Chicken Korma

Chicken Korma

Today’s my birthday and the day had been hectic at office. So I wanted to cook myself some wonderful dinner that I can enjoy with my family in the comfort of home. “Something rich?”, I asked, “Yes”, He confirmed. So over the phone we decided let it be chicken korma and vegetable pulao today. I had marinated the chicken in the morning itself and kept it in the refrigerator. I had no clue of which recipe am I going to try today. Anyways, as we decided, this was the first time I was about to try the recipe of Chicken korma. Hubby though by now is quite confident of my culinary skills. He’s sure I am not the same Deboleena, who served his family a packet of maggi cooked in half litre of water! So he kept the ingredients like onion, ginger, garlic, veggies and almonds ready and enter me into the house and in a jiffy took over the chores of the kitchen. 7:15 pm it was and by 8:45 the dinner was ready!! All cheers at the dinner table with pastries, veg pulao, payesh and the chicken korma in platter. Wonderful aroma of chicken was all spread in the house!

Time required to cook chicken korma : 1 hour

Serves 5 – 6 people

Ingredients required to cook chicken korma:

  • 800 gm chicken cut into curry pieces
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp kashmiri mirch powder
  • 2 cups beaten curd
  • 1 gondhoraj lebu(that’s my addition)
  • Salt to taste
  • 1 tsp coriander powder
  • 15 cloves of garlic – 1 inch of ginger – grounded into a paste
  • Soaked almonds – 15
  • 1 tsp garam masala powder
  • 2 big onions: sliced thinly
  • Whole spices: 2 cinnamon sticks, 3 cardamoms, 4 – 5 cloves
  • Mustard oil (I preffered)
  • A pinch of nutmeg (grated)
  • A mace

Chicken Korma – The recipe:

  • Marinate the chicken pieces with salt, turmeric powder, 1 cup beaten curd, chilli powder, kashmiri mirch, gondhoraj lebu. I kept the marination in refrigerator for about 12 hours
  • Heat some oil in a pan and fry the onion slices until pink or light brown. Take them off the pan and make a paste of the same
  • Take another cup of beaten curd and soaked almonds. Grind them into a fine paste. Keep aside
  • Heat some oil in the pan till its smoking hot, drop cardamom, cinnamon, pinch of grated nutmeg, mace, cloves, bay leaves into the pan and let them splutter for about 30 minutes
  • Add the marinated chicken pieces and let them fry till golden brown on both sides
  • Add fried onion paste now and mix well together with the chicken
  • Add coriander powder in the almond – curd mix and pour it over the chicken and coat chicken pieces well with the mixture. Cook on medium flame till oil starts to separate
  • Add water and cover cook on low flame till the gravy reaches desired consistency or chicken gets cooked thoroughly
  • Sprinkle powdered garam masala on top and let it simmer for 2 – 3 more minutes
  • Your chicken korma is ready to be served with kulcha, pulao or plain rice!

A few tips:
– Since its a delicacy, its worthy to cook the recipe in a bit oil more! After all, treating yourself sometimes with home cooked rich food is good for mental health
– I used almonds. One can use cashew nuts or a mixture of cashew nuts and almonds
– Marinating chicken for more hours will make sure your chicken is softened enough and soaks in the flavour of marinades as well
– Slow cooking is the key in cooking nice meals. Do try it out!

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A software engineer by profession and a home maker by heart!