The BEST Authentic Chicken Korma
This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup neutral oil
- 2 tbsp ghee (or sub more oil)
- 2 large onions (sliced (See Note 1))
- 2 lbs bone-in, cut up, skinless chicken (or sub chicken thighs) (cleaned and excess skin removed)
- 2 small tomatoes (optional - See Note 2) (quartered )
- 3/4 cup plain, whole-milk yogurt
- 2 bay leaves
- 1 tsp cumin seeds
- 1/8 tsp whole black peppercorns
- 3 green cardamom pods
- 5 whole cloves
- 1 1-inch cinnamon stick
- 8-10 cloves garlic (crushed)
- 1 inch piece ginger (crushed)
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder or to taste
- 1/2 tsp turmeric powder
- 1/2 tsp paprika powder or Kashmiri red chili powder (optional – for color)
- 2 1/8 tsp salt (or to taste depending on amount of chicken)
- 2-3 green chili peppers (chopped)
- 1-2 black cardamom pods (optional)
- 1 piece/blade whole mace (or sub pinch ground mace or cinnamon)
- 1/2 tsp garam masala
- pinch nutmeg powder
- 2-3 tbsp heavy whipping cream (optional - See Note 3)
- 1/2-1 tsp diluted kewra essence (or sub rose water)
- 1/4 cup cilantro leaves (chopped, optional - for garnish)
- 10-12 blanched almonds (Note 4 - for garnish)
Instructions
- 1
Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
- 2
In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
- 3
Add the ground spices, salt, and green chili peppers along with the yogurt mixture and sauté until the mixture comes to a light simmer (~2-3 minutes).
- 4
Reduce the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
- 5
Increase the heat to high. Add 1/2 to 3/4 cup of (preferably boiling) water, depending on how thin you'd like the curry, and bring to a boil. Reduce the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Stir in the heavy cream (if using) and sprinkle the kewra essence. Turn off the heat and garnish with cilantro and blanched almonds.