Chicken korma

Chicken korma

By Food E Fare

Korma is a flavorful and creamy curry dish that can be made with meat, vegetables, or paneer. It is known for its rich and aromatic sauce. Here's a basic recipe for making Chicken Korma:


For Marination:

  • 500 grams chicken, cut into pieces
  • 1 cup yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For Korma Sauce:

  • 2 tablespoons oil or ghee
  • 2 large onions, thinly sliced
  • 2 tomatoes, chopped
  • 1/2 cup cashew nuts, soaked in warm water
  • 1/4 cup desiccated coconut (optional)
  • 1 tablespoon poppy seeds (khus khus)
  • 1 tablespoon melon seeds (magaz)
  • 1 teaspoon fennel seeds
  • 1-inch piece of cinnamon
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 bay leaf
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 cup cream or coconut milk
  • Fresh coriander leaves for garnish
  • Salt to taste


Marinate the Chicken:

  • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
  • Add the chicken pieces to the marinade, coat well, and let it marinate for at least 30 minutes.

Prepare Korma Sauce:

  • In a blender, make a smooth paste by blending soaked cashew nuts, desiccated coconut (if using), poppy seeds, melon seeds, and tomatoes. Set aside.
  • Heat oil or ghee in a pan. Add cinnamon, cardamom pods, cloves, bay leaf, and fennel seeds. Sauté until fragrant.
  • Add thinly sliced onions and sauté until they turn golden brown.

Add Spice Powders:

  • Add cumin powder and coriander powder. Stir well.

Add Chicken:

  • Add the marinated chicken to the pan. Cook until the chicken is browned.

Add Cashew Paste:

  • Pour the cashew paste into the pan. Mix well and cook for a few minutes until the oil starts separating from the masala.

Add Garam Masala:

  • Add garam masala and mix it into the curry.

Add Cream or Coconut Milk:

  • Pour in cream or coconut milk. Adjust the consistency of the curry by adding water if needed.
  • Simmer the curry for 10-15 minutes until the chicken is cooked through and the flavors are well blended.

Garnish and Serve:

  • Garnish with fresh coriander leaves.
  • Serve the Chicken Korma hot with naan, roti, or rice.

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