Chicken Korma (चिकन कोरमा – Chicken Korma)

Traditional recipe, history, variations, and Indo-Persian culinary heritage

Origin and History

Korma (कोरमा – korma) is a dish originating from Mughal cuisine, refined and mild, simmered in a sauce made from yogurt (दही – dahi), mild spices, and sometimes dried fruits. Introduced by the Mughal emperors in India in the 16th century, this dish was considered a royal meal (shahi bhojan – शाही भोजन), especially in the palaces of Delhi and Hyderabad.

The chicken (चिकन – chikan) is slowly braised in a rich and creamy mixture, blending Persian and Indian influences.

Ingredients (for 4 people)

Marinade

• 600 g chicken pieces (चिकन के टुकड़े – chikan ke tukde)

• 150 g plain yogurt (दही – dahi)

• 1 tablespoon lemon juice (नींबू का रस – neembu ka ras)

• 1 teaspoon turmeric (हल्दी – haldi)

• 1 teaspoon mild chili powder (कश्मीरी मिर्च – kashmiri mirch)

• Salt (नमक – namak)

Sauce

• 2 onions (प्याज – pyaaz), finely chopped

• 2 tablespoons ghee (घी – ghī) or neutral oil

• 2 garlic cloves (लहसुन – lahsun), crushed

• 1 tablespoon grated ginger (अदरक – adrak)

• 1 cinnamon stick (दालचीनी – dalchini)

• 3 to 4 green cardamom pods (इलायची – ilaichi)

• 4 cloves (लौंग – laung)

• 1 teaspoon ground coriander (धनिया पाउडर – dhaniya powder)

• 50 g cashew or almond paste (काजू – kaju)

• 100 ml water or broth

• Cream or milk (optional)

• Fresh coriander (धनिया – dhaniya) for garnish

Preparation

1. Marination (मरिनेशन – marination)
   In a bowl, mix the chicken pieces (चिकन) with yogurt (दही), spices, lemon juice, and salt. Coat well. Let marinate for 2 to 4 hours (or overnight in the fridge for more tenderness).

2. Cooking the onions
   Heat ghee (घी) in a pot. Add onions and sauté until golden brown and caramelized.

3. Adding aromatics
   Add garlic (लहसुन), ginger (अदरक), whole spices (cardamom, cinnamon, cloves), then the ground spices. Sauté to release aromas.

4. Searing the chicken
   Add the marinated chicken pieces, brown well on all sides. Pour a little water or broth, cover and simmer on low heat for 30 to 40 minutes.

5. Final sauce
   Stir in the cashew paste (काजू) for a creamy texture. Add cream or a splash of milk if desired. Let reduce slightly.

6. Finishing
   Check seasoning. Sprinkle fresh coriander (धनिया) before serving.

Traditional accompaniments

• Basmati rice (बासमती चावल – basmati chaawal)

• Naan (नान) or roti (रोटी)

• Raita or Indian pickles to balance the dish

Regional Variations

• Shahi Chicken Korma: Royal version with cream, saffron, and rose water.

• South Indian Korma: Uses coconut milk instead of yogurt.

• Vegetarian Korma: Made with vegetables or paneer (पनीर – paneer), the Indian cheese.

• Navratan Korma: Mixed version with nine ingredients (dried fruits, vegetables, nuts, etc.).

Cultural Conclusion

Chicken Korma (चिकन कोरमा) embodies the fusion of Persian, Turco-Mughal, and Indian cultures. It is a symbol of culinary refinement (शाही स्वाद – shahi swaad), enjoyed both on grand occasions and in modern Indian households.