Chicken Korma

Chicken Korma

Serves 4-5

Ingredients for Chicken Marinade

  • 1 chicken, skinless, cut up into 8-10 pieces (1-1.5 kg)
  • 2 tbsp. thick yoghurt
  • 1 tsp. salt
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • 1/4 tsp. turmeric powder
  • pinch of saffron or orange food coloring

Whole spices

  • 1 bay leaf
  • 1/2 tsp. cumin seeds
  • 5 whole black pepper
  • 2 green cardamom
  • 2 cloves
  • 1 cinnamon stick

Other Ingredients

  • 3 medium onions, finely sliced
  • 1/2 cup oil
  • 1/2 tbsp. ginger paste
  • 1/2 tbsp. garlic paste
  • 1/2 cup thick yoghurt
  • 1 tbsp. tomato paste/puree (optional)
  • 1/4 tsp. turmeric powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. red chili powder
  • 1 chili, chopped finely
  • pinch of nutmeg powder
  • 1/2 tsp. garam masala
  • 10 almonds, peeled and crushed with some water to a paste
  • pinch of orange color (optional)
  • some drops of kewra essence (optional)
  • chopped fresh coriander for garnishing


Marinate the chicken in the marinade ingredients for a couple of hours or up to overnight in the fridge. Remember to remove the chicken from the fridge at least half an hour before you begin cooking so that it comes to room temperature.

Heat the oil in a pan and fry the sliced onions until golden. Remove about three quarters of the fried onions, drain and crush them then set aside leaving the rest of the fried onions in the pan. Add all the whole spices in the pan, then add the marinated chicken, chopped chili, ginger and garlic pastes. Fry on high heat for a few minutes to seal the chicken. At this point add the turmeric powder, cumin powder, coriander powder, chili powder and nutmeg powder.

In the meantime, take a bowl and add the yoghurt, crushed fried onions, tomato paste/puree and a pinch of orange food coloring. Mix well with a fork. I add the tomato paste because it gives a good texture to the gravy and adds to the vivid color, but this entirely optional, you can leave it out.

Once the chicken begins to take color, turn the heat down to medium and add this yoghurt mixture into the pan. Cook while stirring regularly until some oil begins to get released from the sides and the yoghurt mixture is incorporated. then add about half a cup of water plus the almond paste, mix well and then cover the pan and turn the heat down to low. Allow the chicken to simmer gently for about 10-15 minutes giving an occasional stir until cooked through. For a thinner gravy, add some warm water.

Finally sprinkle the garam masala and add the kewra essence if you are using it. Sprinkle the chopped coriander and serve your delicious curry with rice and chapatis/parathas or naans.


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