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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.
For 4 servings
Marinate the Chicken
Prepare the Korma Paste
Sauté Spices and Chicken
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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.
This awadhi recipe takes 70 minutes to prepare and yields 4 servings. At 817.26 calories per serving with 48.48g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Build the Gravy
Simmer the Korma
Finish and Serve
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.
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.
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.
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.
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.
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.
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.
This dish contains minerals like phosphorus and calcium from the yogurt and nuts, which are vital for strong bones and teeth.
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.
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.
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.
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.
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.