Chicken Korma (Murgh Korma)
मुर्ग़ कोरमा Murgh KormaSay it: MURG KOR-mah
Chicken korma is a Mughlai classic from Delhi and Lucknow: chicken gently braised in a yogurt gravy rounded out with fried onions, cashew and almond paste, and warm whole spices. The sauce is pale gold, velvety, and delicately tangy rather than sharp, with a perfume of cardamom, cinnamon, and saffron. Unlike tomato-heavy curries, korma relies on slow-simmered yogurt and nuts for body. It is a celebratory dish at weddings and family feasts, served with naan or rice.
Chicken Korma (Murgh Korma)
मुर्ग़ कोरमा, Murgh Korma
Pronounced MURG KOR-mah
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Chicken and marinade
For frying and the gravy
Method
Whisk the yogurt with the ginger-garlic paste, ground coriander, turmeric, chili powder and salt in a large bowl. Add the chicken and turn to coat; cover and marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
Heat the ghee in a wide heavy pot over medium heat. Fry the onions, stirring often, until deep golden brown and crisp at the edges, 12-15 minutes. Lift out with a slotted spoon and drain on paper towels; reserve a small handful for garnish.
Soak the cashews and almonds in hot water for 20 minutes, then drain. Blend them with two-thirds of the fried onions and 1/4 cup (60 ml) of the water to a smooth paste, adding a little more water only if needed.
In the same pot with the remaining ghee, add the cardamom, cloves, cinnamon, bay leaf, cumin seeds and peppercorns. Fry over medium heat until the cumin sizzles and the spices smell fragrant, about 30 seconds; do not let them burn.
Add the chicken with all its marinade. Cook over medium-high heat, stirring gently, for 8-10 minutes, until the yogurt thickens, the chicken turns opaque and the edges begin to brown. Lower the heat if the yogurt looks like it might split.
Stir in the onion-nut paste and cook, stirring, for 4-5 minutes, until it darkens slightly and smells nutty. Add the remaining 1/2 cup (120 ml) water and bring to a gentle simmer.
Cover and simmer over low heat for 20-25 minutes, stirring every 5 minutes, until the chicken is tender and the gravy is thick enough to coat a spoon.
Stir in the cream, saffron milk, kewra if using, green chilies if using, garam masala and salt to taste. Simmer uncovered for 5 minutes, until the gravy is silky and a little ghee glistens on the surface. Scatter with the reserved fried onions and cilantro.
Regional variant: Shahi Murgh Korma (Royal Mughlai Chicken Korma)
For a richer royal version, add 3 tbsp (30 g) grated khoya or 3 tbsp whole-milk powder to the onion-nut paste and use 1/2 cup (120 ml) half-and-half in place of the cream. After the final simmer, seal the pot tightly and cook on the lowest heat for 10 minutes, then rest for 5 minutes before opening. The gravy should be thicker, sweeter and more perfumed.
Cook's notes
- Keep the heat moderate when the yogurt goes into the pot; a gentle simmer keeps the gravy smooth.
- Soak the nuts until soft so the paste blends completely smooth and gives the korma its velvety body.
- Let the korma rest off the heat for 10 minutes before serving so the gravy settles and the spices mellow.
Serve with
Warm naan, roti or basmati rice, with sliced raw onion, lemon wedges and a cool lassi.
Make ahead and storage
Cool, cover and refrigerate for up to 2 days; reheat gently with a splash of water. It tastes even better the next day.
