Table of Contents
When it comes to Indian cuisine, chicken dishes are often known for their rich, bold flavors, with many recipes incorporating a variety of spices and heat. However, there are several Indian chicken recipes that are less spicy, allowing you to enjoy the aromatic flavors without overwhelming heat. One such dish is Chicken Korma—a mild, creamy, and fragrant dish that is a staple in many Indian households.
Introduction to Chicken Korma
Chicken Korma is a dish that hails from the Mughlai cuisine, which was developed in the kitchens of the Mughal emperors of India. This dish is known for its rich, creamy texture and subtle flavor profile. Unlike many other Indian chicken dishes, Chicken Korma does not rely heavily on chili for heat; instead, it uses a blend of aromatic spices and a luxurious sauce made with yogurt, cream, nuts, and sometimes coconut milk.
The beauty of Chicken Korma lies in its balance of flavors. It is a perfect dish for those who want to experience the complexity of Indian spices without the burn of chili peppers. The dish is also incredibly versatile, allowing you to adjust the ingredients to suit your taste preferences.
Ingredients
The key to a great Chicken Korma is the quality of ingredients. Here’s a list of what you’ll need:
- Chicken: 1 kg, preferably bone-in pieces like thighs and drumsticks for more flavor.
- Onions: 2 large, finely sliced.
- Ginger-garlic paste: 2 tablespoons.
- Yogurt: 1 cup, whisked.
- Cream: 1/2 cup (optional, for extra richness).
- Almonds or Cashews: 1/4 cup, soaked in warm water and ground into a paste.
- Ghee or Oil: 3 tablespoons.
- Whole Spices: 4-5 green cardamoms, 1 black cardamom, 4-5 cloves, 1-inch cinnamon stick, 1 bay leaf.
- Ground Spices: 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon garam masala.
- Saffron: A pinch, soaked in 2 tablespoons of warm milk (optional).
- Salt: To taste.
- Fresh Coriander: For garnish.
Preparation
1. Marinating the Chicken: Start by marinating the chicken to infuse it with flavor. In a large bowl, mix the chicken pieces with half of the ginger-garlic paste, 1/2 teaspoon of turmeric powder, and a pinch of salt. Let this sit for at least 30 minutes, though longer is better.
2. Preparing the Korma Base: While the chicken is marinating, prepare the base of the korma. Heat the ghee or oil in a large pan over medium heat. Once hot, add the whole spices (green cardamoms, black cardamom, cloves, cinnamon, and bay leaf). Sauté them until they become fragrant, which should take about a minute.
Add the sliced onions to the pan and cook them until they turn golden brown. This step is crucial as the caramelized onions give the korma its sweet and rich flavor. Once the onions are browned, add the remaining ginger-garlic paste and sauté for another 2-3 minutes until the raw smell disappears.
3. Cooking the Chicken: Now, add the marinated chicken pieces to the pan. Cook on medium heat, stirring occasionally, until the chicken is lightly browned on all sides. This should take about 5-7 minutes.
4. Adding the Spices and Yogurt: Once the chicken is browned, lower the heat and add the ground spices—coriander powder, cumin powder, and the remaining turmeric powder. Stir well to coat the chicken evenly with the spices.
Next, slowly add the whisked yogurt, one spoonful at a time, stirring constantly to prevent it from curdling. The yogurt adds a slight tanginess to the dish and helps to mellow out the spices, making the korma less spicy.
5. Simmering the Korma: After the yogurt is fully incorporated, add the ground almond or cashew paste to the pan. This paste will thicken the sauce and give it a creamy, nutty flavor. If you’re using saffron, add the saffron-infused milk at this stage.
Cover the pan and let the chicken simmer on low heat for about 20-25 minutes, or until the chicken is fully cooked and tender. If the sauce becomes too thick, you can add a little water or chicken stock to adjust the consistency.
6. Finishing Touches: Once the chicken is cooked through, stir in the cream for extra richness. Sprinkle the garam masala on top and mix well. Taste and adjust the salt if needed.
Garnish the Chicken Korma with fresh coriander leaves and serve hot.
Serving Suggestions
Chicken Korma is best served with Indian breads like naan, roti, or paratha. The soft bread pairs perfectly with the creamy korma sauce, allowing you to scoop up every bit of the delicious gravy. Alternatively, you can serve it with steamed basmati rice or jeera rice (cumin-flavored rice) for a comforting meal.
For a complete meal, consider pairing Chicken Korma with a side of raita (yogurt dip) and a fresh salad. The coolness of the raita will complement the richness of the korma, creating a balanced and satisfying dish.
Variations and Tips
1. Vegetarian Version: If you prefer a vegetarian option, you can replace the chicken with paneer (Indian One popular less spicy Indian chicken recipe is Butter Chicken (Murgh Makhani). This dish is rich, creamy, and mildly spiced, making it a favorite for those who prefer milder flavors. The recipe typically involves marinating the chicken in yogurt and a blend of spices like garam masala, ginger, and garlic, but the heat is kept low. The chicken is then cooked in a tomato-based gravy with butter and cream, resulting in a flavorful but not overly spicy dish. It’s often served with naan or rice.