Go Back
Chicken Korma Recipe, Authentic Chicken korma
Prep Time
2 hrs 20 mins
Cook Time
30 mins
Total Time
2 hrs 50 mins
Today I am sharing one another delicious Mughlai dish that is Chicken Korma. It is a thick gravy based curry prepared using yogurt, almond and ground spices. Chicken pieces are grilled or shallow fried separately. Then they are mixed with gravy and simmer. And Chicken korma is ready.
Course: Main
Cuisine: Mughlai
Servings: 3 Servings
Author: Rachna's Kitchen
measurement for cup used (1 cup = 250 ml)
For the Chicken Marinade
  • 450 grams 1 pound boneless skinless chicken breasts
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon curry powder or garam masala
  • ¼  teaspoon salt
  • teaspoon sunflower oil or extra virgin olive oil
For the Sauce
  • tablespoons sunflower oil
  • 2 medium sized onions peeled and roughly chopped
  • cloves garlic peeled and chopped
  • ½ teaspoon  freshly grated ginger root
  • ½ teaspoon cumin
  • A pinch of asafoetida
  • 5   whole cloves I didn't had powder
  • teaspoon turmeric
  • teaspoons curry powder
  • 3/4   teaspoon garam masala
  • ¼ teaspoon cinnamon
  • 1 teaspoon coriander powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon red chili powder
  • ½ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • 1 cup unsweetened canned coconut milk
  • ½ cup plain low-fat yogurt
  • 2 teaspoon  ground almonds
  • 1 teaspoon  brown sugar  heaped
  • 1 teaspoon salt or to taste
Prepping chicken
  1. Wash and clean chicken thoroughly under running water. Pat dry with a kitchen towel. In a mixing bowl put chicken pieces, add ¼ teaspoon freshly ground black pepper, ½ teaspoon curry powder or garam masala, ¼ teaspoon salt, 1 teaspoon sunflower oil. Mix it well and keep aside for at least half an hour (2 hours recommended).
  2. Heat a heavy bottom pan over medium-high heat. Fry the marinated chicken for 8-10 minutes until it's cooked. Don't forget to flip the chicken pieces when halfway done.
Preparing Korma Sauce
  1. In a large saucepan heat 2 tablespoons of sunflower oil over medium heat. Once the oil is hot, add cumin seeds and cloves (lavang) to crackle. Then add asafoetida, saute for 30 seconds. Add the chopped garlic and ginger, saute for 30 seconds. Then add onion and cook for a 2- 3 minutes, stirring constantly, until it turns to golden brown in color.
  2. Once onion is cooked, add turmeric, 2 teaspoons curry powder, 3/4 teaspoon garam masala, ¼ teaspoon cinnamon, 1 teaspoon coriander powder, ¼ teaspoon black pepper, ¼ teaspoon red chili powder, ½ teaspoon ground cardamom and ¼ teaspoon nutmeg powder. Saute mixture for about 1 minute on low heat. Be careful that spices shouldn't burn at this point. Turn off the heat.

  3. Let the mixture cool down. Blend the mixture in a blender till it turns to smooth consistency.

  4. Now pour the mixture into cooked chicken pan (in step 2). Place the pan on low heat.
  5. Add the full can of coconut milk and yogurt. Stir it continuously for 1 or 2 minute on low heat so that yogurt doesn't get split. Now increase heat to bring boil to the mixture.
  6. Add brown sugar and 2 teaspoon almond powder.
  7. Lastly add salt to taste. Cook for 5 minutes and turn off the gas. You can adjust the consistency by increasing water or decreasing by simmering for few more minutes.
  8. Chicken korma is ready to serve with naan, chapati or rice.