Description
Authentic Chicken Korma is a rich, flavorful South Asian dish with Mughlai origins, featuring tender chicken in a creamy, spiced gravy. The combination of whole spices, yogurt, and fried onions creates an indulgent, aromatic meal. Perfect for serving with naan or rice, this easy-to-follow recipe brings the vibrant tastes of Pakistani and North Indian cuisine to your table.
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)
Instructions
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Fry the Onions:
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Heat oil and ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions for garnish.
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Sauté Whole Spices:
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Add bay leaves, cumin seeds, black peppercorns, cardamom, cloves, and cinnamon stick to the pot. Sauté for 1 minute until aromatic.
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Cook Chicken:
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Add crushed garlic and ginger, sauté for another minute. Add chicken pieces and cook until the exterior is no longer pink.
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Incorporate Tomatoes (Optional):
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Add quartered tomatoes and cook until softened.
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Add Ground Spices:
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Stir in coriander, cumin, red chili, turmeric, and salt. Cook until oil separates from the masala.
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Add Yogurt:
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Reduce the heat and add yogurt, stirring until fully combined. Cook for another 5-7 minutes.
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Simmer:
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Add water to achieve desired gravy consistency. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is tender.
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Finish the Dish:
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Adjust salt as needed. Optionally, add kewra essence and a pinch of mace for authentic aroma and flavor.
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Garnish and Serve:
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Garnish with chopped cilantro and reserved fried onions. Serve with naan or rice.
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Notes
Vegetarian Option: Substitute chicken with paneer or mixed vegetables like peas, carrots, and potatoes.
Dairy-Free: Use coconut yogurt or omit yogurt for a different flavor.
Spicy Version: Adjust the heat by adding more green chilies or red chili powder.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Main Course
- Method: Stove-top / Slow Cooker
- Cuisine: South Asian, Pakistani, Indian
