Chicken Korma
- Rahul Mandal
- Sep 12
- 2 min read
Chicken Korma is the perfect ‘gateway’ dish to Indian cuisine. Utilising warm, delicate, aromatic flavours rather than spicy heat, it makes for a delicious, hearty, satisfying meal. If you’ve only ever tried the standard korma from an India takeaway or a shop-bought ready meal then you haven’t fully experienced the taste sensation of the homemade dish. Give it a try – it’s much easier than you’d expect.
Ingredients
750g Chicken thighs (skinned)
Marinade
1inch ginger
6-7 cloves of garlic
2 green chillis (mild)
2tbsp natural yogurt
Splash of water(optional)
Sauce
2 tbsp veg oil
1tbsp ghee
5 of green cardamom
2 cloves
2-inch stick of cinnamon
2 bay leaves,
2 black cardamom pods
continued…
2 medium onions (finely diced, but you can use a mini chopper too)
1tbsp poppy seeds (soaked in warm water)
2tbsp cashew nuts
50g coconut (you can use desiccated)
1tsp Kashmiri chilli powder (it’s for colour only)
1-1.5tsp salt (to taste)
2 tbsp currants
For decoration
Flaked almonds
Serves: 4-5
Preparation time: 10-15 mins
Cooking time: 30 -40mins
Method
Blend the ginger, garlic and green chillies with yogurt and water. Pour the marinade over chicken and let it sit for about 1hour. Soak the poppy seeds in water for 30 mins. Then blend them together with 1tbsp coconut and cashews.
In a big saucepan (with a lid), heat oil and ghee together. Add the whole spices, followed by the chopped onion. Fry them till translucent and the onion softens and starts to disintegrate. Add Kashmiri chilli powder and mix. Pour the marinated chicken and mix well to combine. Cook on high heat for 3-5mins, then cover and cook on medium heat for 10 mins.
After that, take the lid off and add the cashew-coconut and poppy seed paste and salt. Add about half a cup water. Mix well and cook covered for further 10-15mins. Once the chicken is cooked, sprinkle the currants on top and keep it covered, till serving.
Decorate with flaked almonds and serve with naan, paratha, or polao. Enjoy!