Chicken korma recipe
by Swati M.

Chicken korma recipe

  • Course Main Course
  • Cuisine Asian, Indian, Pakistani
  • Keyword chicken korma recipe

Calling chicken korma recipe, king of all chicken curry recipes will be no different and you would realize the moment when you had the very first bite of it. Chicken korma recipe has a great taste and it is very commonly famous in the Indian subcontinent.

If you love to eat different foods and like to eat a dish that uses a lot of spices with thick yogurt then you are really going to love this.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 People
Calories 242 kcal


  • 2 lbs or 500 gram of chicken
  • 1 onion finely chopped
  • 2 green chillies slit
  • 1 teaspoon of lemon juice
  • 2 green cardamom pods
  • 2 cloves
  • 1 cup of whole milk yogurt
  • 1 teaspoon of black pepper
  • 1 teaspoon of ginger garlic paste
  • 1/4 teaspoon of turmeric powder
  • 1/2 teaspoon of garam masala or allspice powder
  • 2 teaspoons of coriander leaves finely chopped
  • 2 teaspoons of oil
  • 1 cup of water
  • Salt to taste


  1. Wash the chicken pieces in running water then dry it using kitchen towel so no moistures remain on the chicken pieces.

  2. Take a bowl and add lemon juice, black pepper powder, and ginger garlic paste. Mix these spices together. Now, coat the spices evenly on chicken pieces from all sides. Cover and let it marinate in a refrigerator for next 30 minutes or overnight.

    (Take it out from the refrigerator 30 minutes prior to cook so the chicken comes to normal temperature.)

  3. Take a medium-sized saucepan and heat oil on medium flame then add the chopped onions and stir-fry the onions until it turns pink in color or gets translucent.

  4. Add the turmeric powder, green chilies, cloves, and green cardamom pods. Fry them for a minute, stirring continuously.

  5. Turn the flame to low and add the yogurt to the pan. Combine it nicely with other ingredients.

  6. Add the salt and water depending on your desired gravy consistency. Cover the lid and simmer it for next 20 to 25 minutes or until the chicken properly cooked. Stir occasionally.

  7. Take the pan off the flame now. Uncover the pan and garnish it using finely chopped coriander leaves.

    Serve it hot with your favorite bread and rice.

Recipe Notes

Add a little cream while garnishing, you can make a nice decoration with the help of cream to give a tremendous look and texture.