Chicken Korma Recipe

Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Beautifully tender pieces of chicken delicately spiced and cooked in a thick coconut and almond flavoured sauce.
See More At - hari.is/QZPbxa
This is one of my guilty pleasures. Chicken Korma is a dish that comes from Mughlai cuisine where it was cooked for the wealthy and has a prestigious status associated with the royal courts. There is so much about this dish that I could tell you, but the main thing is that if you don't like the heavy, sweet, creamy korma curries served in restaurants then please, please, please try this. It is simply amazing. It's light, it's fresh and has a subtle sweetness which comes from the cassia bark rather than spoonfuls of processed sugar.
Just remember there is no rule book that says a korma has to be mild. I like the gentle flavour of this dish, but I also love my food hot so just dial up the chilli and you'll create something beautifully balanced and delicious. Come on, let's cook this now!
Ingredients
4-6 chicken thigh fillets, skinned and chopped into chunks
Pinch of saffron
2 tbsp milk
Marinade
3cm ginger, roughly chopped
3 cloves garlic, roughly chopped
150g Greek yoghurt
1 tsp gram flour, heaped
1 tbsp coriander seeds
6 black peppercorns
1 tsp turmeric
1 tsp salt or to taste
Sauce
1 tbsp ghee
2 onions, minced
1-3 dried red chillies
3 cloves
3 cardamoms
3cm pieces cassia bark
1 tsp garam masala
75g creamed coconut/400ml coconut milk
2 heaped tbsp almonds, ground
1 tsp white poppy seeds, ground
Handful coriander leaves, finely chopped
Squeeze of lemon juice
Method
Crumble saffron into a small bowl and add the milk and leave to steep.
Place the coriander seeds, salt and peppercorns into a pestle and mortar and crush.
Then add the roughly chopped ginger and garlic and pound to create an aromatic paste.
Place chicken into a large bowl and add the yoghurt, gram flour, turmeric and the paste from the pestle and mortar. Stir thoroughly, cover and leave to marinade for an hour or longer if possible.
Heat ghee in a pan and add the cloves, cardamom, cassia and the dried red chillies and fry for a few minutes until fragrant.
Add the minced onions and fry gently on a medium heat for about 10 minutes, until they just begin to brown.
Add the marinated chicken and stir-fry for about 5 minutes on a medium heat.
Place the lid on the pan, reduce the heat and leave to cook for about 15-20 minutes.
Pour in the creamed coconut, with the ground almonds and poppy seeds, then stir to thicken.
Increase the heat and simmer until the chicken is tender and the sauce has thickened to the consistency you want. Pour in the saffron milk for added decadence and remove the pan from the heat.
Add the garam masala and fresh coriander. You can also add a squeeze of lemon juice for added freshness, then serve.

[@HariGhotra]

Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery

[@garethnelms1983]

Hari, you would look great on TV,you're a natural in front of the camera,and you're food always looks great. BBC2 should snap you up.

[@hermaj33]

I love your recipes, they are very tasty. I am from Mexico 🇲🇽 but love Indian Food and love your channel

[@nn6404]

Did she forget to film herself adding the coconut milk, so she decided to pretend to add it on camera? haha. Love it. We stan a theatrical queen.

[@HariGhotra]

A tasty Chicken Korma the way it should be made... #indianfood #recipe #curry

[@ianbell5856]

Second time I've cooked C Korma and yours is the best. I cooked for friends tonight and they were delighted with the results. My Swami told me around 25 years ago that I must have been born an Indian in a previous life. I'm so fascinated with Indian cooking and of course the outstanding range of spices and dishes. Thank You Hari, I will check out more of your recipes best regards, Ian

[@HariGhotra]

+Ian Bell That is fantastic - I'm so chuffed that you loved my Korma recipe and that it was a winner with your friends. I think your swami must have had a point, Indian food along with the wonderful array of spices is something so special. Do explore the website and the channel to find some other dishes that I hope you will love. shout if you need any help. Thanks for watching and taking time to comment! Chat soon Hari

[@deebadubbie]

Tried this tonight. Used soya-based chicken substitute, dialed up the spices a bit. Turned out just fabulous! If an amateur like me can cook such a dish, it is only because the recipe is perfect! Thanks so much for sharing

[@HariGhotra]

Amazing - it is really fresh and i'm thrilled to hear that you loved cooking and eating it. Thanks so much for letting me know!

[@roborb1960]

This recipe is really good....... Ghee has to be with this dish, just don't overdo it. I found the gravy a bit too wet for my liking so I thickened it to my preferred consistency by slowing adding coconut flour and desiccated coconut which of course only adds more flavour without ruining the Almond flavour but adds a little extra texture too! The chili is a good idea. I tried it without because I personally don't associate chili with this dish (wrong!) and with adding a whole dried chili, it imparts a nice 'warmth' rather than a chili hit as it were which I wanted to avoid so I think it's better with. Some garlic in the UK is weak so it's also a good idea to have a jar of garlic paste to add a little if required. I served mine with basmati rice cooked with star anise and 3 Cardamom pods and served with a side of Sag Bahji..... Then afterwards, 3 Pints of Guinness! Thanks Hari!

[@Craysv2]

Love this Recipe. love your channel

[@shadcrow522]

Thank you so much, wonderful recipe and wonderful teaching.

[@ruthsellar9089]

Fabulous dishes Hari thank you the pakora was magical 🧙‍♀️

[@natsyoutube]

Amazing! This is the best Korma ever. Thank you so much for this recipe. I love how organised, clear and simple you teach the recipe and therefore make it easy for me to succeed. I just added double the amount of ground almonds and my favourite veg cauliflower, peas and carrots. It has never tasted better 😊

[@HariGhotra]

I have to say I add more almonds too - thickens and sweetens, yum! Thanks for watching and I am so pleased you enjoyed the recipe. Please do take pictures and post them on my free app as I would love to see your dishes. Thanks so much Hari

[@natsyoutube]

@@HariGhotra Hi Hari and thank you for your reply. I will send you pictures with the next recipes of yours - i plan to do them all😁 . I just love your food ❤

[@jerrycallender3831]

I'm off to an Indian market, and Penzey's if necessary, to get the ingredients to make this TONIGHT!

[@josebarta4790]

Many thnaks Hari for sahre your knowledge! Great recipe and wonderful way you explain it! All the best from Spain!

[@shamuvellokhande9048]

Your chicken tikka receipt that we tried and cooked it was wonderfully cooked and we all enjoyed your Chicken Tikka Mssala receipts. Thank you very much

[@dizzynanny2370]

Cooked this today using turkey breast, as it was on special offer. It is delicious and the beauty of using turkey it has a far more open texture than chicken so it absorbed the flavours marvelously. Only used about two thirds of the can of coconut milk as it didn't need anymore. Thanks so much Hari for a super recipe and video.

[@HariGhotra]

Hi @dizzynanny Thanks for using the recipe and watching the video. It's great when others share their thoughts and ideas on recipes. Using turkey sounds delicious - Thanks so much

[@jimbojet8728]

Hari, I’m really enjoying your vids. Clearly explained Indian cooking is actually encouraging me to give it a go! I am putting a few things together, ingredients and a pan or two. I have just bought a rice maker too, so my first attempts are beckoning. Thank you.

[@HariGhotra]

Good to hear I am doing this one live in a couple of hours so do tune in!

[@slug534]

Another delicious recipe Hari! Creamy, but still fresh and light - better than any korma I've had in restaurants. :)

[@HariGhotra]

+_ Slugbert _ Glad you like this one - It's lovely and light and not heavy like it can be. Thanks for trying another dish and for your comments. Keep cooking Hari

[@ajreis8503]

She ought to have mentioned to use unsweetened coconut cream. Other than that, great recipe I'll make again. Each Hari recipe is a keeper!

[@HariGhotra]

Thanks for watching. We don’t really have sweetened coconut milk here so it’s never been an option really. Glad you like the recipes!

[@mandywilkinson3767]

Ive made this twice now and i cant get the onions right i can still taste raw onion how long do you cook the onions, is it bad if they go brown will it spoil the taste ,thank Hari x

[@TrustworthyFella]

Damn it i need my own Hari Ghotra!! >.< *

[@mevagisseymedic]

Your recipes and method are great but please how many are you cooking for? please let us know, I am only cooking for 1 or 2, is it just the meat i reduce, and keep the sauce and marinade as per the instructions. love your recipes.

[@HariGhotra]

Barry Blunden hi it’s usually for 4 people you can make the same volume and then freeze and leftovers for another day. If not yes half the meat and reduce the other ingredients only by half. Does that make sense?

[@billyk.2153]

i gave u a nick name,,PSLV {ISRO} ,,,,u r out of this world.....

[@nitelite78]

What's the difference between a korma and a pasanda in terms of heat, sweetness and spicing? I have watched quite a few videos and I find it hard to tell.

[@DavyMcKay]

Following the video and preparing this at the moment. Usually do the Pat Chapman version, but I thought I'd give Hari's recipe a try. I'll feedback after we've eaten!

[@y11ravn]

Is it done?

[@DavyMcKay]

@@y11ravn Just finished making it today! Seriously though - best one I've ever tasted and now a firm favourite with the family. A real step above what I have been used to making. Highly recommended.

[@chad0x]

Great receip and pressentiation, I like your style. I *really* don't like how the mic seems to be *in* the chicken as you're mixing it, it sounds grim :s Is the mic attached to your waistband or something? Please consider having it in the room but not on top of the sloppy sounds.

[@DavyMcKay]

Update: Every member of my family voted this as the best chicken korma they have ever eaten - and we've had lots of curries! Bags of flavour (down to the marinade I'm sure), just the right touch of heat and a sauce with a beautiful consistency - although I did cut down on the volume of coconut milk using 300ml instead of 400ml. Hari Ghotra is now my 'go to' chef for curry dishes. I'm going to try her chicken tikka masala next.

[@UCYcjKaUgYoZigYyKCDZ]

AMAZING!!! So pleased that the whole family loved it!! Please do share your pictures with me on my app - its free and packed with videos and recipes plus you can chat and share pictures with the community and me. Best place to ask me questions too. Thanks for watching!

[@firefox2402]

Personally I prefer Madhur Jaffrey's recipe of chicken korma - far more authentic and healthier!

[@DavyMcKay]

@@firefox2402 I'll need to check that one out, but Hari has certainly raised the bar.

[@Disirablepossessions]

I have a nut allergy, is there a substitute for the almonds?

[@HariGhotra]

Hi You can increase the gram flour used in the marinade to 2 tsp and increase the poppy seeds - This will help to thicken the sauce. To get the sweetness you could add a little honey. Hope that helps Hari

[@Disirablepossessions]

Hari Ghotra Thank-you Hari

[@y11ravn]

How much coconut milk did she put in?

[@ribbeldhason4337]

is cassia bark same as cinnamon?

[@wiseguy7224]

Cassia is a specific type of cinnamon. If not available you can replace it with regular cinnamon.

[@alexdiana3379]

How come no salt?

[@dizzynanny2370]

Alex Diana salt was added when the spices were ground

[@davidrahman6942]

Made easy to follow

[@301250]

Cassia, though cheap, is not good for the health and not so refine in taste as Cinnamon from Ceylon, albeit cost s fortune these days!

[@ronrichardson4380]

I've watched 10's of your videos, and I wonder when you get done with all your seasonings, chilis and such if you can even taste what meat or fish you are cooking? You make your fish with so many hot chilis... how can you taste it? It could be bread. I cook mine in a mueniure sauce with capers.

[@TheRudyroo71]

Her hair flipping around over the food grosses me out.