By Chicken Korma is a classic Mughlai dish known for its rich, creamy gravy, tender chicken, aromatic spices, and nutty flavor. Traditionally prepared with yogurt, cashews, onions, and fragrant spices, this dish offers a luxurious taste without being excessively spicy.
Perfect for weekend lunches, family dinners, celebrations, and special occasions, Chicken Korma pairs beautifully with naan, roti, paratha, or fragrant basmati rice.
Ingredients
For the Chicken
- 750 g chicken, bone-in or boneless
- ½ cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- 1 tablespoon lemon juice
For the Gravy
- 2 large onions, thinly sliced
- 15 cashews
- 2 tablespoons cooking oil
- 2 tablespoons ghee
- 2 bay leaves
- 4 green cardamom pods
- 1 small cinnamon stick
- 3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon black pepper powder
- ½ cup fresh cream
- 1 cup water
For Garnishing
- Fresh coriander
- Sliced almonds
- A few saffron strands
- Fresh cream
Preparation Process
Step 1: Marinate the Chicken
Place the chicken in a large bowl.
Add yogurt, ginger-garlic paste, Kashmiri chili powder, turmeric, coriander powder, lemon juice, and salt.
Mix thoroughly so every piece is well coated.
Cover and refrigerate for at least 1 hour.
Step 2: Prepare the Onion Paste
Heat a little oil in a pan.
Add the sliced onions and cook until they become golden brown.
Remove and allow them to cool.
Blend the fried onions with cashews and a little water until you get a smooth, creamy paste.
This paste gives the Korma its signature rich texture.
Step 3: Heat the Spices
Heat ghee and oil in a heavy-bottomed pan.
Add bay leaves, cinnamon, cloves, cardamom, and cumin seeds.
Sauté for about 30 seconds until the spices become fragrant.
Step 4: Cook the Chicken
Add the marinated chicken.
Cook over medium-high heat for 6–8 minutes, stirring occasionally.
Allow the chicken to develop a light golden color.
Step 5: Add the Korma Base
Add the prepared onion-cashew paste.
Mix everything thoroughly.
Cook for approximately 5 minutes until the oil begins to separate from the mixture.
Step 6: Create the Gravy
Add one cup of water and stir well.
Cover the pan and simmer for approximately 15–20 minutes, or until the chicken is completely cooked and tender.
Add garam masala and black pepper.
Step 7: Add the Cream
Reduce the heat to low.
Pour in the fresh cream and gently mix.
Simmer for another 2–3 minutes.
Avoid boiling the gravy aggressively after adding the cream.
Step 8: Garnish & Serve
Transfer the Chicken Korma to a serving bowl.
Garnish with fresh coriander, sliced almonds, saffron strands, and a small drizzle of cream.
Serve hot.
Best Served With
- Butter Naan
- Garlic Naan
- Roomali Roti
- Tandoori Roti
- Chicken Biryani
- Jeera Rice
- Plain Basmati Rice
Tips for Perfect Chicken Korma
- Use thick yogurt to create a smooth gravy.
- Don’t burn the onions; they should be golden brown.
- Cashews provide richness and natural thickness.
- Cook the chicken slowly for better flavor.
- Add cream only toward the end.
- Bone-in chicken gives the gravy a deeper flavor.
- For extra aroma, soak saffron in warm milk before garnishing.
Nutritional Information
Approximate per serving:
- Calories: 480 kcal
- Protein: 34 g
- Carbohydrates: 14 g
- Fat: 32 g
- Fiber: 3 g
Values may vary depending on the chicken cut, cream, oil, and serving size.
Health Benefits
Chicken provides high-quality protein, while yogurt contributes protein and calcium. Cashews provide healthy fats and minerals, and onions contain antioxidant compounds. The variety of spices used in Korma also adds aromatic plant compounds and antioxidants.
For a lighter version, reduce the amount of cream and ghee and use skinless chicken.
Why Chicken Korma Is So Popular
Chicken Korma is popular because it offers a completely different experience from fiery Indian curries. Its smooth, creamy gravy combines mild spices, caramelized onions, cashews, and tender chicken to create a rich and balanced flavor.
The dish has a long association with Mughlai cuisine and is commonly served at restaurants and celebrations. Its luxurious appearance and aromatic gravy also make it an excellent choice for special meals and food photography.
Conclusion
Royal Chicken Korma is a delicious dish that transforms simple chicken into a rich and aromatic Mughlai-style meal. The combination of golden onions, creamy cashews, yogurt, fragrant whole spices, and tender chicken creates a luxurious gravy packed with flavor.
Serve it hot with butter naan, fragrant basmati rice, or soft roti, and finish with fresh coriander and saffron for a restaurant-style presentation at home.
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