This authentic Mughlai Chicken Korma is a rich, mildly spiced, and ultra-creamy North Indian curry made using golden-brown onion paste, yogurt-marinated chicken, nuts, and aromatic whole spices. Grandmaa’s homestyle method focuses on slow cooking and balance, resulting in a silky gravy that is comforting, fragrant, and perfect for special family meals.
- Serves: 5 People
- Prep Time: 30 minutes (plus marination)
- Cooking: 50 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kilogram Chicken breast, diced
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Ginger-garlic paste with green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 cup Oil or butter
- 350 grams Onions, thinly sliced
- 15 units Cashews and almonds, soaked
- 0.5 cup Water
- 2 units Bay leaves
- 1 inch stick Cinnamon
- 1 unit Black cardamom
- 4 pods Green cardamom
- 5 units Cloves
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 1 teaspoon Paprika or red chilli powder
- 1 teaspoon Garam masala
- 0.5 cup Double cream
- 2 tablespoons Fresh coriander, chopped
- 2 units Green chilies, sliced
For Dressing
Nutritional Information
-
Calories
540 kcal -
Fat
38 g -
Carbohydrates
12 g -
Protein
42 g -
Fiber
3 g -
Sugar
5 g -
Sodium
720 mg
Procedure
-
10 minutesMark As Complete
Marinate the chicken
Add the diced chicken to a bowl along with yogurt, ginger-garlic paste, turmeric powder, and salt. Mix thoroughly until all pieces are evenly coated. Cover and rest the chicken for at least one hour, or overnight for deeper flavour and tenderness.
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5 minutesMark As Complete
Prepare the nut paste
Drain the soaked cashews and almonds and blend them with water into a smooth, creamy paste. This nut mixture will give the korma its signature richness and velvety texture, so ensure there are no coarse bits left.
-
15 minutesMark As Complete
Make golden-brown onion paste
Heat oil or butter in a heavy pan and add the sliced onions. Cook them slowly on medium heat, stirring frequently, until they turn evenly golden-brown without burning. Allow them to cool slightly, then blend into a smooth paste for a deep, sweet base.
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10 minutesMark As Complete
Temper spices and build the gravy
In the same pan, add bay leaves, cinnamon, black cardamom, green cardamom, and cloves, letting them release their aroma. Add the prepared onion paste and cook gently until the oil separates, then stir in coriander powder, cumin powder, paprika, and garam masala.
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20 minutesMark As Complete
Cook the chicken
Add the marinated chicken to the gravy and cook on low heat, stirring occasionally, until the chicken is tender and fully cooked. The sauce should thicken naturally as the chicken releases its juices and absorbs the spices.
-
5 minutesMark As Complete
Finish with cream and garnish
Stir in the nut paste and double cream, mixing gently to maintain a smooth consistency. Simmer briefly, then turn off the heat and garnish with fresh coriander and sliced green chilies before serving hot.
