Chicken Korma Recipe

Chicken Korma is a rich and creamy Indian chicken curry packed with flavors. This simple side dish is perfect for Indian lunch or dinner, parties, or special occasions with naan, roti, or rice.

While here, be sure to try our butter chicken masala and easy chicken handi curry.

Chicken korma

Chicken korma, also known as murgh korma or kurma, is a north indian and Mughlai-based chicken curry made by cooking the marinated chicken in a slow-simmered sauce with onion, cashews, and spice powders. Because this dish is mildly spiced, it is perfect for weddings, festivals, or family dinner parties. Serve this with any Indian flatbread, such as naan, roti, chapati, paratha, or steamed basmati rice, ghee rice, etc., for a complete meal.

Check out some of the other side dishes to serve with naan and roti and also some of the best Indian bread and flatbreads.

Variations

• South Indian chicken korma: coconut-based curry. You can check my veg korma here.
• Hyderabadi chicken korma: spicier version with fried onions (birista).
• Shahi chicken korma: extra rich with the addition of dry fruits, cream, and saffron (kesar).

Ingredients

Chicken: Bone-in leg pieces (chicken thighs and drumsticks)
Onion: caramelized adds a creamy base and sweetness.
Cashews: for rich flavor and texture. Almonds can also be used.
Spice powders: garam masala and coriander powder only.
For the marination: yogurt, lemon juice, red chile powder, turmeric powder, and ginger garlic paste.

Check out the recipe card for the full list of ingredients.

Marinate the chicken

In a bowl, add chicken pieces, ginger garlic paste, lemon juice, red chile powder, turmeric powder, salt, and yogurt. Mix well and marinate for 15-30 minutes.

Caramelize the onions

• In a pan on medium flame, heat 2 tablespoon oil. Add onions and sauté for 7-10 minutes until golden brown.
• In a blender, combine cashews, sautéed onions, and water, then blend until smooth.

Making of the korma

• Heat tablespoon oil in a pan. Add the green chilies and the marinated chicken, spread and cook on one side for 4-5 minutes.
• Flip and cook on the other side for another 3-4 minutes.
• Flip everything again and add ground onion paste.

• Add water (½ to 1 cup, wash the mixie jar), and add it to the pan and mix everything well.
• Cover and cook the gravy for 6 to 8 minutes.
• Now add garam masala and coriander powder.
• Mix well, cover, and cook for another 5 minutes. You will see the traces of oil when it is done.
• Garnish it with coriander leaves.
• Serve with chapati, steamed rice, or naan, roti, and enjoy.

Tips

• Marinating the chicken will enhance the flavor and texture of the dish.
• For an authentic Mughlai taste, you should fry onions till golden brown on medium heat.
• Slow cooking is what enhances the flavor.
• Adjust spice powders and cashews based on how creamy and mild you like your dish.
• Instead of cashews, almonds can be used.
• While blending onion and cashews, you can even add ¼ cup yogurt or coconut milk for a richer taste.
• If the gravy becomes too thick, adjust with water or thin coconut milk, and if it becomes too thin, then cook uncovered for a few extra minutes. The amount of water required may vary depending on the chicken (eg, an old or organic bird will need more water).

What to serve with chicken korma?

• Chicken korma tastes the best when served with Indian flatbread like naan, roti, chapati, paratha, and rumali roti.
• Serve it with basmati rice, steamed white rice, ghee rice, or jeera rice.
• You can also serve it with dosas like neer dosa, shevai (idiyappam), and appam.

More chicken side dishes

Recipe card

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