Korma stands as a timeless Mughlai delicacy, lovingly crafted with braised meat, chicken, or veggies. This culinary gem has its roots in the rich tapestry of the Indian subcontinent. To begin, the meat or chicken is seared to perfection before being enveloped in a sumptuous sauce comprised of fried onions and yogurt.
What goes into chicken korma
Chicken
I made chicken korma with the bone in the chicken. Bone will provide the extra flavor as juices will come out of the bone while cooking. If you want to use boneless chicken, I’ll recommend using thighs.
Onions
Traditionally, onions are fried until light golden brown and then blended with the yogurt sauce. In this easy version, I used store-bought fried onions to make it quickly and easily.
Yogurt
I used full-fat yogurt to give the creaminess to this dish. I will not recommend using low-fat yogurt because you won’t be able to achieve creamy korma. Make sure to mix the yogurt really well before adding it to the chicken to avoid any lumps.
Sauce
One thing to remember chicken korma doesn’t have any tomatoes. The tanginess comes from the yogurt and onion sauce. Adjust the thickness of the sauce, according to your liking by adding water but I like thick korma.
Whole Spices
I used black cardamom, green cardamom, whole black pepper, 1-inch stick of cinnamon, and cloves. Whole spices are usually added at the beginning to release their aroma during the cooking process.
Almonds
I like to add blanched and peeled almonds at the end for garnish. This recipe is nut-free. You can omit almonds as they are only used for garnish. In traditional Pakistani Korma, we don’t use cashews.
What to serve with Chicken Korma?
My personal favorite to serve the chicken korma with is Matar Pulao and naan. Sometimes, I serve it with homemade roti and white rice. Additionally, a refreshing cucumber and mint raita can complement the rich flavors of the korma beautifully. You can also consider adding some pickled vegetables or chutney on the side for a burst of tangy flavors. To create a complete meal, consider serving some mango lassi or a traditional Indian dessert like Gulab Jamun or Kheer as a sweet ending to the dining experience. Add a side salad with a zesty dressing to make it a perfect lunch, dinner, or meal for any other party.
How to store Korma?
I store korma in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. For easy reheating, transfer the portion you want to heat into a microwave-safe dish or pan, and gently warm it on low heat, stirring occasionally to ensure even heating. This way, you can enjoy the delicious flavors of the korma even after it has been stored.
Easy Chicken Korma
Ingredients
- 1 lbs chicken bone in
- 1/3 cup oil vegetable or light olive oil
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 cup water
Ingredients for yogurt sauce
- 1/2 cup yogurt full fat
- 1/2 cup fried onions see note 1
Whole spices
- 1 black cardamom
- 2 green cardamom
- 1 inch cinnamon stick
- 4-5 cloves
- 4-5 whole black pepper
Other Spices
- 3/4 tsp salt or to taste
- 3/4 tsp red chili powder
- 1 tsp Kashmiri chili powder its for color only
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp black pepper powder
Instructions
Make Yogurt Sauce
- Take half a cup of fried onions and half a cup of yogurt. Add them into the blender and blend them until well combined. It takes less than a minute.
- Add a little bit of water if needed.
Braise your Chicken
- Heat oil in a pan, add all of the whole spices, and cook for one minute.
- Now add chicken pieces. Let the chicken brown from one side before changing to the other side. Keep the heat on medium-high.
- Now turn it over to sear the other side.
- Once the chicken is light golden brown, add ginger and garlic paste. Mix everything.
- Add salt, red chili powder, Kashmiri chili powder, cumin, and coriander powder.
- Cook the chicken with the spices for 3-4 minutes.
Mix yogurt sauce
- Now add the blended yogurt sauce. Mix it well, cover, and cook for 5-6 minutes.
- Once the oil leaves the masala, add water.
- Cover and cook for another 7-8 minutes.
- Add peeled almonds (optional), garam masala, and black pepper powder.
- Mix and enjoy.
Video
Notes
- I used store-bought onions, but you can also make fried onions at home.