top of page

Easy Chicken Korma Recipe Anyone Can Make

Chicken Korma, a dish as rich in history as it is in flavor, comes in two distinct varieties: the milder, subtler white korma and the vibrant, spicier red korma. Our recipe celebrates the latter, a testament to the diversity of Indian cuisine.

Our Chicken Korma simplifies the traditional recipe without losing its essence. Marinated in a rich blend of garlic, ginger, and aromatic spices, the chicken is simmered in yogurt with fried onions and raisins, creating a harmony of robust flavors and creamy sweetness.

In our kitchen, the chicken, succulent and richly flavored, takes center stage, complemented by a symphony of spices that include cloves, cinnamon, and cardamom. This dish is not just a recipe; it's an experience of the storied Indian culinary heritage, made simple for you to savor and enjoy.


  1. Chicken (1 kg, cut into korma pieces and scored)

  2. For the marinade:

    • Garlic paste (1 tbsp)

    • Ginger paste (1 tbsp)

    • Kashmiri chili (1½ tsp)

    • Salt (1¼ tsp, to taste)

    • Cooking oil (½ tsp)

    • Greek yogurt (1 cup)

  1. For the onion paste:

    • Fried onions (½ cup)

    • Raisins (1 tbsp)

    • Water (¼ cup)

  1. For the curry:

    • Cooking oil (2 tbsp)

    • Ghee (1 tbsp)

    • Cloves (6)

    • Cinnamon sticks (2 small)

    • Cardamom (5, bruised)

    • Bay leaves (2)

    • Black pepper (1 tsp)

    • Water (¼ cup + 2 tbsp, as needed)

  1. For the spice mix:

    • Coriander seeds (1 tsp)

    • Cumin seeds (1 tsp)

  1. Final touches:

    • Green chilies (5-6)

    • Grated nutmeg (¼ tsp)

    • Kewra water (a few drops)

    • Sugar (a big pinch, optional)

    • Ginger (thinly sliced, for garnish)

    • Fresh coriander (chopped, for garnish)


  1. Marinate the Chicken:

    • In a bowl, combine garlic paste, ginger paste, Kashmiri chili, salt, and ½ tsp cooking oil. Mix well.

    • Add Greek yogurt and mix.

    • Add chicken, ensure it's well-coated with the marinade, and set aside for 30+ minutes.

  1. Prepare Onion Paste:

    • Blend fried onions, raisins, and ¼ cup water until smooth. Set aside.

  1. Cook the Curry:

    • Heat 2 tbsp cooking oil and 1 tbsp ghee in a pan.

    • Add cloves, cinnamon sticks, cardamom, bay leaves, and black pepper. Sauté for 40-50 seconds.

    • Add the onion paste, sauté for 1-2 minutes.

    • Add marinated chicken, sauté on medium-high heat for 10 minutes.

    • Add ¼ cup + 2 tbsp water as needed. Cover and cook on low heat for 20 minutes, stirring occasionally.

  1. Prepare the Spice Mix:

    • Toast coriander and cumin seeds until fragrant.

    • Cool, then grind into a powder.

  1. Final Cooking:

    • Add the spice mix to the chicken.

    • Add green chilies, grated nutmeg, kewra water, and sugar (if using).

    • Cover and cook on the lowest heat for 10 minutes.

  1. Garnish and Serve:

    • Garnish with thinly sliced ginger and chopped coriander.

    • Serve hot with rice or naan.

Nutritional Information (per serving, approx.):

  • Calories: 350-400

  • Protein: 25g

  • Fat: 20g

  • Carbohydrates: 10g

  • Fiber: 2g

  • Sugar: 4g (varies with the addition of sugar)

Note: Nutritional values are approximate and can vary based on ingredient specifics and serving sizes.



bottom of page