Authentic Chicken Korma Recipe – Coconut, Almond & Cashew Paste

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Korma Recipe – Coconut, Almond & Cashew Paste

Hey everyone! If you’re anything like me, you absolutely love a good Korma. It’s creamy, fragrant, and just utterly comforting. I remember the first time I tried to make it – it felt a little daunting, but trust me, it’s totally achievable, and the results are SO worth it. Today, I’m sharing my family’s treasured recipe for an authentic Chicken Korma, packed with flavour from a homemade coconut, almond, and cashew paste. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any Chicken Korma. We’re building layers of flavour here, starting with a beautifully aromatic paste. The combination of coconut, almonds, cashews, and a touch of chironji seeds creates a richness you won’t find in a jar. It’s a little bit of effort, but honestly, it elevates the dish to another level. Plus, it’s perfect for special occasions or when you just want to treat yourself to something truly delicious.

Ingredients

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

• 1 kg chicken
• 2 tablespoons oil
• 1 cup yogurt
• Salt to taste
• ½ teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 slit green chillies
• 1 tablespoon ginger-garlic paste
• 1 tablespoon finely chopped coriander leaves
• 1 tablespoon finely chopped mint leaves
• 1 tablespoon lemon juice
• 1 teaspoon garam masala powder
• 1 tablespoon grated coconut
• 1 tablespoon almonds
• 1 tablespoon cashews
• 1 teaspoon chironji seeds
• 1 cup finely sliced onions

Ingredient Notes

Let’s talk about those key ingredients! The paste is where the magic happens.

• Coconut, Almonds, Cashews & Chironji: These aren’t just for texture; they contribute a subtle sweetness and incredible richness. Don’t skip them! I like to use good quality, fresh nuts for the best flavour.
• Regional Variations: Korma recipes vary across India. You’ll find Lucknowi Kormas are incredibly refined and delicate, while Mughlai versions are richer and often include dried fruits. This recipe leans towards a classic, balanced flavour profile.
• Ginger-Garlic Paste: Seriously, use fresh! It makes a world of difference. I usually make a big batch and freeze it in ice cube trays for easy use.
• Chironji Seeds: These little seeds add a unique, slightly nutty flavour. If you can’t find them, you can leave them out, but they really do add something special.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Nuts & Seeds: First, dry roast the grated coconut, cashews, almonds, and chironji seeds in a pan over medium heat. Keep stirring so they don’t burn! Once they’re lightly golden and fragrant, remove from the pan and let them cool completely.
2. Fry the Onions: Heat the oil in a saucepan and fry the sliced onions until they’re beautifully golden brown and crispy. This takes patience, but it’s worth it for that lovely sweetness. Set the fried onions aside.
3. Make the Korma Paste: Grind the roasted ingredients into a fine powder. Then, add the fried onions and a little water, and blend everything into a super smooth paste. This is easiest done in a food processor or blender.
4. Sauté & Brown the Chicken: In a pot or deep pan, heat a little more oil and sauté the ginger-garlic paste until fragrant. Add the chicken and cook until the colour changes – you don’t need to cook it through at this stage.
5. Spice it Up: Add the salt, red chilli powder, and turmeric powder to the chicken. Mix well to coat everything evenly. Cover the pot and let it cook for about 5 minutes, allowing the spices to bloom.
6. Add the Korma Paste: Now for the star of the show! Stir in the korma paste and cook until the oil starts to separate from the masala. If it seems too dry, add a splash of water to prevent sticking.
7. Yogurt Time: Mix in the beaten yogurt and simmer gently until the chicken is tender. Be careful not to boil it vigorously, or the yogurt might curdle.
8. Finishing Touches: Add the garam masala powder, chopped coriander leaves, and chopped mint leaves. Cook for another 2-3 minutes, allowing the flavours to meld together.
9. Lemon Juice & Serve: Turn off the heat and stir in the lemon juice. This brightens up the whole dish beautifully. Serve hot!

Expert Tips

Want to take your Korma game to the next level? Here are a few tips I’ve learned over the years:

• Smooth Paste is Key: For a truly silky smooth korma, make sure your paste is really fine. Add a little extra water while blending if needed.
• Preventing Curdling: Low and slow is the way to go with the yogurt. Simmer gently, and don’t let it boil. If it does start to curdle, whisk vigorously – it might come back together.
• Consistency Control: If your korma is too thick, add a little warm water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

Variations

• Vegan Chicken Korma: Swap the chicken for plant-based chicken pieces and use a plant-based yogurt alternative. It’s surprisingly delicious!
• Gluten-Free Chicken Korma: This recipe is naturally gluten-free! Just double-check that any naan or pulav you serve with it is also gluten-free.
• Spice Level Adjustment: Love it hot? Add more green chillies or a pinch of cayenne pepper. Prefer it mild? Reduce the red chilli powder or omit the green chillies altogether.
• Festival Adaptations: Korma is a popular dish for celebrations like Eid and Diwali. It’s a rich and festive treat that’s sure to impress your guests.

Serving Suggestions

This Chicken Korma is amazing with:

• Rice: Steamed basmati rice is a classic pairing.
• Naan or Roti: Perfect for soaking up all that delicious sauce.
• Raita: A cooling yogurt dip to balance the richness.
• Salad: A simple onion and cucumber salad adds a refreshing crunch.

Storage Instructions

Leftovers? Lucky you! Store any leftover Chicken Korma in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours have had time to develop. You can also freeze it for up to 2 months.

FAQs

Q: What is the secret to a rich and creamy Chicken Korma?

A: The homemade korma paste is the key! Using a blend of coconut, almonds, cashews, and chironji seeds creates a depth of flavour and richness you won’t get from store-bought pastes.

Q: Can I make the korma paste ahead of time? How should I store it?

A: Absolutely! You can make the paste a day or two in advance. Store it in an airtight container in the refrigerator.

Q: What type of chicken cut is best for Korma?

A: I prefer using bone-in chicken thighs for the most flavour. However, boneless chicken breast or leg meat also works well.

Q: My korma is too thick/thin – how do I adjust the consistency?

A: Add warm water to thin it out, or simmer uncovered to reduce it and thicken it up.

Q: Can I use store-bought korma paste instead of making my own? What’s the difference in flavor?

A: You can, but the flavour won’t be the same. Store-bought pastes often lack the depth and freshness of a homemade paste.

Q: What are chironji seeds and can I substitute them?

A: Chironji seeds add a unique nutty flavour. If you can’t find them, you can leave them out or try substituting with a tiny pinch of nutmeg.

Enjoy making this delicious Chicken Korma! I hope it becomes a family favourite in your home, just like it is in mine. Happy cooking!