Easy Chicken Korma Recipe Anyone Can Make

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.

Ingredients:

1. Chicken (1 kg, cut into korma pieces and scored)

2. 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)

1. For the onion paste:

   • Fried onions (½ cup)

   • Raisins (1 tbsp)

   • Water (¼ cup)

1. For the curry:

   • Cooking oil (2 tbsp)

   • Ghee (1 tbsp)

   • Cloves (6)

   • Cinnamon sticks (2 small)

   • Cardamom (5, bruised)

   • Bay leaves (2)

   • Black pepper (1 tsp)

   • Water (¼ cup + 2 tbsp, as needed)

1. For the spice mix:

   • Coriander seeds (1 tsp)

   • Cumin seeds (1 tsp)

1. Final touches:

   • 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)

Instructions:

1. 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.

1. Prepare Onion Paste:
   

   • Blend fried onions, raisins, and ¼ cup water until smooth. Set aside.

1. 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.

1. Prepare the Spice Mix:
   

   • Toast coriander and cumin seeds until fragrant.

   • Cool, then grind into a powder.

1. Final Cooking:
   

   • 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.

1. Garnish and Serve:
   

   • Garnish with thinly sliced ginger and chopped coriander.

   • Serve hot with rice or naan.

Nutritional Information (per serving, approx.):

• Calories: 350-400

• Protein: 25g

• Fat: 20g

• Carbohydrates: 10g

• Fiber: 2g

• Sugar: 4g (varies with the addition of sugar)

Note: Nutritional values are approximate and can vary based on ingredient specifics and serving sizes.