Looking for a rich, aromatic, and restaurant style chicken curry for special occasions? This Jaipuri Chicken Korma, also known as Golden Chicken Korma, is the perfect recipe to impress your family and guests. Known for its beautiful golden colour, creamy texture, and mild yet flavourful spices, this royal korma is ideal for weekend dinners, festive celebrations, or family gatherings.
The recipe begins by frying chicken in mustard oil with whole spices, allowing the meat to absorb deep flavours before being cooked slowly with a spiced yogurt mixture. Fried onions (birista) and soaked cashew paste give the gravy its rich texture, while nutmeg, mace, homemade garam masala, and kewra water create an irresistible aroma. The result is a smooth, luxurious gravy that pairs beautifully with naan, tandoori roti, paratha, or fragrant rice.
To complete the meal, this recipe also includes a quick and delicious onion pickle that can be prepared in just a few minutes. Made with onions, green chillies, mustard oil, fennel seeds, kalonji, and spices, it adds a tangy and spicy crunch that perfectly complements the creamy korma.
Unlike heavily spiced curries, Jaipuri Chicken Korma has a balanced flavour and an elegant golden appearance that makes it stand out on any dining table. Whether you are preparing a festive feast or simply craving a rich homemade curry, this easy Jaipuri Chicken Korma recipe is guaranteed to become a favourite.
Ingredients for Jaipuri Chicken Korma (Golden Chicken Korma)
Steps for Jaipuri Chicken Korma (Golden Chicken Korma)
Jaipuri Chicken Korma (Golden Chicken Korma)
Ingredients
4-5 Tbsp Mustard Oil
1kg Chicken
2 Bay Leaves
2 Cinnamon Sticks
2 Black Cardamoms
4 Cloves
4 Green Cardamoms
1 Tsp Cararway Seeds
2 Tbsp Ginger Garlic Paste
1 Tsp Turmeric Powder
1 Cup Curd
1 Tbsp Green Chilli Paste
1½ Tsp Salt
1 Tbsp Coriander Powder
Fried 3 Medium Onion
8-10 Cashews
½ Tsp Garam Masala Powder
½ Tsp Nutmeg and Mace Powder
1 Tsp Kewra Water
Onion
Green Chillies
½ Tsp Salt
½ Tsp Dry Mango Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tbsp Mustard Oil
1/4 Tsp Fennel Seeds
1/4 Tsp Black Seeds
1 Pinch Asafoetida
Fresh Coriander
Steps
Heat mustard oil in a large pot and fry the chicken on high heat for 4–5 minutes until the colour changes.
Add bay leaves, cinnamon, black cardamoms, cloves, green cardamoms, shah jeera, ginger garlic paste, and turmeric. Fry for 3–4 minutes.
In a bowl, mix yogurt, green chilli paste, salt, and coriander powder.
Reduce the flame to low and slowly add the yogurt mixture. Mix continuously.
Cover and cook for 15–20 minutes until the chicken becomes tender.
Add hot water to adjust the gravy consistency.
Mix in crushed fried onions, cashew paste, garam masala, nutmeg and mace powder, and kewra water.
Gently stir and simmer on low heat for 5 minutes.
For the onion pickle, combine sliced onions, green chillies, salt, amchur, and Kashmiri chilli powder.
Heat mustard oil and add fennel seeds, kalonji, and hing. Pour over the onions, add coriander, and mix well.
Let the korma rest for 10 minutes before serving.
Serve hot with naan, roti, paratha, rice, and the instant onion pickle.
PLEASE REFER THE VIDEO FOR BETTER UNDERSTANDING OF THE RECIPE
