This delicious, creamy and mildly spiced green chicken korma is another chicken korma gem! This lesser known curry comes from Muslim homes in Calcutta and Bhopal
This beautiful and delicious, green chicken korma is a herby curry from Madhya Pradesh. I have adapted this recipe from Camellia Panjabi’s renowned book “50 Great Curries of India.” I loved this chicken curry from the time I’ve read about it in the book. She says, this is a little known curry, that comes from Muslim homes in Calcutta and Bhopal. I love all chicken kormas and this was no exception. I teamed this yummy, mildly spiced and creamy curry with lemon rice. And it turned out to be a delectable pair. However, this chicken korma goes very well even with naan and plain, steamed rice too.
This amazing, Mughalai chicken recipe, is made in a fragrant paste of coriander leaves, mint leaves and cashews. Therefore, these herbs give this chicken recipe it’s beautiful color. Moreover, the herby paste also has got caramelized onions in it, making it richer in taste. The deep fried onions, also known as beresta, take this curry paste to an altogether different level! In fact, it happens to be one of my favourite ingredients, as well. But, the rich ingredients so not just stop there. This curry in made in ghee and finished with a drizzle of cream, too. After all, coming from Muslim aristocracy homes, this recipe had to be a rich.
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Ginger & green chili chicken curry
Pudina chicken (mint flavoured chicken curry)
Black pepper chicken curry – Kalimirch chicken
Easy recipe
As delicious as this green chicken korma tastes, it is equally easy to make. You can use store bought browned onions to cut down on your cooking time. Since, it takes time to make beresta, this will help you a great deal. Apart from this, the star of the korma is the herby paste. And that is only a matter of blending a few ingredients together and adding it to the seared chicken. So, this is a pretty easy recipe that you can try for your weekend lunches. Enjoy a hearty lunch with some rice and flatbreads along with the korma.I have made some changes to the original recipe. While in the original one, there is also cream that is added, I have skipped that. The reason being, I didn’t want a very mild flavoured chicken curry. And which is also why I have included the white pepper powder too.
Even with my little tweaks this tasted bomb. I can say that, since the guests I served this creamy chicken korma to, were a pretty pleased lot! So, I am hoping that you are soon going to give this fragrant chicken recipe a try soon. Also hoping that you will enjoy it as much as we did. And if you do, I’d love hearing back from you. You can share you feedback and food pictures with me over on Instagram, too.
Eat hearty!
Green chicken korma
Equipment
- Shallow cooking pot with lid
Ingredients
- 1 kg chicken curry cut on the bone
- ½ cup deep fried onions beresta
- 1 cup coriander leaves
- ½ cup mint leaves
- ¼ cup cashews soaked in water for 15 minutes
- 1 tbsp ginger chopped
- 1 tbsp garlic chopped
- 4-5 green chilis
- 1 tsp cumin seed powder
- 2 tsp coriander seed powder
- 1 tbsp white pepper powder optional
- 4 tbsp ghee
- 2-3 tbsp lime juice
- 2 bay leaves
- 2 dried red chilis
- 1 inch cinnamon
- 3 pods cardamom
- 1 blade mace
- salt to taste
Instructions
- Rub the chicken pieces with a teaspoon of salt and the lime juice, set aside until needed
- Heat 2-3 tbsp ghee until it melts and add the whole spices (except the mace). Once fragrant, add the ginger and garlic
- Wait until their raw smell goes off and then add the chicken pieces in with salt to taste. Sear well on a medium high flame, until no longer pink
- Meanwhile, make the green korma paste with the beresta, cashews, chilis, coriander and mint leaves, along with 3-4 tablespoons of water. Add it to the seared chicken along with ½ cup of water and all the other spice powders
- Mix well, cover and cook on medium heat, until the chicken cooks completely. Give it a stir in intervals. Remove from flame when done. In a separate small pan, heat the remaining ghee and add the blade of mace, when it turns fragrant, add it to the curry and mix in gently
- Remove in a serving bowl and serve your delicious green chicken korma with rice and/or Indian flatbreads. Enjoy!
Notes
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres
I had Green Chicken Korma for the first time at a restaurant this week. It was amazing! I want to try this recipe, but my husband cannot have nuts. Can this be made without the cashews, and will it taste just as good?
Cashews give the korma a rich, creamy texture. If not using them, add 1/4th cup double cream toward the end of the cooking and simmer for 5 minutes