Chicken Korma

Indian cuisine like a mirror reflects the most vital feature of our civilization: Diversity.  One can witness endless recipes across the length and breadth of India and will find each recipe completely unique yet amazingly delicious.  Chicken Korma is one such masterpiece.  It is a traditional recipe of the Indian sub-continent.  Though believed to be originated in the Mughal era it has equal traits of Indian cuisine.  It is believed that the Mughals brought this dish with them from Central Asia but it evolved to its glorious Avatar after reaching India. Credit goes to the magical Indian spices.  It is a delicious recipe made of mainly chicken, rich Indian spices, yoghurt and nuts.  Chicken Korma is served best with Roti or Parathas or Pulao.  I have shared this recipe as a dedication to all the fans of Indian non-vegetarian cuisine.  Hope you all will love it.

Chicken Korma

Chicken Korma

Course: MainCuisine: Indian MughlaiDifficulty: Easy
Prep time


Cooking time




  • 500 gms chicken, cut into pieces (preferably leg portions)

  • ½ cup (medium sized) of Sunflower oil

  • 2 to 3 tsp of Ghee

  • 1 big size or 2 medium size onions, finely sliced

  • 2 tsp of Garlic paste

  • 2 tsp of Ginger paste

  • 1 tsp salt or to taste

  • 1 tsp of sugar

  • 2 Bay leaves

  • 1 Black Cardamom

  • 2 small Green Cardamoms

  • 3 Cloves

  • 8 to 10 Peppercorns, freshly crushed

  • 1 tsp mixture of Cinnamon, Mace and Nutmeg powder

  • 1 tsp of Coriander powder

  • 1 tsp of Kashmiri Red Chilli powder

  • ½ tsp of Red Chilli powder (optional)

  • 2 tsp of Cashew powder

  • ½ cup or 100 gms of plain Yoghurt (well beaten)

  • 2 tsp fresh cream

  • 2 to 3 tsp of milk (if required)

  • ½ tsp of Kewra water

  • 4 to 5 tsp of Almonds, finely sliced (for garnish)


  • Take the chicken pieces in a mixing bowl and add ½ tsp of salt. Coat the chicken with salt and keep it aside.
  • Place a Kadhai (Indian Wok) on medium-high flames.  Add ½ cup Sunflower oil.  When the oil becomes hot, fry the finely sliced onions in it until golden brown.  Remove the fired onions from oil and place it over a kitchen towel to drain the excess oil.
  • Now in the same oil, fry the chicken pieces in two batches.  Put the flames to medium to low. Fry each side of the chicken for 2 minutes. Remove the chicken pieces from oil and keep it aside.
  • Now add 2 tsp of Ghee to the oil.  Add bay leaf, green cardamom, black cardamom and cloves and fry.
  • After 30 seconds add ginger and garlic paste and fry.  After another 30 seconds add coriander powder, red chilli powder, crushed peppercorns and Kashmiri red chilli powder.  Fry the spices nicely.
  • Add ½ tsp of salt (or as required) and 1 tsp of sugar.  If the mixture dries out add a splash of water to it and keep cooking for a minute.
  • Now beat the yoghurt well to remove any lumps and add 3 tsp of it to the fried spices.  Stir well and cook for 2 to 3 minutes.  If the mixture dries out add 1 more tsp of yoghurt to it and keep cooking until oil separates.
  • Now add the fried chicken pieces and mix thoroughly to coat the chicken well with the spices. Cover and cook for 5 minutes.
  • Now add the remaining yoghurt and fresh cream. Cover and simmer the chicken on low flames for 15 to 20 minutes.
  • Chicken should be tender by now, if not, cover and cook it until tender. If the chicken dries out add a splash of milk to it.
  • Add Kewra water, 1 tsp mixture of powdered cinnamon, mace and nutmeg, fried onion and cashew powder.  Give a good stir.  Cover and cook on low flames for 2 to 3 minutes.
  • Add one tsp of Ghee and give a final stir.  Remove from flames.
  • Your delicious Chicken Korma is ready to be savoured.  Garnish it with finely sliced almonds and serve hot.


  • My advice is to use leg portions of chicken for this recipe than breast portions, as breast pieces tend to dry out while braising in yoghurt and spices.
  • For making mixture of cinnamon, nutmeg and mace powder- dry roast cinnamon, nutmeg and mace in equal proportions and grind them together once cool.
  • If you find the aroma of Kewra water strong you can add it at step 5 for a mild essence.
  • After frying onion and chicken if you feel that the oil left in the Kadhai is excess then you may reduce it after Step 3.  Make sure there is at least 2 tbsp of oil in the Kadhai and add 2 tsp of Ghee to it.

You will enjoy this delicious recipe for sure.  Try it out yourself and do post me with your feedback and comments.  If you love this recipe please share my post with your family and friends.  Till then Happy Savoury Dreamz!!

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