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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
Prepare the Korma Paste
Sauté Aromatics and Cook Chicken
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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.
This gujarati recipe takes 55 minutes to prepare and yields 4 servings. At 410.08 calories per serving with 33.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Nut Paste
Simmer the Korma
Finish and Serve
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.
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.
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.
If jaggery is unavailable, you can use 1 to 1.5 teaspoons of regular sugar or brown sugar to achieve the characteristic mild sweetness.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The inclusion of cashews and peanuts provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Curd (yogurt) is a natural probiotic that introduces beneficial bacteria into the gut, aiding digestion and improving overall gut health.
This dish offers a balanced mix of protein, fats, and carbohydrates, providing a sustained release of energy to keep you active.
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.
It can be part of a balanced diet. It's a good source of protein from chicken and healthy fats from nuts. However, it is high in calories and saturated fat due to ghee and cream. To make it healthier, you can reduce the amount of ghee and skip the fresh cream.
Gravy with curd can curdle if the heat is too high when it's added, or if you use low-fat curd. To prevent this, always add the marinated chicken on medium-high heat and stir, or use full-fat, room-temperature curd.
Yes, for a nut-free version, you can replace the cashews and peanuts with a paste made from soaked poppy seeds (khus khus) and melon seeds (magaz). This will provide a similar creamy texture.
This korma pairs beautifully with soft Indian breads like phulka roti, naan, or paratha. It also goes well with simple steamed rice or jeera rice to soak up the delicious gravy.
Yes. Follow the steps until adding the water (Step 5). Then, close the pressure cooker and cook on high pressure for 2 whistles (about 8-10 minutes). Let the pressure release naturally before opening and finishing with garam masala and cream.