Looking for the real deal in a traditional and authentic Best Chicken Korma recipe? This delicious chicken korma is prepared in the style of North Indian cuisine. I've practiced this chicken korma after years of cooking and testing it, and I can proudly call it the BEST chicken korma.
This is one of those traditional meals that I like the most Chicken
Karahi & Chicken Biryani. I tried several times before I was
satisfied enough to share. My goal is to provide simplified versions of these
recipes while maintaining the classic, 'genuine' flavor.
What make this Best Chicken Korma Recipe?
- I'm a full-blooded Indian who feels weirdly entitled to use the term.
- There is no 'curry powder' listed as an ingredient. Instead, you'll find an unabashed list of entire spices.
- It contains legitimate (but optional) components such as mace and kewra essence.
So, comment with your answer so that I can understand your taste & love towards food.
What is Chicken Korma?
Korma is a popular South Asian dish with Mughlai roots.
Korma (or korma) means 'to braise' or 'to pan-sear.' In North
Indian cuisine, chicken is sautéed in ghee/oil and entire spices before a thick
curry of yoghurt and fried onions is added.
Best Chicken Korma Ingredients:
The use of spices, a creamy yoghurt masala, and a
layer of oil/ghee kewra essence and blanched almonds add a luxury touch to this delicacy.
Aside from that, you'll need basic ingredients found in Indian curries. Here's how it works:
- I used just enough oil/fat to give it a traditional look and taste.
- Onions: When making traditional korma, you brown the onions before grinding them with the yoghurt. This gives it its distinct texture and flavour. Don’t stress about slicing them up neatly, and feel free to sub pre-ground onions.
- Bone-in, skinless chicken thighs: I buy pre-cut parts of a whole chicken, but bone-in chicken thighs also work. Feel free to substitute boneless chicken, albeit it may necessitate a shorter cooking time.
- Whole spices: Whole spices like bay leaves, cumin seeds, and black peppercorns are used in authentic Chicken Korma. Leave out any that you don't have on hand.
- Garlic and ginger: A traditional dish will contain more garlic and ginger than you are accustomed to. If you want, you can use paste!
- Tomatoes: Optional – see below for additional information.
- Yoghurt is a vital element in korma. You can make it dairy-free by using cashew yoghurt, as suggested by a reviewer!
- Spice powders: Common spices like as coriander and cumin are included in this recipe, as well as a few optional spices such as mace and black cardamom. Though I understand that not everyone has spices like mace on hand, I've included them because they're genuine to the ancient way. You can, however, easily omit them if you choose.
- First, sauté the onions in a pan until they are golden brown. Remove from the pan and place in a food processor.
- Sauté the chicken in the same pan with the full seasonings and garlic/ginger. Meanwhile, combine the onions, tomatoes, and yoghurt in a blender. When the chicken has been seared, or "braised," add the blended yoghurt mixture, powdered spices, and green chili.
- Allow to cook, covered. Add the remaining spices halfway through. Cook for another 5 minutes, covered.
- When you're done cooking, add some water and bring it to a boil. Reduce the heat to low and leave it simmer for a few minutes. You're finished when the oil climbs to the top! Finish with kewra essence, cilantro, and blanched almonds as per your demand.
- 1/3 cup oil (neutral)
- 2 tbsp. ghee (or more oil)
- 2 lbs. bone-in, chopped up, skinless chicken (or sub chicken thighs), washed and extra skin removed 2 pounds bone-in, cut up, skinless chicken (or sub chicken thighs), cleaned and excess skin removed.
- two bay leaves
- 1 teaspoon cumin seeds
- 1/8 teaspoon black peppercorns, whole
- 3 cardamom pods, green
- 5 whole garlic cloves
- 1 cinnamon stick, 1 inch
- 8-10 smashed garlic cloves
- 1-inch piece of crushed ginger
- 2 tiny tomatoes, quartered (optional)
- 3/4 cup whole-milk plain yoghurt
- 2 tablespoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder (or to taste)
- 1 teaspoon turmeric powder
- Optional: 1/2 teaspoon paprika powder or Kashmiri red chilli powder – for color
- 2 1/8 teaspoon salt, or to taste depending on the quantity of chicken
- 2-3 chopped green chilli peppers
- 1-2 pods of black cardamom (optional)
Originally, chicken korma is made without tomatoes, but I've discovered that they're widely included in Indian korma recipes. Tomatoes release water and provide a thinner, curry-like consistency, whereas yoghurt produces a thicker masala-like consistency.
If you don't want to use tomatoes then you have to increase the quantity of yoghurt.
The process to follow for the delicious recipe preparation.
- 1 tsp whole mace, or 1 tsp crushed mace or cinnamon
- 12 teaspoon garam masala 1 teaspoon nutmeg powder
- 1/2 teaspoon diluted kewra essence or rose water
- 1/4 cup chopped cilantro leaves, optional – for garnish
- 10-12 blanched almonds, for decoration
Use the same oil or ghee used for frying onions and add all the required spices, garlic & ginger. Cook them till garlic and ginger became brown. Add chicken and fry it till it changes its color.
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