Chicken Korma is a popular dish in South Asian cuisine, particularly in Indian and Pakistani cooking. It is a rich and flavorful curry dish made with boneless chicken pieces cooked in a creamy sauce. The word “korma” refers to a cooking technique where meat or vegetables are braised in a mixture of yogurt, cream, or nut paste, along with a variety of aromatic spices.

The preparation of Chicken Korma can vary slightly based on regional and personal preferences, but the basic ingredients typically include chicken, onions, garlic, ginger, yogurt or cream, and a blend of spices such as coriander, cumin, turmeric, cinnamon, cardamom, and cloves. Some versions may also incorporate ground almonds or cashews to add richness and thickness to the sauce.

To make Chicken Korma, the chicken is usually marinated in a mixture of yogurt and spices for a period of time to enhance its flavor and tenderness. Then, it is cooked together with the marinade and other ingredients to create a creamy and aromatic sauce. The dish is often garnished with chopped cilantro and served with rice, naan bread, or roti.

Chicken Korma

Recipe by caion


Prep time


Cooking time



Chicken Korma is known for its mild and creamy taste, with a balance of spices that is not overly spicy. It is a popular choice for those who prefer milder curries or are new to Indian cuisine.


  • 500 grams boneless chicken, cut into pieces

  • 2 tablespoons vegetable oil or ghee

  • 1 large onion, finely chopped

  • 2 cloves of garlic, minced

  • 1-inch piece of ginger, grated

  • 1 cup plain yogurt, whisked

  • 1/2 cup heavy cream or coconut milk (optional)

  • 2 tablespoons ground almonds or cashew nuts

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon chili powder (adjust to taste)

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Chopped fresh cilantro for garnish


  • In a large bowl, mix together the yogurt, ground almonds or cashews, ground coriander, ground cumin, turmeric powder, chili powder, garam masala, and salt. Add the chicken pieces and coat them well with the mixture. Let it marinate for at least 30 minutes, or you can refrigerate it overnight for more flavor.
  • Heat the vegetable oil or ghee in a large, deep pan over medium heat. Add the chopped onions and sauté until they become golden brown.
  • Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
  • Add the marinated chicken pieces to the pan, along with any remaining marinade. Stir well and cook for about 5 minutes until the chicken is sealed and lightly browned.
  • Reduce the heat to low and cover the pan. Let the chicken cook for about 20-25 minutes, stirring occasionally, until it is cooked through and tender.
  • If desired, add the heavy cream or coconut milk to the pan and stir well. This will make the sauce richer and creamier. Cook for an additional 5 minutes.
  • Taste and adjust the seasoning, adding more salt or spices if needed.
  • Remove from heat and garnish with chopped fresh cilantro.

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