Juicy chicken in a velvety sauce with yogurt, fried onions, and a nutty poppy seed paste — a classic Indian korma with gentle heat and the deep perfume of whole spices. This delicate curry comes together in one pan and delivers layered flavor without any fuss.
Ingredients
- Chicken — 900g (2 lb), pieces or drumsticks
- Yellow onions — 3, thinly sliced into half-moons
- Vegetable oil or ghee — 3 tbsp
- Bay leaf — 1
- Cinnamon stick — 1
- Cardamom pods — 3
- Salt — to taste
- Ground coriander — 1 tsp
- Paprika — 1 tsp
- Ground cumin — 1 tsp
- Ginger-garlic paste — 1 1/2 tbsp
- Plain yogurt — 120ml (1/2 cup)
- Almonds — 2 tbsp
- Cashews — 2 tbsp
- Poppy seeds — 2 tbsp
- Water for the paste — 3 tbsp
- Milk — 120ml (1/2 cup)
- Kewra water — 1 tsp (optional)
- Herbs for serving — a handful of cilantro
Step-by-Step Recipe
- Heat the oil or ghee in a deep sauté pan. Add the onions and cook over medium heat, stirring often, until evenly golden and crisp.
- Scoop out about one-third of the fried onions for the nut paste and set aside 1–2 tbsp for garnish. Leave the rest in the pan.
- Add the bay leaf, cinnamon stick, and cardamom pods to the onions. Toast the spices for 30–40 seconds, just until fragrant.
- Add the chicken pieces and cook for 5–7 minutes, until they lose their raw color and pick up a light golden edge.
- Season with salt, coriander, paprika, cumin, and the ginger-garlic paste. Stir well and cook for 1 minute.
- Stir in the yogurt, reduce the heat to medium, and cover. Simmer for 8–10 minutes, until the chicken is about halfway cooked.
- In a blender, process the reserved fried onions with the almonds, cashews, poppy seeds, and water until smooth.
- Add the paste to the pan, stir, and cook for 5 minutes so the sauce thickens and turns silky.
- Pour in the milk and, if using, the kewra water. Cook for another 5–7 minutes over low heat, until the sauce reaches your desired consistency. Remove from the heat and let rest for 5 minutes.
- Serve topped with the reserved fried onions and fresh cilantro.
Serving and Sides
Best served with basmati rice, naan, roti, or fluffy steamed rice. For balance, add cucumber raita or a few lime wedges.
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Tips and Variations
- Use yogurt at room temperature and stir it in over moderate heat so it does not split.
- Take your time with the onions: even golden browning gives the korma its sweetness and depth.
- For a thicker sauce, add 1 more tbsp of nut paste; for a lighter finish, increase the milk by 30–50ml (2–3 tbsp).
- You can skip the kewra water or replace it with a few drops of rose water.
- Adjust the heat by adding a pinch of ground chili with the paprika.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 35 g |
| Fat | 32 g |
| Carbohydrates | 20 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 900 mg |
FAQ
What can I use instead of yogurt if I don’t have any?
Use full-fat kefir, or mix 80ml (1/3 cup) heavy cream with 40ml (2 tbsp + 2 tsp) water. For a dairy-free version, coconut milk works too, though the flavor will be slightly sweeter.
Can I make korma without nuts?
Yes. Replace the nuts with extra fried onion and 1 tbsp sesame seeds or 1 tbsp quick oats to help thicken the sauce.
How do I store and reheat korma?
Store in the refrigerator for up to 3 days in an airtight container. Reheat over low heat, adding a couple of tablespoons of milk or water if needed to bring the sauce back to its creamy texture.