Chicken Korma
Chicken korma made delicious and easier with simple steps. It is creamy, fragrant and tasty that everyone will love it ..
- Total time
- 50 min
- Active time
- 20 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints11 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Ginger Garlic Paste
1 tablespoon ginger garlic paste ((or ½ tbsps. each fine grated))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Onion
1 cup onions (sliced (2 medium yellow onions))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Bay Leaves
1 small Indian bay leaf ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Cloves
4 cloves ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Cinnamon
2 inch cinnamon ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Cardamom
1 cardamom ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Green Chilies
1 to 2 green chilies (slit or chopped (optional, Thai/Indian or serrano peppers))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Hot Water
½ cup hot water ((more if needed))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Salt
¼ teaspoon salt ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Kashmiri Red Chilli Powder
¼ teaspoon Kashmiri red chili powder ((optional, for color))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Coriander Leaves
2 tablespoons coriander leaves ((cilantro) fine chopped to garnish)
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Chicken Korma Recipe
Additional ingredient notes
Ingredients & Substitutes
Onions: Traditionally onions are deep fried until deep golden to light brown.
These crispy onions are later crushed to a coarse powder and then simmered along with the other ingredients after the meat has been partially cooked. You may make the pan fried brown onions like I have shown in this post or follow this fried onion recipe post to make deep fried crispy onions. Deep fried onions impart a much deeper flavor and a slightly coarse texture to the chicken korma. Alternately you may also use your favorite brand of store bought fried onions. Nuts: You can use only almonds or only cashews or a mix of both. Alternately you may use almond meal/ flour for convenience. To make the dish nut-free, you may use thick coconut milk. Yogurt/ Curd: This recipe uses yogurt in the marinade and also in the korma. You can use store bought or homemade yogurt but make sure you don’t use very sour yogurt as it can make your dish too tart.
Notes
You may omit the whole spices but they release a nice aroma when added to the hot oil.
It is hard to find and remove them from the sauce later, if you are afraid of biting into them, simply omit. The amount of water to use varies & depends on the kind of chicken. Older birds and organic poultry require more water. So add water only in batches as you cook. If you do not have a powerful blender, you may blend the onions and nuts with half cup water called in the recipe.
Source video
Source video
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
50 min
Total time from the source recipe card.
Step 1
Marinade: To a mixing bowl, add the ingredients mentioned under the tittle Marinade - chicken, yogurt, ginger garlic, turmeric, salt, red chili powder and garam masala. Mix well to coat the chicken with the ingredients. Cover and keep aside.
Image detailsMarinate chicken with ginger garlic and yogurtSwasthis Recipes · Chicken Korma RecipeDev reference 
Image detailscoat the chicken with spices and saltSwasthis Recipes · Chicken Korma RecipeDev reference Show 1 more media item
Image detailsmarinated chicken resting before making the korma currySwasthis Recipes · Chicken Korma RecipeDev reference Inputs and tools9
Uses
- ¼ teaspoon Kashmiri red chili powder ((optional, for color))
- 1½ teaspoon coriander powder ((ground coriander))
- ½ to ¾ teaspoon garam masala
- ¼ teaspoon salt ((adjust to taste))
- ½ teaspoon sea salt
- 1 to 1¼ teaspoon Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))
- ¾ to 1 teaspoon garam masala (or korma masala)
- ¼ teaspoon ground turmeric
- ½ kg (1.2 lbs) chicken ((bone-in preferred but boneless is ok) )
Step 2
Make the korma paste: Heat a pan with ghee/oil and add 2 cardamoms and onions. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down. Blend to a smooth paste with yogurt.
Image detailsfry nuts to make korma currySwasthis Recipes · Chicken Korma RecipeDev reference 
Image detailspour yogurt to a blenderSwasthis Recipes · Chicken Korma RecipeDev reference Show 1 more media item
Image detailspuree onions and nuts to make chicken korma currySwasthis Recipes · Chicken Korma RecipeDev reference Visual cue
until they turn golden brown and begin to caramelize (not burnt).
Checks2
Visual cueInfoVisualuntil they turn golden brown and begin to caramelize (not burnt).
Expected state: until they turn golden brown and begin to caramelize (not burnt).
HoldingMain recipeSource holding instruction
Make the korma paste: Heat a pan with ghee/oil and add 2 cardamoms and onions. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down. Blend to a smooth paste with yogurt.
Inputs and tools7
Uses
- 1 cardamom ((optional))
- 1 to 2 tablespoon oil or ghee ((use as per your preference))
- 10 whole cashew nuts (or almonds (or use 5 each))
- 1 cup onions (sliced (2 medium yellow onions))
- 2 green cardamoms
- 1½ tablespoon oil or ghee
- 1 tablespoon ginger garlic paste ((or ½ tbsps. each fine grated))
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Korma Recipe
Step 3
Saute chicken: In the same pan, heat ghee/oil and add the optional whole spices - bay leaf, cinnamon stick, cloves and cardamom. When they begin to sizzle, add green chili and chicken. Saute on a medium heat for 5 to 6 mins.
medium heat
Image detailstemper spices in oilSwasthis Recipes · Chicken Korma RecipeDev reference 
Image detailsfrying chicken to make kormaSwasthis Recipes · Chicken Korma RecipeDev reference Show 1 more media item
Image detailsfrying chicken marinade to make kormaSwasthis Recipes · Chicken Korma RecipeDev reference Checks1
TimingInfoTimingfor 5 to 6 mins
Target: 5-6 minute
Expected state: Saute on a medium heat for 5 to 6 mins.
Inputs and tools3
Uses
- 4 cloves ((optional))
- 2 inch cinnamon ((optional))
- 1 small Indian bay leaf ((optional))
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Korma Recipe
Step 4
Make Chicken Korma: Add the onion puree, salt, coriander powder, garam masala and chili powder (optional, for deeper color). Stir in the hot water and rise the heat to bring to a boil. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.
low heat
Image detailsadding onion paste & water to make chicken kormaSwasthis Recipes · Chicken Korma RecipeDev reference 
Image detailsadding salt to make chicken kormaSwasthis Recipes · Chicken Korma RecipeDev reference Show 2 more media items
Image detailsadding spice powders to make chicken kormaSwasthis Recipes · Chicken Korma RecipeDev reference 
Image detailssimmer chicken korma on a low flameSwasthis Recipes · Chicken Korma RecipeDev reference Visual cue
until the chicken is cooked through & you see traces of oil over the korma.
Checks1
Visual cueInfoVisualuntil the chicken is cooked through & you see traces of oil over the korma.
Expected state: until the chicken is cooked through & you see traces of oil over the korma.
Inputs and tools1
Uses
- ½ cup hot water ((more if needed))
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Korma Recipe
Step 5
Troubleshooting: If the sauce is too thick to your liking, stir little hot water and simmer. If it is runny cook uncovered on a high heat, for a few minutes until thick. Taste test and adjust salt.
high heatStep 6
Garnish with coriander leaves. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.
Image detailsgarnish with coriander leavesSwasthis Recipes · Chicken Korma RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Garnish with coriander leaves. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.
Inputs and tools1
Uses
- 2 tablespoons coriander leaves ((cilantro) fine chopped to garnish)
Why and source
This step has reviewed source-backed guidance.
- Source: Chicken Korma Recipe
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Why is chicken marinated for Korma?
I have tested & retested chicken korma a lot of times without marinating and realized it made a huge difference to the flavor and texture.
Chicken unlike red meat, cooks faster and does not get enough time to soak up the flavors while cooking. I found the resulting dish was not as flavorful & succulent as the marinated chicken.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Garnish
Source step 6 creates or uses garnish.
Marinade
Source step 1 creates or uses marinade.
Paste
Source step 2 creates or uses paste.
Sauce
Source step 5 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
You may omit the whole spices but they release a nice aroma when added to the hot oil.
You may omit the whole spices but they release a nice aroma when added to the hot oil. It is hard to find and remove them from the sauce later, if you are afraid of biting into them, simply omit.
The amount of water to use varies & depends on the kind of chicken.
The amount of water to use varies & depends on the kind of chicken. Older birds and organic poultry require more water. So add water only in batches as you cook.
If you do not have a powerful blender, you may blend the onions and nuts with half cup water called in the recipe.
If you do not have a powerful blender, you may blend the onions and nuts with half cup water called in the recipe.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the swasthis-recipes page for dev review.
Copy risk: Unchecked
Chicken Korma Recipe
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.