Chicken Korma Recipe

Chicken Korma Recipe

I would say the most famous Indian dish outside of India is Chicken Korma, I have been trying multiple versions of Chicken Korma Recipes and this recipe is my favorite of all. Chicken Korma goes very well with rice (or any Indian flat bread like Naan, Roti etc ) and a salad on the side would be great too.

I just want to make this very clear to you all – anything white and creamy is not Korma. Chicken Korma is a classic and royal dish which is made with nuts and cream gained its popularity hundreds of years ago. I have always been  mesmerized by the richness of cashew nut, almonds, cream and the complex flavor of cloves and cardamom in the sauce.

There are so many regional variations of this recipe but this Chicken Korma Recipe is a version of classical recipe. I have tried Chicken Korma in various  restaurants  and they all have their own variations. I have referred numerous recipe books to find the perfect or classical of Chicken Korma recipe and I have come to a conclusion that I should make my own version of the classical one. After referring the recipe books,  I  have formulated the recipe and it was time for me to test it.

I have tested 3 times  before perfecting this recipe and I was really happy with the taste, texture, flavors and consistency this time.Well, the end product was a tasty, aromatic, flavorful, velvety and creamy white curry. Try out this magnificent Chicken Korma Recipe and do let me your feedback in the comment section below.

Also check out Paneer Korma Recipe and Vegetable Korma Recipe.

Chicken Korma Recipe with Step by Step Photos..

Ingredients

  • Chicken breast -1kg, diced
  • Ghee or clarified butter – 2 Tbsp
  • Onion – 3, sliced
  • Cardamom -1 Tsp, crushed and skin off
  • Cloves -1/4 Tsp
  • Almond – 1 cup, soaked
  • Cashew nuts -1/2 cup
  • Ginger – 1/2 Tsp, paste
  • Garlic -1/2 Tsp, paste
  • Turmeric -1 Tsp
  • Red Chilly powder -1 Tsp
  • Coriander powder – 1/4 Tsp
  • Garam masala -1/2 Tsp
  • Cream -1/2 Cup
  • Salt to taste

Directions

  1. Marinate the diced chicken with ginger paste, garlic paste, coriander powder, chilly powder and turmeric powder.
  2. Let the marinated chicken sit in the refrigerator for at least 30 minutes (over night is preferred).
  3. Heat up ghee or clarified butter in thick bottomed vessel and add crushed cardamom and cloves. Cook for 2 minutes.
  4. Add sliced onions, salt and saute onions until light golden brown in colour.
  5. Add almonds,  cashew nuts and one cup of water and bring to a boil.
  6. Turn down the fire and let it simmer until the mixture is cooked through (it should approximately 15-20 minutes).
  7. Turn off the heat and let it cool down a bit.
  8. Take the  mixture in a food processor and blend it to smooth and fine consistency.
  9. Return the mixture back to the vessel and add marinated chicken.
  10. Cook the chicken until soft on a simmering fire.
  11. When the chicken is  soft and tender, add cream and garam masala.
  12. Adjust the seasoning and serve hot.

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Bone Appetite & Happy Cooking!

 

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