Chicken Korma

Chicken Korma is a luxurious curry made with tender chicken simmered in a creamy, nutty sauce flavored with warm spices, yogurt, and aromatics. It's mild enough for all palates, yet deeply flavorful — perfect with naan or rice.

Ingredients

• 500 g boneless chicken (cut into chunks)

• 1/2 cup plain yogurt (whisked)

• 1 large onion, thinly sliced

• 1 tablespoon ginger-garlic paste

• 1/4 cup cooking oil or ghee

• 1/2 teaspoon turmeric

• 1 teaspoon ground coriander

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garam masala

• 1/4 teaspoon ground cardamom (optional)

• Salt to taste

• 1/2 cup water or chicken broth

For the nut paste (optional but traditional):

• 2 tablespoons cashews or almonds

• 2 tablespoons cream or milk (to blend)

Instructions

1. Prepare the Nut Paste
Soak the nuts in warm water for 10 minutes, then blend with cream or milk to a smooth paste. Set aside.

2. Cook the Onions
Heat oil in a large pan. Add sliced onions and sauté until golden brown. Remove half to use as garnish.

3. Cook the Chicken
Add ginger-garlic paste to the pan and cook for 1 minute. Add chicken pieces and cook until lightly browned.

4. Add Spices and Yogurt
Stir in turmeric, coriander, cumin, and salt. Lower the heat and gently stir in the whisked yogurt, one spoon at a time, to avoid curdling.

5. Add Nut Paste and Simmer
Add the nut paste (if using), garam masala, cardamom, and water or broth. Cover and simmer on low heat for 15–20 minutes, until the chicken is fully cooked and the sauce is thick and creamy.

6. Finish and Garnish
Sprinkle the reserved fried onions on top. Add a splash of cream or a few drops of rose water for extra richness and aroma.

Tips

• Use bone-in chicken for extra flavor if preferred

• Substitute nuts with sunflower seeds for a nut-free version

• Add a pinch of saffron soaked in warm milk for a royal touch

Serving Suggestions

Serve hot with naan, paratha, or steamed basmati rice. Add a side of cucumber raita or fresh salad for balance.