Korma is a dish, originating in the Mughlai cuisine of the Indian subcontinent, in which meat or vegetables are braised with yoghurt (curds/dahi) or cream, water or stock and spices to produce a thick sauce. A korma may be mildly spiced or fiery and may use vegetables or meats such as lamb, goat meat or chicken. Certain korma recipes make use of cashewnuts or almonds and even coconut milk.
I have made this korma with certain changes like adding tomato puree and coconut milk, as this give the dish a delicious flavour and some additional gravy. The addition of tomatoes impart a slight tangy flavour which is well balanced by the cashewnut paste and the coconut milk!
Here, I would like to mention that I first came across this dish while watching a television show few years back , where a socialite was presenting her family recipes. Though I can’t remember her exact measurements, one thing I remembered was that she had added coconut milk in the end. This is what I followed and the result was a delicious, mouthwatering creamy korma which my family and guests loved a lot!
For more such delicious dishes, do take a look at the following recipes too….
1. Methi Murg
5. Murg Makhani
Here’s the recipe for delicious and creamy Chicken Korma…
Prep Time : 30 min
Cooking Time : 40 min
Serves : 3-4
- 1/2 kg Chicken (with bone / boneless)
- 2 cups Sliced Onions (2 Medium Onions)
- 10 Cashewnuts
- 1/3 cup Tomato Puree (1 Small Tomato )
- 1/3 cup Grated Coconut (1/2 cup Coconut Milk)
- 1 1/2 tsp Garam Masala Powder
- 1/2 cup Oil
- 1 1/2 tsp Homemade Ghee
- 1/4 cup Corriander Leaves
- Salt To Taste
For The Marination :
- 1/2 cup Fresh Curds
- 1 1/2 tbs Corriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Kashmiri Red Chilli Powder
- 3/4 tsp Spicy Red Chilli Powder
To Be Ground To A Paste :
- 2 Green Chillies
- 2 tbs Corriander Leaves
- 7 Garlic Cloves
- 1/2″ Ginger
Whole Spices For The Tempering :
- 3 Cloves
- 2 sticks Cinnamon (1″ each)
- 2 Green Cardamoms
- 1 Black Cardamom
- 1 Star Anise
- 2 strands Mace
- 3 Black Peppercorns
- To make the Chicken Korma, first prepare the marinade. Beat the curds well and add to it the red chilli powders, turmeric powder, corriander powder, cumin powder and 1 tsp salt. Mix well and set aside.
- Next, soak the cashewnuts in hot water and set aside till further use.
- Wash the chicken thoroughly in sufficient water and cut it into medium sized pieces.
- Marinate the chicken with the prepared curd mixture and set aside till further use.
- The second step is to brown the sliced onions. Heat a kadhai and add oil to it. When the oil heats up add the sliced onions and a pinch of salt.
- Saute on high flame stirring occasionally till the onions are completely browned.
- Drain from the oil and set aside to cool. Grind to get a smooth paste without adding any water.
- Grind together the ginger, garlic cloves, green chillies and corriander leaves to get a smooth paste.
- Heat a thick saucepan and add the oil left after sauteeing the onions to it. Add the homemade ghee too.
- When they heat up, add the whole spices. As soon as they splutter, add the green ginger garlic paste and saute for a minute.
- Add the marinated chicken alongwith the curds and saute constantly on high flame till the chicken changes colour.
- Now add the onion paste and mix well. Add about 3/4 cup of water and bring the gravy to a boil on high flame stirring occasionally.
- Cover and cook on medium heat.
- In the meantime grind the tomato to get a puree.
- Next grind the cashewnuts using a little water to get a smooth paste.
- Again, we need to extract coconut milk. For this grind the grated coconut adding about 1/4 cup of water. Transfer the mixture to a sieve and squeeze it tightly with your palms to extract coconut milk.
- Repeat this process again, twice adding a little less water each time to get some more coconut milk. In all, you will get about 1/2 cup or a little more coconut milk.
- When the chicken is half cooked, add the tomato puree and cashew paste to the chicken and mix well.
- Cover and cook again till the chicken is fully cooked. Now add the coconut milk and stir well till it reaches a boiling point.
- Add the garam masala powder, chopped corriander leaves (reserving some for garnishing) and salt to taste.
- Mix well and let the gravy simmer for a further 5-6 minutes.
- Switch off the flame and transfer the Chicken Korma to a serving bowl. Garnish with chopped coriander leaves.
- Serve this delicious Chicken Korma with homemade Garlic Butter Naan or laccha parathas or Biryani Rice and some onion salad by the side!