Korma recipes have a special place in Mughlai cuisine. The recipes were treated as luxurious and often cooked at weddings and special occasions. Chicken korma is one of the easiest and tastiest Korma recipes. The richness of curries and flavourful spices pleases all palates around the world.

Chicken Korma’s soul lies in its flavourful spices. A perfect level of flavours of spices complementing each other makes this dish the next favourite to anyone. However, achieving the perfect flavour with home blend spices might be tricky and time-consuming, so buying Korma masala online from Kitchenhutt is a good idea.

If you want to impress your guests, we recommend trying this recipe and enjoying compliments showering on you. Read on how to make chicken korma here.

INGREDIENTS

For the marinade

500 grams of chicken thighs cut into 2-inch pieces.
2 tablespoons plain yoghurt
½ teaspoon turmeric powder
1 teaspoon red chilli powder
1 ½ teaspoon ginger-garlic paste
½ teaspoon salt

For curry

12-15 almonds
1 cup thinly sliced onion
½ cup oil
2 tablespoon Korma masala
½ teaspoon salt or as per your taste
¼ cup plain yoghurt
1 ½ teaspoons shredded coconut (optional)
Chopped cilantro for garnishing

INSTRUCTIONS

Step 1: Marinate chicken

Take a medium-sized bowl and mix everything listed in the marinade section above.
Add chicken and coat all the ingredients thoroughly.
Cover with a plate and set it aside in the refrigerator for 1 hour.

Step 2: Make the curry paste

Soak almonds in ½ cup water for at least 2 hours.
Blanch them and grind them to a smooth paste.
If needed, add 1-2 tablespoons of water to make the paste smooth.
Heat some oil and fry onions until they turn golden brown.
Take them out and keep them aside to cool down.
Blend them in a grinder with some water and make a coarse paste.

Step 3: Start cooking

Heat 1 tablespoon of oil in a pan.
Add chicken and cook for 5-8 minutes until the chicken turns opaque. Keep occasionally stirring in between.
Add onion paste, salt, and Korma masala and mix it well.
Cover the lid and let it simmer for 5-8 minutes.
Remove the lid, add almond paste, yoghurt, and shredded coconut (if using) and mix everything well. Add some water if it becomes too dry.
Cook on medium-high heat for 2-3 minutes until the curry becomes creamy, and the oil separates.
Now your Chicken Korma is ready. Garnish it with chopped cilantro and serve with hot naan or paratha.

The dish will delight your guests and earn you some great compliments. To keep the dish delectable, use authentic spices and ingredients. To buy chicken korma masala and other spices used in this dish, visit our website.

ORDER FRESH BULK SPICES ONLINE FROM KITCHEN HUTT SPICES:

Turmeric powder
Ginger Powder
Fennel Seeds Whole