Chicken Korma

Chicken Korma

5 from 5 votes
Chicken korma is a popular Indian takeaway dish consisting of tender chicken in a mild sauce. Sweet flavours combined with the succulent chicken bites make this a truly rich and indulgent curry.
ChickenKorma

Being Pakistani, I am a great fan of curries, and this chicken korma recipe definitely is one of my all-time favourite recipes. Mildly spiced but packed with flavour this is great for lovers of Indian cuisine.

Chicken korma was founded during the Mughal reign. The name of the recipe references the cooking techniques used as it translates as ‘to braise’ or pan-sear.

Traditionally chicken korma was originally made without tomatoes. To keep this recipe true to its roots, I have also used no tomatoes. A lot of chicken korma recipes use tomatoes, but this recipe truly does not need them.

Tomatoes release a lot of water which results in a thinner, and watery consistency. That’s why I have not added any tomatoes because chicken korma is known for its thick masala.

If you add tomatoes, then be sure to add extra yoghurt to make sure that you still get that extra creamy texture that is associated with chicken korma.

Usually, in chicken korma recipes the onions are browned and then the rest of the ingredients are added in before being ground. However, in my recipe, I have skipped this step because I feel as if there is no need.

This recipe uses ginger paste and garlic paste. I always make pastes fresh. All you need to do is grind up the ginger and garlic with a splash of water for your own homemade pastes. Using fresh ingredients is almost always better as it adds more flavour to the curry.

Yoghurt is a key ingredient in this recipe, and it gives the curry its creamy texture. It is not something that can be omitted. However, for a vegan-friendly alternative or dairy-free version, cashew yoghurt is also great.

You can use boneless or bone-in chicken. If boneless chicken is used, the cooking time must be reduced.

It is traditionally served with naan, chapatti, or any flatbread, but it also tastes delicious with rice. Chicken korma has an indulgent and luxurious flavour that makes it a formal event favourite.

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ChickenKorma

Chicken Korma

by Nabeela Kauser
Chicken korma is a popular Indian takeaway dish consisting of tender chicken in a mildly spiced sauce. Sweet flavours combined with the succulent chicken bites make this a truly rich and indulgent curry.
5 from 5 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 373 kcal

Ingredients

Instructions

  • In a large pan, heat up the oil on medium heat until hot.
  • Add the finely diced onions and cook for 4-5 minutes until softened.
Add the ginger and garlic paste, and sauté for 1 minute until fragrant.
  • Add the salt, turmeric, garam masala, and coriander powder and cook for 3-4 minutes.
  • Add the chicken and cook for 6-8 minutes.
  • Add the coconut, and sugar and cook for 2-3 minutes.
  • Add the yoghurt and double cream and cook for 6-8 minutes.
  • Serve with a peshwari naan and enjoy!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 373kcalCarbohydrates: 11gProtein: 14gFat: 31gSaturated Fat: 13gTrans Fat: 0.1gCholesterol: 77mgSodium: 659mgPotassium: 242mgFiber: 1gSugar: 7gVitamin A: 480IUVitamin C: 4mgVitamin D: 1µgCalcium: 68mgIron: 1mg
Keyword Chicken, Coconut, Curry, Food, Korma, Mild, Recipe, Sweet
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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