Chicken Korma, a dish as rich in history as it is in flavor, comes in two distinct varieties: the milder, subtler white korma and the vibrant, spicier red korma. Our recipe celebrates the latter, a testament to the diversity of Indian cuisine.
Our Chicken Korma simplifies the traditional recipe without losing its essence. Marinated in a rich blend of garlic, ginger, and aromatic spices, the chicken is simmered in yogurt with fried onions and raisins, creating a harmony of robust flavors and creamy sweetness.
In our kitchen, the chicken, succulent and richly flavored, takes center stage, complemented by a symphony of spices that include cloves, cinnamon, and cardamom. This dish is not just a recipe; it's an experience of the storied Indian culinary heritage, made simple for you to savor and enjoy.
Chicken (1 kg, cut into korma pieces and scored)
For the marinade:
Garlic paste (1 tbsp)
Ginger paste (1 tbsp)
Kashmiri chili (1½ tsp)
Salt (1¼ tsp, to taste)
Cooking oil (½ tsp)
Greek yogurt (1 cup)
For the onion paste:
Fried onions (½ cup)
Raisins (1 tbsp)
Water (¼ cup)
For the curry:
Cooking oil (2 tbsp)
Ghee (1 tbsp)
Cinnamon sticks (2 small)
Cardamom (5, bruised)
Bay leaves (2)
Black pepper (1 tsp)
Water (¼ cup + 2 tbsp, as needed)
For the spice mix:
Coriander seeds (1 tsp)
Cumin seeds (1 tsp)
Green chilies (5-6)
Grated nutmeg (¼ tsp)
Kewra water (a few drops)
Sugar (a big pinch, optional)
Ginger (thinly sliced, for garnish)
Fresh coriander (chopped, for garnish)
Marinate the Chicken:
In a bowl, combine garlic paste, ginger paste, Kashmiri chili, salt, and ½ tsp cooking oil. Mix well.
Add Greek yogurt and mix.
Add chicken, ensure it's well-coated with the marinade, and set aside for 30+ minutes.
Prepare Onion Paste:
Blend fried onions, raisins, and ¼ cup water until smooth. Set aside.
Cook the Curry:
Heat 2 tbsp cooking oil and 1 tbsp ghee in a pan.
Add cloves, cinnamon sticks, cardamom, bay leaves, and black pepper. Sauté for 40-50 seconds.
Add the onion paste, sauté for 1-2 minutes.
Add marinated chicken, sauté on medium-high heat for 10 minutes.
Add ¼ cup + 2 tbsp water as needed. Cover and cook on low heat for 20 minutes, stirring occasionally.
Prepare the Spice Mix:
Toast coriander and cumin seeds until fragrant.
Cool, then grind into a powder.
Add the spice mix to the chicken.
Add green chilies, grated nutmeg, kewra water, and sugar (if using).
Cover and cook on the lowest heat for 10 minutes.
Garnish and Serve:
Garnish with thinly sliced ginger and chopped coriander.
Serve hot with rice or naan.
Nutritional Information (per serving, approx.):
Sugar: 4g (varies with the addition of sugar)
Note: Nutritional values are approximate and can vary based on ingredient specifics and serving sizes.