Chicken Korma Recipe (2024)

Chicken Korma is so mouth watering, authentic, and full of amazing Indian flavors and spices. This recipe with well done chicken in a rich and creamy sauce will remind you of your visits to the best Indian kitchens or restaurants. A delicious gluten free, high protein and low carb option for your next Indian dinner.

Another addition to my popular Indian recipes - Chicken Biryani and Beef Kofta Curry.

What is Chicken Korma?

Chicken korma is a luxurious dish that is part of the Mughlai cuisine. It has its roots in the royal kitchens of the 16th century Mughals. Prepared with chicken, braised with yogurt, ginger garlic, caramelized onions and spices, it goes well with rice and naan.

The word 'korma' is derived from other Persian or Turkish words that mean "braised". The braised chicken is then cooked on a low flame. It is rich in taste but quite easy to make. Here I take you into the finest details of Indian cooking techniques, to give you that restaurant like silky Korma.

For a different Indian chicken recipe with a coconut sauce, try our amazing chicken curry.

How to Make It

This outlines the steps to make a super authentic and rich Indian chicken korma.

1. Grind all the spices in a nut or spice grinder or use a good garam masala (no guarantee in taste for the latter).
2. Marinate chicken, preferably on bone, with ginger garlic, chili powder and salt.
3. Heat the oil in a wide thick bottom cooking pot and sauté thinly sliced onions until light golden brown. Separate the sautéed onions and set aside.
4. Then sauté bay leaves in the same oil for a minute. Add the marinated chicken and sauté until browned a little.
5. Next add ⅔rd of the ground spices (or garam masala), ground coriander, ground cumin, turmeric. Keep stirring the chicken with the spices.
6. Meanwhile grind the soaked and drained cashews (or almonds) with some yogurt
7. Transfer about ⅔ rd of the cashew-yogurt mixture to the cooking pot and stir with the chicken. Let it simmer on low flame.
8. Process remaining cashew-yogurt paste with the sautéed onions until it is a coarse mixture.
9. Add the onion-cashew-yogurt mixture to the chicken, combine everything and simmer.
10. Once you start seeing some oil separate, then add ½ to ¾ cup water or stock.
11. Raise the heat to medium high and when the korma starts bubbling, lower the heat and let it simmer until the chicken is well done. Some oil surfaces on the top.
12. Add the remaining garam masala and some cilantro. If you prefer, add rose water, ghee and garnish with slivered ginger. Serve the chicken korma with naan or rice.

Pro Tips

Here are the secrets for making the most delicious korma ever:

• CHICKEN: Use chicken on bone, such as thighs, leg quarters or whole chicken. If you prefer to use boneless, then use boneless chicken thigh meat.
• KORMA PASTE: Make sure to grind the cashews only with a small amount of yogurt at first before adding the rest of the yogurt. This will ensure a smoother paste. If you are using a vitamix then you can blend it all at once. Preferably grind the onion and yogurt mixture to a coarse paste (avoid very fine paste).
• CHILIES: You can add any slit green chilies or peppers if you wish. Remove the seeds if you want to lower the heat. Jalapenos are milder than Serrano peppers. And green chilies may differ in heat depending on the variety.
• OIL: I use 3 tablespoons of oil to have adequate for sautéing the onions, but you can remove one tablespoon or more of oil either after sautéing onions, or at the end of cooking the korma, when the oil surfaces on top. That helps lower the unnecessary calories, while allowing you to use the oil as vehicle for effective cooking.
• KASHMIRI CHILI POWDER: is milder than regular chili powder but has a brighter red color. A suitable replacement would be to use ⅔rd cayenne pepper with ⅓rd paprika.
• GINGER GARLIC PASTE: Always grind your own at home - it makes a world of difference. Process equal amounts of peeled fresh ginger and garlic at high speed until it forms a smooth paste. Use just enough water as needed while grinding it down. Stir in a little bit of salt and oil. Store it in a glass jar and refrigerate. Or divide it into ice cube trays and freeze it for later use.
• CHICKEN STOCK: Use chicken stock if possible. That will also give a nice silky smooth thickness to the korma.
• SLOW COOKER AND INSTANT POT:Chicken korma can easily be prepared in a slow cooker or instant pot.

Can Korma Be Reheated?

Yes, you can most certainly reheat chicken korma with great results. Add some water or stock if necessary to adjust the consistency.

Can It Be Frozen?

Chicken korma freezes very well and keeps well for at least 2 months in the freezer. Thaw, reheat and adjust the consistency with stock or water, addition of salt, cilantro etc.

Is Chicken Korma Gluten Free?

Yes, chicken korma is a gluten free Indian dish. It has a rich sauce, which can be made lighter by skimming off the oil from the top.

What Can You Serve With It?

Chicken korma tastes great with basmati rice or flatbreads like naan, chapathi or paratha. You can also be innovative and add some vegetables like potatoes, carrots, peas etc.

How Long Does It Last?

It tastes great for 2 to 3 days in the refrigerator. Beyond that you can safely freeze the leftovers or reheat them.

More Delicious Indian Recipes

• Keema (Easy Ground Beef Curry)
• Dal Recipe
• Indian Egg Paratha
• Haleem
• Hyderabadi Tamatar Ka Kut

★DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

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