Chicken Korma | Indian Chicken Korma Recipe

This recipe is fully packed with interesting flavors of spices and still, it’s not too spicy. A mix of spices, curd and onion paste gives the curry mildly spicy taste and creamy texture. Don’t let the long ingredient list scare you, the recipe is not that difficult or time-consuming. 😀 Serve this chicken korma with jeera rice, basmati rice, garlic naan or any Indian flatbread and enjoy the creamy and mildly spicy curry.

I am not sure what made me try this recipe because whenever I use to hear the name “Chicken Korma” I always thought this must be something made with minced chicken. 😀 Because I always thought korma term is used where the recipe includes minced chicken. Pardon my logic. 😛 I googled the recipe and buoooyyyyy…there were a hell lot of recipes which was enough to confuse me. 😀 But, it was too late, I already set my mind to prepare chicken korma. So I called one of my friend who is a very good cook (specially non-vegetarian cuisines) and asked for the recipe. He was humble enough to give me the recipe and after reading few blogs on this recipe I finally made my own version of chicken korma. 😀 And the result was FABULOUS! ❤

This was the first time I had this dish. So I really don’t know how the authentic chicken korma tastes but If you don’t eat chicken and you are planning to try some chicken dish then this is the dish you must start with. 😀 It was THAT delicious.

Serves 4
Ingredients:

1 Lbs Chicken
3 Large onion, thinly sliced
2 Medium tomatoes, chopped
1/2 Cup thick curd/ greek yogurt
2 Tbsp ginger-garlic paste
2 Cinnamon sticks
2 Bay leaves
2 Black cardamoms
4 Green cardamoms
4 Cloves
2 Star anise
1 Tbsp cumin seeds
1 Tsp black peppercorns
3 Tsp coriander powder
2 Tsp red chili powder
1 Tsp kashmiri red chili powder
1 Tsp turmeric powder
Salt as required
4 Tbsp Ghee/ oil

For Tempering (Optional)

1 Tbsp ghee
4-5 Shallots
1 Tsp Garam masala
1/2 Tsp Chicken Masala

Learn Step By Step Recipe With Pictures For Chicken Korma | Indian Chicken Korma Recipe
Recipe:
Step 1- Heat ghee/ oil in a pan and fry the onions until dark brown. Keep an eye on them and avoid burning. This is the most important part of this recipe. Keep them frying on the medium flame and once done keep them out on a plate

Step 2- When the onions cool down then add them to the mixie jar with half cup of greek yogurt/ curd and blend to a smooth fine paste

Step 3- In the same pan add more ghee if required and add the whole spices. Saute for a minute and then add ginger-garlic paste Fry them until the raw smell goes off

Step 4- Then add the tomatoes and cook them until they turn mushy. Mix the dry spices (coriander powder, red chili powder, kashmiri red chili powder, and turmeric powder) and cook for 5-6mins on medium-low flame

Step 5- Add the chicken pieces and mix along with the curry and let the chicken cook on low flame for 10mins. Add the required amount of salt and cover the lid of the pan. Keep stirring in between to avoid burn

Step 6- Now add onion-curd paste and give a nice mix to everything. Do not add water and let the chicken cook on its own water.Keep the flame to low and let it cook for 20-22mins and keep stirring in between. Once the chicken korma is done turn off the flame

Tempering
Step 7- Heat ghee in a tadka pan and add shallots. When they turn translucent then add the garam masala and chicken masala to the tadka and pour the tempering over the chicken korma. Your delicious chicken korma is ready