Aug 29 2026
Restaurants›AANGARA INDIAN CUISINE 2›Afghani Chicken Korma Recipe

Afghani Chicken Korma Recipe

Inspired by AANGARA INDIAN CUISINE 2
Time2h 30m
Serves4

Make Afghani Chicken Korma Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade

Sauce base & aromatics

Spice blend & thickening

Liquid & finishing

Method

Marinade

  1. 1

    Prepare and marinate chicken

    Trim excess fat from the chicken and make 2–3 small diagonal slashes in each piece so the marinade penetrates. In a large bowl combine yogurt, ginger paste, garlic paste, ground coriander, ground cumin, salt, black pepper and lemon juice. Add the chicken and massage the marinade into the slashes so pieces are evenly coated. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Sauce base & aromatics

  1. 2

    Brown aromatics

    Heat oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add sliced onion and cook, stirring often, until deeply golden brown and caramelized, about 18–22 minutes. Lower the heat if the onions brown too quickly. Remove half the browned onions and set aside for a garnish if you want a contrasting texture.

  2. 3

    Infuse whole spices

    To the remaining onions in the pot add crushed cardamom pods, cinnamon stick and bay leaf. Cook for 1–2 minutes until fragrant, stirring constantly so spices don’t burn.

Spice blend & thickening

  1. 4

    Add spices

    Stir in the ground coriander, ground cumin, turmeric, kashmiri chili powder, white pepper and ground fennel (if using). Cook 1–2 minutes to toast the dry spices, stirring so they bloom in the fat.

  2. 5

    Incorporate marinated chicken

    Add the marinated chicken pieces and any remaining marinade to the pot. Increase heat to medium-high and sear the chicken 3–4 minutes per side until the surface is lightly browned — you may need to work in batches to avoid overcrowding. Return all chicken to the pot.

  3. 6

    Add almond meal & simmer

    Sprinkle the almond meal evenly over the chicken and gently stir to combine; this will thicken the sauce and give the korma its characteristic nutty texture. Pour in the evaporated milk (or cream) and hot water or stock, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

  4. 7

    Simmer until tender

    Reduce heat to low, cover partially, and simmer gently for 30–35 minutes (bone-in chicken) until the chicken is cooked through and tender and the sauce has thickened. Stir occasionally and adjust heat to maintain a gentle simmer. For boneless pieces, reduce simmer time to 18–22 minutes.

Liquid & finishing

  1. 8

    Adjust seasoning & finish

    Remove cinnamon stick, bay leaf and cardamom pods if desired. Stir in chopped cilantro, crushed green chilies or chili paste if using, and taste; add additional salt (about 0.5 tsp more if needed) and a squeeze of lemon juice for brightness. If the sauce is too thin, simmer uncovered for 3–5 minutes to reduce; if too thick, add 2–4 tablespoons hot water or stock.

  2. 9

    Rest and serve

    Let the korma rest 5–10 minutes off the heat so flavors meld. Serve hot, garnished with reserved caramelized onions and extra cilantro. Offer lemon wedges alongside. Serve with basmati rice, naan or Afghan bolani.

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