Chicken Korma Recipe

Welcome to a world of culinary elegance! Chicken Korma is not just a dish, but an experience that takes you on a journey through rich and creamy flavors, infused with delicate spices. Each bite of tender chicken, bathed in a luscious cashew-almond sauce, whispers of royal feasts and timeless recipes passed down through generations. Whether you’re celebrating a special occasion or simply treating yourself, this Chicken Korma promises to bring joy to your table and warmth to your heart. Ready to cook up some magic? Let’s dive in !

A Creamy and Flavorful Instant Pot Delight

Indulge in the rich and aromatic flavors of Chicken Korma, a classic Indian dish where tender chicken is marinated in spiced yogurt, cooked with caramelized onions, and finished with a luxurious cashew paste for a creamy, restaurant-style texture. This quick and easy Instant Pot recipe ensures you’ll have a delicious, comforting meal on your table in just 30 minutes.

Recipe Overview

• Prep Time: 5 minutes

• Cook Time: 25 minutes

• Total Time: 30 minutes

• Servings: 4

Equipment

• Instant Pot or Pressure Cooker

Ingredients

Main Ingredients

• 1 1/2 lbs chicken legs

• 3 tbsp ghee or oil

• 2 cups onions, sliced

• 1 tbsp ginger, minced

• 1 tbsp garlic, minced

• 1 tsp coriander powder (dhania powder)

• 1/2 tsp garam masala

• 1/4 cup water (for cooking chicken)

• 1/2 cup cashews

• 1/4 cup warm water (to soak and blend cashews)

• 1/4 cup fresh cilantro (to garnish)

Whole Spices

• 5 pods green cardamom (elaichi)

• 2 bay leaves (tej patta)

• 1-inch cinnamon stick (dalchini)

• 6 cloves (laung)

• 1 tsp cumin seeds (jeera)

For the Marinade

• 3 tbsp yogurt

• 1/2 tsp ground turmeric (haldi)

• 1/2 tsp Kashmiri red chili powder

• 1 tsp salt

Step-by-Step Instructions

1. Marinate the Chicken

• In a bowl, combine the yogurt, turmeric, Kashmiri red chili powder, and salt. Add the chicken legs and coat them thoroughly.

• Cover and refrigerate for 30 minutes to let the flavors penetrate.

2. Prepare the Cashew Paste

• While the chicken marinates, soak the cashews in warm water for 10 minutes.

• Blend into a smooth paste and set aside.

3. Sauté the Spices

• Turn the Instant Pot to Sauté mode. Add ghee or oil, followed by the whole spices (cardamom, bay leaves, cinnamon, cloves, and cumin seeds).

• Sauté for 30 seconds to release their aroma.

4. Cook the Aromatics

• Add the sliced onions, minced ginger, and garlic. Stir and sauté for 3 minutes until the onions are golden.

5. Add Chicken and Spices

• Stir in the coriander powder and garam masala. Add the marinated chicken and cook for 3-4 minutes to sear the meat and cook off the raw yogurt.

6. Pressure Cook the Chicken

• Pour in 1/4 cup of water and deglaze the pot, scraping any browned bits at the bottom.

• Cancel the sauté mode, close the lid, and set the vent to the sealing position.

• Cook on Manual/Pressure Cook mode at high pressure for 6 minutes.

• Once done, quickly release the pressure.

7. Finish with Cashew Paste

• Open the lid and stir in the cashew paste. Let it simmer on sauté mode for 2 minutes until the sauce thickens.

8. Garnish and Serve

• Sprinkle fresh cilantro on top. Serve your Chicken Korma hot with fluffy basmati rice or soft naan bread.

Chef’s Tips

1. Boneless Option: For boneless chicken thighs or breasts, reduce the cooking time to 4 minutes.

2. Skip Whole Spices: If you don’t enjoy whole spices in your curry, place them in a spice pouch for easy removal.

3. Shahi Touch: Add a handful of roasted almonds and raisins for a royal twist, turning it into Shahi Chicken Korma.

4. Adjust Creaminess: For an extra creamy texture, mix in 2 tablespoons of heavy cream before serving.

Nutrition Information (Per Serving)

• Calories: 456 kcal

• Carbohydrates: 17 g

• Protein: 20 g

• Fat: 34 g

• Saturated Fat: 12 g

• Cholesterol: 120 mg

• Sodium: 685 mg

• Potassium: 480 mg

• Fiber: 3 g

• Sugar: 5 g

• Vitamin A: 205 IU

• Vitamin C: 7.9 mg

• Calcium: 78 mg

• Iron: 2.9 mg

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