Lucknowi Chicken Korma
Lucknowi Chicken Korma is a rich and fragrant Mughlai dish from Lucknow, India, featuring tender chicken slow-cooked in a creamy, aromatic sauce made with yogurt, nuts, and a blend of traditional spices. This luxurious korma is known for its delicate balance of flavors and silky texture.
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Ingredients
- 1 kgchicken
cut into medium pieces, preferably bone-in
- 200 gramsplain yogurt
whisked
- 2 mediumonion
thinly sliced
- 2 tablespoonsginger paste
- 2 tablespoonsgarlic paste
- 50 gramscashew nuts
soaked in warm water for 15 minutes
- 3 tablespoonsalmond paste
soaked almonds ground to smooth paste
- 4 tablespoonsoil
preferably ghee or vegetable oil
- 4 wholegreen cardamom pods
- 4 wholecloves
- 1 2-inch piececinnamon stick
- 1 wholebay leaf
- 1 piecemace blade
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 2 teaspoonsground coriander
- 1 teaspoonground cumin
- 10 strandssaffron strands
soaked in 2 tablespoons warm milk
- 1 teaspoonrose water
- 1 ½ teaspoonssalt
- 1 cupwater
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
Instructions
Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan over medium heat. Add the whole spices: green cardamom pods, cloves, cinnamon stick, bay leaf, and mace blade. Sauté for 1-2 minutes until fragrant.
Add the thinly sliced onions and sauté gently until they turn golden brown, about 10-12 minutes. Stir occasionally to prevent burning.
Add ginger and garlic paste to the onions and fry for another 2 minutes until the raw smell disappears.
Grind the soaked cashew nuts into a smooth paste using a little water if necessary.
Add the chicken pieces to the pan and sauté over medium-high heat for 5-7 minutes until they start to brown slightly.
Lower the heat and add turmeric powder, red chili powder, ground coriander, and ground cumin. Mix well to coat the chicken with spices.
Add the whisked yogurt gradually while stirring continuously to prevent curdling. Cook for 5 minutes, allowing the chicken to absorb the flavors.
Add the almond paste and cashew nut paste to the chicken mixture. Stir well to combine.
Pour 1 cup of water into the pan, stir, cover, and let the chicken simmer on low heat for 30-40 minutes or until fully cooked and tender. Stir occasionally to avoid sticking.
In the last 5 minutes of cooking, add the soaked saffron with milk and rose water. Mix gently to incorporate these aromatic flavors.
Once cooked, check seasoning and adjust salt if necessary. Garnish with finely chopped fresh coriander leaves.
Serve hot with basmati rice or soft naan bread for a traditional meal.
