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Photo of Chicken Korma by Tathagata Deb at BetterButter

Chicken Korma

Tathagata Deb
10 minutes
Prep Time
35 minutes
Cook Time
3 People
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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.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • North Indian
  • Boiling
  • Frying
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. chicken 500 gm
  2. Fresh cream 5 tablespoons
  3. magaz paste 25 gm
  4. Chopped onion 4 big sized
  5. onion paste 2 tablespoons
  6. ginger paste 1 tablespoon
  7. garlic paste 1 tablespoon
  8. tomato (1 big sized) paste
  9. Green chili paste 1/2 tablespoon
  10. turmeric powder 1/2 tablespoon
  11. Red chili powder 1/2 tablespoon
  12. cumin powder 1/2 tablespoon
  13. coriander powder 1/2 tablespoon
  14. garam masala 1 tablespoon
  15. Cardamon, Cinnamon, cloves 3-4 (each kind)
  16. Bay leaves 4-5
  17. salt as per taste
  18. sugar 1/4 tsp
  19. mustard oil as required


  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.

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bina bedi
bina bedi   Aug-07-2016

Ashwita kumar
Ashwita kumar   Aug-05-2016

Love your recipes! Such good ones

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