Chicken Korma is a hearty, delicious and crowd-pleasing gravy. It is one of the evergreen favourites.Jump to Recipe
But I liked this particular one from a book by Good Housekeeping. With my own tweaks, it has become perfect for times when I have less time and I need a fool-proof recipe.
So, it is easy to understand why it is my go-to recipe when I have a party to arrange. This recipe comes together very quickly, and the trick is to make it the previous day. Doing so allows the flavours to infuse into every morsel. The experience becomes unforgettable! Do remember the notes on serving, mentioned at the end of the recipe.
The Chicken Korma Story
From early childhood days, I connected Korma or kurma as a special dish. My mother made it for those special occasions or when we had guests over. The other chicken gravies were also tasty. But the smells I associate with the korma is pure joy!
is a gravy dish that is milder than it’s counterpart, the karahi or the masala version.
Here’s a link to the ongoing debate about the difference between chicken curry and chicken korma. In short, in my mind, korma is richer, and less spicy. It definitely involves coriander leaves, curd and cashews. And the layers of flavours in it makes it easier on the palate than the curry.
Here is the YouTube link to the recipe. Check it out and let me know if you like it, so I can convert more recipes into videos.
Every one at home seeks it out as a side to everything from idlies to rice, puri to roti and malabar paratha to breads! Enjoy, since it is so easy to master this recipe.
Easy Chicken KormaCourse: SidesCuisine: MoghlaiDifficulty: Medium
1.5 kgs chicken, skinned, preferably pieces from leg portion
3 onions, sliced
7-10 garlic cloves, crushed
2 inch piece ginger, grated
100 g cashew nuts, ground with 1/4 cup of water till smooth
3 tbsp oil
2″ piece of cinnamon
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
1 tbsp black peppercorns
3/4 cups of fresh curd
2 tsp red chilli powder
1/2 tsp turmeric powder
6 tbsp chopped coriander leaves
3 tbsp chopped mint leaves
Fresh curd, garam masala and mint leaves.
- Dry roast the coriander seeds, cumin seeds and black pepper corns for 5 minutes. Add the cardamom and 1″ of cinnamon. After a few seconds, grind to a powder. Reserve 1/2 tsp of this for garnishing the korma while serving.
- Heat oil in a large pan. Add sliced onions. Saute till translucent. Add the ginger and garlic. Fry till golden brown and aromatic.
- Add the chicken without any excess water. Fry well over medium heat till sealed all over. It will take 5-6 minutes.
- Now add all the powdered spices. Let it get completely coated on the chicken.
- Time to add curd and salt. Cover and cook for 7-8 minutes.
- Remove cover, add the cashew paste and the chopped leaves. Add 11/2 cup of water, or up to 1 cup more if you want more gravy.
- Now cook uncovered till done. Check the seasoning. You can add a bit of salt and chilli powder and even green chillies if you wish.
- Adjust the gravy to how thick you want it by adding a little water.
- Let it cook for a few minutes more.
- When serving, sprinkle reserved spice powder, fresh coriander and mint leaves, dot with curds and serve with a piece of lime.
- If you want the korma to have a lot of gravy, add extra 1/2 cup of curd, extra 1/2 cup of cashews and adjust the salt and chilli powder as I have shown in the video linked above.
- You can add a squeeze of lime to bring out a new flavour, if you wish.
- Always make this gravy a day before the actual party, it will add a lot of flavour to the dish. And if the gravy is looking thick and you want more of it, add 1/2 cup of boiling water only after you heat the dish thoroughly.