Go Back

Exquisite Chicken Korma

Chicken Korma Recipe is a rich and creamy Indian curry made with tender chicken, yogurt, nuts, and aromatic spices. This authentic Mughlai dish is perfect for special occasions, family dinners, and restaurant-style meals at home.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
30 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 750 g chicken bone-in or boneless thighs preferred
  • ½ cup yogurt whisked
  • 1 tsp ginger-garlic paste
  • Salt to taste
  • Juice of ½ lemon
For the Korma Base
  • 3 tbsp oil or ghee
  • 2 large onions thinly sliced (or ½ cup fried onions – see shortcut below)
  • 3 tbsp cashews or almonds soaked & ground into paste
  • ½ cup fresh cream or thick yogurt
  • 2 tbsp char magaz optional – for richer body
  • 1 tsp kewra water rose/kewra essence for aroma
  • ¼ tsp mace powder or 1 small strand of mace
Whole & Ground Spices
  • 1 bay leaf
  • 4 green cardamoms
  • 1- inch cinnamon stick
  • 4 cloves
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt adjust to taste
  • 1 tsp sugar balances the flavors
  • Warm water as needed

Equipment

  • Heavy-Bottomed Pan
  • Mixing Bowl
  • cutting board
  • knife
  • spatula
  • measuring spoons

Method
 

Optional Marination – Adds Depth & Tenderness
  1. In a bowl, combine ½ cup yogurt, 1 tsp ginger-garlic paste, juice of ½ lemon, salt, and a pinch of turmeric.
  2. Mix well and coat the chicken evenly.
  3. Let it sit for 30 minutes or overnight in the fridge.
  4. Don’t marinate too long in lemon juice—it can over-tenderize and break the chicken texture.
Fry the Whole Spices & Onions
  1. Heat oil or ghee in a heavy pan.
  2. Add bay leaf, cardamoms, cloves, and cinnamon and let them sizzle.
  3. Add sliced onions and cook until deep golden brown.
  4. Don’t rush this step. Onions must caramelize—not just soften.
Add Ginger-Garlic and Cashew Paste
  1. Stir in ginger-garlic paste and sauté for 1–2 minutes.
  2. Add the nut paste (cashew or almond) and stir for another minute.
  3. Add char magaz paste here for added richness, if using.
Add Chicken
  1. Add chicken pieces, marinated or plain.
  2. Sauté for 5–6 minutes until they get a light sear.
  3. The meat will begin to tighten slightly, which helps lock in flavor.
Add Ground Spices & Yogurt
  1. Mix in turmeric, coriander powder, salt, and sugar.
  2. Reduce heat to low.
  3. Add whisked yogurt slowly, stirring constantly to prevent curdling.
  4. Cook until oil starts separating from the masala.
  5. Always lower the flame before adding yogurt.
Add Water & Simmer
  1. Pour ½ to 1 cup warm water depending on how thick or runny you want the gravy.
  2. Cover and cook on low heat for 20–25 minutes until the chicken is fully cooked.
  3. Stir occasionally to prevent sticking.
Final Aromatics
  1. Once the curry thickens, add cream, mace powder, and kewra water.
  2. Cook uncovered for 3–4 more minutes.
  3. Taste and adjust salt, sweetness, or heat.
  4. Korma is all about balance—spice, sweetness, creaminess, and aroma.
Garnish & Serve
  1. Top with chopped coriander leaves or slivered almonds.
  2. Serve hot with naan, paratha, or jeera rice.
  3. Drizzle a little cream on top just before serving if desired.