Korma de Poulet Moghol
Un braisé doux et parfumé de poulet au yaourt, oignons frits et amandes moulues, à la cardamome et à l'eau de rose.
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Ingrédients
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Étapes
Fry and blend the onions
Fry the onions in 2 tbsp ghee over medium heat until golden brown, 10-12 minutes. Blend them with the almonds, 100g yogurt and a splash of water into a smooth paste.
- 2 onions
- 2 tbsp ghee
- 50g almonds or cashews
- 100g yogurt
- a splash, about 15ml water
✅ C'est prêt quand : onions are golden brown; the blended paste is smooth with no lumps
Marinate
Mix the chicken with the remaining 100g yogurt, ginger-garlic paste, ground coriander, chili powder and salt to taste. Cover and leave to marinate for 20 minutes.
- 800g chicken
- 100g yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp chili powder
- to taste salt
Cook the chicken
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Cook in the korma sauce
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Finish
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Fry and blend the onions
Fry the onions in 2 tbsp ghee over medium heat until golden brown, 10-12 minutes. Blend them with the almonds, 100g yogurt and a splash of water into a smooth paste.
- 2 onions
- 2 tbsp ghee
- 50g almonds or cashews
- 100g yogurt
- a splash, about 15ml water
✅ C'est prêt quand : onions are golden brown; the blended paste is smooth with no lumps
Marinate
Mix the chicken with the remaining 100g yogurt, ginger-garlic paste, ground coriander, chili powder and salt to taste. Cover and leave to marinate for 20 minutes.
- 800g chicken
- 100g yogurt
- 1 tbsp ginger-garlic paste
- 2 tsp ground coriander
- 1 tsp chili powder
- to taste salt
Cook the chicken
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Cook in the korma sauce
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Finish
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The Story Behind the Dish
Korma comes from the Urdu word for braising. In the Mughal court kitchens it described meat slowly cooked in yogurt, cream or stock with nuts and fragrant spices — luxurious, gentle food for royal tables.
Lucknow's Awadhi cooks refined kormas further, adding rose, saffron and kewra for perfume.
⭐ Why It's Famous
Korma is proof that Indian food is about aroma and balance — it's gentle enough for children and rich enough for a feast.
💡 Fun Fact
In Indian cooking, 'korma' describes a method — a slow braise — not a specific level of spice.
Delhi & Lucknow (Mughlai)
26.85°N, 80.95°E
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