Chicken Korma is a Mughlai cuisine that originated in the Indian subcontinent. The dish brims with amazing flavors and gives a certain comfort to the tastebuds.

Korma generally means “to braise” and therefore the chicken is braised in fats and yogurt. When the meat is prepared, it falls off the bones and literally melts in the mouth.

It has a low-key flavor profile and some of the most indulging textures. The creamy gravy together with some of the edgy spices and the chunky meat all blend together beautifully.

All the states in the nation try to add a bit of their own version, Bengal is no different. In this article, we will see how to make the Bengali-style Chicken Korma at home, and it is not exceptionally different from the authentic style.

If you are willing to try something new, start with this Bengali-style Chicken Korma recipe. Prepare it at home and absorb all the joy of the dish.

Let us see the ingredients and the process to make it.

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Chicken Korma Recipe Indian Style

Madhushree Dutta

Easy recipe for making delicious Chicken Korma at home. Simple ingredients and instructions to cook tasty Indian-style Chicken Korma curry.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Indian, Mughlai

Servings 4 servings

Equipment

1 Kadhai
1 Induction Cooktop
1 Mixer Grinder

Ingredients

500 g Chicken
3 Onion medium
2 tbsp Ginger Garlic paste
4 Green Chilis or according to heat tolerance
½ cup Curd or yogurt
¾ cup Fresh cream or soaked Cashew almond paste
3-5 Green Cardamom
2 Bay leaves
1 inch Cinnamon stick
5-7 Black Peppercorns or 1 tbsp Black pepper powder
1½-2 tsp Coriander powder
Salt to taste
Sugar to taste
Ghee
Vegetable oil

Instructions

Prepare the chicken pieces

First, wash the pieces of chicken well and poke them with a fork. This will help in the absorption of flavors.
Keep them aside.

Prepare the veggies

Next, cut 2 onions roughly and transfer them into a blender.
Add 3 green chilis into it and blend them into a fine paste.
Chop another onion and keep it aside.

Marinate the chicken

In a large mixing bowl put the pieces of chicken.
To it, add the curd or yogurt (whisk it until smooth and lump-free), onion paste and green chili paste, ginger garlic paste, coriander powder, and salt to taste.
Mix all the ingredients well and coat the chicken pieces with the marinade.
After that, let the chicken rest for about 2 hours before cooking.

Fry the onions

Next, after the chicken is rested, take a kadhai or a cooking pan. Add oil and ghee in half-half proportion.
Let it heat until it smokes a little. Add the chopped onions into the Kadhai and fry them until they turn golden brown.
Transfer them onto a plate and keep them aside.

Add the spices

Then to the same oil add the bay leaves, green cardamom, black peppercorn (if using), and the cinnamon stick.
Keep the flame on medium and stir until the fragrance comes out of the aromatics.

Add the chicken

Next, add the marinated chicken pieces along with all the leftover marinade.
Stir consistently for about 5 minutes and then cover the kadhai or cooking pan with a lid.

Cook the chicken

Keep the flame on low to medium and let it cook for 15 minutes. Stir occasionally.
After 15 minutes, take the lid off and stir them again.
If you feel like it needs water, you can add a splash or two.

Add the fresh cream

Add the fresh cream (or cashew almond paste) to the chicken.
Combine everything nicely while keeping the flame on low.

Prepare Chicken Korma

Let the chicken cook for another 8-10 minutes. Stir occasionally.
When the gravy comes to a thicker consistency, add in salt to taste.
Give it a taste test, and add if anything is needed.
After about 2 minutes, transfer the chicken korma into a bowl.
Garnish it with the fried onions, a tsp of ghee, and some black pepper (if using).

Keyword Bengali Recipe, Chicken Recipes, Non Veg Recipes

There you go! The flavorsome Bengali-style Chicken Korma is ready to be served. Present it with naan, tandoori roti, or Pulao to enjoy all the subtle hints.

The earthy fragrance comes through really well together with the creamy goodness. Relish the soft meat covered with a rich gravy on any occasion or even on the weekends.

Bon Appétit!

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