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Nawabi Chicken Korma

Chicken korma is simply one of the most mouthwatering recipes to bring to the table to indulge in with family and friends


30 gm cashew

½ cup desiccated coconut

2 tbsp white poppy seeds

½ cup water

1 ½ kg chicken

1 tsp salt

¾ tsp garlic paste

¾ tsp ginger paste

4 tbsp ghee

3 tbsp onion

3 cinnamon sticks

6 cloves

6 bruised cardamoms

¾ cup onion paste

1 tbsp water

¾ cup water

½ cup hung yogurt

½ cup water

3 black cardamoms

1 ½ tbsp raisins

¼ tsp sugar


1. Blend cashew, desiccated coconut, and soaked white poppy seeds with water and set aside

2. Coat chicken pieces with garlic and ginger paste and salt to taste

3. Add ghee to a large pan and fry the chicken pieces for 2-3 minutes on medium heat in batches to avoid overcrowding

4. Remove the chicken pieces from the pan

5. Add thinly sliced onion and sauté until light brown

6. Add cinnamon sticks, cloves, and cardamom

7. Stir for another 30 to 40 seconds

8. Mix in onion paste, and a few drops of water

9. Sauté for 8 minutes on medium heat

10. Add back the chicken pieces along with a pinch of Kashmiri chili

11. Sauté for 5 minutes on medium heat

12. Mix in the cashew blend

13. Pour a splash of water if needed

14. Sauté for 5 more minutes on medium heat

15. Pour water and salt to taste

16. Simmer for 5 minutes on medium heat

17. Turn off the heat and mix in yogurt and water

18. Turn back on the heat and cook for 25 minutes on medium heat

19. Stir occasionally

20. Finish off with ground black cardamom, raisins, and a bit of sugar

21. Ready to enjoy!


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