Chicken Korma
- Daniel
- Nov 29, 2023
- 3 min read
Updated: May 19
Chicken Korma doesn't usually grab the headlines like its flashier cousin, Chicken Tikka Masala, but let me tell you, it's got a quiet charm that deserves a spotlight. Imagine a dish that's so varied from place to place that you could spend a lifetime trying every version.

My kitchen swings towards a Korma that's less about the sauce and more about those tender pieces of chicken, echoing the rich, slow-cooked depths of an Indonesian Rendang.

When I'm digging through recipes online, I can't help but feel that the world's got Indian cuisine pegged all wrong. It's not all about the curries and the masalas we've come to expect. Indian cooking is an art that's bursting with flavors waiting to be recognized, and I think it's about time we all started talking about it.

My advice for this dish? Get everything chopped, measured, and ready to go because, once the pan's hot, it's showtime. The magic happens when you stir in that whipped yogurt, spoonful by spoonful until it's all beautifully blended and fragrant. Trust me, this Chicken Korma is an umami masterpiece just waiting to happen on your taste buds. So, what are we waiting for? Let's dive into this recipe and get that Korma on your table.

Ingredients:
(Serve 4)
Chicken:
Chicken Thigh Boneless Skinless, 4 Pieces
Sea Salt, Pinch
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Fried Onions:
Red Onion Thinly Sliced, 1
Corn Flour, 2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Garlic Ginger Paste:
Ginger, 2"
Garlic, 5 Cloves
Sea Salt, Pinch
Whipped Yogurt:
Yogurt, 225g
Ground Cashew Nut:
Cashew Nuts, 15g
Spice Blend:
Black Cardamon, 1
Green Cardamon, 3
Cloves, 3
Cinnamon Stick, 1
Bay Leaves, 3
Coriander, 1 TBSP
Chili Powder, 1 TSP
Granulated Sugar, 1 TBSP
Chicken Korma:
Ghee, 2 TBSP
Kewra Water, 2 TSP
Nutmeg Freshly Grated, Pinch
Mace Finely Chopped, Pinch
Cream, 2 TBSP
Slivered Almond, For Garnishing
Fresh Coriander Coarsely Chopped, For Garnishing
Paratha Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Spice Blender
Hand / Stand Mixer
Food Processor / Mortar and Pestle
Dutch Oven
Directions:
Please visit my "Paratha" page for the recipe.
Prepare the Chicken
In a shallow bowl, mix chicken with yogurt, spices, and seasonings until well coated.
Cover and chill in the fridge until ready to use.
Fry the Onions
Toss sliced onions with cornstarch in a Dutch oven until evenly coated.
Add just enough oil to submerge the onions.
Fry over medium-high heat, stirring to prevent sticking, until golden brown.
Drain on kitchen paper and set aside.
Reserve the frying oil for later use.
Make Garlic-Ginger Paste
Pound garlic, ginger, and salt in a mortar and pestle until a smooth paste forms.
Alternatively, use a food processor.
Set aside.
Whip the Yogurt
Using a hand or stand mixer, whip yogurt until creamy but not overbeaten.
Set aside.
Grind Cashews
Blitz cashews in a food processor until fine powder forms.
Avoid over-processing to prevent it from turning into cashew butter.
Prepare the Spice Blend
Toast all whole spices (except chili powder) in a dry skillet over medium heat until fragrant.
Add toasted spices, chili powder, and sugar to a spice grinder.
Blitz until a fine powder forms.
Set aside.
Cook the Chicken Korma
Heat ghee in a skillet over medium heat.
Sear the marinated chicken until golden brown on both sides.
Remove and set aside.
Add 2 TBSP reserved onion oil to the skillet if needed.
Add garlic-ginger paste and sauté until aromatic.
Stir in the spice blend and deglaze with kewra water.
Add 2 TBSP whipped yogurt at a time, stirring vigorously after each addition.
Stop with 1 TBSP yogurt remaining—set it aside.
Continue stirring until the oil begins to separate.
Quarter the seared chicken and return to the pan with juices.
Stir in remaining yogurt, ground cashew, fried onions, nutmeg, and mace.
Add cream and stir to combine.
Deglaze with a splash of water to desired consistency.
Season with salt and pepper to taste.
Remove from heat.
Garnish and Serve
Top with almond flakes and fresh coriander.
Serve hot with warm, flaky paratha.

A flavor bomb!

You gotta give this a try!
Comentarios