Gujarati Chicken Korma
A unique take on the classic korma. Tender chicken pieces are simmered in a creamy, mildly sweet, and tangy gravy made from yogurt, cashews, and peanuts. A delightful Gujarati twist that's rich yet balanced, perfect with rotis.
For 4 servings
Marinate the Chicken
- In a large bowl, combine the chicken pieces, whisked curd, ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated.
- Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Prepare the Korma Paste
- Drain the soaked cashews.
- In a blender jar, add the drained cashews, raw peanuts, and white sesame seeds.
- Add 0.25 cup of water and blend until you have a completely smooth, creamy paste. Scrape down the sides as needed. Set aside.
Sauté Aromatics and Cook Chicken
- Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- Add the whole spices: bay leaf, cinnamon stick, cloves, and crushed green cardamom. Sauté for about 30-40 seconds until they release their aroma.
- Add the finely chopped onion and slit green chilies. Cook for 7-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
- Add the marinated chicken along with the entire marinade to the pan. Increase the heat to medium-high and cook for 5-7 minutes, stirring, until the chicken is lightly browned and the moisture from the curd has reduced.
Add Spices and Nut Paste
- Reduce the heat to low. Add the coriander-cumin powder and Kashmiri red chili powder. Stir and cook for 30 seconds.
- Add the prepared cashew-peanut-sesame paste. Stir continuously and cook for 2-3 minutes until the paste is fragrant and you see ghee separating from the sides.
Simmer the Korma
- Pour in the remaining 1 cup of water, add the grated jaggery, and the remaining 0.5 tsp of salt. Stir well to combine everything smoothly.
- Bring the gravy to a gentle simmer over medium heat.
- Once simmering, reduce the heat to low, cover the pan, and cook for 10-15 minutes, or until the chicken is tender and the gravy has thickened to your desired consistency.
Finish and Serve
- Turn off the heat. Stir in the garam masala and the optional fresh cream for extra richness.
- Gently mix and let the korma rest, covered, for 5 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot with phulka roti, paratha, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, lightly toast the peanuts and sesame seeds before grinding them.
- 2Always cook the nut paste on low heat while stirring constantly, as it can stick to the bottom and burn easily.
- 3Use full-fat curd (yogurt) and ensure it's at room temperature before adding to prevent it from splitting.
- 4Don't skip the marination step; it's key to tender and flavorful chicken.
- 5If the gravy becomes too thick, add a splash of hot water to adjust the consistency before serving.
Adapt it for your goals.
Vegetarian
Replace chicken with 250g of paneer (add in the last 5 minutes of simmering) or 2 cups of mixed vegetables like potatoes, carrots, and peas. Use a plant-based yogurt for marination.
Nut FreeNut-Free
For a nut-free version, substitute the cashews and peanuts with 2 tablespoons of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and ground into a paste.
SpicierSpicier
Increase the number of green chilies to 3-4 or add 1/4 teaspoon of regular red chili powder along with the Kashmiri chili powder for more heat.
SweetenerSweetener
If jaggery is unavailable, you can use 1 to 1.5 teaspoons of regular sugar or brown sugar to achieve the characteristic mild sweetness.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Source of Healthy Fats
The inclusion of cashews and peanuts provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Supports Gut Health
Curd (yogurt) is a natural probiotic that introduces beneficial bacteria into the gut, aiding digestion and improving overall gut health.
Energy Boosting
This dish offers a balanced mix of protein, fats, and carbohydrates, providing a sustained release of energy to keep you active.
Frequently asked questions
One serving of Gujarati Chicken Korma contains approximately 450-500 calories, depending on the amount of ghee and cream used. It's a rich dish best enjoyed in moderation.