Restaurant-Style Chicken Korma (Easy Method)
When you think of "Mughlai" food, the first dish that comes to mind is the majestic Chicken Korma. Unlike a standard curry which is often spicy and tomato-based, a Korma is mild, incredibly creamy, and fragrant with cardamom and saffron.
The problem? Most traditional Korma recipes require hours of slow cooking and complex steps.
Today, I am sharing a "Restaurant Hack" version. We are going to use a blender method to create a smooth, golden gravy base in minutes. This recipe delivers that rich, nutty sauce you love, without the all-day effort.
The Royal Ingredients
A Korma relies on "White" ingredients (Yogurt, Nuts, Cream) rather than "Red" ones (Tomatoes). Here is what you need:
1. The Meat
- Chicken: 1 kg (Bone-in, curry cut pieces are best for flavor).
2. The "Korma Paste" (The Secret)
- Fried Onions (Birista): 1 cup (You can buy store-bought fried onions to save time!).
- Yogurt (Curd): 1 cup (Thick, plain yogurt).
- Cashews/Almonds: 10-12 (Soaked in warm water for 15 mins).
- Desiccated Coconut: 1 tbsp (Optional, adds texture).
3. Aromatics & Spices
- Whole Spices: 4 Green Cardamoms, 1 Black Cardamom, 4 Cloves, 1 Cinnamon stick.
- Ginger-Garlic Paste: 2 tbsp.
- Spices: 1 tsp Coriander powder, ½ tsp Red Chili powder (Kashmiri), ½ tsp Cumin powder.
- Kewra Water: 1 tsp (This is the smell of a royal kitchen).
- Ghee/Oil: 4 tbsp.
👩🍳 Step-by-Step Instructions
Step 1: Make the "Master Korma Paste"
This is the shortcut that changes everything. instead of frying onions and adding yogurt separately, we blend them.
In a blender jar, add the Fried Onions, Yogurt, and soaked Cashews. Blend into a smooth, thick paste.
Note: If the paste is too thick, add a splash of water. Set this aside. This is your flavor bomb.
Step 2: Sear the Aromatics
Heat Ghee (clarified butter) in a large heavy-bottomed pot. Add the Whole Spices (Cardamom, Cloves, Cinnamon). Let them crackle for 30 seconds until the oil smells fragrant.
Step 3: Seal the Chicken
Add the chicken pieces to the hot ghee. Fry on high heat for 3-4 minutes until the chicken turns white/golden. This "sealing" process keeps the juices inside the meat.
Add the Ginger-Garlic paste and sauté for another 2 minutes until the raw smell disappears.
Step 4: The Simmer
Lower the heat to medium. Add the dry spice powders (Coriander, Chili, Cumin) and salt. Give it a quick mix.
Now, pour in your prepared Master Korma Paste. Mix well so the chicken is fully coated in the yogurt-onion mix.
Add ½ cup of water (Korma should be thick, not watery). Cover the pot with a lid and simmer on low heat for 20-25 minutes. Stir occasionally to prevent the cashews from sticking to the bottom.
Step 5: The Royal Finish
Open the lid. You should see oil floating on top (this is called Roghan—the sign of a well-cooked curry).
Sprinkle a pinch of Garam Masala and pour in the Kewra Water. If you want it extra rich, you can add 2 tbsp of fresh cream now, but the cashew paste usually makes it creamy enough.
Turn off the heat and let it rest for 10 minutes before serving.
To prevent the yogurt from splitting, ensure the yogurt is at room temperature before blending, and always lower the flame when adding the paste to the pot.
🍽 Serving Suggestions
Because Korma is mild and creamy, it pairs beautifully with slightly sweet or crisp breads.
- Breads: Sheermal (Sweet milk bread), Khamiri Roti, or Garlic Naan.
- Rice: Saffron Pulao or plain Jeera Rice.
Frequently Asked Questions
Q: Can I use boneless chicken?
A: Yes! Use chicken thighs for the best texture. Breast pieces can dry out in a slow-cooked Korma.
Q: Is Korma supposed to be sweet?
A: Authentic Korma has a hint of sweetness from the fried onions and nuts, but it is a savory dish. It should not taste like dessert.
"A dish fit for Kings, made in your kitchen."
