Chicken Korma
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Chicken Korma is a regal and velvety Mughlai curry that represents the height of royal Indian dining. This recipe features chicken slow-cooked in a rich gravy made from caramelized onions, yogurt, and a paste of almonds and cashews. Infused with delicate whole spices like mace and nutmeg, it offers a sophisticated, mildly spiced flavor profile. Its texture is silky and luxurious, with a beautiful golden hue. This dish is an ideal choice for formal dinner parties and is best enjoyed with soft Khamiri roti or sheermal.
Ingredients
Cooking Instructions
Tips & Secrets
- Slow-cooking on low heat is the secret to achieving the traditional 'Danedar' (grainy) texture of Korma.
- Always use ghee instead of oil for the authentic royal aroma and richness.
- Whisking the yogurt and adding it on low heat prevents it from splitting in the gravy.
- The addition of kewra water at the very end provides the signature Mughlai fragrance.
Nutritional Information(Per 250g)
410 kcal
24g
28g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.