Chicken Korma is a spicy creamy gravy style preparation of chicken using nuts, coconut, yoghurt and onion paste.
Korma recipes are popular in Andrapradhesh which has a lot of Mughlai style influence in their cuisine. This chicken korma recipe is so easy to make and is absolutely delicious with the unique combination of different flavours from the spices and tamarind for sourness.
WHAT IS THE DIFFERENCE BETWEEN BUTTER CHICKEN AND CHICKEN KORMA
Chicken korma is milder and may be healthier in comparison to butter chicken as it doesnt use heavy creame or butter to bring the richness. Natural oils from nuts , coconut and yoghurt makes it milder and rich making it as delicious as butter chicken.
Is Chicken Korma very Hot ?
It is one of the mildest versions of chicken curries made in India. The sweetness from the nuts helps in a mellow taste and hence a milder version of curry.
Can Chicken Korma be made without nuts ?
Nuts are one of common ingredients in Chicken Korma recipe. Incase you are allergic to peanuts, you can replace with cashew nuts of almonds or even pistachios in the recipe.
This recipe was a loved recipe on my Social media and many had loved it. The beauty of the simple korma recipe is its golden brown colour, which comes from roasting the ingredients and use of browned onions. do not skip that.
Check out More chicken recipes on the blog,
- Lahore chicken curry
- Chicken Stew in Pressure cooker
- Pepper Chicken Gravy
- White chicken curry | Chicken Vellai Kuruma
INGREDIENTS
Dry Roast :
- 1 kg chicken
- 200 GMs purple onions – deep fry
- 1/2 cup peanuts – dry roast
- 1/2 cup coconut dry roast
To Marinate chicken :
- 4 tbsp yoghurt
- 2 tsp red chilli powder
- 2 tsp Corriander powder
- 1/2 tsp garam masala and cumin powder and turmeric powder
- Salt 2 tsp
- 1tbsp Ginger garlic paste
To Make Korma :
- Oil (generous)
- 3 cardamom pods
- 2 star anise
- 4 cloves
- Marinated chicken
- 2 tsp red chilli powder
- 1 tsp mutton masala
- 360 ml water
- 1 small tomato (quartered)
- 1 small lemon size tamarind soaked in 80 ml water and simmer
Cooking Instructions
Marinate – 1 kg chicken with bones, 4 tbsp yoghurt, 2 tsp salt (add to taste), 2 tsp red chilli powder, 2 tsp Coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1 tbsp ginger garlic paste for about 30 minutes.
Roast 1/2 cup peanuts, 1/2 cup shredded coconut until slightly browned and keep aside.
Deep fry 200 grams sliced onions until golden brown and keep it aside.
Blend the peanuts, coconut, and the fried onions into fine paste with little water and keep it aside.
To a large pot, add oil, 3 cardamom pods, 2 star anise, 4 cloves, Marinated chicken and cook the chicken until the chicken is cooked a little about10 mins.
Add the onion paste, peanut coconut paste, 360 ml water, salt to taste, 2 tsp red chilli powder, 2 tsp chicken or mutton masala cook for 5 mins on medium flame.
2 green chillies, 1 tomato cubed, juice of a small lemon size tamarind Soaked in 80 ml water.
Cover and simmer for 30 mins until the chicken is fully cooked and tender.
Serve hot with dosa or idli.
Chicken korma
Ingredients
Dry Roast :
- 1 kg chicken
- 200 GMs purple onions – deep fry
- 1/2 cup peanuts – dry roast
- 1/2 cup coconut dry roast
To Marinate chicken :
- 4 tbsp yoghurt
- 2 tsp red chilli powder
- 2 tsp Corriander powder
- 1/2 tsp garam masala and cumin powder and turmeric powder
- 2 tsp Salt
- 1 tbsp Ginger garlic paste
To Make Korma :
- Oil ( generous )
- 3 cardamom pods
- 2 star anise
- 4 cloves
- Marinated chicken
- 2 tsp red chilli powder
- 1 tsp mutton masala
- 360 ml water
- 1 small tomato ( quartered )
- 1 small lemon size tamarind soaked in 80 ml water and simmer
Instructions
- Marinate – 1 kg chicken with bones, 4 tbsp yoghurt, 2 tsp salt (add to taste), 2 tsp red chilli powder, 2 tsp Coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp turmeric powder, 1 tbsp ginger garlic paste for 30 minutes
- Roast 1/2 cup peanuts, 1/2 cup shredded coconut until slightly browned and keep aside.
- Deep fry 200 grams sliced onions until golden brown and keep it aside.
- Blend the peanuts, coconut, and the fried onions into fine paste with little water and keep it aside.
- To a large pot, add oil, 3 cardamom pods, 2 star anise, 4 cloves, Marinated chicken and cook the chicken until the chicken is cooked a little about 10 mins.
- Add the onion paste, peanut coconut paste, 360 ml water, salt to taste, 2 tsp red chilli powder, 2 tsp chicken or mutton masala cook for 5 mins on medium flame.
- Next add 2 green chillies, 1 tomato cubed, juice of a small lemon size tamarind Soaked in 80 ml water.
- Cover and simmer for 30 mins until the chicken is fully cooked and tender.
- Serve hot with dosa or idli.
