Growing up in a traditional Indian home, chicken was served maybe a couple times a week. Although those meals would be a treat, chicken curry was mainly what my mom cooked. Kormas are for very, very special occasions, like weddings or grand parties, and rightfully so! They are so rich and luxurious. Pieces of chicken are gently simmered in a rich, creamy sauce with layers of sweet and spicy flavors. This dish is what dreams are made of!
What Is Korma?
Korma is prepared by marinating and then braising a meat in a yogurt or cream base. The dish is traditionally cooked on low heat for around an hour until the meat is tender and the sauce turns into a rich and creamy glaze. When the Mughals came to India from Central Asia, they brought with them their own cuisine, including the slow braised, yogurt-based (or sometimes cream-based) dish, korma. In India, being different from their native land in respect of climate, spices, and crops, the recipe evolved over time to include more spices like coriander and cumin. Some kormas also combine meat and vegetables like spinach and turnips. With time the dish evolved, and various recipes came into being. Vegetarians make navratan korma where nav means nine and ratan means gems or jewels, referring to the nine varieties of vegetables used in the dish. Korma prepared in the southern part of India has coconut in it, given of the heavy use of coconut in South Indian cuisine.
How to Make This Korma Recipe
I have shaped this recipe for chicken korma to make it more approachable without compromising authenticity or flavor. Instead of slow cooking bone-in meat, I have used boneless chicken thighs, which make the cooking process fast enough to whip up the dish on a weeknight. I have tried to use minimal spices, which are also easily accessible. This dish is not heavy on spices anyway, but it does rely on several flavor profiles. I prefer to use green cardamom pods over other varieties. You can use black cardamom, but it will change the flavors of the dish. Like most Mughlai dishes, this one uses nuts, dried fruit, and spices in addition to cream. Fried onions give the Korma a slightly sweet flavor, yogurt adds acidity, spices give the dish a warmth, and nuts add richness.
How to Make This Dish Ahead of Time
You can cook this dish in advance and refrigerate it for 2 to 3 days, or freeze for up to a month. Before serving, thaw the korma and then reheat it either on a stovetop until it’s warmed through, or in the microwave on high for 2-3 minutes, before serving.
What to Serve With Korma
Typically kormas are served with some kind of bread, probably because a korma doesn’t have enough sauce to be served with rice. I serve mine with naan or lachcha paratha, but feel free to serve with some steamed basmati rice if your heart pleases.
Love Indian Food? Try These Recipes!
Stovetop, pressure or slow cooker—any way you make it, this Lamb Curry is delicious! Use your pressure cooker to make quick work of this Saag Tofu. Indian Chicken Biryani is bursting with flavor and begging you to make it! Sink your teeth into tender, tomato- and spice-infused Butter Chicken. Chicken Tikka Masala ready in 30 minutes? Yes, please!
12 to 15 raw almonds
2 to 3 green cardamom pods
1/2 teaspoon freshly cracked peppercorn
1-inch cinnamon stick
2 to 3 whole cloves
1 bay leaf
1 tablespoon ground coriander
1/2 teaspoon salt, or to taste
1/4 cup plain yogurt
1 1/2 teaspoon shredded coconut, optional
Silvered almonds and chopped cilantro, for garnish
For the marinade:
1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces
2 tablespoons plain yogurt
1/2 teaspoon ground turmeric
1 1/2 tablespoons ginger garlic paste
1/2 teaspoon salt
1 teaspoon cayenne pepper
For the onions:
1 medium onion, thinly sliced, about 1 cup
1/2 cup vegetable oil
Cook for 7-10 minutes on medium-high heat while moving them around until the onions turn golden brown. Use a slotted spoon to take the onions out of the oil and spread into the paper-towel-lined plate or sheet pan lined to soak up the excess oil. Set aside for later. You will use these onions to make a paste. Leave about 1 tablespoon of oil in the pot and discard the rest. Add the fried onion paste, salt, and coriander to the pot with the chicken. Mix everything together. Cover and let it simmer for 5-8 minutes or until the chicken is cooked through. Garnish with almonds and cilantro. Serve with hot naan or lachcha paratha.
