Chicken Korma

A traditional Indian delicacy that is the face of Indian cuisine. Subtle flavour and sophisticated texture, this is the most popular Indian dish all over the world, especially among non-vegetarians. This otherwise simple dish is infamous for being complicated to cook; busting that myth, here we are presenting the easiest way to make this exquisite recipe for you and your family.


Table of Content

  1. What is Chicken Korma?
  2. Is Chicken Korma hot?
  3. How do you serve Chicken Korma?
  4. How to make Chicken Korma
  5. Expert Tips  
  6. Recipe Card  


What is Chicken Korma?

Chicken korma is a popular Indian curry that consist of chicken pieces- chicken breast as well as thighs- braised in a rich, creamy gravy made of curd, spices and nuts (almonds, cashews or makhana), with a subtle touch of whole spices like cardamom and cinnamon. The dish is slow cooked until the meat is tender and the gravy turns into a lush and luxurious glaze. Chicken korma finds its origin during the Mughal era in the Indian subcontinent. Today, the recipe has significantly evolved and finds alteration depending on the states. There is also Vegetarian Navratan Korma that sees a beautiful melange of nine different vegetables.


More Chicken Recipes 

  1. Coconut Chicken Curry With Malabar Parotta
  2. Chicken Kali Mirch
  3. Chicken Kofta Curry


    Is Chicken Korma hot?

    Korma is distinct from other Indian meat recipes as it is not spiced for heat but for creamy flavour. Instead of the use of black pepper and cumin, korma gets its flavour from curd, nuts and whole spices. Often slow cooked to perfection, kormas are perfect for those who don’t want their dish to be peppery or piping hot but creamy and rich. 


    How do you serve Chicken Korma?

    Chicken korma can be enjoyed with any kind of bread such as naan, lachcha paratha, tawa hot roti, as it has thick gravy or curry. However, you are not suggested to serve it with rice as the curry is rather not enough and a tad bit thick to complement rice. But if you really want, you can always pair it with steamed rice. 


    Suggested cookware for the recipe 


      How to make Chicken Korma?

      1) Soak makhana in water for 5 mins and blend it into a paste that you will use later on. Also, sauté onions until golden and make a puree. The better the onions are fried, the tastier the flavour will be, so fry it well. Let it cool, then make the puree.

      Chicken Korma

      2) Take curd in a bowl and sprinkle salt over it. To bring out the desi flavour add the commonly used Indian spices- coriander powder, garam masala, red chilli powder, turmeric powder.
      Add Spices

      3) Now, mix them all together with a whisk spoon till everything mingles well. Put this aside.
      Chicken Korma

      4) Heat a Meyer Kadai and pour ¼ cup ghee. You may add another vegetable oil but ghee will amplify the earthy flavour of the recipe. When the ghee is hot, add the whole spices- cardamom, cinnamon stick and cloves. Stir them well and when fragrant add ginger, garlic and green chilli paste to add a heavenly aroma and savoury note that is the unique characteristic of Indian delicacies.
      Chicken Korma

      5) Stir it well and let the paste cook properly otherwise you will be left with a raw taste of ginger and garlic. When the mixture comes to a boil, slowly add the curd paste and whisk it vigorously. Cover the kadai and let the gravy simmer for 15 mins on low flame.
      Chicken Korma

      6) Check if the oil has started separating. Stir again, then add fried onion paste to make the gravy thick. Stir the mixture well.
      Chicken Korma

      7) Add the blended makhana to add rich creaminess to your dish. Give a nice stir.

      8) Add fresh chicken thighs and let them cook for another 15 mins so that the chicken thighs soak up all the flavour. Add butter cubes and let them melt.
      Chicken Korma

      9) Garnish with fresh coriander leaves, ginger julienne and slit green chilli for garnishing.
      Chicken Korma


      Expert Tips

      1) You can also use cashew or almond paste (soaked and peeled) instead of makhana.

      2) Fry the onions properly as they impart aroma to the recipe.

      3) Don’t use any starch to thicken, just use fresh curd for richness.

      4) You can also use bone-in chicken as the juices from the bones can seep to sauce and enhance its flavour.

      Recipe Card

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