Chicken Korma is one of those Indian dishes which are so soul satisfying. If you are looking for a light meal, then probably this isn't your best bet. It is creamy, luscious , flavorful and utterly decadent. From a home cook's point of view, I would like to describe Korma as a flavorful curry, cooked in a yogurt sauce and then finished off with a paste made of cashews. You can substitute cashews with almonds or walnuts, but I personally prefer Cashews.  Its a classic North Indian dish which has a great fan following.

The idea is to slow- cook the protein, so that the yogurt does not curdle. I have made this Korma with one whole chicken, which was skinless, and cut into medium sized pieces. meat on the bone is always a better bet if you are making a Curry with it. If you must use boneless meat, then make sure you use skinless thighs. Boneless Chicken Breasts don't fare that well, in being infused with the layers of flavors of this Korma. You can make this Korma with any protien of your choice. According to the protein, the cooking time vary. For instance goat or beef will take slightly longer to cook, rather than chicken.

There are often disagreements over the spice level in Kormas. The Curry Houses in United Kingdom often serve up a very mild Korma. But in India, Kormas are cooked with a higher spice level. This curry tastes good whether in high or low heat levels. so adjust according to your comfort level. Personally I like my curries hot, so I had amped up the heat level. The Curry gets its color from the red chili powder and the cashew nut paste used in it. Kormas dont require the Chicken to be marinated earlier, so if you have half an hour in your hands, you can make it any week night.

It pairs great with Naans, Pita and steamed Basmati Rice. For this dinner, I had gone the extra mile, and made a batch of Aloo Parathas(Spicy Mashed Potato stuffed Indian flatbread). 


Onion: 1 large (Ground)
Ginger: 2 inches (Ground)
Garlic : 4 to 5 large cloves (Ground)
Chicken: ! whole chicken. Skinless. Cut into medium sized pieces
Yogurt : 2 tbsp and 1/2 cup
Cashews: 1 handdful
Canola Oil
Corainder Powder : 1 tbsp
Red Chili Powder: 1 tsp
Garam Masala Powder

Whole Garam Masala :
Cinnamon Stick : 1 inch
Green Cardamom: 5 to 6
Cloves : 5 to 6


On a high flame, add canola oil to a heavy bottomed pan . Add in your whole garma masala to make the oil aromatic. Once they sizzle up, add in the onion-ginger-garlic paste and let it caramelize. Watch it , so that it doesn't get burnt.

Once the onion ginger garlic paste is caramelized, add in your dry spices. Mix well.

Add in your chicken, and make sure all the pieces are coated with the spice mixture.

Now comes the interesting part. Take the chicken off the falme. Add in 1/2 cup of plain yogurt. Mix in well . Season with salt. Then put the chicken back on the flame. Reduce the flame to medium or low. Add in about 1/2 cup of warm water and mix well. Cover and cook till the chicken is cooked. You have to baby sit this korma so that it doesnt get burnt.

While the korma is being cooked, its time to make the cashew paste. In a small blender, add in around 20 raw cashews, with 2 tbsps of yogurt and little bit of warm water.

Once the Chicken is cooked, reduce the flame, then add in your cashew cream you just made. Mix it in weel. Add a pinch of garam masala powder. Once you add in the nut paste, you will see the color of your Korma changing to a much pale tone. Cook at low flame for around 5 to 7 minutes to infuse the cashew cream well into the gravy.

Serve warm with Naans, Rotis, Parathas or Steamed Basmati rice.

Enjoy !

Bon Appetit ! 

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