Chicken Korma | How to make Chicken Korma

By Tathagata Deb  |  31st Jul 2016  |  
4.5 from 2 reviews Rate It!
  • Chicken Korma, How to make Chicken Korma
Chicken Kormaby Tathagata Deb
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About Chicken Korma Recipe

Delicacy from North India, cooked in creamy sauce with onion, ginger, garlic and magaz (pumpkin seeds), ideal side dish for dinner parties.

Chicken Korma is delicious and authentic dish. Chicken Korma by Tathagata Deb is a great option when you want something interesting to eat at home. Restaurant style Chicken Korma is liked by most people . The preparation time of this recipe is 10 minutes and it takes 35 minutes to cook it properly. Chicken Korma is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chicken Korma. Chicken Korma is an amazing dish which is perfectly appropriate for any occasion. Chicken Korma is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Chicken Korma at your home.

Chicken Korma

Ingredients to make Chicken Korma

  • chicken 500 gm
  • Fresh cream 5 tablespoons
  • magaz paste 25 gm
  • Chopped onion 4 big sized
  • onion paste 2 tablespoons
  • ginger paste 1 tablespoon
  • garlic paste 1 tablespoon
  • tomato (1 big sized) paste
  • Green chili paste 1/2 tablespoon
  • turmeric powder 1/2 tablespoon
  • Red chili powder 1/2 tablespoon
  • cumin powder 1/2 tablespoon
  • coriander powder 1/2 tablespoon
  • garam masala 1 tablespoon
  • Cardamon, cinnamon, Cloves 3-4 (each kind)
  • bay leaves 4-5
  • salt as per taste
  • sugar 1/4 tsp
  • mustard oil as required

How to make Chicken Korma

  1. First, take 2/3 rd of the chopped onions and fry them in mustard oil in a pan gradually to get crisp onion flakes. Add little sugar while frying. When done take them out and keep them in a separate plate to cool down.
  2. Next, heat mustard oil in a pan and fry the cardamon, cinnamon cloves and bay leaves.
  3. When done add the chopped onions and fry them till they are golden brown.
  4. Next add the ginger, garlic, green chili and onion paste and cook adding turmeric powder, red chili powder, cumin powder and coriander powder. Keep them frying until the whole thing starts separating oil from itself.
  5. Next add the fresh cream and magaz paste and keep cooking further few minutes. Add a little water if needed.
  6. Next add the chicken and stir the whole thing. Mix the paste properly with the chicken and toss the whole thing in the pan few times.
  7. Next add water and turn down the flame low, cover the pan with a lid and boil the whole thing adding salt and sugar according taste.
  8. When the gravy becomes thick turn down the flame. Add garam masala on top and sprinkle the previously fried onions on top.
  9. Turn the gas off and keep the pan in standing time for 4-5 minutes.
  10. Serve hot with parantha, roti.

My Tip:

While boiling the chicken make sure to check the pan after every few minutes to see whether the gravy is getting stuck in the bottom. Don't let the spices burn at the bottom too much.

Reviews for Chicken Korma (2)

bina bedi2 years ago


Ashwita kumar2 years ago

Love your recipes! Such good ones