Chicken Korma | How to make Chicken Korma

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By Remy Haque
Created on 6th Mar 2016
  • Chicken Korma, How to make Chicken Korma
Chicken Kormaby Remy Haque
  • Chicken Korma | How to make Chicken Korma (10 likes)

  • 1 review
    Rate It!
  • By Remy Haque
    Created on 6th Mar 2016

About Chicken Korma

It's a simple and easy chicken recipe cooked in yogurt gravy which is simply delicious. This dish goes well with rice, pulao, roti and paratha.

Chicken Korma is a delicious dish which is liked by people of all age groups. Chicken Korma by Remy Haque has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Chicken Korma at many restaurants and you can also prepare this at home. This authentic and mouthwatering Chicken Korma takes 15 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Chicken Korma is a good option for you. The flavour of Chicken Korma is tempting and you will enjoy each bite of this. Try this Chicken Korma on weekends and impress your family and friends. You can comment and rate the Chicken Korma recipe on the page below.

  • Prep Time15mins
  • Cook Time20mins
  • Serves3People
Chicken Korma

Ingredients to make Chicken Korma

  • Boneless and skinless Chicken thigh 500 gms
  • Garlic cloves large 5 nos
  • Ginger grated 1 tbsp
  • Red chilli powder 1 tsp
  • Thick yogurt 2 cups
  • Blanched almonds 20 nos
  • Salt as per taste
  • Sugar 2 tsp
  • Kasuri methi 1 tbsp
  • Tomato 1 No medium
  • Onion 1 No large
  • Cardamom 2 Nos
  • Cloves 3-4 Nos
  • Cinnamon 1 inch stick
  • Bayleaf 1 No
  • Whole black pepper 1 tbsp
  • Whole cumin seeds 1 tsp
  • Garam masala powder 2 tsp
  • Vegetable oil 2 tbsp

How to make Chicken Korma

  1. Cut the chicken thighs into small pieces and wash it properly.
  2. In a mixer, add garlic, ginger and blanched almonds to make a smooth paste.
  3. Then add yogurt, salt and red chilli powder to the almond paste and marinate the chicken pieces for 2-3 hours. Chop the onion finely, keep it aside.
  4. Add 2 tbsp oil on the heated pan. Add the cinnamon, cardamom, cloves, black pepper, bay leaf and whole cumin seeds.
  5. When the cumin seeds crackle, add the onions and fry till it turns golden brown. Add the chopped tomato and fry till its tender.
  6. Add the chicken pieces and cook for another 10-15 mins or till the pieces are tender.
  7. The flame should be medium low and the chicken is to be continuously stirred. Add a little water only if needed, otherwise it's not required. Once done, add the garam masala powder and kasuri methi.
  8. Serve it hot with rice or roti.
My Tip: Cooking on a low flame brings out a great flavour in the chicken.

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Sukhmani Bedia year ago
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