Chicken Korma/Aromatic Chicken Curry/ Smooth, silky delicious curry to try on.

Believe in your taste and flavor. This chicken korma curry is something that is light, smooth, and aromatic spiced 🍛 curry and you must try this at home at least once. The smooth and aromatic textured curry goes great with fried rice and especially with Parathas. The choice of chicken is up to you. You can use both, the chicken breasts or the chicken thighs for this recipe. Boneless or with bones anything could be used. Well to start with the recipe the ingredients that you need are chicken, yogurt, cashews, sesame seeds, desiccated coconut 🥥, onions 🧅 , and water. The few whole spices we need are green cardamoms, black cardamoms, cloves, cinnamon, mace, nutmeg, salt, turmeric, red chili 🌶 whole or powdered form, green chili, oil, and ghee to cook.

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To prepare this curry 🍛 I am going to mention the recipe in three parts. Cooking the onions and preparing the paste out of them. Frying the chickens with the onion 🧅 and spice mixture. Adding the yogurt and lastly the cashew paste mixture. So to make it easy I am putting it up in a step by step form below ⬇️ Please go through this and try at home accordingly to get the best result out of it 🙂 and enjoy.

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List of Ingredients Required to prepare Chicken Korma

To prepare onion paste we need

Onions 🧅 2 big thinly sliced

Water 1 cup to cook the onions

Ingredients to marinate the chicken’s

Chickens 800 grams

1 teaspoon of salt 🧂

1 teaspoon of red chili powder

1/2 teaspoon of turmeric powder

Ginger and garlic paste 2 teaspoons each

Whole spices

Black cardamoms 2 slitted

Green cardamoms 6 slit

Cloves 5

Mace a small piece or

1/4 teaspoon powdered form

Cinnamon stick 1 inch

For preparing cashew mixture we need

Cashews 1/2 cup

Dry Red chili 🌶 1 whole

Green chili 1 or as required

Sesame seeds 5 teaspoons

Desiccated coconut 🥥5 teaspoons

Some Water to grind and strain it

Nutmeg ground a pinch 🤏

Coriander leaves to garnish

Oil 2-3 tablespoons

Ghee (clarified butter) 3 tablespoons

Total Cook Time

40 to 45 minutes

Short Summary for preparing Chicken Korma at home.

Wash and clean the chicken pieces. Add some salt, turmeric powder, ginger and garlic paste, and red chili powder and mix nicely with hands. Keep these marinated for 20 minutes. Prepare the yogurt by whisking it nicely until smooth and keep aside. Take hands full of cashews, some sesame seeds, desiccated coconut 🥥 , a red chili 🌶 dry, and green chili. By adding some water grind these to form a paste out of it. Strain with water and use the smooth mixture of cashew paste for the curry. Keep these aside until you prepare the onion 🧅 paste and cook the chicken.

Into a frying pan add some oil and add all the whole spices one by one to sauté. Then add the thinly sliced onions 🧅 Saute few minutes until soft and cook these for around 10 minutes using some water until translucent and cooked well. Keeping the flame low is important. Do not let the onions get brown. Just cook it well until you get a nice aroma out of it. Let cool the mixture then grind these nicely to prepare a paste out of it and keep aside.

By using 3 tablespoons of ghee fry this onion paste. Make sure the ghee should not be too hot when you pour the onion paste into it to avoid burning 🔥 up the onions. Stir continuously and cook the onions until 90 % moisture evaporated.

Then add the chicken pieces into it and cook for a few minutes. Cover and cook the chicken pieces by turning and flipping all the sides nicely. You will see gradually the mixture starts to leave the oil on the sides and the chicken starts to cook and turns white. At this point add the whisked yogurt. Cover and cook further for about 10 to 12 minutes or until you see the mixture leaves oil and the chicken is halfway cooked. Now add the prepared cashew paste and mix in well. Sprinkle some salt, nutmeg ground, and give it a final mix. Cover and cook 20 minutes or until done ✔️

Step By Step Mehod to Prepare Chicken Korma

Marinating the chicken

Clean and wash the chicken thoroughly with clean hot water. Add Turmeric powder, some salt, ginger, and garlic paste red chili powder as per taste into it and mix.

Keep these marinated for 20 to 30 minutes.

Sautening the whole spices with the onion paste

Heat 2 tablespoons of oil and add all the whole spices into it. Quickly stir and saute.

Add thinly sliced 2 big-sized onions and saute few minutes at low flame. Do not let the onions burn. In between sauteing add some salt and red chili powder. Mix and add water

Add a cup of water and cook for 10 minutes until the mixture turns aromatic and translucent. The rawness of the onions should disappear.

Cook 10 minutes or as required

Allow the mixture completely cool and then transfer into a grinder jar to grind

Grind to form a paste out of it.

Heat 3 tablespoons of ghee (Clarified butter). Into it then immediately add the onion paste to cook. Keep the flame low and make sure that the ghee should not be too hot when you pour the onion paste into it to avoid burning the onions.

Continuously stir and cook the mixture until 90 % of the moisture has evaporated.

Frying the Chicken with the spices

Into the above mixture then add the chicken pieces and cook in low to medium flame until the mixture leaves oil and the chicken meat turns white. Cover and cook if required.

Whisk 1 cup of yogurt nicely and add

Mix, cover, and cook for 12 to 15 minutes

As you see the chicken just started to cook and the curry mixture slowly starts to leave oil. At this point add the Cashew mixture to it, and cook, further.

Preparing the cashew mixture for the chicken curry.

Into a grinder, jar adds 1/2 a cup of cashews raw, 1 green chili, 1 red chili, sesame seeds 5 teaspoons, desiccated coconut 5 teaspoons, and add little water to it.

Grind these to form a paste out of it

Strain the cashew paste mixture by adding a little water to it in order to get a smooth textured, easy-flowing cashew paste.

Add this cashew mixture into the hot curry and continue to cook further

Give it a nice mix. Sprinkle some salt, a pinch of nutmeg ground, and cover, and cook 20 to 30 minutes or until done.

Cover and cook until done

As you see the gravy looks rich and delicious. This is very aromatic at this point. The curry starts to leave oil and is done.

Serve hot with fried rice or paratha. This curry goes well with any type of bread as well.

Print recipe for Chicken Korma below

Nutrition for Chicken Korma recipe as per calcuted by the application

Ingredients added to the list to calculate the Nutriets for the recipe as per the given app.