Chicken Korma Recipe

Looking for a Chicken Korma recipe that’s the real deal? This one-pot chicken korma is made in the Pakistani and North Indian way but without the fuss. All the mind-blowing flavor of korma – yet ready in much less time. After making & testing this korma for years, I’ve perfected it to the point that I can confidently call it the BEST chicken korma.

This is one of those traditional dishes, like Chicken Karahi, Chicken Biryani, and Haleem, that I’ve attempted numerous times before I was satisfied enough to share. My goal is to give easier versions of these dishes with zero sacrifices on the classic, ‘authentic’ taste.

Chicken Korma Recipe

Delicious creamy chicken korma made made with yogurt, nuts, spices and onions as the base. This is best served with Jeera Rice, plain Basmati rice, Butter Naan, Plain Paratha or roti.

Prep: 10min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 405 kcal, Carbohydrate 8 g, Protein 26 g, Fat 29 g, Saturated Fat 6 g, Cholesterol 98 mg, Sodium 558 mg, Fiber 2 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• ½ kg (1.2 lbs) chicken ((bone-in) )
• ¼ teaspoon ground turmeric
• 3 tablespoons plain yogurt (or coconut milk)
• 1 tablespoon ginger garlic paste ((ground or crushed in equal quantities))
• ¾ to 1 teaspoon garam masala (or korma masala)
• 1 to 1¼ tsp Kashmiri red chili powder ((less spicy variety, minimum ½ tsp))
• ½ teaspoon salt
• 1½ tablespoon oil or ghee
• 2 green cardamoms
• 1 cup onions (sliced (2 medium))
• 6 cashews
• 4 almonds ((or substitute with cashews))
• ¼ cup plain yogurt (or coconut milk)
• 1 to 2 tablespoon oil or ghee
• 1 small bay leaf ((optional))
• 4 cloves ((optional))
• 2 inch cinnamon ((optional))
• 1 cardamom ((optional))
• 1 to 2 green chilies (slit or chopped (optional))
• ½ cup hot water ((more if needed))
• ¼ teaspoon salt ((adjust to taste))
• ½ to ¾ teaspoon garam masala
• 1½ teaspoon coriander powder ((ground coriander))
• ¼ teaspoon Kashmiri red chili powder ((optional, for color))
• 3 tablespoons coriander leaves ((cilantro) chopped )

Instruction:

1. Mix all of them well. Cover and set aside until needed.
2. Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. You may add a splash of water to help blend it if you want. Set this aside.
3. Serve chicken korma with Jeera rice, plain basmati rice, Butter Naan, roti or paratha.

The BEST Authentic Chicken Korma

This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested & perfected!!

Prep: 15min

Total: 60min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: Carbohydrate 10 g, Protein 16 g, Fat 30 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 941 mg, Fiber 2 g, Sugar 4 g, calories 370 kcal, servingSize 1 serving

Ingredients:

• 1/3 cup neutral oil
• 2 tbsp ghee (or sub more oil)
• 2 large onions (sliced* )
• 2 lbs bone-in, cut up, skinless chicken (or sub chicken thighs) (cleaned and excess skin removed)
• 2 bay leaves
• 1 tsp cumin seeds
• 1/8 tsp whole black peppercorns
• 3 green cardamom pods
• 5 whole cloves
• 1 1-inch cinnamon stick
• 8-10 cloves garlic (crushed)
• 1 inch piece ginger (crushed)
• 2 small tomatoes* (optional) (quartered )
• 3/4 cup plain, whole-milk yogurt
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder or to taste
• 1/2 tsp turmeric powder
• 1/2 tsp paprika powder or Kashmiri red chili powder (optional – for color)
• 2 1/8 tsp salt (or to taste depending on amount of chicken)
• 2-3 green chili peppers (chopped)
• 1-2 black cardamom pods (optional)
• 1 piece whole mace (or sub pinch ground mace or cinnamon)
• ½ tsp garam masala
• pinch nutmeg powder
• 1/2 tsp diluted kewra essence (or sub rose water)
• 1/4 cup cilantro leaves (chopped, optional – for garnish)
• 10-12 blanched almonds (for garnish)

Instruction:

1. Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
2. In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
3. Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
4. Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
5. Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you’d like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

Indian Chicken Korma Recipe

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up that belt and make this delectable Indian dish at home!

Prep: 130min

Total: 205min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 574 kcal, Carbohydrate 18 g, Protein 59 g, Fat 30 g, Saturated Fat 11 g, Cholesterol 148 mg, Sodium 883 mg, Fiber 4 g, Sugar 8 g, Trans Fat 0.1 g, unSaturated Fat 15 g

Ingredients:

• 3 pounds boneless skinless chicken breasts
• 2 teaspoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons vegetable oil (divided into 2 tablespoons and 1 tablespoon)
• 3/4 cup water (divided into 1/4 cup and 1/2 cup)
• 2 white onions (peeled and cut into quarters)
• 1/2 cup raw almonds (ground)
• 6 cloves garlic (minced)
• 1 1/2 cups plain low-fat yogurt
• 4 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
• 3 large tomatoes (3 cups, diced small)
• 1 cup unsweetened canned coconut milk
• 1/2 of a small red chili (de-seeded and minced)
• 1 tablespoon freshly grated ginger root
• 1 tablespoon brown sugar (packed)
• 1/4 cup of chopped chives

Instruction:

1. Drizzle the chicken with 2 teaspoons of vegetable oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
2. Heat a cast iron or grill pan over medium-high heat.
3. Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
4. Meanwhile, make the korma sauce. Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat. When hot, add onions and 1/4 cup water. Sauté until onions are golden brown, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.
5. Measure out the spices (curry powder through nutmeg) into a small bowl.
6. In the same skillet or wok, heat the remaining 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the spices and toast for 1 minute, then stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
7. Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
8. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
9. Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well. Simmer for an additional 15 minutes.
10. Serve with steamed basmati rice and/or naan.
11. Optionally garnish with chopped chives.

North Indian Chicken Korma