Chicken Korma Recipe - Like a Royal Mughal Chef

Chicken Korma is the kind of dish that quietly takes center stage at any meal — rich, aromatic, and comfortingly luxurious. This recipe focuses on producing a silky, mildly spiced korma where the gravy is as important as the chicken: think creamy texture from ground nuts and yogurt, gentle warmth from whole spices, and a mellow sweetness that balances the savory. It’s ideal for weekend dinners, festive meals, or any time you want a dish that feels special without demanding complicated technique.

What makes a great korma?

Korma is defined by its smooth gravy and subtle spice profile. The keys are: low heat to prevent curdling, a nut paste (almond or cashew) for body, and layered seasoning — whole spices for aroma, ground spices for depth, and finishing notes (cream, rose water, or a squeeze of lemon) to brighten. Unlike fiery curries, korma invites the palate to linger.

Serves & timing

• Serves: 4–5
• Prep time: 20 minutes (plus 30–60 minutes marination, optional)
• Cook time: 35–45 minutes
• Total time: ~1 hour (allowing for marination)

Ingredients

To embark on your culinary adventure and create Karachi Chicken Korma, gather the following ingredients:

For Marinating the Chicken:

• 500 grams of chicken pieces (bone-in pieces for added flavor)
• 1/2 cup of plain yogurt
• 1 tablespoon of ginger-garlic paste
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to your spice preference)
• Salt to taste

For the Korma:

• 2 tablespoons of cooking oil
• 2 large onions, finely sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit (adjust to your spice preference)
• 1 teaspoon of cumin seeds
• 1-inch piece of cinnamon stick
• 2-3 green cardamom pods
• 2-3 cloves
• 1 bay leaf
• 1/2 teaspoon of black peppercorns
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of garam masala
• 1/4 cup of cashew nuts, soaked in water and ground into a paste
• 1/4 cup of fresh cream
• Fresh coriander leaves, chopped, for garnish
• Salt to taste

Now that you have all your ingredients ready, let's begin the captivating process of preparing Karachi Chicken Korma.

Step-by-Step Cooking Instructions

Step 1: Marinating the Chicken

 

Start by marinating the chicken pieces. In a bowl, combine plain yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix these ingredients well to create a flavorful marinade.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let the chicken marinate for at least 30 minutes. This will tenderize the chicken and allow the flavors to infuse.

Step 2: Preparing the Korma

 

While the chicken is marinating, let's prepare the creamy and aromatic Korma.

In a large, heavy-bottomed pot, heat cooking oil over medium-high heat.

Add the cumin seeds and let them splutter.

Now, add the finely sliced onions to the pot and sauté them until they turn golden brown and caramelized. This may take about 10-15 minutes.

Browning the onions is a crucial step, as it adds depth and sweetness to the Korma.

Step 3: Adding Whole Spices

 

Once the onions are nicely browned, add the cinnamon stick, green cardamom pods, cloves, bay leaf, and black peppercorns to the pot. Sauté for a minute until these whole spices become fragrant.

Step 4: Cooking the Tomatoes Or Yogurt 

 

Add the yogurt to the pot and cook until it softens and releases its juices. This should take about 5-7 minutes.

Mash the tomatoes with the back of your spoon as they cook to create a flavorful base for the Korma.

Step 5: Spices and Chicken

 

Stir in the cumin powder, coriander powder, and garam masala. Cook for another minute to toast the spices and enhance their flavors.

Now, add the marinated chicken pieces to the pot, along with any remaining marinade. Cook the chicken for a few minutes, allowing it to brown on all sides.

Step 6: Creamy Cashew Paste

 

Add the ground cashew nut paste to the pot and mix well. This paste will not only thicken the Korma but also impart a creamy texture.

Pour in the fresh cream and continue to cook the Korma over low heat, stirring occasionally. Cook until the chicken becomes tender and the gravy thickens to your desired consistency.

Step 7: Garnish and Serve

 

Once the Karachi Chicken Korma is cooked to perfection, remove it from the heat. Garnish the dish with freshly chopped coriander leaves for a burst of freshness and aroma.

Serve the hot and creamy Karachi Chicken Korma immediately, accompanied by naan, roti, or steamed rice. It's a decadent dish that's perfect for special occasions or when you crave the rich flavors of Pakistani cuisine.

Pro tips for silky, fail-safe korma

Low heat is non-negotiable: Add dairy only on low heat to avoid splitting.

Use bone-in for depth: Bone-in pieces add richness; boneless cooks faster but needs gentler handling.

Caramelize onions well: The long, slow browning is flavor gold — don’t rush it.

Nut paste consistency: Aim for a smooth, pourable paste; too thick makes the gravy heavy, too thin reduces creaminess.

Balance sweetness: A teaspoon of sugar or honey brightens the gravy taste as you go.

Variations to try

White Korma: Omit chili and turmeric; use extra cream and a pinch of saffron for a pale, luxurious version.

Coconut Korma: Replace nut paste with coconut cream for a South-Indian twist.

Vegetarian Korma: Swap chicken with paneer, potatoes, or mixed vegetables, and simmer until tender.

Instant Pot Korma: Brown ingredients using sauté mode, then pressure cook chicken for 8–10 minutes for a quick alternative.

Serving suggestions

Serve Chicken Korma with warm naan, buttery paratha, or fragrant jeera rice. A cucumber raita or simple kachumber (tomato-cucumber salad) adds a refreshing contrast to the rich gravy.

Storage & make-ahead

Korma stores well: refrigerate in an airtight container for up to 3 days. Reheat gently on low, adding a splash of milk if the sauce has thickened. For longer storage, freeze without cream; add fresh cream when reheating.

Common problems & fixes

Curdled gravy: Happens when dairy meets high heat. Lower the heat immediately, stir in a splash of cold milk, and whisk gently.

Gravy too thin: Simmer uncovered to reduce, or whisk a tablespoon of nut flour into the sauce.

Too rich: Add a squeeze of lemon or a spoon of yogurt off-heat to cut richness.

FAQs

Can I use boneless chicken instead of bone-in pieces for this Korma?

Yes, you can use boneless chicken pieces if you prefer. Adjust the cooking time accordingly, as boneless chicken cooks faster.

What can I serve as side dishes with Karachi Chicken Korma?

You can serve it with naan, roti, steamed rice, or pulao. Accompany it with raita, pickles, or a side salad for a complete meal.

Can I adjust the spiciness of the Korma?

Yes, you can control the spiciness by adjusting the amount of red chili powder and green chilies according to your taste.

What type of cream should I use for the Korma?

You can use heavy cream or whipping cream for a rich and creamy texture.

Can I prepare this dish in advance and reheat it later?

Yes, Karachi Chicken Korma reheats well and often tastes even better the next day as the flavors continue to meld.

Final thoughts

Chicken Korma is a dish of restrained luxury: not flashy heat, but deep, layered flavor. With a little patience — especially when caramelizing onions — you’ll be rewarded with a creamy, aromatic korma that feels restaurant-quality yet is comfortably within reach at home. Make it for a special night, and watch how a bowl of velvety curry becomes the evening’s quiet star.

You May Also Like

Loading...