Chicken korma Recipe - चिकन कोरमा रेसिपी - Mumineen Recipes

Chicken korma is a mild and creamy Indian curry that is typically made with chicken, yogurt, almonds, and spices. It is a popular dish in both India and Pakistan, and is often served with rice or naan.

Here is a recipe for chicken korma:

Ingredients | सामग्री :

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/4 teaspoon chili powder (optional)
• 1 (14-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can coconut milk
• 1/2 cup plain yogurt
• 1/4 cup chopped almonds
• 1 tablespoon honey
• Salt and pepper to taste
• Cilantro for garnish (optional)

Instructions | निर्देश :

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, garam masala, and chili powder (if using). Cook for 1 minute, stirring constantly.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Stir in the diced tomatoes, coconut milk, yogurt, almonds, honey, salt, and pepper. Bring to a simmer, then reduce heat to low and cover. Cook for 20-25 minutes, or until the chicken is cooked through.
5. Garnish with cilantro, if desired. Serve with rice or naan.

Tips | सुझावों :

• For a richer flavor, use ghee instead of vegetable oil.
• If you don't have garam masala, you can substitute 1/2 teaspoon each of ground cumin, ground coriander, ground cardamom, and ground cinnamon.
• If you like your curry spicy, add more chili powder to taste.
• To make ahead, prepare the curry up to the point of adding the chicken. Then, refrigerate for up to 2 days. When ready to serve, add the chicken and cook until heated through.

Enjoy!

FAQ | Chicken korma Recipe - चिकन कोरमा रेसिपी

1. What is chicken korma?
2. What is Indian korma called?
3. What is the difference between chicken korma and chicken tikka masala?
4. What are the spices in chicken korma?
5. How can I make chicken korma less spicy?
6. How can I make chicken korma more flavorful?
7. What should I serve with chicken korma?
8. Can I make chicken korma ahead of time?

 

What is Chicken Korma?

Chicken korma is a mild and creamy curry dish originating from the Indian subcontinent, particularly in India and Pakistan. It's a popular dish known for its rich, creamy texture and mild flavor profile, making it a favorite among curry enthusiasts of all levels.

The key components of chicken korma include:

1. Chicken: Boneless, skinless chicken pieces are typically used, providing a lean protein base for the curry.
2. Yogurt: Yogurt plays a crucial role in the dish's creamy texture and adds a subtle tanginess that complements the spices.
3. Almonds: Ground almonds contribute to the smooth consistency of the curry and impart a nutty flavor.
4. Spices: A blend of aromatic spices, including cumin, coriander, turmeric, garam masala, and chili powder, provides the curry's distinctive flavor profile.
5. Tomatoes: Diced tomatoes add a touch of acidity and sweetness, balancing the richness of the curry.
6. Coconut milk: Coconut milk lends its creamy texture and subtle sweetness, further enhancing the dish's richness.

Chicken korma is typically served with basmati rice or naan, providing a satisfying and flavorful meal. The dish is often garnished with fresh cilantro for an extra burst of freshness and aroma.

Here's a summary of chicken korma's characteristics:

• Flavor profile: Mild, creamy, and subtly sweet
• Texture: Rich, smooth, and velvety
• Appearance: Golden yellow color with flecks of spices and herbs
• Serving suggestions: Basmati rice, naan, or roti
• Common garnishes: Cilantro, chopped nuts, fresh cream

What is Indian korma called?

Indian korma is called "korma" or "qorma" in Hindi, Urdu, and Bengali. It is a dish originating in the Indian subcontinent, consisting of meat or vegetables braised with yogurt (dahi), water or stock, and spices to produce a thick sauce or gravy. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip.

What is the difference between chicken korma and chicken tikka masala?

Chicken korma and chicken tikka masala are both popular Indian dishes, but they have some key differences.

Chicken korma is a mild curry with a creamy, nutty sauce. It is typically made with chicken, yogurt, nuts, and spices such as coriander, cumin, and turmeric. The sauce is usually pale yellow or orange in color.

Chicken tikka masala is a more tomato-based curry with a richer, creamier sauce. It is typically made with chicken that has been marinated in yogurt and spices, then grilled or cooked in a tandoor oven. The sauce is usually a deep red color.

Here is a table summarizing the key differences between chicken korma and chicken tikka masala:

Feature	Chicken korma	Chicken tikka masala
Sauce	Creamy, nutty	Tomato-based, rich, creamy
Spices	Coriander, cumin, turmeric	Garam masala, ginger, garlic
Color	Pale yellow or orange	Deep red
Cooking method	Braised	Grilled or cooked in a tandoor oven
Flavor	Mild	Spicier

What are the spices in chicken korma?

Chicken korma is a mild and creamy curry that is typically made with a blend of spices. The exact spices used can vary depending on the recipe, but some of the most common spices in chicken korma include:

• Garam masala: A blend of spices that typically includes coriander, cumin, cardamom, peppercorns, cloves, and nutmeg.
• Turmeric: A spice with a warm, earthy flavor that gives chicken korma its yellow color.
• Coriander: A spice with a citrusy flavor that adds a bit of brightness to the dish.
• Cumin: A spice with a warm, earthy flavor that is essential to Indian cuisine.
• Cardamom: A spice with a sweet, aromatic flavor that adds a bit of complexity to the dish.
• Ginger and garlic: These aromatics provide a base of flavor for the dish.

In addition to these spices, chicken korma may also include other ingredients such as chili powder, bay leaves, and cinnamon. The amount of each spice can be adjusted to taste.

How can I make chicken korma less spicy?

If you find your chicken korma to be too spicy, there are a few things you can do to tame the heat:

Add dairy: Dairy products like yogurt, cream, or sour cream can help to neutralize the capsaicin, the compound that gives chili peppers their heat. Stir in a dollop of dairy to your korma and taste as you go until you reach the desired level of spiciness.

Add sweetness: Sweet ingredients like honey, sugar, or maple syrup can also help to balance out the spiciness. Add a small amount of sweetener to your korma and taste as you go until you reach the desired level of flavor.

Add acid: Acidic ingredients like lemon juice, vinegar, or tomato sauce can also help to cut through the heat. Add a splash of acid to your korma and taste as you go until you reach the desired level of flavor.

Remove chili peppers: If you have visible chili peppers in your korma, you can remove them to reduce the heat. Simply pick out the peppers and discard them.

Cook the korma longer: The longer you cook the korma, the more time the capsaicin will have to mellow out. Simmer the korma for an additional 15-20 minutes and taste again to see if the heat has subsided.

Serve with mild accompaniments: Serve your korma with mild accompaniments like plain rice, naan bread, or raita to help offset the heat.

Remember to taste your korma as you go and make adjustments as needed. It's always easier to add more spice than to take it away, so start with a small amount and add more to taste.

How can I make chicken korma more flavorful?

Here are some tips on how to make chicken korma more flavorful:

• Use high-quality ingredients: The quality of your ingredients will have a big impact on the flavor of your korma. Use fresh, flavorful chicken, and choose high-quality spices.
• Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and aromatics will help to infuse the chicken with flavor. Marinate the chicken for at least 30 minutes, or up to overnight.
• Toast the spices: Toasting the spices before using them will help to release their aromatic compounds and intensify their flavor. Heat the spices in a dry pan over medium heat for about 30 seconds, until fragrant.
• Cook the onions slowly: Onions are a key ingredient in korma, and they need to be cooked slowly and gently until they are soft and caramelized. This will add sweetness and depth of flavor to the sauce.
• Use a flavorful tomato sauce: Instead of using plain canned tomatoes, use a flavorful tomato sauce or passata. This will add more acidity and complexity to the sauce.
• Use a combination of spices: Korma is typically flavored with a blend of spices, such as garam masala, turmeric, coriander, cumin, cardamom, and ginger. Don't be afraid to experiment with different spices to find your own personal favorite combination.
• Add a touch of cream or coconut milk: A touch of cream or coconut milk will add richness and creaminess to the sauce. However, if you are trying to make a low-fat korma, you can omit the cream or coconut milk.
• Garnish with fresh herbs: Fresh herbs such as cilantro, mint, or parsley can add a bright, fresh flavor to the korma. Garnish the korma with fresh herbs just before serving.

With a little care and attention, you can easily make a flavorful and delicious korma at home.

What should I serve with chicken korma?

Chicken korma is a mild and creamy curry that pairs well with a variety of side dishes. Here are some of the best options to complement the flavors of chicken korma:

• Basmati rice: This fragrant and light rice is a classic pairing for chicken korma. It helps to soak up the flavorful sauce and provides a neutral base for the curry.
• Naan bread: This soft and fluffy flatbread is perfect for scooping up the sauce and chicken. It also adds a nice contrast in texture to the creamy korma.
• Raita: This refreshing condiment made with yogurt, cucumber, and spices is a great way to cool down your palate and add a touch of acidity to the dish.
• Poppadoms: These thin, crispy crackers are a fun and flavorful way to start your meal. They can be served with a variety of dips, such as chutney, raita, or mango pickle.
• Onion bhajis: These savory fritters made with onions, potatoes, and spices are a delicious and hearty side dish for chicken korma. They add a bit of heat and texture to the meal.
• Samosas: These savory pastries filled with spiced potatoes, peas, and other vegetables are a popular Indian snack that also makes a great side dish for chicken korma.
• Mango chutney: This sweet and tangy chutney is a classic condiment for Indian food. It adds a bit of sweetness and acidity to the dish and helps to balance out the richness of the korma.
• Mint chutney: This refreshing chutney made with mint, cilantro, and spices is a great way to add a touch of freshness to chicken korma. It also helps to cool down your palate.
• Lemon rice: This tangy and flavorful rice is a popular South Indian dish that also pairs well with chicken korma. The lemon juice adds a bit of acidity and brightness to the dish.
• Jeera rice: This fragrant and flavorful rice is made with cumin seeds and is a great accompaniment to chicken korma. The cumin seeds add a bit of warmth and earthiness to the dish.

No matter what side dishes you choose, be sure to enjoy your chicken korma with a group of friends or family. This flavorful and comforting dish is perfect for sharing and making memories.

Can I make chicken korma ahead of time?

Yes, you can make chicken korma ahead of time and reheat it later. The flavors will actually meld and develop better if you make the korma a day or two in advance. Here are some tips for making and storing chicken korma ahead of time:

• Cook the chicken korma according to your recipe. Once the korma is cooked, let it cool completely to room temperature.
• Transfer the korma to an airtight container. You can use a glass or plastic container with a tight-fitting lid.
• Refrigerate the korma for up to 3 days.
• To reheat the korma, simply transfer it to a saucepan over medium heat. Cook the korma, stirring occasionally, until it is heated through.

Here are some additional tips for reheating chicken korma:

• If the korma seems too thick, you can add a little water or milk to thin it out.
• If the korma is not spicy enough, you can add a pinch of cayenne pepper or chili powder to taste.
• Garnish the korma with fresh cilantro or parsley before serving.

Enjoy your delicious and easy chicken korma!