চিকেন কোরমা ️
চিকেন কোরমা❤️ is a medium Indian recipe that serves 4. 460 calories per serving. Recipe by Taste with Mamoni on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $18.95 total, $4.74 per serving
Ingredients
- 1.5 kg Chicken Thighs, boneless, skinless (cut into bite‑size pieces)
- 200 g Plain Yogurt (full‑fat, at room temperature)
- 2 Onion (large, finely sliced)
- 2 tbsp Garlic Paste (or 4 cloves minced)
- 2 tbsp Ginger Paste (or 2 tsp freshly grated ginger)
- 50 g Almonds (soaked 30 min, then ground to a paste)
- 50 g Cashews (soaked 30 min, then ground)
- 100 ml Heavy Cream (for richness)
- 2 tsp Garam Masala
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 4 Cardamom Pods (lightly crushed)
- 4 Cloves
- 1 inch Cinnamon Stick
- to taste Salt
- 4 tbsp Vegetable Oil (for frying onions)
- 2 tbsp Fresh Cilantro (chopped for garnish)
Instructions
Prepare Nuts and Yogurt
Soak almonds and cashews in warm water for 15 minutes, then drain and blend into a smooth paste. Transfer yogurt to a bowl and whisk until smooth.
Time: PT5M
Marinate Chicken
In a large bowl combine chicken pieces with half of the yogurt, 1 tsp turmeric, 1 tsp chili powder, and a pinch of salt. Mix well and let rest for 10 minutes.
Time: PT10M
Slice Onions and Prepare Spices
Thinly slice the onions. Measure out garam masala, coriander powder, remaining turmeric, chili powder, cardamom, cloves, and cinnamon stick.
Time: PT5M
Fry Onions to Deep Golden Brown
Heat oil in the pot over medium heat. Add sliced onions and fry, stirring occasionally, until they turn deep golden brown (about 8‑10 minutes).
Time: PT10M
Temperature: Medium heat
Add Ginger‑Garlic Paste and Whole Spices
Stir in ginger paste, garlic paste, cardamom, cloves, and cinnamon. Cook for 2 minutes until fragrant.
Time: PT2M
Temperature: Medium heat
Incorporate Ground Nut Paste and Remaining Spices
Add the almond‑cashew paste, garam masala, coriander powder, remaining turmeric and chili powder. Cook, stirring, for 3 minutes to roast the spices.
Time: PT3M
Temperature: Medium heat
Add Marinated Chicken
Add the marinated chicken pieces to the pot, stirring to coat with the spice‑nut mixture. Cook for 5 minutes until the chicken changes color.
Time: PT5M
Temperature: Medium heat
Simmer with Remaining Yogurt
Reduce heat to low, add the remaining yogurt gradually while stirring to prevent curdling. Cover and simmer for 15 minutes until chicken is tender and the gravy thickens.
Time: PT15M
Temperature: Low heat
Finish with Cream and Garnish
Stir in heavy cream, adjust salt, and simmer for another 2 minutes. Garnish with chopped cilantro before serving.
Time: PT2M
Temperature: Low heat
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Chicken Thighs, boneless, skinless: Chicken breast
- Instead of Plain Yogurt: Greek yogurt
- Instead of Almonds: Cashews
- Instead of Cashews: Almonds
- Instead of Heavy Cream: coconut milk (for dairy‑free)
- Instead of Red Chili Powder: Paprika
- Instead of Vegetable Oil: ghee, clarified butter
Equipment Needed
- Heavy‑Bottomed Pot or Dutch Oven
- Blender or Food Processor
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Measuring Cups and Spoons
- Small Bowl
Critical Steps — Do Not Skip
- Fry onions to deep golden brown for a rich base
- Add yogurt slowly over low heat to avoid curdling
- Simmer chicken until fully cooked and gravy thickens
Chef Tips from the Video
- Toast whole spices briefly before grinding for extra aroma.
- Use full‑fat yogurt and cream for authentic richness.
- Garnish with toasted almond slivers for added texture.
Troubleshooting
Gravy is too thin
Blend a few more soaked nuts into a paste and stir in, or simmer uncovered to reduce.
Yogurt curdled
Ensure the heat is low when adding yogurt and stir continuously; add a splash of cream to stabilize.
Onions burnt
Reduce heat and add a pinch of sugar to help caramelize without burning.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze in portions for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Chicken korma tastes better the next day as flavors meld; reheat gently over low heat.
- Portion and freeze for quick meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of Chicken Korma in Indian cuisine?
Chicken Korma originates from Mughlani royal kitchens, where it was created as a luxurious, mildly spiced dish using nuts and cream to showcase wealth and refinement. Over centuries it became a staple in North Indian and Bengali households, celebrated for its delicate flavor and festive appeal.
What are the traditional regional variations of Chicken Korma in Bengali cuisine?
In Bengali cuisine, Chicken Korma often incorporates poppy seed paste or mustard oil, and may be slightly sweeter with the addition of raisins or coconut. The spice blend is milder compared to Punjabi versions, focusing on aromatic nuts and subtle heat.
How is authentic Chicken Korma traditionally served in Bengal?
Authentic Bengali Chicken Korma is traditionally served on a banana leaf or deep plate, accompanied by plain basmati rice or luchi (deep‑fried flatbread). It is often garnished with toasted almond slivers and fresh cilantro.
During which occasions is Chicken Korma traditionally prepared in Indian culture?
Chicken Korma is a popular dish for weddings, festivals like Eid and Diwali, and family celebrations such as birthdays, where a rich, celebratory meal is desired.
What makes Chicken Korma special or unique in Indian cuisine?
Its unique combination of ground nuts, yogurt, and cream creates a silky, mildly spiced gravy that differs from hotter curries. The balance of richness and subtle aromatics makes it a signature Mughlai delicacy.
What are the authentic traditional ingredients for Chicken Korma versus acceptable substitutes?
Traditional ingredients include boneless chicken, full‑fat yogurt, ground almonds or cashews, ghee or oil, and whole spices like cardamom, cloves, and cinnamon. Acceptable substitutes are Greek yogurt for lower fat, coconut milk for dairy‑free, and peanuts for a different nut profile.
What other Indian dishes pair well with Chicken Korma?
Chicken Korma pairs beautifully with fragrant basmati rice, jeera rice, naan, paratha, or a simple cucumber raita. Side dishes like aloo bhujia or mixed vegetable pakoras complement the creamy curry.
What are the most common mistakes to avoid when making Chicken Korma?
Common mistakes include over‑frying onions until burnt, adding yogurt over high heat causing curdling, and under‑cooking the chicken which results in a rubbery texture. Follow the low‑heat yogurt step and monitor onion color closely.
Why does this Chicken Korma recipe use ground nuts and cream instead of a tomato‑based sauce?
Ground nuts and cream provide a thick, velvety base characteristic of Mughlai cuisine, delivering richness without the acidity of tomatoes. This method preserves the delicate flavor profile intended for a royal‑style korma.
Can I make Chicken Korma ahead of time and how should I store it?
Yes, Chicken Korma improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently over low heat, adding a splash of water or cream if needed.
What does the YouTube channel Taste with Mamoni specialize in?
The YouTube channel Taste with Mamoni specializes in home‑style South Asian cooking, focusing on Bengali family recipes, comfort foods, and practical cooking tips for everyday cooks.
How does the YouTube channel Taste with Mamoni's approach to Indian cooking differ from other Indian cooking channels?
Taste with Mamoni emphasizes authentic Bengali flavors, uses everyday pantry ingredients, and presents step‑by‑step guidance in a friendly, conversational style, whereas many other channels may focus on high‑end restaurant techniques or broader pan‑Indian dishes.
Last updated: September 6, 2026
