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Indian pub chicken korma recipe
Andrea

Indian pub chicken balti recipe

This Indian Desi Pub Chicken Korma recipe brings a creamy and aromatic twist to traditional pub food. Tender chicken is simmered in a rich, yogurt-based sauce infused with cardamom, cloves, and mild spices. The result is a luxurious dish with a perfect balance of creaminess and flavor. Serve it with naan or basmati rice for a comforting, delicious meal that’s sure to impress.
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Prep Time 30 minutes
Cook Time 44 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 1/4 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp salt
For the korma:
  • 1/4 cup vegetable oil
  • 2 tbsp ghee
  • 2 large onions, thinly sliced
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 4 green cardamom pods
  • 4 cloves
  • 1-inch cinnamon stick
  • 1/4 cup cashew nuts
  • 1/4 cup plain yogurt
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/4 tsp nutmeg powder
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 tsp kewra water (optional)
  • 2 tbsp chopped cilantro for garnish

Method
 

  1. Marinate the chicken: In a bowl, mix chicken pieces with yogurt, ginger-garlic paste, turmeric, Kashmiri red chili powder, and salt. Cover and refrigerate for at least 30 minutes.
  2. In a large, heavy-bottomed pan, heat 1/4 cup vegetable oil over medium heat (around 350°F or 175°C). Add sliced onions and fry until golden brown, about 15-20 minutes. Remove half of the fried onions and set aside.
  3. To the pan with remaining onions, add cashew nuts and fry for 2-3 minutes until lightly golden. Remove the onion-cashew mixture and let it cool.
  4. Once cooled, blend the onion-cashew mixture with 1/4 cup yogurt to make a smooth paste.
  5. In the same pan, heat 2 tbsp ghee over medium heat. Add bay leaves, cumin seeds, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
  6. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken turns white.
  7. Add the blended onion-cashew-yogurt paste to the pan. Stir well and cook for 5 minutes.
  8. Add coriander powder, cumin powder, and salt. Mix well and cook for another 5 minutes.
  9. Pour in 1/2 cup of water, cover the pan, and simmer on low heat for 15-20 minutes or until the chicken is tender and fully cooked.
  10. Add garam masala, nutmeg powder, and heavy cream. Stir gently and simmer for 5 more minutes.
  11. Finally, add kewra water (if using) and the reserved fried onions. Mix gently.
  12. Garnish with chopped cilantro before serving.
  13. Serve hot with naan bread or basmati rice.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
If you're a chicken lover try my delicious Indian Pub Chicken balti recipe right here!!!