Chicken Korma is a rich, creamy, and flavor-bursting Indian dish that originates from Mughlai cuisine. It is typically made with bone-in or boneless chicken, traditional Indian spices and powders, and a flavorful korma curry paste.
This homemade Chicken Korma is one of the easiest and best curries, similar to our classic vegetable korma, it pairs perfectly with naan, roti, paratha, white rice, basmati rice, jasmine rice, and biryani dishes, making it suitable for both lunch and dinner.
The recipe I have shared here provides easy, step-by-step instructions for you to try and enjoy at home. I have also included a detailed video below to make the cooking process simple.
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What is Chicken Korma?
Chicken Korma is a rich, creamy, and flavorful Indian dish that hails from Mughlai cuisine like the Mughlai Biryani. It is typically made with bone-in or boneless chicken, traditional Indian spices and powders, and a flavorful korma curry paste. The use of fried onions and cashews in the korma paste provides an authentic rich flavor and taste.
The term "korma" is an Urdu word that refers to meat or vegetables that are braised in yogurt, stock, and rich fats such as ghee, butter, and oil. While there are many variations of korma, the most basic authentic version includes a fried onion and nut paste. This paste serves as the base for most korma recipes, and the yogurt adds a tangy balance to the overall spice flavor. Similar to our classic vegetable korma, this Chicken Korma is one of the best chicken curry recipes and is sure to please your palate.
Not only is this dish one of the best Indian curries, but it pairs perfectly with naan, roti, paratha, and biryani dishes. It makes for a great weeknight or weekend dinner to impress your family or friends, and can even be a crowd-pleasing dish at an Indian-inspired party or get-together. So, let's dive into how to make this delicious Chicken Korma dish!
Ingredients and Substitutions
The ingredients you will need to make this Chicken Korma are basic Indian essentials, which can be easily found in most Indian grocery stores. Here is a list of what you will need:
For Korma Paste
Below are the ingredients you will need for making Korma Paste.
- Whole Spices: Basic Indian whole spices such as bay leaves, cloves, cardamom, cinnamon sticks, and cumin seeds are essential for achieving the authentic flavor of Indian Korma
- Onions and Cashews: These are important ingredients for making the base of the authentic Korma. You can also use almonds instead of cashews and store-bought fried onions instead of fresh onions
Other Ingredients
Below are the other basic ingredients for making Chicken Korma.
- Chicken: I personally prefer using bone-in chicken for this recipe, as it imparts a delicious flavor to the Korma. However, you can also use chicken breast or thighs if that is more convenient for you. Note that cooking time will be less if you use boneless meat.
- Spice Powders: Kashmiri chili powder gives mild heat and a glowing red color to your Korma. Meanwhile, garam masala powder, coriander powder, and turmeric powder deliver classic flavors to the dish.
- Ginger Garlic Paste: This removes the raw aroma from the meat and enhances the flavor profile
- Yogurt: I suggest using thick Greek yogurt for marinating the chicken, but you can also use regular thick whole milk yogurt if that is more convenient for you.
- Fat: I have used cooking oil to make this Korma, but you can also use ghee or butter to elevate the richness of the dish.
For a complete list of ingredients, please see the recipe card below.
How to Make Chicken Korma at Home?
The recipe shared here is Chicken Korma, a classic Indian dish. It is known for its rich and creamy consistency, packed with amazing flavors. The best part of this recipe is that it's easy to make at home, even beginners can follow the simple steps to create it in no time.
Below are the high-level instructions for this recipe, but for detailed step-by-step instructions with photos and a video, please see the recipe card below.
Marinate Chicken
- Marinate - To make Chicken Korma, begin by marinating the chicken with ginger garlic paste, Kashmiri chili powder, coriander powder, turmeric powder, garam masala, salt, and thick Greek yogurt
- Rest - Allow the chicken to marinate for a while as you prepare the korma curry paste
Prep Korma Curry Paste
- Saute the ingredients - In a pan over medium heat, add oil and add bay leaves, 1 small cinnamon stick, cardamom, cloves, cumin seeds, green chilies, onions, and cashews. Saute everything until the onions are soft and caramelized
- Cool and Blend - Remove from heat and let the mixture cool to room temperature, then blend into a fine paste. The korma paste is now ready to be used
Prep Chicken Korma
- Saute Chicken - In another pan, add oil and saute the marinated chicken until it releases water
- Add Korma Paste - Mix in the prepared korma paste, and add 1 cup of water
- Close and Simmer - Simmer over low-medium heat with the lid closed for 15-20 minutes
- Cook for additional few mins - Open the lid, give the korma a gentle mix, and simmer for an additional 10 minutes or until the chicken is fully cooked. Adjust seasoning with salt as needed.
- Garnish - When the korma starts to release oil around the edges, garnish with freshly chopped coriander leaves and remove from the heat
Tips
- Marination - Marinating the chicken in a mixture of spice powder, ginger garlic paste, and yogurt allows the chicken to absorb the flavors from these seasonings. Not only does it infuse the chicken with all those delicious spices, but it also makes the chicken so tender and removes any raw aroma
- Bone-in Pieces - For best flavor, using bone-in chicken pieces is preferred over boneless when making curries. It imparts a delicious flavor that can't be beaten
- Yogurt - Greek yogurt or thick curd, both work as a natural tangy marinade for the chicken
- Korma Curry Paste - Korma paste is one of the key factors in achieving the traditional Korma taste. Follow the recipe for the best results, but feel free to use almonds to replace the cashews and store-bought fried onions instead of fresh onions. If using store-bought fried onions, sauté the spices and nuts alone in oil until aromatic, and then grind them with the fried onions
- Simmer the Korma - Cooking the Chicken Korma on low-medium heat is like slowly simmering all the flavors together. This will allow the chicken to fully absorb the delicious blend of spices, onions, and nuts
Storage Suggestions
Store this Chicken Korma in an airtight container in the refrigerator for up to 2 days. The korma may thicken as it sits for longer, but you can fix this by adding a bit of water when reheating.
Serving Suggestions
Serve this delectable Chicken Korma over fluffy basmati rice, white rice, jasmine rice, with warm and crispy naan, roti, or chapati. Elevate your dining experience and turn it into a true Indian feast by pairing it with sumptuous biryani dishes like the classic Chicken or Lamb Biryani. Add the perfect balance of flavors with a cool and refreshing raita and a tandoori chicken. And for the perfect sweet ending, you can serve mango lassi as an after-meal dessert.
Related Recipes
Discover similar curry recipes below that you can try out in the comfort of your own home. And if you're looking for more inspiration, be sure to check out our Indian recipes for a wide range of delicious and authentic dishes to explore.
- Vegetable Korma
- Chicken Curry
- Butter Chicken
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
- Rogan Josh
- Lamb Vindaloo
- Egg Curry
Want to discover new international chicken curry recipes? Browse our selection below.
Chicken Korma Recipe Video
I have also shared a detailed video of this Chicken Korma Recipe below. I hope it will help you to make a delicious Indian dish at home. You can also find this recipe in story format.
📖 Recipe
Chicken Korma
Ingredients
To Marinate Chicken
- 2 lb Chicken, mixed bone in pieces
- 1 tbsp Ginger Garlic Paste
- 2 tsp Kashmiri Chili Powder
- ¾ tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- 3 tsp Coriander Powder
- 3 tbsp Greek Yogurt, or thick yogurt
- 2 tsp Salt
To make Korma Curry Paste
- 2 tbsp Oil
- 2 Bay Leaves
- 4 Cardamom
- 3 Cloves
- 1 tsp Cumin Seeds
- 2 Green Chili, slited
- 1 Cinnamon Stick, small
- 15 Cashews
- 2 Onion, medium size , sliced
Other Ingredients
- 2 tbsp Oil
- 1 cup Water, or adjust for preferred consistency
- Coriander Leaves, to garnish
Instructions
To Marinate Chicken
- To make Chicken Korma, begin by marinating the chicken with ginger garlic paste, Kashmiri chili powder, coriander powder, turmeric powder, garam masala, salt, and thick Greek yogurt
- Allow the chicken to marinate for a while as you prepare the korma curry paste
To Make Korma Curry Paste
- In a pan over medium heat, add oil and add bay leaves, 1 small cinnamon stick, cardamom, cloves, cumin seeds, green chilies, onions, and cashews. Saute everything until the onions are soft and caramelized
- Remove from heat and let the mixture cool to room temperature, then blend into a fine paste. The korma paste is now ready to be used
To make Chicken Korma
- In another pan, add oil and saute the marinated chicken until it releases water
- Mix in the prepared korma paste, and add 1 cup of water
- Simmer over low-medium heat with the lid closed for 15-20 minutes
- Open the lid, give the korma a gentle mix, and simmer for an additional 10 minutes or until the chicken is fully cooked. Adjust seasoning with salt as needed.
- When the korma starts to release oil around the edges, garnish with freshly chopped coriander leaves and remove from the heat
To Serve
- Serve over basmati rice, naan, roti, or chapati. To make it a full Indian feast, enjoy it with biryani dishes like chicken biryani or lamb biryani, raita, tandoori chicken, and mango lassi
Video
Notes
- Marination - Marinating the chicken in a mixture of spice powder, ginger garlic paste, and yogurt allows the chicken to absorb the flavors from these seasonings. Not only does it infuse the chicken with all those delicious spices, but it also makes the chicken so tender and removes any raw aroma
- Bone-in Pieces - For best flavor, using bone-in chicken pieces is preferred over boneless when making curries. It imparts a delicious flavor that can't be beaten
- Yogurt - Greek yogurt or thick curd, both work as a natural tangy marinade for the chicken
- Korma Curry Paste - Korma paste is one of the key factors in achieving the traditional Korma taste. Follow the recipe for the best results, but feel free to use almonds to replace the cashews and store-bought fried onions instead of fresh onions. If using store-bought fried onions, sauté the spices and nuts alone in oil until aromatic, and then grind them with the fried onions
- Simmer the Korma - Cooking the Chicken Korma on low-medium heat is like slowly simmering all the flavors together. This will allow the chicken to fully absorb the delicious blend of spices, onions, and nuts
Nutrition
FAQ
Chicken Korma is a rich, creamy, and flavorful Indian dish that hails from Mughlai cuisine. It is typically made with bone-in or boneless chicken, traditional Indian spices and powders, and a flavorful korma curry paste. The use of fried onions and cashews in the korma paste provides an authentic rich flavor and taste.
The Korma Sauce is typically made of onions, nuts such as almonds and cashews, and a blend of traditional Indian spices and powders.
Yes, you can use store-bought fried onions instead of fresh onions in this recipe. If using store-bought fried onions, sauté the spices and nuts alone in oil until aromatic, and then grind them with the fried onions to make the korma paste.
Chicken Korma has a rich, mildly spicy, creamy, and flavorful taste. The flavors come from the marinade ingredients and the freshly made korma paste, which makes it unique from other chicken curry recipes.
I hope you found the recipe enjoyable and I would appreciate hearing about your experience with it.
If you have any further questions, please do not hesitate to leave a comment and I will do my best to respond promptly. Thank you for reading and happy cooking!
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