Chicken Korma

Name: Chicken Korma
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6
Cuisine: Indian
Ingredients: 1 - 1.5 pounds bone-in chicken thighs; ½ cup yogurt; 1 tablespoon ginger/garlic paste; 1 green chili, finely chopped; ½ onion, ground to paste; 2 teaspoons kashmiri chili powder; 1 tablespoon coriander powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; 1 teaspoon salt; 1 bay leaf; 1 inch piece cinnamon stick; 4 cloves; ¼ teaspoon whole peppercorn; 5 green cardamom; 1 black cardamom; 3 blades of mace; ¼ teaspoon turmeric powder; ¼ cup cooking oil; 2 large onions, sliced thin; 10 cashews, soaked for 30 minutes; 1 cup whole milk; 1 ½ cups water; 2 tablespoons desiccated coconut; ¼ teaspoon cardamom powder

July 7, 2025

Chicken korma is a rich and creamy Indian curry made with tender chicken simmered in a blend of yogurt, spices, and ground nuts, offering a mildly spiced and aromatic flavor.

Chicken Korma

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4-6

Prep Time

30 minutes

Cook Time

20 minutes

Ingredients

Chicken marinade

1 - 1.5 pounds bone-in chicken thighs
½ cup yogurt
1 tablespoon ginger/garlic paste
1 green chili, finely chopped
½ onion, ground to paste
2 teaspoons kashmiri chili powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon salt

Whole spices

1 bay leaf
1 inch piece cinnamon stick
4 cloves
¼ teaspoon whole peppercorn
5 green cardamom
1 black cardamom
3 blades of mace
¼ teaspoon turmeric powder

For the gravy

¼ cup cooking oil
2 large onions, sliced thin
10 cashews, soaked for 30 minutes
1 cup whole milk
1 ½ cups water
2 tablespoons desiccated coconut
¼ teaspoon cardamom powder

View Cart (0) Checkout

Directions

Chicken marinade

In a large bowl, combine all the chicken marinade ingredients and stir to combine. Add chicken pieces and coat. Set aside for at least 30 minutes in the refrigerator or overnight.

Onions and cashews

In a large pan, heat cooking oil of choice. Add the onions and fry on low for about 8-10 minutes or until onions are browned and crispy. Remove to a plate.
Add the soaked cashew nuts to the same pan and toast until golden brown.
Add onions and nuts to a grinder and grind to a smooth paste. Set aside.

Cooking the chicken and gravy

Using the same pan, add the whole spices and roast for 1 minute until fragrant.
Add the marinated chicken. Cook the chicken for 5 minutes, flipping to cook both sides. Cover pan with a lid and cook for an additional 7-8 minutes.
Add the onion/nuts mixture to the chicken along with milk and water. Simmer for 5 minutes.
Remove the chicken from the pan.
Add the desiccated coconut and cardamom powder and let the gravy cook for an additional 15 minutes.
Add the cooked chicken back into the gravy and let simmer for 10 minutes.
Serve with jeera rice and a side salad.