Name: Authentic Chicken Korma
Prep time: 15 min
Cook time: PT-484954H25M26S
Total time: 1 h
Cuisine: South Asian
Ingredients: Neutral oil (such as grapeseed or avocado); Ghee (clarified butter); 1 large onion, thinly sliced; 1 lb bone-in, skinless chicken pieces (thighs and drumsticks); Whole spices: bay leaves, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick; 2 cloves garlic, crushed; 1 tablespoon ginger, crushed; 2 tomatoes, quartered (optional, for added depth); 1/2 cup plain, whole-milk yogurt; Ground spices: coriander powder, cumin powder, red chili powder, turmeric powder; 2 green chili peppers, slit (optional, for extra heat); 1/4 cup blanched almonds, sliced (optional, for garnish); Fresh cilantro, chopped (optional, for garnish); Kewra essence (optional, for authentic aroma); Mace (optional, for authentic flavor)

Chicken Korma is a cherished South Asian dish with Mughlai origins, known for its rich, aromatic flavors and tender chicken pieces enveloped in a creamy, spiced gravy. This recipe offers an authentic taste of traditional Pakistani and North Indian cuisine, combining a blend of whole spices, yogurt, and fried onions to create a truly indulgent experience.

Why You’ll Love This Recipe

Authentic Flavors: Utilizes traditional spices and cooking methods to deliver a genuine Korma taste.
Rich and Creamy Texture: The combination of yogurt and fried onions results in a luxurious gravy.
Tender Chicken: Slow-cooked to perfection, ensuring each bite is succulent and flavorful.
Customizable Spice Level: Adjust the heat according to your preference by modifying the amount of chili used.

Authentic Chicken Korma: A Taste of India at Home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Neutral oil (such as grapeseed or avocado)
Ghee (clarified butter)
Large onions, thinly sliced
Bone-in, skinless chicken pieces (such as thighs and drumsticks)
Whole spices: bay leaves, cumin seeds, black peppercorns, green cardamom pods, cloves, cinnamon stick
Garlic, crushed
Ginger, crushed
Tomatoes, quartered (optional, for added depth)
Plain, whole-milk yogurt
Ground spices: coriander powder, cumin powder, red chili powder, turmeric powder
Green chili peppers, slit (optional, for extra heat)
Blanched almonds, sliced (optional, for garnish)
Fresh cilantro, chopped (optional, for garnish)
Kewra essence (optional, for authentic aroma)
Mace (optional, for authentic flavor)

Directions

Fry the Onions: In a large pot, heat oil and ghee over medium heat. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
Sauté Whole Spices: In the same pot, add bay leaves, cumin seeds, black peppercorns, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until aromatic.
Cook Chicken: Add crushed garlic and ginger to the pot, sautéing for another minute. Add chicken pieces and cook until they are no longer pink on the outside.
Incorporate Tomatoes (Optional): Add quartered tomatoes and cook until they soften.
Add Ground Spices: Stir in coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Cook for a few minutes until the oil begins to separate from the masala.
Add Yogurt: Lower the heat and mix in the yogurt, ensuring it blends smoothly with the spices. Cook for another 5-7 minutes.
Simmer: Add enough water to achieve your desired gravy consistency. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken is tender (about 20-25 minutes).
Finish the Dish: Once the chicken is cooked, check the seasoning and adjust salt if necessary. If using, add a few drops of kewra essence and a pinch of mace.
Garnish: Sprinkle chopped cilantro, garnish with reserved fried onions, and serve with naan or rice.

Servings and Timing

Servings: This recipe yields approximately 4-6 servings.
Preparation Time: 15 minutes.
Cooking Time: 45-50 minutes.
Total Time: 1 hour.

Variations

Vegetarian Option: Replace chicken with paneer or mixed vegetables like potatoes, carrots, and peas.
Spice Level: Adjust the number of green chili peppers and red chili powder to suit your heat preference.
Dairy-Free: Use coconut yogurt or omit yogurt for a different flavor profile.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over low heat, adding a splash of water if the gravy has thickened.

FAQs

1. Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used. Adjust the cooking time accordingly, as boneless pieces cook faster.

2. Is it necessary to use whole spices?

Whole spices contribute to the authentic flavor of Korma. However, if unavailable, you can use ground spices as a substitute.

3. What can I use instead of ghee?

If ghee is unavailable, you can use additional neutral oil.

4. Can I make this dish ahead of time?

Yes, Korma often tastes better the next day as the flavors meld.

5. How can I make the gravy spicier?

Increase the amount of green chili peppers and red chili powder to suit your taste.

6. Can I freeze this dish?

Yes, the cooked Korma can be frozen for up to 2 months. Thaw and reheat thoroughly before serving.

7. What should I serve with Chicken Korma?

Traditionally, Korma is served with naan bread or steamed rice.

8. Can I use coconut milk instead of yogurt?

Coconut milk can be used as a substitute for yogurt, although it will alter the flavor and texture slightly.

9. Is Korma gluten-free?

Yes, as long as no gluten-containing ingredients are added, such as in the naan bread served with it.

10. Can I use a slow cooker for this recipe?

Yes, you can cook the chicken Korma in a slow cooker. Simply sauté the onions and spices, add the rest of the ingredients, and cook on low for 4-6 hours.

Conclusion

Authentic Chicken Korma is a flavorful, comforting dish that brings rich textures and aromatic spices to your table. Whether you’re cooking for a special occasion or simply craving a delicious, savory meal, this recipe will surely delight. With its customizable heat level and versatile ingredient swaps, you can make this dish just the way you like it. Enjoy it with naan or rice for the ultimate experience!