Saturday, 23 May 2015

Creamy Chicken Korma

Mildly spiced, Rich, Creamy Chicken Korma inspired by the popular 'Food Safari - Afghan' Tv show. I slightly modified the recipe to suit my family needs.
This Korma is simple, easy to make and it is filled with delicious spices and creamy yogurt. Best served with lemon wedges and onion slices , sprinkled with lots of fresh cilantro leaves and Afghan Bread. I served this korma with homemade butter naan instead of Afghan bread. Delicious and heavenly food. Do try this korma and I am sure this will become your family favourite. It is Rich amd Creamyy!


  • 500 Grams of Chicken pieces
  • 3 Tablespoons of vegetable oil
  • 1 Bay leaf
  • 1/2 inch Cinnamon Stick
  • 1/2 Teaspoon Whole black peppercorns
  • 6 Fresh mint leaves
  • 1/2 Tablespoon fresh ginger root chopped finely
  • 1/2 Tablespoon crushed and then finely chopped Garlic
  • 1 Large onion chopped finely
  • 1/2 Cup thick Greek Yogurt / Plain Natural Yogurt / Curd
  • 1/2 Teaspoon Turmeric powder
  • 5 Dried plums / Alu Bhukara ( soak in hot water for 1 hour to re-hydrate them)
  • 1 Tomato chopped finely
  • 2 Green chillies chopped finely
  • 1/4 Cup Fresh Cream (original recipe did not use fresh cream. I added fresh cream for extra richness / creaminess)
  • Salt to taste
  • Lemon wedges and red onion rings for serving
  • Chopped cilantro leaves for Garnish


1. Heat oil in a heavy based pan /wok over high heat. when the oil is hot, add the chicken pieces and sprinkle a big pinch of salt and fry the chicken pieces for 8 to 10 minutes stirring continuously until they are nice golden
2. Remove the chicken pieces from the pan and set aside
3. In the remaining oil, add bay leaf, cinnamon stick, whole black peppercorns and fry for 30 seconds
4. Then add chopped ginger and garlic and fry for a minute until garlic turns light golden
5. Then add mint leaves and give it a quick stir
6. Add onions are reduce the flame to medium and fry the onions nicely until they turn golden
7. Reduce the heat to the lowest heat setting and add yogurt and turmeric powder
8. Keep stirring the yogurt mixture and bring it to boil
9. Now, return the chicken pieces to the pan. Give it a nice stir
10. Season with salt and close the pan with a lid
11. Let the chicken cook in yogurt based gravy for 15 minutes until the chicken is cooked through. Do not add water, chicken will start leaving water and it will get cooked in itself
12. Add dried plums, chopped tomatoes , green chillies and give it a nice stir and let it cook for 5 more minutes
13. Finally add fresh cream and give it nice stir. Let it cook for a minute and then switch off the flame
14. Serve hot with slices of onion , lemon wedges and your favourite bread.