Chicken Korma

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Chicken Korma is a special Indian Cuisine with amazing flavors, it is a Mughlai cuisine that dates back to the 16th century. It is a creamy-thick gravy recipe with chicken as the main ingredient and side spices like cardamom, cinnamon, turmeric, ginger, garlic. Many chefs use heavy cream to make it thick and creamy, but in our recipe, we will be using yogurt instead which reduces the fat level and still gives it a creamy-thick texture and delicious flavor.

In many households the Chicken Korma is mostly cooked during special occasions like the EID festival – Birthdays – special family get-togethers etc. The recipe that we showcase is very simple and easy to follow. Feel free to tweak some side ingredients (if it’s not available at home right away) keeping the base same  – maybe you could end up with something delicious with a twist to your Chicken Korma Recipe. 

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Chicken Korma

Recipe by Amu MCourse: Main CourseCuisine: IndianDifficulty: Medium


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Cook delicious wedding-style Chicken Korma at home now!


  • 1 pc Cinnamon

  • 5 pc Green Cardamom Pods

  • 1 pc Star Anise

  • 3 pc Bay Leaf

  • 1/2 cup Cooking oil

  • 1 Kg Chicken

  • 1/2 Tbsp Garlic Paste

  • 1/2 Tbsp Ginger Paste

  • 1/2 Tbsp Coriander Powder

  • 1/2 Tbsp Red Chili Powder

  • 1 Tsp Chicken Masala Powder

  • 1 Tsp Salt

  • 1 Tsp Cumin Powder

  • 1 Tsp Garam Masala Powder

  • 1/2 Tsp Fennel Seeds Ground

  • 1/4 Tsp Green Cardamom Ground

  • 1/4 Tsp Black Pepper Powder

  • 1 cup Curd

  • 1 cup Onion Sliced

  • 8 pc Almonds Pealed


  • In a cooking, pan adds cooking oil 1/2 cup and sliced onion 1 cup. Let the onions fry till it becomes golden brown, then take out the fried onions into a plate.
  • Keep the fried onions aside for 2 – 3 minutes to let them cool down.
  • Add the fried onions into a grinder with peeled almonds 8 pcs and grind them, take out the ground onion mixture and keep it aside.
  • Using the same oil, add bay leaf 3 pc, green cardamom 5 pc, star anise 1 pc, and cinnamon stick 1 pc – stir them and let them fry for 2-3 minutes.
  • Add chicken 1 kg and stir it for 1 – 2 minutes on medium-high flame. After stirring, let the chicken cook for about 5 – 6 minutes on the same flame.
  • Add ginger paste 1/2 tbsp and garlic paste 1/2 tbsp and stir everything well.
  • After a few stirs, add chicken masala powder 1 tsp, salt 1 tsp, coriander powder 1/2 tbsp, Kashmiri red chili powder 1/2 tbsp, cumin seeds powder 1 tsp, garam masala powder 1/2 tsp and fennel seeds powder 1/2 tsp. Mix all the spices well and add water 1 tbsp into the mixture and stir well.
  • Cover with lid and let it cook for 10 – 12 minutes. After, open the lid, add yogurt 1 cup and mix it properly.
  • Close the lid and let it cook for about about 5 minutes on high flame. After 5 minutes, add water to 1 cup, close it and let it boil for another 5 minutes on high flame.
  • Finally, add garam masala powder 1/2 tsp and fried onion mixture that was prepared earlier, mix everything well and cook for about one last 3 minutes on medium flame.
  • The Chicken Korma is all ready for serving now!

Recipe Video


  • Make sure not to over fry the onion to avoid it from tasting bitter.
  • We add 1 Tbsp of water while adding the spices to avoid the spices getting burnt at the bottom.
  • If needed, please feel free to adjust the spice and salt level according to your taste or diet requirements.

Nutrition Facts

Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 33.8g 52%
    • Saturated Fat 5.8g 29%
  • Cholesterol 134mg 45%
  • Sodium 644mg 27%
  • Amount Per Serving% Daily Value *
  • Potassium 507mg 15%
  • Total Carbohydrate 6.9g 3%
    • Dietary Fiber 3g 12%
    • Sugars 0.9g
  • Protein 56.9g 114%
  • Calcium 8%
  • Iron 17%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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