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A traditional, mild North Indian recipe. An unforgettable dish when served on a bed of pilau rice with some Peshwari naan.
238 people made this
- 2 tablespoons oil
- 2 large chicken breast fillets, cut into chunks
- 1 clove garlic, finely chopped
- 1 large onion, sliced and chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white pepper
- 250g tinned chopped tomatoes
- 4 tablespoons chicken stock
- 2 tablespoon ground almonds
- 4 tablespoons double cream
- 4 tablespoons plain yoghurt
MethodPrep:5min ›Cook:45min ›Ready in:50min
- Heat oil in a frying pan and fry chicken, garlic and onion until chicken is cooked through. Cut open a small piece to test that it is no longer pink.
- Season with ginger, chilli powder, cinnamon, turmeric and white pepper and set the heat to medium. Mix in the tomatoes and chicken stock. Return to a simmer, and then stir in the almonds.
- Stir in cream and yoghurt, and then cook gently for 2 to 4 minutes, before serving on a bed of rice.
Reviews & ratingsAverage global rating:(110)
Reviews in English (80)
Totally disappointed, ground white pepper ruined it and lacked traditional flavour of Korma. Shame really, dog enjoyed it.-12 May 2012
Used different ingredients.I replaced the ground almond's with a satchet of creamed coconut!Tasted lovely!-22 Mar 2010
Really good; mild, yet very tasty. Great for all the family. My white pepper is very pungent though, so I only used 1/4 teaspoonful. It was enough- still a slight warmth, but not overpowering for the kids!-27 Nov 2011
Dec 10, 2020 by Kevin 17 Comments · This post may contain affiliate links. Please read my disclosure policy.
Chicken Korma is a buttery, spicy, and flavorful entreé that’s both comforting and hearty. Make this Indian curry recipe for dinner tonight!
Curries are delicious all year long, and because they are so easy to make, they’re definitely a favorite. However, in the winter months of the year, they are more popular than ever. The earthy spices and richness are just so perfect after a day out in the cold!
One of my other favorite Indian curry recipes is Chana Masala (Vegan Chickpea Curry), which is a fantastic meatless meal.
*measurement for cup used, 1 cup = 250 ml
For the Chicken Marinade
450 grams (1 pound) boneless skinless chicken breasts
¼ teaspoon freshly ground black pepper
½ teaspoon curry powder or garam masala
¼ teaspoon salt
1 teaspoon sunflower oil or extra virgin olive oil
For the Sauce
2 tablespoons sunflower oil
2 medium onions, peeled and roughly chopped
4 cloves garlic, peeled and chopped
½ teaspoon freshly grated ginger root
½ teaspoon cumin
A pinch of asafoetida
5 whole cloves(I didn’t had powder)
1 teaspoon turmeric
2 teaspoons curry powder
3/4 teaspoon garam masala
¼ teaspoon cinnamon
1 teaspoon coriander powder
¼ teaspoon black pepper
¼ teaspoon red chili powder
½ teaspoon ground cardamom
¼ teaspoon nutmeg
1 cup unsweetened canned coconut milk
½ cup plain low-fat yogurt
2 teaspoon ground almonds
1 teaspoon brown sugar (heaped)
1 teaspoon salt or to taste
- 1 kilograms chicken
- 4 onion
- 1 cup refined oil
- 1 tablespoon garlic paste
- 5 green cardamom
- 2 teaspoon coriander powder
- 1 Pinch saffron
- black pepper as required
- 1 inch cinnamon stick
- 1 dash sugar
- 2 tomato
- 1/2 cup milk
- 1 tablespoon ginger paste
- 1 teaspoon cumin powder
- 3 dry red chili
- salt as required
- 1 1/2 teaspoon kasoori methi powder
- 2 bay leaf
- 1/2 cup hung curd
- 1 handful coriander leaves
How to make Shahi Chicken Korma
Step 1 Wash the chicken
To begin with wash the chicken and drain the excess water. Next, wash the veggies and chop them and keep aside. Next, take a blender and add around 18-20 cashews, curd and one chopped onion.
Step 2 Make a thick cashews paste
In the meantime, heat a kadhai and add oil, once the oil is hot enough, add in chopped onion, fry them nicely and drain the oil. take out the onions and keep aside.
Step 3 Cook the masala
Reduce the flame and to the same kadhai, add spices like bay leaf, dry whole red chili, jeera, stir it nicely. Then add in chopped onions, tomatoes, ginger garlic paste and all the remaining spices and cook the masala. In the meantime, marinate the chicken with some salt and turmeric.
Step 4 Cook with the cashew nut paste
Once the masala appears cooked, add in the marinated chicken and allow the chicken to cook in the bhuna masala. While the chicken in cooking in the masala, gently add in the thick curd cashew paste. In the meantime, take a small bowl and mix milk, sugar and saffron strands. Whisk the mixture and add it to the curry along with some water.
Step 5 Garnish and serve hot
Cover the lid and cook the chicken, once the chicken appears cooked add in the kasoori methi and garnish with coriander leaves. Serve hot with rice.
- 1 1/2 lbs. (0.6 kg) chicken, cut into pieces
- 2 1/2 tablespoons butter, ghee or oil
- 1 1/2 teaspoons cumin seeds
- 2 inch (5 cm) cinnamon stick, lightly bruised
- 2 cardamons
- 2 cloves
- 2 bay leaves
- 4 black peppercorns, lightly crushed
- 1/2 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon salt
- 1 1/2 teaspoons Garam Masala
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 1/2 tablespoons chili powder or paprika
- 1 1/2 cups plain yogurt, lightly whipped
- 2/3 cup fried onions, lightly crushed
Ingredients of Hyderabadi Chicken Korma
- 250 gm chicken
- 50 gm grated onion
- 10 gm cashews
- 1/2 tablespoon ginger paste
- 2 clove
- 1/2 inch cinnamon stick
- 1/4 teaspoon grated nutmeg
- 1 tablespoon lime juice
- 50 ml refined oil
- 1/2 small coconut
- 1/2 cup yoghurt (curd)
- 1 tablespoon sesame seeds
- 1/2 tablespoon garlic paste
- 2 green cardamom
- 1 leaves bay leaf
- 2 peeled potato
- salt as required
- 1 handful coriander leaves
How to make Hyderabadi Chicken Korma
Step 1 Make the marinade
Chicken Korma is a spicy melange of chicken and aromatic spices. Here&rsquos how you can prepare this delicious chicken recipe at home by following a few simple steps. Take a frying pan on low-medium flame and dry roast coconut, cashews and sesame together. Once they are roasted, grind these ingredients. Now, mix this paste with curd along with ginger, garlic and onions.
Step 2 Marinate the chicken for an hour and then fry it in a pan
Then, wash and clean the chicken pieces with water. Now, take a large bowl, take the chicken pieces and add the paste along with ginger, garlic and onions. Marinate the chicken and keep it for an hour. Take a shallow pan or kadhai, heat oil in the same pan over medium flame and put green cardamom, cinnamon, cloves and bay leaves. Once they start to crackle, add the chicken along with the marinade.
Step 3 Cook the chicken with potatoes and serve hot
Cook the ingredients over a low flame till dry. Then, add the grated nutmeg and cover the contents with hot water. When the chicken is cooked, add lime juice and potatoes. Remove the curry from flame after a few minutes, garnish it. To make it more delicious you can add some finely chopped ginger juliennes, green chillies and coriander leaves. Serve hot with Rice, Biryani, Rumali Roti, Sheermal or Naan. Try this delectable chicken recipe at home and impress your loved ones with this flavoursome delicacy.
Not a fan of chicken but still like a good korma? No problem.
Just like when you go out for a korma and you see it on the menu, you can decide which main ingredient goes into it.
Lamb korma, keema korma, king prawn korma, paneer… All of these taste great in the sauce.
I am also often asked about vegan substitutes. You could use a vegan cream or yoghurt in this recipe for creaminess and add vegetable or vegetable kofta to replace the chicken.
There are also some good vegan/vegetarian ghees on the market. I have used ‘Better Ghee’ and found it quite good.
- 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 1 cup unsweetened yogurt
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 3 to 4 tablespoons vegetable oil
- 3 large onions, finely chopped
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 (2-inch) cinnamon stick
- 6 whole cloves
- 10 peppercorns
- 2 pieces of mace
- 5 green cardamom pods, split
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon nutmeg powder
- 4 tablespoons finely ground almond meal
- 2 tablespoons fresh green coriander, finely chopped
Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.
In a big frypan that has a lid, heat the butter and oil, then sauté the onions and garlic for about 10 minutes, until the first hint of browning. Use "medium-high" heat.
Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Sauté until the onions are nice and brown, about 5 more minutes.
Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add ½ cup water, reduce heat, cover and simmer 20 minutes.
Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours).
While the chicken is sitting, cook some rice. Saffron rice to go with this dish.
Fish out the bay leaves and as many of the whole cloves as you can find, before serving. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat.
Indians put a lot more salt in their cooking than this recipe calls for if you want to make it more authentic you should double the salt. Indians also don't like chicken skin and will go to great lengths to prevent even small pieces of chicken skin from getting into the food.
If you can't find green cardamom seeds, don't bother using white ones, they've been bleached and processed and don't have much flavor left. Use ground cardamom instead.
- 2 tbsp ghee or rapeseed (canola) oil
- 2.5cm (1 inch) cinnamon stick
- 2 green cardamom pods - bruised
- 1 tsp garlic and ginger paste
- 1 1/2 tbsp sugar
- 3 tbsp ground almonds
- 1 tbsp coconut flour
- 300ml (1 1/4 cups) base curry sauce
- 50g (1 3/4 oz) block coconut
- 300g pre-cooked chicken or raw (cooking will take longer if using raw.)
- 1 tsp garam masala
- 70ml (1/4 cup) single cream
- 1 tsp rose water
- 1 tbsp cold butter
- Salt to taste
- Heat the ghee or oil in a large frying pan over a medium heat. When small bubbles begin to appear, toss in the cinnamon stick and cardamom pods. Let the whole spices
flavour the oil for about 30 seconds then stir in the garlic and ginger paste.
- Fry for about 20 seconds before adding the sugar, ground almonds and coconut flour. Mix into the oil and pour in about 250ml (1 cup) of the base curry sauce it will bubble up nicely.
- Break up the block coconut, if using block, and add it to the simmering sauce. It will dissolve and give your korma a nice
light yellow tone.
- Add a splash more base sauce from time to time as the curry simmers. Stir in the pre-cooked chicken. If using raw chicken, press it right into the sauce so that it cooks quickly and evenly.
- You can add a little more base curry sauce if you need to, as it will boil down anyway.
- Swirl in the garam masala. When your chicken is cooked/heated through, remove the cardamom pods and cinnamon, and stir in the cream. Removing the whole spices is not essential. It's just an option.
- Add the rose water and finish with the butter, if you want. Season with salt and check the sweetness, adding more sugar if needed.
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