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The Best Chicken Korma

Delicious and authentic chicken korma is a flavorful dish that features tender chicken cooked in a rich and creamy sauce infused with aromatic spices.
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Prep Time 10 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Indian
Servings 6 People

Ingredients
  

  • 1 Kilo chicken thigh cut into small pieces
  • 1/2 cup Plain yogurt
  • 1 Tbsp ginger garlic paste
  • 1/2 tsp ground turmeric
  • 1/2 tsp Kashmiri red chili powder
  • 1/2 tsp salt
  • 1 tsp garam masala

For Blending

  • 1/4 cup ghee or oil use store-bought or homemade ghee
  • 2 Med Red onion thinly sliced
  • 1/4 Cup cashews
  • 1/2 Cup Plain yogurt

For The Curry

  • 1 tsp cumin seeds
  • 1-2 bay leaves
  • 2 cardamom pods
  • 5 cloves
  • 1/2 tsp black pepper
  • 2 cinnamon stick
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Kashmiri red chili powder adjust as per taste
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt adjust as per taste

Finishing Touch

  • 1/2 tsp garam masala use store-bought or homemade garam masala
  • 2 Tbsp cilantro
  • 1/4 Cup heavy cream

Instructions
 

Marinate the chicken:

  • In a large bowl, take yogurt, ginger garlic paste, ground turmeric, red chili powder, and garam masala. Mix well.
  • Add the chicken pieces and mix well, making sure all the chicken pieces are well coated. Cover it and let it marinate for 20-30 minutes while you make the korma.

Make the masala paste:

  • Take cashews in a small bowl and soak them in some water while you fry the onions.
  • In a heavy bottom pan or Dutch oven, heat the ghee.
  • Add the onions and fry them until the onions are golden brown. This may take around 15 minutes. Let the onions cool down slightly.
  • Set aside around one tablespoon of fried onions for garnish. Transfer the remaining fried onions to a blender along with soaked cashew and yogurt. Blend into a smooth paste.

Make the korma curry:

  • Next, in the same pot or Dutch oven, add the whole spices to the ghee (cumin seeds, bay leaf, cinnamon, cardamom, clove, and black pepper). Saute for a few seconds.
  • Add the marinated chicken and saute on medium heat for 5 minutes or until the raw smell of the ginger garlic paste goes.
  • Add the fried onion paste along with the powdered spices (ground coriander, ground cumin, red chili powder, and ground turmeric).
  • Add ½ cup water, Mix well, and bring it to a boil.
  • Reduce the heat, cover, and simmer until the chicken is fully cooked.
  • Once the chicken is cooked, add garam masala. Increase the heat to help the sauce thicken. Turn off the heat and top with cilantro.