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Village Cooking - Unveiling the Secrets of Indian Chicken Korma

Village Cooking - Unveiling the Secrets of Indian Chicken Korma


Ah, chicken korma – the name itself conjures up a symphony of exotic spices, creamy textures, and melt-in-your-mouth chicken. This dish, hailing from the royal kitchens of Mughal India, is more than just a meal; it's an experience. Today, we'll embark on a culinary journey to unveil the secrets of this beloved dish, complete with a recipe that will tantalize your taste buds and have you humming Bollywood tunes in no time!

  • 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon plain yogurt
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • Salt to taste


What Makes Korma So Korma-licious?

Chicken korma's magic lies in its intricate interplay of flavors. The base is usually a creamy yogurt or cashew sauce, enriched with a warm hug of spices like garam masala, cardamom, and turmeric. Each bite is a kaleidoscope of sweet, savory, and slightly tangy notes, perfectly complementing the tender chicken.

But wait, there's more! Korma's beauty lies in its versatility. You can find it simmering in coconut milk in Kerala, studded with almonds in Punjab, or tinged with fiery chilies in Andhra Pradesh. Each region infuses its own unique personality into this culinary canvas.

Ready to Whip Up Your Own Korma Masterpiece?

Gather your ingredients, fellow adventurer!

For the Chicken:👇




For the Korma Sauce:
  • 2 tablespoons ghee or vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 green chili, chopped (optional)
  • 1/2 cup tomato puree
  • 1/2 cup plain yogurt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 cup water
  • Fresh cilantro, for garnish



The Grand Korma Quest:

Marinate the Chicken: In a bowl, combine chicken, yogurt, garam masala, turmeric, and salt. Let it marinate for at least 30 minutes, or up to overnight for deeper flavor.



Sizzle and Saute: 

Heat ghee/oil in a large pot or Dutch oven over medium heat. Add onion and cook until golden brown. Stir in garlic, ginger, and green chili (if using) and cook for another minute.

Spice Up the Scene: Add coriander, cumin, cardamom, nutmeg, and red chili powder. Saute for a minute, letting the intoxicating aroma fill your kitchen.



Tomato Tango:

Pour in the tomato puree and cook until it thickens and deepens in color.



Yogurtlicious Twist: 

Stir in the yogurt and water. Bring to a simmer and cook for 5 minutes.


Chicken's Big Entrance: 

Gently add the marinated chicken and cook, stirring occasionally, until cooked through (about 15-20 minutes).


Cilantro Coronation:

Garnish with fresh cilantro and a sprinkle of garam masala for that extra wow factor.

Serve this fragrant masterpiece with fluffy basmati rice or naan bread, and prepare to be swept away to a land of culinary wonder.


Presentation matters: Plate your korma with love! Sprinkle on some pomegranate seeds or flaked almonds for a restaurant-worthy look.




----------------------------------Thank You 🙂------------------------------

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Location: United States

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