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Chicken Korma Recipe (Easy & Traditional)

Ingredients:

• Chicken – 1 kg (with bone preferred)
• Oil or ghee – ¾ cup
• Onions – 3 medium (thinly sliced)
• Yogurt – 1 cup (whisked)
• Ginger-garlic paste – 2 tbsp
• Cashew paste – 3 tbsp (soaked & blended) or khoya ½ cup
• Green chilies – 4–5 (slit)
• Kewra water – 1 tbsp (optional)
• Garam masala – 1 tsp
• Cardamom – 5–6
• Cinnamon – 1 small stick
• Cloves – 4–5
• Bay leaf – 1

🌶️ Spices:

• Red chili powder – 1½ tsp
• Coriander powder – 2 tsp
• Turmeric – ½ tsp
• Salt – to taste

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👩‍🍳 Method:

1. Heat oil/ghee in a pot. Add whole spices (cardamom, cloves, cinnamon, bay leaf).
2. Add onions and fry until golden brown.
3. Add ginger-garlic paste, fry till aroma comes.
4. Add chicken and cook until it changes color.
5. Lower flame, add yogurt slowly, stirring continuously.
6. Add all powdered spices & green chilies. Cook (bhunai) till oil separates.
7. Add cashew paste / khoya, mix well.
8. Add ½ cup water, cover and cook on low flame till chicken is tender.
9. Finish with garam masala & kewra water. Mix gently.

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🍽️ Serving Suggestions:

• Best with naan, sheermal, or paratha
• Garnish with fried onions & almonds

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🌟 Tips:

• For white korma, skip red chili & turmeric
• For extra royal taste, add 2 tbsp fresh cream
• Use ghee for authentic Mughlai flavor