Easy Chicken Korma with Yoghurt

Chicken korma, is a popular Indian curry where chicken pieces are cooked in ghee infused with whole spices, fried onions and simmered in yoghurt sauce. Jump to Recipe
Easy Chicken Korma with Yoghurt

I learned to make this North-Indian Chicken Korma from my Yanbu friend, Aysha. It amazes me how I favour other cuisines over mine and am unapologetic about it. :-P While they devour our sambar and dosas, we drown in their tandoors and naans, isn't it?. Food brings people together and our nation is a beautiful example of it. But I hope I am forgiven for making this Chicken Korma simple and easy for our everyday meal. :-P
Yanbu had a large Pakistani population or I assume because the restaurants that serve close to Indian food are  Pakistani restaurants and we used to get takeaway of Rotis, kormas, and karahis and what not...all with the oil floating and lots of ginger juliennes! It is not a secret that both North India and Pakistan share a lot of similar food and this Chicken Korma is one of them. Aysha, my Urdu-speaking friend from Meerut made this lip-smacking Korma that starts to linger in my mouth whenever I recreate it in my kitchen. A dish that has pleasant memories of Yanbu life.

While she made it the traditional way of making crispy fried onions first and keeping them aside for adding at the end, I chose to make it all in one go because I am like that... trying to save me from doing more dishes. But trust me, the difference is very subtle or none and you save time, energy, dishwashing etc :-)

Though I had shared this on Instagram stories and highlights, this recipe here is, even more, easier and can help if you are lazy to cook on Fridays like me. Many of you tried the recipe and loved it, but some were uncomfortable with the thought of cooking the yoghurt for that long time. I understand because I had the same doubts. We South Indians are so used to making yoghurt-based curries like moru curry, etc that we don't let the yoghurt boil and split. That doesn't mean cooking yoghurt is the wrong thing to do...those recipes don't call for it but most of the North Indian kormas rely on cooking the whisked yoghurt with the meat and trust me it is is not unhealthy.

This homemade Chicken Korma is apparently Keto friendly too :-D

Me: You know what? chicken korma can be had in a Keto diet
F: But what do you eat with it?
Me: Oh no! We can't do Keto!

How much ever I try to persuade myself to jump-start Keto, I just don't have the go from my heart. I love my rice, atta and aloo!

Easy Chicken Korma with Yoghurt

IMPORTANT POINTS TO REMEMBER 
  1. Make sure you use room temperature yoghurt only. So take out the required quantity and keep it on the counter before you began making this korma. If you use cold yoghurt, then it tends to curdle quickly causing the texture of the korma unpleasant to the eye. If your korma gets curdled as soon as you add the yoghurt, then make sure to keep whisking until they get back together. 
  2. Add the yoghurt only after the chicken pieces are almost cooked. They should have turned white and browned. The best way to sear meat is to cook it on medium to high flame and turn them to evenly brown. 

Easy Chicken Korma Recipe with Yogurt 

INGREDIENTS

For the Korma:
  • 2 tablespoons ghee 
  • 2 tablespoons cooking oil
  • 1 bay leaf
  • 5 cloves
  • 4 green cardamom
  • 1 black cardamom
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 1 large onion, sliced thinly 
  • 800gms skinless whole chicken cut into 12 to 14 pieces, washed and drained
  • 1 and 1/2 tablespoons ginger garlic paste
  • 2 tablespoons coriander powder 
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala (use my recipe)
  • 2 cups of whisked yoghurt, room temperature 
  • 1 potato, chopped chunky (optional)
  • A handful of coriander leaves and green chillies
  • 1/4 cup fried onions for garnish (optional but recommended)
  • Salt to taste

METHOD

Prepare the Chicken Korma
  1. Heat ghee and oil in a thick-bottomed curry pot. Add all the whole spices (bay leaf, cloves, green cardamom, black cardamom, pepper, cumin seeds) and fry until fragrant.
  2. Add the onions and fry until almost browned. 
  3. Add the chicken pieces and cook on medium to high flame until the chicken meat turns white and is browned. 
  4. Add the ginger-garlic paste and saute until they are no longer raw. 
  5. Add the spice powders (red chilli, coriander and garam masala) along with some salt and cook until fragrant and oil releases.
  6. Stir the whisked yoghurt and salt and mix thoroughly. Keep stirring the pan so the yoghurt water evaporates and brings on the korma texture.
  7. Cover and cook on a low to medium flame for 10 minutes stirring occasionally. If you plan to add potatoes, then add them and cook until both chicken and potatoes are cooked through.
  8. Stir in the green chillies, chopped coriander leaves and crushed fried onions and boil open for two minutes or until oil surfaces. Switch off and serve with fresh rice or any Indian bread.
NOTE: If you don't have the North Indian style garam masala, then add black cardamom along with the other whole spices in the ghee.

Chicken korma served in a wide pot

If you love mint and coriander, then you should try my Hariyali Murgh Korma recipe. 

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