Chicken Korma Recipe

Method6 steps · about 50 min

1. 1

   Step 1: Mix the chicken (500 g) with the marinade yogurt (3 tbsp) or coconut milk, ginger-garlic paste (1 tbsp), turmeric (0.25 tsp), ½ tsp marinade sea salt, marinade chili powder and ¾–1 tsp marinade garam masala. Coat well, cover and refrigerate while preparing the sauce.

   Uses 500 g chicken · 0.25 tsp turmeric · 3 tbsp plain yogurt · 1 tbsp ginger-garlic paste · ¾–1 tsp garam masala · 1–1¼ tsp Kashmiri red chili powder · 0.5 tsp sea salt

   
2. 2

   Step 2: Heat the separate 1½ tbsp onion oil or ghee and add the two onion-paste cardamoms and sliced onion. Sauté 10–12 minutes until golden and caramelized without burning. Turn off, add the nuts and cool completely. If the nuts need softening for your blender, first soak them 30 minutes in their separate ½ cup hot soak water and drain. Blend the cooled onion/nuts with ¼ cup paste yogurt or coconut milk until smooth. If necessary use the listed ½ cup blending/gravy water here, then omit that measured water from the gravy step.

   Uses 1.5 tbsp oil · 2 green cardamom pods · 1 cup onion · 10 cashews · 0.25 cup plain yogurt · ½ cup water ONLY if needed for blender; omit measured gravy water later · 0.5 cup hot water

   
3. 3

   Step 3: In the same pan heat the separate 1–2 tbsp curry oil or ghee. Add optional bay leaf, 2-inch cinnamon piece, four whole cloves and the separate optional curry cardamom. When sizzling, add optional green chili and the marinated chicken. Sauté over medium heat 5–6 minutes.

   Uses 1–2 tbsp oil · 1 Indian bay leaf · 4 whole cloves · 2 inch cinnamon stick · 1 green cardamom pod · 1–2 green chilies · chicken coated with marinade yogurt, ginger-garlic and spices; held refrigerated

   
4. 4

   Step 4: Add the smooth onion-nut paste, ¼ tsp gravy salt, coriander powder (1.5 tsp), ½–¾ tsp gravy garam masala and optional ¼ tsp color chili powder. Add the measured ½ cup hot water only if it was not used for blending. Bring to a boil, then cover and simmer over medium-low heat until chicken is tender, reaches 165°F (74°C) in its thickest part away from bone and traces of oil appear on the sauce.

   Uses ½ cup hot water ONLY if not already used for blending · 0.25 tsp salt · ½–¾ tsp garam masala · 1.5 tsp coriander powder · 0.25 tsp Kashmiri red chili powder · browned onions and nuts blended with sauce yogurt or coconut milk · marinated chicken sautéed 5–6 minutes with curry whole spices and chilies

   
5. 5

   Step 5: If the fully cooked sauce is too thick, add a little extra hot water and simmer. If too runny, cook uncovered until thick. Taste and add extra salt or garam masala (to taste) only if needed.

   Uses hot water (extra only if gravy too thick) · salt (extra only to taste after chicken fully cooked) · garam masala (extra only to taste after chicken fully cooked) · chicken simmered in onion-nut sauce until 165°F

   
6. 6

   Step 6: Garnish the finished korma with chopped coriander leaves (2 tbsp). Serve with cooked rice, butter naan, roti or paratha.

   Uses 2 tbsp coriander leaves · fully cooked curry with consistency and seasoning adjusted