Delicious and authentic chicken korma is a flavorful dish that features tender chicken cooked in a rich and creamy sauce infused with aromatic spices. Also called chicken qorma, it is typically served with Basmati rice or naan bread.
It is enjoyed by many on special occasions or as a celebratory dish. Try this recipe for a comforting and flavorful meal that will impress your family and friends.
Chicken Korma is a fragrant and tasty Indian curry that is known for being creamy and not too spicy. This article goes into great detail about where this famous dish came from, what goes into it, how it’s made, and some common questions people have about it.
A Brief History of Chicken Korma
While the exact origins are debated, most food historians agree Korma traces back to the royal Mughal cuisine of Central Asia and the Indian subcontinent. It was considered a dish fit for royalty due to its rich taste and delicate spices.
Over the centuries, regional variations of Korma developed as the recipe spread across India. The British colonization then introduced it to a wider global audience. Today it remains an enduring favorite for its comforting flavors.
The Core Ingredients That Define Chicken Korma
While recipes can vary, several key components form the base of an authentic Chicken Korma.
The Chicken
Boneless, skinless chicken thighs or breasts are most commonly used, cut into bite-sized pieces. Chicken is often marinated beforehand to infuse flavor
A Creamy Base
A combination of full-fat plain yogurt and heavy cream creates a smooth, velvety base. Yogurt provides tang while cream lends richness.
Ground Nuts
Finely ground nuts like almonds and cashews thicken the sauce and add nutty sweetness. They are essential for the signature creamy texture.
Aromatic Spices
A balanced blend of warming spices like garam masala, cumin, and turmeric define the flavor profile. Spices are added gently to avoid overpowering the sauce.
Sautéed Onions
Onions cooked until golden brown provide an aromatic foundation.
Ghee or Oil
Used to cook the onions and bloom the spices.
Regional Variations Across India
Chicken Korma takes on diverse forms across India. Some regional differences include:
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In Northern India, Korma tends to be richer and more cream-based.
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Southern versions often use coconut milk instead of dairy cream.
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Some regions add vegetables like peas or potato to the curry.
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Spice levels range from mild to moderately spicy depending on regional tastes.
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Nuts like pistachios or walnuts may be used in addition to almonds and cashews.
Modern Riffs on the Classic Chicken Korma
Today, many chefs put creative twists on Chicken Korma while retaining its comforting essence. Some contemporary versions incorporate ingredients like:
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Thai green chili for added heat
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Tomatoes for tangy sweetness
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Honey to balance richness
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Fresh herbs like cilantro or basil
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Alternative proteins like paneer or lentils
Frequently Asked Questions About Chicken Korma
What is the best rice to serve with Chicken Korma?
Traditionally, aromatic basmati rice complements Korma well. Brown basmati adds nutty flavor and texture.
Can I make it without dairy?
Yes, use full-fat coconut milk instead of heavy cream for a dairy-free version.
What’s the best yogurt to use?
Full-fat plain yogurt works best. Greek yogurt is fine but may need thinning with water.
How can I adjust the spice level?
Start with a small amount of chili powder or cayenne and adjust upwards to taste.
Can I use other meats besides chicken?
Yes, lamb, goat, shrimp or beef work well. Just adjust cooking times accordingly.
How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Freezing for longer storage is also an option.
What are some serving suggestions?
Serve with rice, naan, or roti. Raita, chutneys, or sliced onions make great accompaniments.
What if the sauce is too thin?
Simmer uncovered to reduce liquid. Or mix in a slurry of water + cornstarch.
How can I prevent yogurt curdling?
Temper it first by whisking in a bit of the hot sauce before adding to curry.
What common mistakes should I avoid?
Overcooking chicken, using low-fat yogurt, adding too much water, and stale spices.
Conclusion
Chicken Korma remains a timeless Indian curry featuring tender chicken in a luscious creamy sauce. While regional variations exist, yogurt, nuts, and aromatic spices form the foundation across recipes. Serve it with rice or naan for a sublime yet comforting meal.
Why you will love this recipe?
- Creamy and delicious sauce: The sauce is the best part of chicken korma, and I’m going to show you how to make a creamy and delicious korma sauce.
- Authentic taste: This recipe has a real taste that is sure to impress with its perfect balance of sweetness, warmth, and sourness.
Chicken: Use boneless, skinless chicken thigh pieces.
Onions, ginger, and garlic: Red or pink onions must be used to make korma. I have used ginger garlic paste; however, you can use grated fresh ginger and minced garlic.
Yogurt and heavy cream: Yogurt is added when cooking the korma sauce. Heavy cream is optional and added as a finishing touch. I have used plain full-fat yogurt, but Greek yogurt can also be used.
See the recipe card for full information on ingredients and quantities.
Add yogurt, ginger garlic paste, ground turmeric, red chili powder, and garam masala to a large bowl. Follow these steps. Mix well ( 1).
Step 2: Cut the boneless chicken thigh into bite-sized pieces and add it to the yogurt mixture. Combine well, making sure all the chicken pieces are well coated. Cover and let it marinate for 20-30 minutes while you make the korma curry (s 2 and 3).
Step 3: Take cashews in a small bowl and soak them in some water before you begin frying the onions ( 4).
Step 4: Place a heavy bottom pan or large skillet over medium heat and add the ghee. Once the ghee heats, add the onions ( 5).
Step 5: Add the onions and fry them until the onions are golden brown. This may take 15-20 minutes (s 6 and 7).
Step 6: Turn off the heat and let the pot cool slightly ( 8).
Step 7: Set aside around one tablespoon of fried onions for garnish. Transfer the remaining fried onions to a blender with soaked cashews and yogurt. Blend into a smooth paste (s 9 and 10).
Step 8: Next, in the same pot, add the whole spices to the ghee (cumin seeds, bay leaf, cinnamon, cardamom, clove, and black pepper). Saute for a few seconds ( 11).
Step 9: Add the marinated chicken ( 12). Fry on medium heat for 5 minutes (s 13 and 14).
Step 10: Add the fried onion paste along with the powdered spices – ground coriander, ground cumin, red chili powder, and ground turmeric. Add ½ cup water, Mix well, and bring it to a boil (s 15 and 16).
Step 11: Reduce the heat, cover, and simmer until the chicken is fully cooked ( 17).
Step 12: Once the chicken is cooked, add garam masala. Increase the heat and let it cook for 2-3 minutes to help the sauce thicken ( 18). Top with fried onion, cilantro, and almond flakes before serving.
Ground cashews used in the paste add creaminess and thickness. Soaking the nuts in water before grinding them can help in achieving a smoother texture. Sometimes, I also use blanched almonds along with cashews in this recipe.
A traditional korma needs whole spices to build the flavor profile. I have kept them at a minimum and recommend not skipping the ones this recipe calls for. Several other additional Indian spices, like mace, black cardamom, etc. , can also be used. Also, it is important to note that an authentic korma sauce does not use curry powder.
Mughlai dishes often use kewra water or rose water as a finishing touch. I have not used it in my recipe as we personally do not prefer it. If you like, you can add ¼ teaspoon of kewra water or rose water along with other garnish.
Do not use any thickening agent. An authentic korma does not use any starch or thickening agent. The creaminess of the curry comes from the use of nuts, yogurt, and heavy cream.
Pro-tip: Frying the onions until they are golden brown is the key to making the most delicious korma. This step cannot be rushed. If you are running out of time, you can also use store-bought fried onions as a replacement.
What to serve with chicken korma?
Plain or flavored rice: The mild and creamy chicken korma sauce complements fluffy, fragrant basmati rice perfectly. It also pairs well with saffron rice and jeera rice.
Naan: Soft and pillowy Indian naan bread is an excellent choice to scoop up the creamy korma.
Pulao: A fragrant rice pulao, such as vegetable pulao or vegetable biryani, can be an excellent dish that complements the flavors of chicken korma.
The main difference between these two dishes is in the flavors and ingredients used in the curry sauce. Butter chicken has a tangy tomato-based sauce with a rich and slightly sweet flavor due to the use of sugar, butter, and cream. Chicken korma, on the other hand, has a creamy sauce made with fried onions, nuts, and cream, which gives it a rich and mildly spiced flavor.
Chicken korma can be stored in an airtight container in the refrigerator for up to three days. It also freezes well and can be stored in the freezer for up to 3 months.
Yes, store-bought fried onions can work for this recipe. Just skip the step of frying the onions and use pre-fried onions.
To fry onions to perfection, start with fresh, moisture-rich onions like yellow or red onions, and chop them uniformly. Heat oil or ghee in a heavy-bottom pan over medium heat. Test the oils readiness by dropping a slice of onion; when it sizzles and browns, add the onions. Stir frequently, cooking them until they turn deep golden brown, typically 15-20 minutes for two large onions. Remove and drain on paper towels to absorb excess oil.
An authentic korma (or quorma) does not use tomatoes. The slight tang that you taste in korma comes from the use of yogurt. Tomatoes release a lot of water, resulting in a thin and runny sauce. The use of yogurt along with nuts gives korma its signature creamy texture and consistency. However, if you are keen on using tomatoes, use a small amount of tomato paste. Check out my easy vegetable korma recipe, where I am using tomatoes and coconut milk.
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