Chicken Korma | How to make Chicken Korma

7 reviews
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ByDeeba Rajpal
Created on 16th Nov 2015
  • Chicken Korma, How to make Chicken Korma
Chicken Kormaby Deeba Rajpal
  • Chicken Korma | How to make Chicken Korma (199 likes)

  • 7 reviews
    Rate It!
  • By Deeba Rajpal
    Created on 16th Nov 2015

About Chicken Korma

Almost every Indian household has their own recipe and this chicken korma/curry recipe comes from my mother’s childhood friend from Meerut. It’s simple, uses staple pantry ingredients and leaves you wanting more!

Chicken Korma, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Deeba Rajpal. Chicken Korma is a dish which demands no explanations, it's a whole world of flavour in itself. Chicken Korma is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Chicken Korma by Deeba Rajpal is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Chicken Korma.

  • Prep Time0mins
  • Cook Time45mins
  • Serves4People
Chicken Korma

Ingredients to make Chicken Korma

  • 800 gms chicken on the bone cut into pieces
  • 1/3 cup ghee
  • 3 onions finely sliced {about 200gms}
  • 5-6 choti elaichi / green cardamom {whole slightly crushed}
  • 1 1/2 tbsp ginger paste
  • 1 1/2 tbsp garlic paste
  • 200 gms thick yogurt whipped
  • 4 tsp coriander powder sifted
  • 1 1/2 tsp red chili powder
  • 5 - 6 long / whole cloves

How to make Chicken Korma

  1. Heat ghee in a heavy bottom non stick kadhai. Fry the onions until golden brown. {Take care not to let the onions turn too dark, else the korma will be slightly bitter}.
  2. Drain the onions from the ghee and cool. Grind to a paste using 1-2 tbsp of the yogurt. Whisk the paste into the yogurt. Reserve.
  3. In the same pan with the remaining oil, add the cardamom/choti elaichi and cloves/long and sauté till they smell fragrant for 1-2 minutes. {Add a little more ghee if required}
  4. Now add the chicken pieces and roast on high heat until well seared and golden. Remove from pan and reserve in a bowl.
  5. To the hot ghee, add the sifted coriander powder, red chili powder, ginger and garlic paste. Mix well so that it all comes together, 1-2 minutes. Now add the chicken back and give it a good stir for 2-3 minutes.
  6. Now add the fried onion-yogurt mixture, stir well, season with salt, and cook covered on simmer for about 20 minutes. Now the gravy should be fragrant and beautifully coloured.
  7. Add a little water if you need to increase the gravy, taste and adjust salt if required. Allow to sit for 30 minutes before serving to allow the flavours to mature. Sprinkle a little garam masala if you like and serve with whole wheat rotis
My Tip: You could also try a similar korma with lamb. The cooking time will increase of course but the basic recipe will be quite the same. For lamb, marinating the mutton in yogurt paste for a few hours, then cooking simmer until done.

Reviews for Chicken Korma (7)

Sana Kausara month ago
Hi Deeba .... I have tried ur recipe and it is just awesome .... :blush: ...

Anita Raia month ago

soma Naskar3 months ago

Archana Balajia year ago

Ruchira Hoon2 years ago

Sukhmani Bedi2 years ago

Shalini Dubey2 years ago
This looks simply delicious Deeba :D

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