Chicken Korma Recipe- Almond & Yogurt Curry- Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Chicken Korma Recipe – Almond & Yogurt Curry – Indian Comfort Food

Hey everyone! If you’re anything like me, a cozy night in with a flavorful, comforting curry is exactly what you need sometimes. And honestly, few curries hit the spot quite like a classic Chicken Korma. This isn’t just a recipe; it’s a hug in a bowl! I remember the first time I made this – it was for a friend’s birthday, and it disappeared in minutes. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Korma is creamy, fragrant, and packed with flavor. The combination of yogurt, almonds, and aromatic spices creates a truly special dish. It’s surprisingly easy to make, even for beginners, and it’s guaranteed to impress. Plus, it pairs beautifully with everything from fluffy basmati rice to warm, flaky parathas.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms chicken with bone
• 2 tbsp hung curd
• 1 tbsp ginger-garlic paste
• 1 tbsp vegetable oil
• ½ tsp red chilli powder
• ½ tsp salt
• ½ tsp dhaniya powder (coriander)
• ½ tsp garam masala
• ¼ tsp haldi (turmeric)
• 2 cups thinly sliced onions
• 3 tbsp vegetable oil
• 1 bay leaf
• 2 green elaichi (cardamom pods)
• 3 laung (cloves)
• 1 2-inch dalchini (cinnamon stick)
• 4 green chillies
• 1 handful almonds
• ½ cup dahi (curd)
• 3 tbsp chopped dhaniya (cilantro)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Chicken Selection & Cuts

I prefer using bone-in chicken pieces for korma. They add so much more flavor! Thighs and drumsticks work beautifully, but you can also use a mix. About 500 grams is perfect for 2 servings.

The Importance of Hung Curd

Hung curd (yogurt strained through cheesecloth) is key here. It’s thicker and less watery than regular yogurt, which helps create that rich, creamy texture. You can easily make your own by tying yogurt in a muslin cloth and letting the whey drain for a few hours.

Spice Blend Breakdown: Garam Masala & Dhaniya Powder

Garam masala is a warm, fragrant spice blend – every family has their own version! Dhaniya powder (coriander powder) adds a lovely earthy note. Don’t skimp on these – they’re the heart of the korma’s flavor.

Regional Variations in Korma Spices

Korma recipes vary across India. Some regions use more cardamom, others prefer a touch of sweetness with a pinch of sugar. Feel free to adjust to your liking!

Using Whole Spices for Aroma

Those whole spices – bay leaf, cardamom, cloves, and cinnamon – are toasted in oil to release their incredible aroma. Don’t skip this step! It really builds the flavor base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain the chicken pieces thoroughly.
2. Now, let’s make the marinade. In a bowl, mix the 1 tbsp vegetable oil, ½ tsp salt, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tsp garam masala, and ¼ tsp turmeric. Add the 2 tbsp hung curd and 1 tbsp ginger-garlic paste. Coat the chicken with this lovely marinade and let it rest for at least 15 minutes – longer is even better!
3. While the chicken marinates, let’s blanch the almonds. Cover them in boiling water for about 5-10 minutes, then cool and peel off the skins. This makes them easier to grind.
4. Heat 3 tbsp vegetable oil in a kadhai (a deep, heavy-bottomed pan). Add the bay leaf, cardamom pods, cloves, and cinnamon stick. Fry until fragrant – about 30 seconds.
5. Add the 2 cups sliced onions and fry until golden brown and beautifully caramelized (this takes about 7-8 minutes). Remove the onions from the pan, but keep the oil – that’s liquid gold!
6. Now, grind the cooled fried onions with the blanched almonds and ½ cup curd into a super smooth paste. A little water can help if needed.
7. In the same kadhai with the flavorful oil, fry the 4 green chillies briefly.
8. Add the marinated chicken to the pan. Cook on high heat until the exterior loses its pinkness, then reduce the heat to medium and cook for another 7-8 minutes, until lightly browned.
9. Stir in the onion-almond paste, 1 cup water, and ½ tsp salt. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes, or until the chicken is tender.
10. Uncover and cook for another 4-5 minutes on high heat to thicken the gravy. Finally, mix in the 3 tbsp chopped cilantro and serve hot with parathas or rice.

Expert Tips

A few little secrets to make your korma even better!

Marinating Time for Tender Chicken

Don’t rush the marinating process! The longer the chicken marinates, the more tender and flavorful it will be. I often marinate it overnight.

Achieving the Perfect Korma Gravy Consistency

If your gravy is too thick, add a splash of water. If it’s too thin, continue simmering uncovered until it reaches your desired consistency.

Frying Onions to Golden Perfection

Patience is key when frying onions. Low and slow is the way to go for that beautiful golden-brown color and sweet flavor.

Blending the Onion-Almond Paste

A high-powered blender will give you the smoothest paste. If you don’t have one, blend in batches and add a little extra liquid.

Adjusting Spice Levels

Taste as you go! Add more chilli powder for a spicier korma, or a pinch of sugar to balance the flavors.

Variations

Let’s get creative!

Vegan Chicken Korma (with plant-based alternatives)

Swap the chicken for chickpeas, paneer (Indian cheese), or even cauliflower. Use plant-based yogurt for a vegan version.

Gluten-Free Chicken Korma

This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

Reduce or omit the chilli powder for a mild korma. Add a pinch of cayenne pepper for extra heat.

Festival Adaptations (Eid, Diwali)

Korma is often served during festive occasions like Eid and Diwali. You can add a touch of saffron for a more luxurious touch.

Serving Suggestions

Korma is best served hot with:

• Fluffy basmati rice
• Warm, flaky parathas or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is the difference between Korma and other Indian curries?

Korma is known for its creamy, nutty gravy, made with yogurt, nuts (usually almonds), and aromatic spices. It’s generally milder than other curries like vindaloo or rogan josh.

Can I use store-bought almond paste instead of making my own?

You can, but the flavor won’t be quite as fresh and vibrant. If you do use store-bought almond paste, use about ¼ cup.

How can I make the Korma richer and creamier?

Add a tablespoon of cashew paste or a splash of heavy cream towards the end of cooking.

What is the best way to serve Chicken Korma?

With a generous helping of rice or paratha, of course! And don’t forget the raita to cool things down.

Can I freeze leftover Chicken Korma?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy! I hope this Chicken Korma becomes a new favorite in your kitchen. Let me know how it turns out in the comments below!