Is Awadhi Chicken Korma healthy?

Awadhi Chicken Korma is a rich and indulgent dish, high in protein from chicken but also high in fats and calories from ghee, nuts, and cream. It's best enjoyed in moderation as part of a balanced diet. To make it slightly healthier, you can use chicken breast, reduce the amount of ghee, and use milk instead of cream.

What is the difference between Awadhi Korma and Mughlai Korma?

Awadhi Korma is typically a 'white' or pale yellow gravy, characterized by its use of yogurt, nut paste, and white pepper. It focuses on subtle, delicate aromas from kewra and saffron. Mughlai Korma can be similar but is often richer, may use red chili powder for a reddish hue, and sometimes includes ingredients like dried fruits for a hint of sweetness.

My korma gravy split. What did I do wrong?

A split or curdled gravy is usually caused by a few things: using yogurt straight from the fridge, cooking on high heat after adding the yogurt or nut paste, or adding cold water to the hot gravy. To prevent this, always use room-temperature, well-whisked yogurt and cook on a consistently low flame.

Can I make this korma ahead of time?

Yes, absolutely! Korma is one of those dishes that tastes even better the next day as the flavors have more time to meld. You can prepare it a day in advance and store it in the refrigerator. Reheat gently on the stovetop before serving.

Home / Recipes / awadhi / Awadhi Chicken Korma

awadhiMediumnon vegetariansoy freelow carbhigh protein

Awadhi Chicken Korma

RATING

4.6/5(158)

TASTE SCORE

9/10

A luxurious and aromatic chicken curry from the royal kitchens of Awadh. Tender chicken pieces are slow-cooked in a rich, creamy gravy made with yogurt, nuts, and fragrant spices like saffron and kewra.

PREP

25m

COOK

45m

SERVES

1 SERVING

456 cal

SERVINGS

INSTRUCTIONS

6 steps. 45 minutes total.

6 STEPS

1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, and 1 tsp of salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2
Step 2
- a.Prepare the Korma Paste
- b.Soak the cashew nuts and blanched almonds in hot water for 15-20 minutes. This helps in making a smoother paste. Drain the water.
- c.In a blender or grinder, add the soaked nuts, fried onions (birista), and 2-3 tablespoons of water.
- d.Grind to a very fine, smooth paste. Scrape down the sides as needed. A smooth paste is crucial for a silky gravy.
3
Step 3
- a.Sauté Spices and Chicken
- b.Heat ghee in a heavy-bottomed pan or handi over medium heat. Once hot, add the whole spices: bay leaf, green and black cardamoms, cloves, cinnamon, and mace.
- c.Sauté for about 30-40 seconds until they become fragrant and start to sizzle.
- d.Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the chicken is sealed and the raw smell of the yogurt disappears.
4
Step 4
- a.Build the Gravy
- b.Reduce the heat to low. Add the coriander powder, turmeric powder, and white pepper powder. Stir and cook for 1 minute until the spices are aromatic.
- c.Add the prepared nut and onion paste to the pan. Mix well with the chicken.
- d.Continue to cook on low-medium heat for 7-8 minutes, stirring frequently to prevent it from sticking. This step, known as 'bhunai', is complete when the masala darkens slightly and you see ghee separating at the edges.
5
Step 5
- a.Simmer the Korma
- b.Pour in 1 cup of warm water (or chicken stock) and the remaining 0.5 tsp of salt. Stir everything together to form a cohesive gravy.
- c.Bring the gravy to a gentle simmer, then reduce the heat to the lowest setting.
- d.Cover the pan with a tight-fitting lid and let it cook for 15-20 minutes, or until the chicken is completely tender and cooked through. The gravy will thicken and become rich.
6
Step 6
- a.Finish and Serve
- b.While the korma simmers, soak the pinch of saffron in 2 tbsp of warm milk.
- c.Once the chicken is cooked, turn off the heat. Gently stir in the fresh cream, garam masala, saffron-infused milk, and kewra water.
- d.Cover the pan again and let the korma rest for 5-10 minutes. This allows the final aromas to meld into the gravy.
- e.Serve hot, garnished with extra fried onions or slivered almonds, alongside Sheermal, Naan, or Basmati rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the smoothest gravy, use full-fat, well-whisked yogurt at room temperature to prevent it from splitting.
2
The quality of fried onions (birista) is key. If making them at home, fry thinly sliced onions until evenly golden and crisp. Avoid browning them too much, as it will make the gravy bitter.
3
Always cook the korma on a low flame after adding the yogurt and nut paste. High heat can cause the gravy to split and the nuts to burn.
4
Using warm water or stock to adjust the gravy's consistency helps maintain the temperature and prevents the curd from curdling.
5
Add the finishing aromatics like kewra water and saffron milk after turning off the heat to preserve their delicate fragrance.
6
This korma tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator.

RECIPE VARIATIONS

Adapt it for your goals.

Mutton Korma

Replace chicken with 500g of mutton pieces. Increase the simmering time to 60-90 minutes or pressure cook until the mutton is tender before adding the finishing ingredients.

Paneer Korma

For a vegetarian version, use 400g of paneer cubes. Lightly pan-fry the paneer before adding it to the gravy during the last 5-7 minutes of simmering.

Richer Gravy

For an even richer and thicker gravy, add 1 tablespoon of soaked poppy seeds (khus khus) to the grinder along with the nuts and onions.

Nut Free Version

Nut-Free Version

If you have a nut allergy, you can replace the nut paste with a paste made from 2 tablespoons of roasted gram flour (besan) mixed with 1/4 cup of yogurt.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Protein

Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.

heart

Source of Healthy Fats

The inclusion of almonds and cashew nuts provides monounsaturated and polyunsaturated fats. These healthy fats are beneficial for heart health and can help in managing cholesterol levels.

leaf

Aromatic Spice Benefits

Spices like cardamom, cinnamon, cloves, and saffron are not just for flavor; they are rich in antioxidants and possess anti-inflammatory properties that contribute to overall wellness.

bone

Provides Key Minerals

This dish contains minerals like phosphorus and calcium from the yogurt and nuts, which are vital for strong bones and teeth.

QUESTIONS?

Frequently asked questions

One serving of this Awadhi Chicken Korma contains approximately 480-550 calories. The exact count can vary based on the fat content of the chicken, curd, and cream used.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Awadhi Chicken Korma

For 4 servings

6 steps. 45 minutes total.

Step 1

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