Awadhi cooking is all about patience and depth, slow-cooked flavors, whole spices, and a richness that feels effortless. This Chicken Korma leans into all of that, with tender chicken simmered in a creamy cashew and yogurt gravy, warm with cardamom and cinnamon. Served alongside fluffy Royal® Chef's Secret™ Extra Long Basmati Rice, it's the kind of dish that feels like a proper occasion without needing much fuss.
Awadhi Style Chicken Korma with Royal® Chef’s Secret™ Basmati Rice
60 minutes
Indian / Indian Fusion
Ingredients
For the Chicken Korma:
- 1 ½ lbs chicken (bone-in or boneless, cut into pieces)
- 2 tbsp ghee (clarified butter) or vegetable oil
- 2 medium onions, thinly sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 cup plain yogurt (whisked)
- 1/4 cup cashews (soaked in warm water for 15 minutes and blended into a paste)
- 1/4 cup heavy cream (optional, for richness)
- 1 tsp ground turmeric
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- Salt to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
For the Rice:
- 1 ½ cups Royal Chef’s Secret Extra Long Basmati Rice
- 3 cups water
- 1 tbsp ghee or vegetable oil
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 1 tsp salt
Preparation
Rice:
- Rinse the Royal Chef’s Secret Extra Long Basmati Rice under cold water until the water runs clear.
- Heat 1 tbsp of ghee or vegetable oil over medium heat in a medium saucepan.
- Add cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté until fragrant.
- Add the rinsed rice and sauté for a couple of minutes to lightly toast the grains.
- Pour in 3 cups of water, add salt, and bring to a boil.
- Reduce the heat to low and simmer for about 15 minutes until the rice is fluffy and the water is absorbed.
- Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Chicken Korma:
- In a large pan over medium heat, heat 2 tbsp of ghee or vegetable oil
- Add the sliced onions and sauté until golden brown. Remove half the onions and set aside for garnishing.
- Now, add garlic and ginger to the pan and sauté for a few minutes until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides.
- Stir in turmeric, red chili powder, coriander, cumin, garam masala, cardamom, and cinnamon. Cook for 1-2 minutes to toast the spices.
- Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.
- Stir in the cashew paste and mix well. Add 1/2 cup of water to adjust the consistency.
- Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the chicken is tender and the flavors are well combined.
- Optional, stir in the heavy cream for added richness.
Assemble and Serve:
- Plate the steaming, aromatic, Royal Chef’s Secret Extra Long Basmati Rice and ladle the Awadhi Chicken Korma on the side or over the rice.
- Garnish with the fried onions, earlier kept aside, and chopped cilantro.
