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Chicken Korma

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:

  1. Please visit my "Paratha" page for the recipe.

  2. Prepare the Chicken

  3. In a shallow bowl, mix chicken with yogurt, spices, and seasonings until well coated.

  4. Cover and chill in the fridge until ready to use.

  5. Fry the Onions

  6. Toss sliced onions with cornstarch in a Dutch oven until evenly coated.

  7. Add just enough oil to submerge the onions.

  8. Fry over medium-high heat, stirring to prevent sticking, until golden brown.

  9. Drain on kitchen paper and set aside.

  10. Reserve the frying oil for later use.

  11. Make Garlic-Ginger Paste

  12. Pound garlic, ginger, and salt in a mortar and pestle until a smooth paste forms.

  13. Alternatively, use a food processor.

  14. Set aside.

  15. Whip the Yogurt

  16. Using a hand or stand mixer, whip yogurt until creamy but not overbeaten.

  17. Set aside.

  18. Grind Cashews

  19. Blitz cashews in a food processor until fine powder forms.

  20. Avoid over-processing to prevent it from turning into cashew butter.

  21. Prepare the Spice Blend

  22. Toast all whole spices (except chili powder) in a dry skillet over medium heat until fragrant.

  23. Add toasted spices, chili powder, and sugar to a spice grinder.

  24. Blitz until a fine powder forms.

  25. Set aside.

  26. Cook the Chicken Korma

  27. Heat ghee in a skillet over medium heat.

  28. Sear the marinated chicken until golden brown on both sides.

  29. Remove and set aside.

  30. Add 2 TBSP reserved onion oil to the skillet if needed.

  31. Add garlic-ginger paste and sauté until aromatic.

  32. Stir in the spice blend and deglaze with kewra water.

  33. Add 2 TBSP whipped yogurt at a time, stirring vigorously after each addition.

  34. Stop with 1 TBSP yogurt remaining—set it aside.

  35. Continue stirring until the oil begins to separate.

  36. Quarter the seared chicken and return to the pan with juices.

  37. Stir in remaining yogurt, ground cashew, fried onions, nutmeg, and mace.

  38. Add cream and stir to combine.

  39. Deglaze with a splash of water to desired consistency.

  40. Season with salt and pepper to taste.

  41. Remove from heat.

  42. Garnish and Serve

  43. Top with almond flakes and fresh coriander.

  44. Serve hot with warm, flaky paratha.


A flavor bomb!


You gotta give this a try!

Recipe Video:




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