Sunday, July 25, 2010

Chicken Khorma

This classic chicken khorma or "chicken salaan" as I'd like to call it is the epitome of good memories of my childhood. Id remember coming home from school to gobble down my mom's chicken khorma and rice. Khorma is usually referred to any curry made with yoghurt to produce a smooth and velvety like texture. After trying for a couple of years to make the perfect chicken khorma I finally settled on this recipe. There are several variations of chicken khorma out there and this is the one I make the most. This is an onion and tomatoe based version and has a rich tasting flavor with a great color. It is perfect to make for guests as well and can be made ahead, and reheated later on.


  1. 3 skinless, bone-in chicken leg and thighs about 1 lb

  2. half of a large onion, chopped lengthwise

  3. 1 roma tomatoe chopped

  4. 1/3 cup thick yoghurt

  5. 1 tablespoon ginger and garlic paste

  6. 1 tbsp minced green chilis (serranos preferred)

  7. 9 almonds, soaked in water

  8. 2 tsps ground coconut

  9. 1 tbsp coriander power

  10. 1 tsp cumin powder

  11. 1 tsp red chili powder (or more if desired)

  12. 1 tsp tumeric

  13. 1/2 cup cilantro

  14. one tablespoon oil


In a medium pot heat oil, and add onions. Saute on medium-high until they become golden brown about 5 minutes. Meanwhile put alomonds soaking in water in the microwave for about 4 minutes. The skin of the almonds should be peeled off. Combine almonds, yoghurt and coconut powder and grind to a smooth paste in a small blender. Set aside. After onions have become golden brown, stir in ginger and garlic paste, and tumeric. Cook for 2-3 minutes. Add red chili powder, salt, cumin, coriander and some of the cilantro. Add in chopped tomatoes and put heat on medium and let it cook for 8 minutes stirring ocassionally. Do not add water. When the tomatoes become mushy turn the heat to high and add in chicken pieces and fry for a few minutes. Put heat back on medium and stir in yoghurt and almond paste. Add in a glass of water. Let it cook for 20 minutes. When chicken is cooked khorma is ready. Serve with bread or plain rice.


Foodessa said...

Up until now...I had no idea what Chicken Khorma was. Just by a quick look at the ingredients...I could tell it must be delicious. I just may substitute out the cilantro (sorry, not a fan).

Great dish and thank you for sharing your recipe ;o)

Flavourful wishes,

Khaddy said...

you're welcome, let me know when you make it and how it turned out :)