Chicken Korma
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Calories
192 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Korma
Description
The Chicken Korma recipe combines chicken pieces with a carefully balanced mixture of whole spices like cardamom, cloves, black peppercorns, and cumin seeds, sautéed with onion, ginger, and garlic pastes. Ground turmeric, Kashmiri red chili, coriander, and cumin add depth to the curry’s flavor palette. Yogurt enriches the sauce with creaminess and a slight tang, mixed in carefully to avoid splitting. Cooking in the Instant Pot tenderizes the chicken quickly and infuses the sauce with its spices. An optional Pot in Pot method allows basmati rice to cook simultaneously, absorbing aroma from the curry.
The finished curry has a mildly spiced warmth with a silky, slightly soupy texture that can be thickened by reducing the water content and sautéing longer. Garnished with fresh cilantro, it serves as a comforting main dish best accompanied by rice or flatbreads.
For thicker curry, use less water and extend the sauté phase. For boneless cuts, shorten cooking time accordingly. Removing skin from drumsticks is recommended for texture and appearance, with simple steps to pull off the skin using paper towels for grip. This curry can be adjusted in spice level by careful measurement of chili powder.
Ingredients
- 1½ pounds chicken thighs or 6 skinless drumsticks, cut into pieces
- 1 tablespoon neutral cooking oil generic cooking oil
- 4 cardamom pods whole, green
- 4 cloves
- 12 black peppercorns
- ½ teaspoon cumin seeds
- 1 large yellow onion finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ¼ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- ¼ cup water
- ½ cup yogurt full fat or Greek
- 1 teaspoon kosher salt
- ¼ cup cilantro chopped
Optional Pot in Pot Rice (For Instant Pot Recipe only)
- 1 cup basmati rice rinsed and drained
- 1½ cups water
- 1 teaspoon kosher salt
Instructions
Instant Pot Recipe
- Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.
- Add onion and mix well. Saute for 2 minutes covered with glass lid.
- Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.
- Add chicken and water. Mix well to evenly coat all the spices to the chicken. Turn the saute mode off.
- Optional Pot in Pot Rice - Add rice, water, and salt to a stainless steel pot.Place a tall trivet in the Instant and place the rice pot over it.
- Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.
- Open the Instant Pot. Take out the rice and trivet if cooking rice.
- Add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
- Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro!
Stove Top Recipe
- Heat oil in a large skillet or pot. Add cardamom, cloves, black pepper, and cumin, and saute for 30 seconds or until aromatic.
- Add onions and salt and cook on medium heat for 8 to 10 minutes or until the onions turn light brown and translucent. Cover the pot with a lid to speed up the cooking of onions. Add ground spices, ginger, garlic, and chicken.
- Add ¾ cup of water and give a quick stir. Cover the pot and cook on medium heat for 10 to 15 minutes or until the chicken is fully cooked. Use a digital thermometer to make sure that the internal temperature of the thickest piece is at 165 F.
- Add a few spoonfuls of the curry to the yogurt and mix well. Stir in the yogurt in the chicken korma and gently mix. Garnish with cilantro.
Serve with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat.
Notes
- Remove skin from drumsticks using paper towels to grip and pull downward for a cleaner texture.
- Reduce added water from 1/4 cup to 2 tablespoons for a thicker curry; sauté at the end to thicken further.
- Cooking boneless chicken thighs or breasts requires shorter pressure cooking: 5 minutes plus 10-minute natural release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 719mg | 30% |
| Potassium | 405mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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