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Photo of Chicken Korma by Nida Saleem at BetterButter

Chicken Korma

Nida Saleem
20 minutes
Prep Time
25 minutes
Cook Time
8 People
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ABOUT Chicken Korma RECIPE

Mangalorean style spicy chicken curry prepared with lot of green chillies and roasted coconut.

Recipe Tags

  • Non-veg
  • Easy
  • Eid
  • Awadhi
  • Simmering
  • Frying
  • Main Dish

Ingredients Serving: 8

  1. 1 whole chicken cut into medium pieces
  2. 7-10 green chillies
  3. 2 tbsp ginger garlic paste
  4. 1 tsp turmeric powder
  5. 1 tsp garam masala powder
  6. 2 tsp roasted fennel seeds
  7. 2 tsp roasted coriander seeds
  8. 1/2 cup lightly roasted grated coconut
  9. 1 lemon
  10. 1/2 cup chopped coriander leaves
  11. 3 tbsp ghee
  12. Whole garam masala spices (Bay leaf, cinnamon, cloves,star anise, black pepper corns)
  13. salt as per taste
  14. 2 large onions
  15. 2 large tomatoes


  1. Prepare chicken masala: In a blender add green chillies, turmeric, ginger garlic paste, coriander seeds, fennel seeds, and grind into a smooth paste. Add very little water while grinding and make a fine paste.
  2. In a kadai, add ghee, whole garam masala spices. Add finely sliced onions and saute till golden brown.
  3. When onions turn golden, add chopped tomatoes and saute. Add 1 tsp salt so the tomatoes cook well.
  4. When tomatoes are nicely cooked, add the masala and saute till the raw smell disappears.
  5. Add the chicken pieces and mix well. Cover the lid and let it cook. Chicken will release its moisture so no need to add water, but keep stirring in between so that it doesnt stick to the bottom.
  6. Let the chicken cook well. Meanwhile make a fine paste of roasted coconut by grinding, add little water and grind. You can also add cashew nuts or peeled almonds while grinding it to make it more thick and tasty.
  7. Once the chicken is cooked, add the coconut paste into it and mix well. Add water to dilute it.
  8. Let it boil for 5 minutes on a low flame.
  9. Add garam masala powder, lemon juice, coriander leaves and mix. Simmer for another 4 minutes.
  10. Turn off the flame and serve. Garnish with fried onions, chopped coriander leaves and chillies.

Reviews (4)  

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Ayesha Kumar
Ayesha Kumar   Aug-17-2016

Such a beautiful dish!

Poornimaa Ramanan
Poornimaa Ramanan   Aug-09-2016

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