Chicken Korma is a rich, aromatic curry—mildly spiced, creamy, and built on yogurt, nuts, and slow “bhunnai” for depth. It’s less fiery than karahi but more luxurious.
Classic Chicken Korma (Desi Style)
Ingredients
- 1 kg chicken (bone-in preferred)
- 1/2 cup yogurt (well whisked)
- 1/3–1/2 cup oil or ghee
- 2 onions (thinly sliced)
- 1 tbsp ginger-garlic paste
- 1 tsp salt (adjust to taste)
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1 tsp garam masala
- 8–10 almonds or cashews (soaked & ground)
Whole spices:
- 2–3 green cardamom
- 1 black cardamom
- 4–5 cloves
- 1 small cinnamon stick
- 1 bay leaf
Finish:
- 1–2 tbsp kewra water (optional)
- 1 tbsp julienned ginger
- Fresh coriander (optional)
Instructions
- Brown the onions
Heat oil/ghee and fry sliced onions until deep golden. Remove, cool, and crush (or blend) into a paste. - Cook the chicken
In the same oil, add whole spices, then chicken. Fry until it changes color. - Add ginger-garlic
Cook for a minute until fragrant. - Yogurt stage
Lower heat and add whisked yogurt gradually, stirring continuously so it doesn’t split. - Spices + onion paste
Add salt, chili powder, turmeric, coriander powder, and the fried onion paste. Cook on medium heat. - Bhunnai (key step)
Cook until oil separates and the masala thickens. - Nut paste
Add almond/cashew paste and a little water. Cover and cook until chicken is tender. - Finish
Add garam masala, kewra water, and ginger. Simmer a few minutes.
Tips for the best Korma
- Fried onions are the backbone of flavor—don’t rush them
- Always add yogurt on low heat to avoid curdling
- Nut paste gives richness and a smooth gravy
- Korma should be thick and slightly oily, not watery
Serving ideas
- Naan or sheermal
- Plain or lightly spiced rice
- Simple salad + raita
If you want, I can give you a lighter (low-oil) version, a Shahi-style extra rich version, or a quick pressure cooker method that cuts the time in half.
