Chicken Korma Recipe

Chicken Korma is a typical mughlai preparation dating back to the 16th century. Korma, essentially, is a gravy prepared by simmering meat in spices, youghurt and cream. The meat used varies from mutton, chicken, lamb to even beef.
Chicken Korma picture


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
Main Ingredient

Recipe Story

This is a Eid favorite Chicken dish that is prepared every year after the month of Ramdaan ends. The dish is spicy but fits in the well balanced Eid feast which consists of sweets and desserts. You will definitely come back and thank me for sharing this Chicken Korma recipe.


 Vegetable oil2 Tablespoon
 Onions2 Medium, chopped
 Garlic3 Clove (15 gm)
 Finely chopped root ginger2 Tablespoon
 Cardamom pods5
 Cinnamon stick1
 Boneless skinless chicken breasts21 Ounce, cut into bite-size pieces (600 Grams Or 1 Pound And 5 Ounce)
 Ground coriander2 Teaspoon
 Garam masala1 1⁄2 Teaspoon
 Ground mace1⁄4 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Natural yogurt1⁄4 Pint (150 Milliliter, Not Fridge Cold)
 Full fat milk3 1⁄2 Fluid Ounce (100 Milliliter)
 Green chilies2 Small, deseeded and shredded
 Coriander1 Cup (16 tbs), coarsely chopped (A Handful Of Leaves And Stems)
 Sliced onions2 Tablespoon
 Basmati rice9 Ounce, cooked with a generous pinch saffron (250 Grams)

Nutrition Facts

Serving size

Calories 577 Calories from Fat 113

% Daily Value*

Total Fat 13 g19.7%

Saturated Fat 2.8 g14.1%

Trans Fat 0 g

Cholesterol 92.8 mg

Sodium 188.4 mg7.9%

Total Carbohydrates 71 g23.6%

Dietary Fiber 4.7 g18.9%

Sugars 7.9 g

Protein 43 g86.7%

Vitamin A 8.9% Vitamin C 32.8%

Calcium 18.6% Iron 15.1%

*Based on a 2000 Calorie diet


1. In a deep wok, heat one tablespoon of oil.
2. Tip in the sliced onions and fry them over a medium heat till they are golden brown. This will take 12-15 minutes and the pan will become sticky on the bottom as the onions caramelize.
3. Remove the onions and set aside
4. Prepare the cardamom pods by slitting them partially on the side to reveal the seeds.
5. In a small blender, add a third of the onions, the garlic, ginger and 2tablespoon water. Run the blender till a smooth paste is obtained. Set aside
6. In a large pan, heat the remaining oil.
7. Add the remaining onions, the cardamom pods, the cinnamon stick and stir-fry for a minute or two.
8. Add in the chicken, the ground coriander, mace, black pepper and 1-1/4 teaspoon of the garam masala. Stir fry this masala for 2 minutes.
9. Set aside 3 tablespoons of the yoghurt. Then slowly start adding the remaining yoghurt to the chicken and masala in the pan. Remember to add the yoghurt one tablespoon at a time to get a homogenized simmering paste.
10. Pour in the onion paste and stir-fry for 2-3 minutes.
11. Pour in the 150ml water, followed by the milk. gently bring to the boil and simmer covered for 20 minutes or till the chicken is tender
12. Add the chillies in the last five minutes of cooking to retain the taste and flavor.
13. Remove the whole cardamom pods and cinnamon sticks before serving
14. Check the consistency of korma before serving. Add a little water to thin out the gravy when reheating the gravy for serving.

15. Sprinkle the chopped coriander over the gravy.
16. Check the seasoning and add more salt if required
17. Serve the korma in individual bowls with sliced onions and powdered garam masala scattered over it.
18. Serve with saffron rice on the side.

The flavors of the curry tend to increase when left to mellow overnight.


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chockyfoodie says :

Can I team it with Rotis too?
Posted on: 30 August 2011 - 1:41pm

Anonymous says :

An absolutely awesome recipe. My friends were licking their fingers :P Thats the best compliment you can get for a dish you cooked!
Posted on: 30 August 2011 - 1:26pm

Anonymous says :

I especialy liked the point number 14. Such tips comes in handy when one has to cook in advance for a large gathering and heat the food repeatedly before serving.
Posted on: 30 August 2011 - 1:06am