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Chicken Korma Recipe

Traditional Chicken Korma

This Chicken Korma is a deeply traditional, richly spiced dish rooted in Mughal cuisine. With golden onions, warming spices, and a creamy yogurt base, it's the perfect balance of elegance and comfort. Whether for a dinner party or weeknight meal, this dish brings slow-cooked joy to your table.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main
Cuisine Indian, Pakistani
Servings 6 servings
Calories 490 kcal

Equipment

  • Heavy-bottomed pan
  • Blender
  • Wooden Spoon

Ingredients
  

Base Ingredients

  • 1/3 cup neutral oil
  • 2 tbsp ghee or more oil
  • 2 large onions sliced
  • 2 lbs bone-in chicken
  • 2 small tomatoes optional
  • 0.75 cup whole-milk yogurt

Whole Spices

  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1/8 tsp black peppercorns
  • 3 green cardamom pods
  • 5 whole cloves
  • 1 cinnamon stick

Aromatics & Ground Spices

  • 8 cloves garlic crushed
  • 1 inch ginger crushed
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder or to taste
  • 0.5 tsp turmeric powder
  • 0.5 tsp paprika or Kashmiri chili powder
  • 2 tsp salt or to taste
  • 2 green chilies chopped
  • 1 black cardamom pod optional
  • 1 pinch ground mace or 1 small piece mace
  • 0.5 tsp garam masala
  • 1 pinch nutmeg powder
  • 3 tbsp heavy cream optional
  • 1 tsp kewra essence or rose water
  • 0.25 cup chopped cilantro
  • 10 blanched almonds for garnish

Instructions
 

  • Sauté sliced onions in oil until deeply golden brown, then blend with yogurt and optional tomatoes until smooth.
  • Heat ghee in the same pan. Add bay leaves, cumin seeds, cloves, cardamom, cinnamon, and peppercorns. Let them sizzle until fragrant.
  • Add garlic and ginger. Sauté until aromatic and slightly colored.
  • Add chicken and sear until no longer pink. Let the spices and oil coat the meat well.
  • Stir in the blended onion mixture, powdered spices, salt, and green chilies. Simmer gently, covered.
  • Halfway through cooking, add garam masala, mace, and nutmeg. Simmer until oil separates at the top.
  • Finish with cream and kewra water. Garnish with cilantro and almonds. Rest 10 minutes before serving.

Notes

For dairy-free: substitute cashew yogurt and oil for ghee. Traditional korma skips tomatoes—adjust cream accordingly.

Nutrition

Calories: 490kcalCarbohydrates: 8gProtein: 32gFat: 35gSaturated Fat: 14gCholesterol: 125mgSodium: 780mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 850IUVitamin C: 9mgCalcium: 110mgIron: 2.7mg
Keyword chicken, Korma, Traditional Curry
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