Cooking Lucid
Chicken Korma
Mild, creamy Mughlai chicken braised with yogurt, ground nuts, and whole spices. Elegant and aromatic — the gentle cousin to fiery curries, perfect for all ages.
Prep 20 min
Cook 40 min
Total 1h
Serves 6
Ingredients
Step 1 — Marinate chicken
- 2 lbs boneless chicken (cubed)
- ½ cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- ½ tsp turmeric
Step 2 — Korma base
- 3 tbsp ghee
- 2 large onions (sliced and fried golden)
- ¼ cup cashews (soaked)
- 2 tbsp almonds (soaked)
- 1 tbsp poppy seeds (soaked)
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ cup water
- 2 tbsp cream
Step 3 — Serve
- Basmati rice
- Naan
- Saffron strands (optional)
Instructions
- 1
Marinate
Toss chicken with yogurt, ginger-garlic paste, salt, and turmeric. Rest 20 minutes.
- 2
Cook korma
Blend fried onions, soaked nuts, and poppy seeds with a little water to a smooth paste. Heat ghee, add whole spices, then nut paste. Cook 5 minutes. Add chicken and brown lightly. Add coriander powder, water, and simmer covered 25 minutes until chicken is tender. Stir in garam masala and cream.
- 3
Serve
Garnish with saffron if using. Serve with fragrant basmati rice and naan.
Nutrition per serving: 420 cal · 36g protein · 12g carbs · 26g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
