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.

I love all the dishes from Mughlai cuisine whether it is Chicken Biryani, Mughlai chicken curry or Mughlai egg paratha. Now the latest addition is this Chicken Korma.

What is Chicken Korma?

Chicken Korma is a popular chicken curry from Mughal cuisine. “Korma” is derived from the Urdu word “qorma” means “braise”.

Braising is the cooking technique where the food is first sauteed at a high temperature and then simmered with gravy in a covered pot.

Chicken Korma was cooked for the Mughal emperor and that is why this dish has all the rich ingredients like cashews, almonds and poppy seeds.

While serving this Shahi Korma it was decorated with gold varq (made by pounding gold into sheets).  

How to make Chicken Korma?

To make the Korma, chicken is first pan-roasted at high temperature and then simmered with spices and yogurt in a covered pot. Finally, seasoned and flavored with some spices.

Is Korma a curry?

Yes, Korma is a curry that can be made with chicken, meat or vegetables.

What to serve with Chicken Korma?

Chicken Korma can be served with Roti, Naan, Jeera rice or steamed rice.

Tips to make Best Chicken Korma:

  • Use Kashmiri red chili powder to give a bright red color to the Korma recipe. It is not spicy.
  • Use Mace, Nutmeg powder & kewra essence. It gives the Korma its authentic taste & flavor.
  • While adding curd always either switch off the flame or lower the flame and add it. It will stop the curd from curdling. Also, after adding the curd stir it continuously until it comes up to a boil.
  • Soaking almonds & cashews in warm water make it soft & you will get a smooth paste after grinding it.
  • Adding the crushed fried onions at the end gives the gravy a nice texture.

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 
  5. Hyderabadi chicken masala
  6. Hariyali chicken curry

How to make chicken korma with step by step photos:

Preparations to be done for making the korma:

Soak the almonds & cashew in warm water for 15 minutes. After 15 minutes, remove the skin of the almonds. Keep it soaked aside.

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 (Birista)

  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.step by step collage for making the fried onions
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 Korma:

9. Heat a pan on low flame. Add 3 tbsp of oil. Use the same oil that we used to fry the onions.
10. Add the whole spices mentioned in the ingredients list. Saute for a minute.
11. Keep the flame on high & 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

13. Whisk the curd/yogurt well and then add it. Mix it well. Switch on the flame. It is done because if you add curd at high temperature it can curdle.
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 on medium flame. Stir it in between as required.

step by step collage for the addition of curd, water & garam masala powder

16. After 10 minutes add the prepared onion paste, 1 cup water, garam masala powder & almonds (peel off the skin). Lower the flame, cover and cook for 5 minutes.

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

17. Crush the rest of the fried onions slightly and add it to the 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.

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

Serving the chicken korma with Roti

Easy Indian 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 , adrak lasan ka paste
  • Salt to taste
  • 1 tsp red chili powder spicy
  • 2 tsp Kashmiri red chili powder
  • 4 tsp coriander powder , dhaniya powder
  • 1 tsp cumin powder , jeera powder
  • 1/4 tsp turmeric powder , haldi powder
  • 1/2 cup curd/yogurt use fresh curd

To make chicken korma gravy

  • 4 onions sliced
  • 5 cloves , laung
  • 8 green cardamom. crush it slightly, choti elaichi
  • 1 black cardamom , badi elaichi
  • 10 black peppercorns , kali mirchi
  • 1 inch cinnamon , dalchini
  • 2 bay leaves , tej patta
  • 1/4 tsp mace powder , javitri powder
  • 1 tsp garam masala powder or use korma masala
  • 1/2 tsp kewra essence
  • 1/4 tsp nutmeg powder , jaiphal ka powder
  • 1 tsp poppy seeds/Khuskhus , roasted and soaked in warm water
  • 1/2 Cup curd/yogurt
  • 6-7 almonds soaked in warm water, peel off the skin
  • 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.
    • Keep the flame on high & 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. It is done because if you add curd at high temperature it can curdle.
    • 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 on medium flame. Stir it in between as required.
    • After 10 minutes add the prepared onion paste, 1 cup water, garam masala powder & almonds(peel off the skin). Lower the flame, 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 mildly spicy so adjust the spices as per your taste.
    2. Marinate the chicken overnight. Keep it covered in a refrigerator. It helps the chicken to become tender.
    3. Use of nutmeg powder, mace powder, and kewra essence gives chicken korma the same taste that we get in restaurants.

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