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Juicy chicken pieces in an unforgettably rich, mild, fragrant gravy - this authentic chicken korma is one of the BEST Indian recipes you can try at home.
Chicken korma is one of the most popular dishes in Indian restaurants around the world.
There are many versions of Indian chicken korma recipes found online that are very different from the real authentic korma dish.
Growing up in an Indian home, chicken korma was always served on special occasions like weddings and family functions.
I have made this more times than I can count and it has always been a hit with everyone around.
You can use this same amazing chicken korma recipe to make mutton korma or lamb korma.
More Chicken Recipes
- Chicken Changezi
- Chinese Salt and Pepper Chicken
- Andhra Chicken Curry
- Punjabi Dhaba Style Chicken Curry
- Garlic Broiled Chicken Thighs
Jump to:
- What is Korma
- Authentic Chicken Korma
- Ingredients You'll Need
- Instructions Step By Step
- What to serve with this Chicken Korma?
- Making Ahead and Storage
- Recipe
- Comments
What is Korma
The Mughal influence on Indian food led to the origin of Korma. Korma or qorma typically means 'braise'. A korma recipe always begins with braising.
The gravy or korma sauce is made with aromatic whole spices, yogurt, fried onions, and nuts like almonds, cashews, and sometimes coconut.
Authentic Chicken Korma
An authentic chicken korma is a rich, mild, gravy-based dish with layers of flavor. The recipe uses no turmeric, no tomatoes, and no coriander leaves.
Traditionally chicken korma was prepared by marinating the chicken, then braising the chicken in ghee and whole spices. But I used a combination of oil and ghee.
Later the chicken is gently simmered in yogurt, fried onion, and nuts-based creamy sauce until cooked.
The sweetness of the fried onion and nuts balances the tanginess of the yogurt. In addition, the nuts impart a thick and creamy, luxurious texture to the dish.
Your whole house will fill up with a magnificent aroma as you begin cooking this dish.
Ingredients You'll Need
- Chicken: I have used skinless bone-in chicken. Boneless chicken breasts or boneless skinless chicken thighs can be used as well;
- Oil and Ghee: I have used a combination of oil and ghee(clarified butter). You can use oil only if that is what you prefer;
- Yogurt: use plain, fresh yogurt;
- Ginger & garlic paste, Coriander powder, Chili powder: I have used Kashmiri red chili powder that is non-spicy. You can use whatever is available with you;
- Onion: slice the onion as thinly as possible for a quick and even frying;
- Whole spices: bay leaf, green cardamoms, cloves, nutmeg, and mace. Skip whichever is not available;
- Nuts: I used a combination of almonds and cashews. You can also add some shredded coconut if you like;
- Kewra water (optional): kewra water is a distilled extract from pandanus flowers, commonly used in many Mughlai and Indian dishes. It adds that shahi (royal) flavor to the korma. You can find it in Indian grocery stores or on Amazon. If it is hard to find, I would suggest skipping it. It won't affect the taste anyway;
- Water: hot or warm water;
Instructions Step By Step
Preparations
- Crush 3-5 green cardamom pods, 1 mace petal, 1 small pea-sized nutmeg into a powder.
- Whisk the yogurt until smooth and set aside.
- Nut paste: remove the skin of the almonds and grind the almonds and cashews to make a fine and smooth paste. Add 1-2 tablespoons of water if required.
Marinating the chicken
- Take 500 grams (1.2 lbs) chicken in a mixing bowl. Add in 1 teaspoon plain, fresh yogurt, 1 teaspoon garlic paste, ½ teaspoon ginger paste, 1 teaspoon chili powder, 1 tablespoon coriander powder, and 1 teaspoon salt (or as required).
- Mix everything well and set aside for 30 minutes.
Frying the onions
- Heat a pan or pot with ½ cup of oil. Once the oil is hot enough add in thinly sliced onions and saute continuously over medium to high flame until the onion turns golden brown. It will take around 7-10 minutes.
- Once done take out the fried onions with a slotted spoon and spread on a paper towel to soak up excess oil and allow to completely cool down.
- We are going to use the same pot for cooking. Hence leave out 1 tablespoon of oil in the pot and remove the rest.
- Once the onion cools down, coarsely grind them and transfer to a bowl to use later.
Stir frying chicken
- Heat the same pot with 1 tablespoon of ghee.
- Add in 1 bay leaf, 3-5 green cardamoms, 3 cloves, and 1 cinnamon stick approx. 2 inches long.
- Saute for a couple of seconds and add in the marinated chicken.
- Saute occasionally over medium to high flame for 5-7 minutes.
Making the korma gravy
- Simmer the flame and add in beaten curd, coarsely ground onions, and nut paste. Stir everything well to avoid yogurt from splitting.
- Cook on medium-high heat for 2-3 minutes, until oil separates.
- Then add in freshly crushed cardamom, mace, and nutmeg powder, ½ teaspoon kewra water, a few soaked, skinned almonds if adding, and 1 ½ cup of hot water.
- Stir to mix. Cover and cook for 10-15 minutes until the chicken is cooked and oil starts separating from the sauce.
- Classic chicken korma is ready to serve. Serve hot with naan, paratha, or steamed basmati rice.
What to serve with this Chicken Korma?
It is best paired with naan bread, paratha, or steamed long grain basmati rice. Pulao or any flavored rice also goes well with this. It also pairs beautifully with my mediterranean yellow rice.
Making Ahead and Storage
The best thing about this delicious dish is, you can cook it ahead of time if you wish. Allow it to completely cool down, then transfer to an airtight glass container and refrigerate for up to 3 days. You can also freeze it for up to a month. Just thaw the korma and reheat it either on a stovetop over a low flame or in the microwave for 2-3 minutes, before serving.
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you; it also helps other readers who are thinking of making the recipe.
Recipe
Easy Authentic Chicken Korma Recipe
Juicy chicken pieces in an unforgettably rich, mild, fragrant gravy - this authentic chicken korma is one of the BEST recipes you can try.
5 from 12 votes
Print Pin Rate
Course: Lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: Authentic chicken korma recipe, Chicken korma
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 561kcal
Author: Geetanjali
Ingredients
For the marination
- 500 grams 1.1 pounds chicken bone-in, skinless
- 1 teaspoon plain yogurt fresh
- 1 teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 teaspoon chili powder
- 1 tablespoon coriander powder
- 1 teaspoon salt or to taste
For the gravy
- ½ cup oil frying the onion + cooking
- 2 medium-sized onions thinly sliced
- 1 tablespoon ghee (clarified butter)
- 1 bay leaf
- 7-10 green cardamoms depending on size
- 3 cloves
- 1 cinnamon stick approx. 2 inches long
- 1 nutmeg 1 small pea-sized
- 1 mace petal blade
- ½ cup plain yogurt fresh
- 10 raw almonds soaked in water for 2 hours
- 8 raw cashews soaked in water for 2 hours
- ½ teaspoon kewra water optional
- 1 ½ cup water hot, filtered
- Few soaked and skinned almonds optional
Instructions
Preparation
Crush 3-5 green cardamom pods, 1 mace petal blade, 1 small pea-sized nutmeg into a powder.
Whisk the yogurt until smooth and set aside.
Nut paste: remove the almonds skin and grind the almonds and cashews to make a fine and smooth paste. Add 1-2 tablespoon water if required.
Marinating the chicken
Take 500 grams (1.2 lbs) of chicken in a mixing bowl. Add in 1 teaspoon plain, fresh yogurt, 1 teaspoon garlic paste, ½ teaspoon ginger paste, 1 teaspoon chili powder, 1 tablespoon coriander powder, and 1 teaspoon salt (or as required).
Mix everything well and set aside for 30 minutes.
Frying the onions
Heat a pan or pot with ½ cup of oil. Once the oil is hot enough add in thinly sliced onions and saute continuously over medium to high flame until the onion turns golden brown. It will take around 7-10 minutes.
Once done take out the fried onions with a slotted spoon and spread on a paper towel to soak up excess oil and allow to completely cool down.
We are going to use the same pot for cooking. Hence leave out 1 tablespoon of oil in the pot and remove the rest.
Once the onion cools down, coarsely grind them and transfer to a bowl to use later.
Stir frying chicken
Heat the same pot with 1 tablespoon of ghee.
Add in 1 bay leaf, 3-5 green cardamoms, 3 cloves, and 1 cinnamon stick approx. 2 inches long.
Saute for a couple of seconds and add in the marinated chicken.
Saute occasionally over medium to high flame for 5-7 minutes.
Making chicken korma
Simmer the flame and add in beaten curd, coarsely ground onions, and nut paste. Stir everything well to avoid yogurt from splitting.
Cook on medium-high heat for 2-3 minutes, until oil separates.
Then add in freshly crushed cardamom, mace, and nutmeg powder, ½ teaspoon kewra water, a few soaked, skinned almonds if adding, and 1 ½ cup of hot water.
Stir to mix. Cover and cook for 10-15 minutes until the chicken is cooked and oil starts separating from the sauce.
Classic chicken korma is ready to serve. Serve hot with naan, paratha, or steamed basmati rice.
Notes
- Do not brown the onion. Also, make sure the onions are evenly fried.
- If you have nut allergies, use cream instead.
Nutrition
Calories: 561kcal | Carbohydrates: 13g | Protein: 19g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 673mg | Potassium: 408mg | Fiber: 4g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2mg
More Chicken Dishes
- Creamy Indian Butter Chicken Meatballs
- Mughlai Chicken Changezi Recipe (Restaurant Style)
- Easy Chicken Jalfrezi Recipe (Restaurant Style)
- Salt and Pepper Chicken (Chinese Inspired Recipe)
Reader Interactions
Comments
Andrea White
Such a great idea! Looks delicious!
Reply
Linda
What an interesting recipe! I've never tried this type of dish and i'm curious to give it a try
Reply
Alexandra
This is so delicious and full of flavour!
Reply
Megan Ellam
Looks delicious!
Reply
Mihaela | https://theworldisanoyster.com/
I appreciate an original recipe and detailed step by step instructions! It sounds like I have to try it soon:)
Reply
Nora
This sounds fascinating. Have to try it out as soon as possible! Thanks for the recipe!
Reply
Amy
Thank you!
I eat a lot of chicken and always on the hunt for a new chicken recipe! I saved this one cause it was so good!Reply
Freya
Such a great recipe with easy, concise instructions!
Reply
Kristina
Delicious recipe!
Reply
Natalie
Sounds delicious. I will definitely make this.
Reply