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Easy chicken korma with creamy yogurt and fried onions in a serving dish
Sumaira

Easy Chicken Korma with Creamy Yogurt and Fried Onions

Sumaira's chicken korma (chicken qorma / murgh korma) — chicken in large pieces in a creamy yogurt gravy with golden fried onions ground back in, ground almonds, whole spices and a fresh-ground spice mix at the end. A creamy chicken curry with yogurt and fried onions, the Indian and Pakistani way.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 to 8 people
Course: Main Course
Cuisine: Indian, Pakistani
Ingredients Method Video Notes

Ingredients
  

For the marinade:
  • 1.5 kg chicken about 3 lb 5 oz, in large pieces
  • 1/2 cup yogurt 120 ml, beaten well — plain, unflavoured yogurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp red chilli powder
  • 2 tsp salt
  • 1/2 tbsp coriander powder
For the korma:
  • 1 cup oil 240 ml
  • 3 onions finely chopped
  • 10 cardamoms
  • 10 black peppercorns
  • 8 cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 cup yogurt 240 ml, not cold — plain, unflavoured yogurt
  • 15 almonds ground with a little water
  • 1 tbsp chopped almonds optional
  • 1 cup water 240 ml
For the fresh-ground spice mix (makes about 1 tbsp):
  • 8 cloves
  • 12 black peppercorns
  • 6 green cardamoms
  • 2 cinnamon sticks
  • 2 black cardamoms
  • 1 tsp cumin seeds
  • 1 bay leaf
Optional, to finish:
  • 2 tsp kewra water

Method
 

  1. Marinate the chicken: mix the chicken with the beaten yogurt, garlic paste, ginger paste, red chilli powder, salt and coriander powder. Cover and refrigerate for 1 hour.
  2. While the chicken marinates, heat the oil in a large pot. Fry the finely chopped onions on high heat, stirring, until golden brown. Do not over-brown them or the korma will turn bitter. Take them out on a plate and let them cool. Do not grind them yet.
  3. In the same oil, fry the cardamoms, black peppercorns, cloves, bay leaves and cinnamon sticks for a while on high heat, stirring.
  4. Add the marinated chicken. Fry for 10 minutes on high heat, stirring from time to time so it does not stick. Do not add water.
  5. Add the 1 cup yogurt (make sure it is not cold, or lumps will form) and mix well. Cover and cook for 8–10 minutes on medium heat, checking once or twice in between.
  6. Grind the 15 almonds with a little water and add them to the chicken. Cook for 2 minutes.
  7. Now grind the cooled fried onions with a little water and add them to the chicken. Mix well and cook for 2–3 minutes. Add the chopped almonds, if using.
  8. Add the 1 cup water. Cover and cook for 5 minutes on medium heat. Remove the lid and lower the heat so the oil separates.
  9. Grind the fresh spice mix (cloves, black peppercorns, green cardamoms, cinnamon sticks, black cardamoms, cumin seeds and bay leaf) and stir about 1 tablespoon into the korma. Add the kewra water now, only if you like it — she did not add it. Dish out in a serving dish and serve.

Video

Notes

  • Do not over-brown the frying onions — if they get too dark, the korma will turn bitter. (Her words from the video.)
  • Do not grind the fried onions early — grind them only when it is time to add them, otherwise their colour will spoil. (Her words from the video.)
  • Fry the chicken with no water, and stay near the stove, stirring from time to time so it does not stick. (Her words from the video.)
  • The yogurt for the gravy must not be cold, or small lumps will form in the korma. (Her words from the video.)
  • Grinding the end spices fresh is what gives this korma its distinct aroma. (Her words from the video.)
  • Kewra water is optional and she did not add it — skip it, or find it at an Indian or Pakistani grocery or online.
  • Black cardamom and any hard-to-find whole spice: look in the spice section of an Indian or Pakistani grocery.