About Korma Curry
Korma is a mildly spiced thick gravy widely popular in the Indian subcontinent. It is a typical Mughlai-style curry. Unlike other Indian curries, korma has a subtle flavour of spices, cream or curd-based gravy, and a rich aroma. There is a deep flavour of cardamom, ginger, and fried onion paste. Usually, turmeric and red chilli are not used in a korma gravy. Since I learned this chicken korma recipe, there has been no turning back. It compliments almost every Indian flatbread perfectly and is always the show-stopper of my dinner parties. You will also find a few finger-licking good, instant pot-friendly korma recipes in my debut cookbook – The 100 Best Curry.
Homemade Korma Curry Paste
Did you know that only 6 ingredients (onion, green chilli, ginger, garlic, ghee, and curd) are required to make korma curry paste? This homemade korma masala will satisfy all your indulgent curry cravings without hassle. Apart from making chicken korma, this curry paste can be used for marinating meats or making vegetarian korma curry. You can store this korma curry paste for one week in the refrigerator.
Curry Paste Video
My Tried & True Tips
Chicken: The best choice would be bone-in chicken pieces. The chicken bones lend a delicious flavour to the curry. You can use a combination of boneless chicken thigh and the leg piece. Marination: It is a key step in the chicken korma recipe. I prefer marinating the chicken for 6 – 8 hours or overnight. Rub the marinate nicely over the chicken and massage the chicken pieces for 5 – 10 minutes with the marinade. Curry Paste: A good korma curry gets its texture, taste, and aroma from the fried onion korma masala. Hence, make the masala at home or use a good quality readymade korma paste. Searing: Fry the marinated chicken pieces for 10 – 15 minutes or till they are pale white over low heat. Do not rush this process. It ensures that the chicken pieces are juicy. Gravy: The chicken korma has a luscious, creamy gravy. Hence, do not add too much water. But, if you want to make korma extra saucy add water only towards the end once the chicken is almost cooked.
How To Make Korma Curry
Step 1) Marinade the chicken pieces in a thick curd, ginger-garlic paste, salt, and garam masala mixture for 5 – 6 hours. Step 2) Follow my korma curry paste to make the masala at home. Step 3) Heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices. Step 4) Add the korma masala, marinated chicken pieces, and marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 – 15 minutes. Step 5) Season with salt, green chillies, and garam masala. Step 6) Cover and cook the chicken over low heat till the pieces are 80% cooked. To make little gravy add ½ Cup of water. Simmer uncovered till it thickens and the chicken is fully cooked. Keep stirring at regular intervals. Garnish Chicken Korma with fresh coriander leaves.
Serving Suggestion
Chicken Korma is best enjoyed with paratha, naan, or roomali/tandoori roti. The creamy gravy compliments most of the Indian flatbread perfectly. However, you can serve chicken korma with basmati rice, jeera rice, or saffron rice. Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
