Cookie Policy

Når du besøger vores hjemmeside, indsamles der oplysninger om dig med henblik på at optimere brugeroplevelsen af hjemmesiden. Ved at bruge denne hjemmeside, giver du automatisk samtykke til vores cookiepolitik.


When you visit our website, specific data are collected to optimize the user experience of the website. By using our website, you automatically consent to our cookie policy.


Chicken Korma (400 g)


Bindia’s Chicken Korma is an advanced Indian dish, which demands time, talent, and patience of the chef. However, the creamy Chicken Korma is always worth the toil and the wait!

North Indian nuts

The Korma is a known Indian curry (sauce/stew) that can be traced all the way back to the 16th century and the rule of the Mughal Dynasty in Northern India. The curry was very popular in the Mughal court kitchens and is rumored to have been served at the inauguration of the Taj Mahal.

At Bindia, we make the Chicken Korma as they do in the mountainous regions like Kashmir and Punjab where Bindia’s founder was born and raised. Here, you typically eat much milder food than in Southern India. Moreover, nuts, instead of animal fat, are often central to the cooking process by providing lots of healthy and nutritional calories, which are so essential in these colder regions.

Consequently, we have a special focus on the nuts – especially cashew – in our Chicken Korma. As with our Butter curry, we have developed just the right mix of nuts and seeds for our Chicken Korma, which doesn’t just provide the dish with the healthy calories, but simultaneously produces an exquisite and creamy texture and a particular sweetness with subtle nutty nuances.

Altogether, it’s a quite complex dish demanding know-how and patience from the chef. In addition to nuts, this curry also requires plenty of onions, which are central to building the fundamental base of the curry, but also plentifully during the many phases of the preparation.

Chicken Korma Bindia style

In Bindia’s Chicken Korma there’s plenty of ‘scent’ and ‘warmth’, which is derived from several temperings centered around ‘warm’ spices like cloves and cardamom.

Tempering is a specific spicing method common in India and its neighboring countries. During tempering, grinded spices are stir-fried at burning temperatures. When the crushed spices hit the boiling warm fat, they produce a heat shock response by discharging their essential oils and, thereby, rich flavor.

Last, but not least, we use tenderloins from Danish chickens in our Chicken Korma. These we marinate in our own marinade of tandoori spices, which are spices that can handle the scorching heat of a tandoor oven. In our marinade these includes spices like ginger, turmeric, and fenugreek. Finally, we grill the meat at very temperatures to ensure that it doesn’t dry out, but stays juicy, tasty, and tender.

Enjoy!

Try our Chicken Korma at your local Bindia in Østerbro, Nørrebro, Frederiksberg, Amager, Lyngby, and Søborg, or simply order it here.