and sauté continuously over medium to high flame until the onion turns golden brown. It will take around 7-10 minutes.
- Once done, take out the fried onions with a slotted spoon and spread on a paper towel to soak up excess oil and allow to completely cool down.
- Leave out 1 tablespoon of oil in the pot for cooking and remove the rest.
- Once the onion cools down, coarsely grind them and transfer to a bowl to use later.
Stir frying chicken
- Heat the same pot with 1 tablespoon of ghee.
- Add in 1 bay leaf, 3-5 green cardamoms, 3 cloves, and 1 cinnamon stick approx. 2 inches long.
- Sauté for a couple of seconds and add in the marinated chicken.
- Sauté occasionally over medium to high flame for 5-7 minutes.
Making chicken korma
- Simmer the flame and add in beaten curd, coarsely ground onions, and nut paste. Stir everything well to avoid yogurt from splitting.
- Cook on medium-high heat for 2-3 minutes, until oil separates.
- Then add in freshly crushed cardamom, mace, and nutmeg powder, ½ teaspoon kewra water, a few soaked, skinned almonds if adding, and 1 ½ cup of hot water.
- Stir to mix. Cover and cook for 10-15 minutes until the chicken is cooked and oil starts separating from the sauce.
- Classic chicken korma is ready to serve. Serve hot with naan, paratha, or steamed basmati rice.
Notes
- Ensure the onions are evenly fried to a golden brown; do not allow them to burn or become too dark, as this can impart a bitter flavor.
- If you or your guests have nut allergies, a good substitute to achieve similar creaminess and thickness is to use heavy cream or a coconut milk-based cream.
Nutrition
Calories: 561 kcal
Carbohydrates: 13g
Protein: 19g
Fat: 49g
Saturated Fat: 9g
Polyunsaturated Fat: 11g
Monounsaturated Fat: 26g
Trans Fat: 0.2g
Cholesterol: 78mg
Sodium: 673mg
Potassium: 408mg
Fiber: 4g
Sugar: 4g
Vitamin A: 308IU
Vitamin C: 7mg
Calcium: 110mg
Iron: 2mg
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.