Chicken Korma

Chicken Korma

Chicken Korma is a Mughlai dish and this curry is prepared with pieces of boneless chicken, spices and garnished with almonds. 



Ginger ~ 2&1/2" peeled and chopped

Garlic ~ 4-5 cloves

Almonds ~ 3 tbsp of blanched & slivered almonds

Yogurt ~ 1&1/2 cup

Garam Masala Powder ~ 1&1/2 tsp 

Corriander powder ~ 1 tbsp

Cayenne pepper ~ 1-1/2 tsp to taste

Onions ~ 2 medium

Cinnamon ~ 2" stick

Cardamom ~ 8 whole pods

Bay Leaves ~ 2

Chicken ~ 3&1/4 lb

Golden raisins ~ 2 tbsp

Cilantro ~ 3 tbsp finely chopped


Method for cooking:

Put ginger, garlic and 1/4 cup of water in a blender. Blend until you have a smooth paste. Add the almonds, 2 tbsp of water and blend till you get a smooth paste.


Put Yogurt in a bowl. Whisk until smooth. Add the garam masala, corriander pwd, cayenne & salt. Stir well to mix.


Heat Oil in a large saute pan.


Put in the sliced onions and fry for 10-12 mins till reddish brown. Remove the onions with a slotted spoon and drain on a paper towel.


Now to the oil add the cardamom, cinnamon and bay leaves.


A minute later add the chicken pieces, only as many as possible in a single layer. Brown the chicken pieces lightly on both sides, removing to a bowl when done. Do this for all chocken pieces.


Add the golden raisins. Add the paste from the blender. Stir and fry for 2 minutes.


Now put in the chicken, the yogurt and the fried onions. Stir to mix and bring to simmer on medium heat. Cover and cook for 25-30 mins at low heat until chicken is tender. Sprinkle with chopped cilantro and serve.