Chicken Korma | How to make Chicken Korma

By Deeba Rajpal  |  16th Nov 2015  |  
4.8 from 14 reviews Rate It!
  • Photo of Chicken Korma by Deeba Rajpal at BetterButter
Chicken Kormaby Deeba Rajpal
  • Prep Time


  • Cook Time


  • Serves





About Chicken Korma Recipe

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

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 (14)

Abhimanyu Kumta2 months ago

I made this once with chicken, and then a couple of times with mutton. The best dish that I’ve personally made, according to me (and everyone I’ve served this to)

Jothy Lakshminarayanana year ago

The taste was awesome

Gulshan Malhotra2 years ago

Sound good

Anjali Prem2 years ago

Wow so yumm

Vijay Arora2 years ago


Hem Lata Srivastava2 years ago


The Psycho2 years ago

Pyaz bhi agar is recipe mein use kare toh aur tasty hoga.

Sana Kausar2 years ago

Hi Deeba .... I have tried ur recipe and it is just awesome .... :blush: ...

Anita Rai2 years ago


soma Naskar2 years ago


Archana Balaji3 years ago


Ruchira Hoon4 years ago


Sukhmani Bedi4 years ago


Shalini Dubey4 years ago

This looks simply delicious Deeba :D

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