Chicken Korma
This Mughlai-inspired Chicken Korma features tender bone-in chicken bathed in a velvety, golden sauce made from fried onions, creamy yogurt, and a fragrant blend of whole spices. The slow braising technique creates an unforgettably rich and luxurious dish.
Equipment
- Heavy-bottomed pan or Dutch oven - For even heat distribution when frying onions and braising chicken
- High-Speed Blender or Food Processor - For making smooth nut paste and onion paste
- Small blender or spice grinder - For grinding whole spices (optional)
- Mixing bowls - For marinating the chicken
- Sharp chef's knife - For cutting chicken and slicing onions
- Wooden spoon or silicone spatula - For stirring and scraping the bottom of the pan
- Measuring spoons and cups
- Slotted spoon - For removing fried onions from the oil
- Plate lined with paper towels - For draining fried onions
Ingredients
- 2 lbs bone-in, skinless chicken pieces - 900g, thighs and drumsticks work best
- 1 cup plain full-fat yogurt - 240ml, divided for marinade and sauce
- 2 large red or yellow onions - thinly sliced
- 4 tablespoons neutral oil or ghee - 60ml, plus more as needed
- 1/2 cup raw cashews - 65g, soaked in warm water for 20 minutes
- 1/4 cup raw almonds - 35g, blanched and skins removed
- 4 garlic cloves - minced (or 1 tablespoon garlic paste), divided
- 1 inch fresh ginger - 2.5cm piece, grated (or 1 tablespoon ginger paste), divided
- 3 green cardamom pods - lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1 inch cinnamon stick - 2.5cm
- 1/2 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric - divided
- 1 teaspoon garam masala - divided
- 1/2 teaspoon red chili powder - optional, for mild heat
- 1 teaspoon salt - or to taste, divided
- 1/3 cup heavy cream - 80ml
- 2 tablespoons water - for blending, as needed
- fresh cilantro - for garnish
Optional Finishing Touch
- 2 drops kewra water - optional, for a floral aroma
For Serving
- Basmati rice - cooked, for serving
- Naan bread - for serving
- Cucumber raita - for serving, optional
Instructions
- Combine chicken, 1/2 cup yogurt, 1/2 teaspoon turmeric, red chili powder (if using), 1/2 teaspoon salt, and half of the minced garlic and ginger. Refrigerate for 30 minutes to 4 hours.
- Drain soaked cashews and almonds, then blend with 2 tablespoons of water until completely smooth. Set the nut paste aside.
- Heat oil or ghee over medium-high heat. Fry thinly sliced onions for 20-25 minutes, stirring frequently, until deep golden-brown and slightly crispy. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
- Once cooled, transfer fried onions to a blender with 2 tablespoons of yogurt. Blend into a coarse, thick paste. Set aside.
- Return the pan with the reserved oil to medium heat. Add cardamom, cloves, bay leaf, cinnamon, and cumin seeds. Sizzle for 30-45 seconds until fragrant.
- Add the remaining minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add the onion paste, ground coriander, ground cumin, and 1/2 teaspoon of garam masala. Cook for 5-7 minutes, stirring frequently, until the masala darkens and the oil separates.
- Add marinated chicken and cook over medium-high heat for 5-7 minutes until lightly browned. Reduce heat, whisk remaining yogurt until smooth, and gradually stir it into the pan.
- Stir in the nut paste, remaining salt, and 1/4 cup water if needed for a pourable consistency. Cover and braise over low heat for 20-25 minutes until chicken is tender.
- Uncover, stir in heavy cream and remaining 1/2 teaspoon garam masala. Warm through for 2-3 minutes. Stir in kewra water if using. Garnish with cilantro and serve.
Notes
- Don't rush the onions: Deeply caramelized, golden-brown onions are the backbone of authentic korma flavor. If they're only lightly golden, your sauce will taste flat and one-dimensional.
- Soak your nuts: Soaking cashews and almonds in warm water for 20-30 minutes before blending makes a huge difference in achieving a smooth paste with no gritty texture.
- Whisk the yogurt before adding: Cold yogurt added directly to a hot pan can curdle and split. Always whisk until smooth and add gradually while stirring.
- Use bone-in chicken: While boneless thighs work in a pinch, bone-in pieces add significantly more flavor to the sauce as the marrow and collagen release during cooking.
- Control your heat: Korma is a low-and-slow dish for the braising phase. High heat can cause the yogurt to break, leaving a grainy sauce instead of a silky one.
- Vegetarian Korma: Replace chicken with paneer cubes, chickpeas, or vegetables like cauliflower, peas, and potatoes. The sauce recipe remains exactly the same.
- Coconut Korma: Replace the heavy cream with full-fat coconut milk or coconut cream for a dairy-free version with a subtle tropical sweetness.
- Slow Cooker Korma: Complete the steps through cooking the masala, then transfer everything to a slow cooker and cook on low for 4-5 hours until the chicken is incredibly tender.
- Storage: Korma keeps in the fridge for up to 3 days and freezes well for up to 3 months. It actually tastes better the next day once all the spices have melded.
- Nut-Free Korma: Skip the nut paste entirely and use an extra 1/3 cup of cream or full-fat coconut milk to achieve similar richness and body.