Tuesday, 17 November 2015

Chicken Korma !

Chicken Korma or qorma is a mughalai dish and well known for its rich and creamy gravy. This dish  is not for weight watchers I tell you, It has all sorts of rich and calorific ingredients like yogurt, cream and nut paste.It is not to be confused with the South Indian dish Kuruma, 
Though Korma/ Qorma originated somewhere in Central Asia and introduced in India by the Mughals , it came down south and renamed as Kuruma. Most of the ingredients used in south indian Kuruma are different from this Korma.


  • 500 gms chicken
  • 4 - 5 tbsp oil
  • 2 Bay leaves
  • 4 - 5 Cloves
  • 2 Black Cardamoms
  • 4 Green Cardamoms
  • 1 stick Cinnamon
  • 1 tsp Jeera / Shahi Jeera
  • 1 tbsp Ginger Garlic Paste
  • 2 Medium Tomatoes (Pureed)
  • 1/2 cup Yogurt
  • salt as needed
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • a pinch of nutmeg powder
  • 1/4 tsp Sugar

For Korma Paste

  • 1/2 cup Brown Onions
  • 10 Cashew nuts
  • 2 tsp Poppy Seeds
  • 6 - 7 Almonds
  • 2 Green Chillis


  • Slice the onions thinly and deep fry them in oil till golden brown.
  • Soak cashewnuts and almonds for around 30 minutes. Remove the skin of almonds.

  • Grind together the brown onions, green chillis, cashewnuts, almonds and poppy seeds with some water to a very fine paste.

  •  Wash the chicken well 3 - 4 times and keep all spices and yogurt ready.

  •  In a pressure cooker heat oil and add all the whole spices to it.
  • Fry in medium flame for 1 - 2 minutes and then add Ginger Garlic Paste and fry till raw smell fades. 

  •  Add in the tomato puree and cook for 4 - 5 minutes  (close the cooker with a lid).
  • Once the tomatoes are well cooked and starts to leave oil add the onion paste and mix well.

  •  Add in the whisked yogurt (keeping the flame low) and all the spice powders and salt.
  • Adjust water and mix everything well.
  • Allow it to cook for 7 - 8 minutes(in medium flame) (again closing the cooker with a lid)

  •  Now add the chicken pieces and the nutmeg powder, sugar to it and close the cooker with its lid well and allow it to cook for 2 whistles.
  • Wait till the pressure releases on its own.
  • Add cream and give a mix and cook on stove top in low flame for 2 - 3 minutes and turn off stove.


  • Chicken can be marinated with salt, lime juice and GG paste before adding to the masala.
  • Do not add more onion paste else the gravy becomes slightly bitter.
  • Adding cream is optional , but it does enhances the taste and texture of the gravy. (I didnt use)
  • Instead of deep frying the onions, you can also shallow fry them until golden brown and crisp, but make sure not to burn them here and there, else gravy will taste bitter.
  • Cashewnuts is mandatory, even if you skip the Almonds. Also melon seeds can be added when grinding the paste.
  • Chicken leaves lot of water when cooking, so adjust water accordingly before cooking for 2 whistles.
  • Make sure to cook the gravy well till oil separates on top.

With Love,

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