Chicken Korma Recipe – Mughlai Style Chicken Curry
Chicken Korma, a royal dish from the Mughlai cuisine, is renowned for its rich, creamy texture and aromatic spices. This Chicken Korma Recipe features tender chicken pieces cooked in a fragrant sauce made from onions, yogurt, and a blend of exotic spices, making it the perfect dish to serve during a special dinner or house party. Paired with fragrant biryani, garlic naan, or raita, this Mughlai-style chicken curry will surely impress your guests and become a beloved addition to your recipe collection.
Ingredients for Chicken Korma
| Ingredient | Quantity |
|---|---|
| Chicken (cut into pieces) | 400 grams |
| Black pepper powder | 1/2 teaspoon |
| Kashmiri red chilli powder | 1 teaspoon |
| Sunflower oil | 1 teaspoon |
| Ginger garlic paste | 1 teaspoon |
| Salt | To taste |
| Onion (finely chopped) | 1 1/2 cups |
| Fresh ginger (chopped) | 1 inch |
| Garlic cloves | 4 cloves |
| Water | 2 cups |
| Green chilli | 2 (slit lengthwise) |
| Cardamom pods (Elaichi) | 2 |
| Curd (yogurt), beaten with a little water | 2 teaspoons |
| Ajwain (carom seeds) | 1 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Fresh coriander (chopped) | 1 tablespoon |
| Sunflower oil (for cooking) | 1 teaspoon |
Preparation Time:
45 minutes
Cooking Time:
30 minutes
Total Time:
75 minutes
Servings:
3 servings
Cuisine:
Mughlai
Course:
Dinner
Diet:
High Protein, Non-Vegetarian
Step-by-Step Instructions for Chicken Korma
1. Marinate the Chicken
Start by thoroughly washing the chicken pieces and draining any excess water. Place the chicken in a bowl and add black pepper powder, Kashmiri red chili powder, sunflower oil, ginger garlic paste, and salt. Mix everything well to ensure the chicken is coated in the spices. Let the chicken marinate for about 30 minutes to allow the flavors to absorb.
2. Prepare the Onion Paste
In a pressure cooker, add the chopped onions, a pinch of salt, ginger, garlic cloves, and some water. Pressure cook the mixture for 1 whistle, then allow it to cool down. Once cooled, transfer the mixture to a blender and grind it into a fine, smooth paste. Set the paste aside for later.
3. Cook the Chicken
Heat a heavy-bottomed pan over medium heat and add 1 teaspoon of sunflower oil. Once the oil is hot, add the cardamom pods. Let them cook for about 10 seconds until they release their aroma. Then, add the marinated chicken pieces to the pan. Cook the chicken for about 10 minutes, stirring occasionally. The chicken will turn white from the inside once it is cooked. Once done, remove the chicken from the pan and set it aside.
4. Prepare the Gravy
In the same pan, add another teaspoon of sunflower oil. Now, add the ajwain (carom seeds) and slit green chilies. Let them cook for about 10 seconds to release their flavor. Reduce the heat to low and add the prepared onion paste to the pan. Add salt to taste and the beaten yogurt. Stir well and cook on medium heat for about 6-7 minutes, until the gravy thickens and the flavors meld together.
5. Combine Chicken and Gravy
Once the onion gravy has cooked and thickened, add the cooked chicken back into the pan. Mix the chicken with the gravy, ensuring that the chicken is well-coated. Let it simmer for a few minutes until the chicken is fully cooked through and tender.
6. Final Touches
Once the chicken is cooked, sprinkle the garam masala powder over the chicken korma and stir to combine. Add freshly chopped coriander leaves for a burst of freshness and flavor. Cover the pan, reduce the heat to low, and let the chicken korma rest for 5 to 10 minutes. This resting time will help the spices settle and enhance the dish’s flavors.
7. Serving
Serve this delicious Mughlai-style chicken korma hot with a side of Pakki Mutton Biryani, Garlic Naan, or Burani Raita. It’s a perfect dish to serve for special occasions, weekend dinners, or as the centerpiece of your next house party.
Pro Tips for the Perfect Chicken Korma
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Marination: Allow the chicken to marinate for at least 30 minutes, or longer if possible. This will help the chicken absorb the flavors of the spices, resulting in a more flavorful curry.
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Use Fresh Spices: For the best flavor, use fresh spices like garam masala, cardamom, and ajwain. Freshly ground spices add a much richer aroma to the dish.
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Cooking Heat: When making the gravy, make sure the heat is low when adding yogurt and onion paste. Cooking on high heat may cause the yogurt to curdle.
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Garam Masala: Garam masala is a key ingredient in Chicken Korma. For an extra depth of flavor, you can make your own garam masala at home by dry roasting whole spices like cumin, coriander, cinnamon, and cloves before grinding them.
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Resting Time: Allow the curry to rest after cooking to allow the flavors to develop further. This is a crucial step in making sure your chicken korma tastes as delicious as it can.
Nutritional Information (Approximate per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 32 g |
| Fat | 18 g |
| Carbohydrates | 6 g |
| Fiber | 1 g |
| Sugars | 3 g |
| Sodium | 450 mg |
Chicken Korma is not only a flavorful and satisfying dish, but it also provides a good dose of protein and essential nutrients, making it an ideal choice for a high-protein, non-vegetarian dinner. Whether you’re planning an Indian-themed dinner or just craving something rich and comforting, this Mughlai-style chicken curry will deliver an unforgettable experience. Enjoy!
