Growing up in a typical Indian household, we used to have chicken a handful of times a week. Although such dinners were wonderful, my mother’s specialty was chicken curry.

Kormas are prepared for really important events, such as weddings or large gatherings, and for good reason! They are extremely wealthy and elegant. Chicken breasts are gently cooked in a rich, creamy sauce layered with sweet and spicy ingredients. This dish is the stuff of dreams!

Chicken Korma is a light and tasty South Indian meal. Traditionally, it is prepared with generous quantities of spices and Indian flavors. This is actually a Mughlai dish so you can also call it the Mughlai chicken korma recipe as well. Korma is a type of gravy that is typically prepared with yogurt, almonds, and spices. Chicken Korma, a Mughal era classic, is a simple, fast, and fuss-free dinner party dish.

We have to confess that nothing beats a dish of excellent chicken for a non-vegetarian. From chicken tikka to Murg musallam to chicken biryani to chicken rezala and many more, we may run out of time, but the simple meat will not! But, among all of these delectable chicken recipes, chicken korma genuinely stands out as the one regal and luxurious dish that no one can ever turn down.

Chicken korma, also referred to as korma or kurma, is an Indian meal that consists of braised chicken meat in a thick, spicy sauce. Mughlai korma is made with sweetened condensed milk. Cooks may add yogurt (curd), cream, coconut milk, or stock to the foundation of blended cashew nuts and whole spices to obtain the dish’s distinctively creamy, hearty texture, depending on where it is found. This flavorful chicken curry is cooked in a mixture of almonds, onions, curd, rich spices, and its own fat. The dish’s thick velvety sauce, melt-in-your-mouth tender chicken pieces, and delectable scent make it the ideal Mughal meal suitable for your next decadent evening.

Traditionally, the meal is cooked over low heat for about an hour, until the meat is soft and the sauce thickens into a rich and creamy glaze. The Mughals brought their own cuisine to India from Central Asia, notably the slow-cooked, yogurt-based (or occasionally cream-based) dish korma.

The dish is thick and creamy, and it will undoubtedly leave everyone wanting the dish. Almonds, cashew nuts, desiccated coconut, fried onions, and curd are blended into a smooth and creamy paste. The chicken is coated in this tasty mixture and cooked for a longer length of time. Chicken korma can be eaten on its own or with steamed basmati rice, a pilaf like pulao or biryani, or heated flatbreads like paratha, chapati, naan, or roti.

The essentials to preparing a fantastic chicken korma, like butter chicken or chicken tikka masala, are a highly flavored, creamy sauce and delicate, fall-apart chicken. Consider the following suggestions:

• 1. Select the proper type of chicken. Use boneless skinless chicken breasts or thighs for easier-to-eat poultry that cooks faster. If you don’t mind eating around bones, bone-in chicken, such as drumsticks, will yield a gravy with a richer, more nuanced taste.
• 2. Use a multi-cooker to save time. In a multi-cooker, marinade the chicken in the spices and yogurt before adding it to the sautéed onions and cashew-spice combination. Cook for around six minutes on high pressure, then naturally release the pressure.
• 3. Remove the nuts. To make korma without nuts, simply leave out the cashews plus increase the quantity of yogurt, or make South Indian-style korma using 14 cups of shredded coconut.

This recipe may be prepared ahead of time and refrigerated for 2 to 3 days, or frozen for up to a month.

Before serving, defrost the korma and reheat it on the stovetop until warmed completely, or in the microwave on high for 2-3 minutes.

So, what are you waiting for? Try it at home to get the flavor of an authentic chicken korma. Also, share this recipe with your friends and family. It’s going to be your favorite dinner and your family’s also.

If you’re slurping in your seat like we are, here is a succulent and creamy chicken korma recipe you can cook at home. Here is the recipe, which you may use for your next feast.