Classic Chicken Korma
Traditional dish · Indian
A rich and creamy Mughlai curry featuring tender chicken pieces simmered in a fragrant sauce made with yogurt, ground nuts, and aromatic spices. This classic version emphasizes traditional preparation for authentic flavor.
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Ingredients
- Chicken thighs, boneless and skinless1.5 lbs
- Plain yogurt1 cup
- Cashews1/2 cup
- Almonds1/4 cup
- Onions, finely chopped2 medium
- Ginger paste2 tbsp
- Garlic paste2 tbsp
- Ghee or vegetable oil3 tbsp
- Green cardamom pods4
- Cloves3
- Cinnamon stick1 inch
- Bay leaf1
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Cumin powder1/2 tsp
- Garam masala1 tsp
- Kewra water (optional)1 tsp
- Saltto taste
- Black pepperto taste
- Water1/2 cup
- Fresh cilantro, chopped (for garnish)2 tbsp
- Slivered almonds (for garnish)2 tbsp
Steps
- 1
Soak cashews and almonds in hot water for 30 minutes. Drain and grind into a fine paste with a little water.
- 2
Cut chicken into bite-sized pieces. Marinate with yogurt, salt, and pepper.
- 3
Heat ghee or oil in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté until fragrant.
- 4
Add chopped onions and sauté until golden brown.
- 5
Add ginger and garlic paste. Cook for 2 minutes until the raw smell disappears.
- 6
Add turmeric, coriander, and cumin powders. Stir well and cook for 1 minute.
- 7
Add the marinated chicken and cook, stirring, until lightly browned.
- 8
Pour in the ground nut paste and cook for 5-7 minutes, stirring constantly, until the oil starts to separate.
- 9
Add water and bring to a simmer. Cover and cook on low heat for 15-20 minutes, or until chicken is tender.
- 10
Stir in garam masala and kewra water (if using). Adjust salt and pepper. Simmer for another 2 minutes.
- 11
Garnish with fresh cilantro and slivered almonds before serving.
