why make this recipe
Chicken Korma is a mild, creamy curry that many people love. It tastes rich and makes a good meal for family or guests.
introduction
This Chicken Korma recipe uses simple spices, yogurt, and nuts to make a smooth, rich sauce. You can cook it at home with easy steps and serve it with rice or bread. If you like other chicken ideas, see 20 chicken breast recipes you’ll love for more simple dishes.
how to make Chicken Korma
You make this dish by frying onions, blending them with yogurt and nuts, then cooking the chicken in the sauce. The gravy stays creamy and the spices are gentle. Follow the Ingredients and Directions below for clear steps.
Ingredients :
- 500g chicken (with bone)
- 2 onions (sliced)
- 1/2 cup yogurt
- 2 tbsp oil
- 1 tbsp ghee
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt to taste
- Whole spices: bay leaf, cinnamon, cardamom, cloves
- 8–10 cashews or almonds (optional, soaked)
- 1/4 cup milk
- Fresh coriander for garnish
Directions :
- Heat oil + ghee in a pan. Fry onions until golden brown. Keep half aside for garnish.
- Blend fried onions with yogurt and soaked cashews/almonds into a smooth paste.
- In the same pan, add whole spices. Add ginger garlic paste, sauté. Add chicken and cook until it turns white.
- Add turmeric, chili, coriander powder, and salt. Cook for a few minutes.
- Add the yogurt-onion-nut paste. Mix well. Cover and cook till chicken is tender.
- Add milk and cook for 5 more minutes. Sprinkle garam masala.
- Top with fried onions and fresh coriander.
- Serve hot with naan or rice!
how to serve Chicken Korma
Serve the korma hot with plain steamed rice, jeera rice, or soft naan. A simple salad or raita goes well on the side. You can also try it with other chicken sides like baked chicken breast recipes for a full meal spread.
how to store Chicken Korma
- Cool the korma to room temperature before storing.
- Refrigerate in an airtight container for up to 3 days.
- Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge before reheating.
- Reheat gently on low heat, add a little water or milk if the sauce is thick.
tips to make Chicken Korma
- Fry the onions until golden for a good flavor base.
- Use soaked cashews or almonds for a smooth, creamy sauce.
- Cook on low heat after adding the paste so the yogurt does not split.
- Use bone-in chicken for more flavor.
- Taste the gravy and adjust salt and spices before finishing.
variation (if any)
- Use boneless chicken for a quicker cook.
- Add a few saffron strands in warm milk for a richer color and aroma.
- Make a vegetarian version using potatoes, paneer, or mixed vegetables instead of chicken.
- Increase chili if you prefer a spicier korma.
FAQs
Q: Can I use plain cream instead of milk?
A: Yes. You can use cream for a richer gravy. Add a little cream at the end.
Q: Will yogurt split while cooking?
A: To avoid splitting, mix yogurt with the onion paste and add on low heat. Stir gently.
Q: Can I skip nuts if someone has allergy?
A: Yes. Skip nuts or use cooked potato to thicken the sauce instead.
Q: How long does it take to cook chicken in this recipe?
A: It usually takes 20–30 minutes after adding the paste, depending on chicken size.
Conclusion
For another clear, step-by-step Chicken Korma guide and tips, see Chicken Korma Recipe – Swasthi’s Recipes.
Chicken Korma
Ingredients
Method
- Heat oil and ghee in a pan.
- Fry onions until golden brown and keep half aside for garnish.
- Blend the fried onions with yogurt and soaked cashews or almonds into a smooth paste.
- In the same pan, add whole spices. Add ginger garlic paste and sauté.
- Add chicken and cook until it turns white.
- Add turmeric, red chili, coriander powder, and salt. Cook for a few minutes.
- Add the yogurt-onion-nut paste and mix well. Cover and cook until the chicken is tender.
- Stir in milk and cook for 5 more minutes. Sprinkle garam masala on top.
- Top the dish with fried onions and fresh coriander.