Chicken Korma is a mildly spicy dish with a rich, thick, creamy and mildly spicy gravy.

Chicken Korma recipe with step by step photos and a video. Chicken Korma is a mildly spicy dish with a rich, thick, creamy and mildly spicy gravy. The chicken is first pan roasted at high temperature and then simmered with spices and yogurt/curd. It is then seasoned and flavored with some unique spices at the end of the cooking process. The recipe is unique in itself. I enjoyed the rustic flavors and the cooking technique.

Chicken korma has the influence of Mughal cuisine. Korma is derived from Urdu word qorma means “braise”. It refers to the cooking technique used to make this dish. The food is first seared at high temperature and then simmered in a covered pot or sealed pot.

Though it was cooked for the emperor and that is why this dish has all the rich ingredients like cashews, almonds and poppy seeds. While serving it they were then decorated with gold varq(made by pounding gold into sheets).  Kormas are then served to the emperor and thus it is one of the royal dishes.

You might also like some popular chicken dishes from this website:

  1. Butter chicken recipe
  2. Chicken tikka masala
  3. Chili Chicken
  4. Hyderabadi chicken biryani 

Chicken Korma recipe | Shahi Chicken Korma recipe | How to make Chicken Korma

Easy to make delicious chicken korma at home.
Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 430kcal
Author Preeti Nayak

Ingredients

For marinating the chicken:

  • 750 gm Chicken
  • 3 tbsp Ginger garlic paste - 3 tbsp
  • Salt to taste
  • 1 tsp red chili powder spicy
  • 2 tsp Kashmiri red chili powder
  • 4 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 Cup curd/yogurt use fresh curd

To make chicken korma gravy

  • 4 onions sliced
  • 5 cloves
  • 8 green cardamom. crush it slightly.
  • 1 black cardamom
  • 10 black peppercorns
  • 1 inch cinnamon
  • 2 bay leaves
  • 1/4 tsp mace powder
  • 1 tsp garam masala powder
  • 1/2 tsp kewra essence
  • 1/4 tsp nutmeg powder
  • 1 tsp poppy seeds/Khuskhus roasted and soaked in warm water
  • 1/2 Cup curd/yogurt
  • 6-7 Almonds soaked in water
  • 8-10 cashews soaked in warm water

Instructions

Preparations to be done for making chicken korma recipe.

    Marinate the Chicken

    • First, in a mixing bowl take chicken pieces, add all the spice powders, ginger garlic paste & curd/yogurt. Use fresh curd/yogurt to make this recipe.
    • Mix it well. Cover it and keep it in the refrigerator for 1 hour.

    Make fried onions

    • Heat oil in a pan. Add sliced onions. Put a few onion slices at a time.
    • Fry the onion slices till it starts to become light golden brown in color.
    • Take it out on a kitchen tissue.

    Make the onion paste

    • Divide the fried onions in two parts. One part we will use later while making the gravy.
    • Make a paste using half of the fried onions, cashews & poppy seeds/khuskhus.
    • Add little water and grind it coarsely. Onion paste is ready.

    Making the Chicken Korma recipe

    • Heat a pan. Add 3 tbsp of oil. Use the same oil we used to fry the onions.
    • Add the whole spices mentioned in the ingredients list. Saute for a minute.
    • Now add the marinated chicken. Mix it well. Cook for 5 minutes.
    • After 5 minutes oil will start to float on the surface. Switch off the flame.
    • Whisk the curd/yogurt well and then add it. Mix it well. Switch on the flame.
    • Keep stirring it continuously and cook till the gravy comes to a boil.
    • When the gravy comes to a boil. Cover and cook for 7-10 minutes. Stir it in between.
    • After 10 minutes add the prepared onion paste, 1 cup water, garam masala powder & almonds(peel off the skin). Cover and cook for 5 minutes.
    • Crush the rest of the fried onions slightly and add it to the chicken korma gravy. Also, add mace powder, nutmeg powder & kewra essence. Mix it well.
    • Cover and cook for 2 minutes.
    • Taste the gravy and add salt if required. Switch off the flame.
    • Chicken korma is ready. Serve chicken korma hot with Roti/Naan.

    Video

    Notes

    1. Chicken korma is spicy so adjust the spices as per your taste.
    2. Marinate the chicken overnight. Keep it covered in a refrigerator. It enhances the taste of the dish.
    3. Use of nutmeg powder, mace powder, and kewra essence gives chicken korma the same taste that we get in restaurants.

    How to make chicken korma with step by step photos:

    Preparations to be done for making chicken korma:

    Marinate the Chicken

    1. First, in a mixing bowl take chicken pieces, add all the spice powders, ginger garlic paste & curd/yogurt. Use fresh curd/yogurt to make this recipe.
    2. Mix it well. Cover it and keep it in the refrigerator for 1 hour.

    Marinating the chicken to make chicken korma recipe

    Make fried onions

    1. Heat oil in a pan. Add sliced onions. Put a few onion slices at a time.
    2. Fry the onion slices till it starts to become light golden brown in color.
    3. Take it out on a kitchen tissue.

    frying the onions to make chicken korma recipe

    Make the onion paste

    6. Divide the fried onions into two parts. One part we will use later while making the gravy.
    7. Make a paste using half of the fried onions, cashews & poppy seeds/khuskhus.
    8. Add little water and grind it coarsely. Onion paste is ready.

    preparing the onion paste to make chicken korma recipe

    Making the Chicken Korma:

    9. Heat a pan. Add 3 tbsp of oil. Use the same oil we used to fry the onions.
    10. Add the whole spices mentioned in the ingredients list. Saute for a minute.
    11. Now add the marinated chicken. Mix it well. Cook for 5 minutes.
    12. After 5 minutes oil will start to float on the surface. Switch off the flame.

    Cooking the marinated chicken with whole spices to make chicken korma recipe

    13. Whisk the curd/yogurt well and then add it. Mix it well. Switch on the flame.
    14. Keep stirring it continuously and cook till the gravy comes to a boil.
    15. When the gravy comes to a boil. Cover and cook for 7-10 minutes. Stir it in between.

    Addition of curd and cooking the chicken korma16. After 10 minutes add the prepared onion paste, 1 cup water, garam masala powder & almonds(peel off the skin). Cover and cook for 5 minutes.

    Addition of onion paste, water and garam masala powder to make chicken korma recipeAddition of almonds in the making of chicken korma recipe

    17. Crush the rest of the fried onions slightly and add it to the chicken korma gravy. Also, add mace powder, nutmeg powder & kewra essence. Mix it well.
    18. Cover and cook for 2 minutes.

    Addition of crushed (fried) onions, nutmeg powder and mace powder for making chicken korma

    19. Taste the gravy and add salt if required. Switch off the flame.

    Addition of kewra essence to make chicken korma recipe

    20. Chicken korma is ready. Serve chicken korma hot with Roti/Naan.

    Serving the chicken korma with Roti

    Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day………Happy Cooking 🙂

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