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Chicken Korma Recipe

Chicken Korma northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews.

Chicken Korma is mild traditional Indian curry; it is often made using cream, but can be made with yogurt instead, as in this recipe.  It is best served over rice or naan, roti.


1. Kg Chicken breast

1 cup yogurt

1/2 cup heavy cream

1 tablespoon cashew nut paste

2 tablespoon ginger garlic paste

1 teaspoon coriander powder

1 teaspoon cardamom powder

1 teaspoon garam masala

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 teaspoon chili powder

3 tablespoons oil

3 tablespoons butter

2 large onions, chopped

1 bay leaf

2 tbsp fresh coriander, chopped

Salt as taste

How To Make:

Wash chicken thoroughly and add yogurt, half teaspoon ginger garlic paste in chicken.

Let it marinade for 12 hours or in the fridge overnight. Heat oil in a wok over medium heat. Cook the bay leaves in hot oil. Add onion, and cook until soft,

Add garlic/ginger paste, coriander, garam masala, cumin, turmeric, and chili powder. Cook for a further 10 minutes. Add the marinade chicken and the cashew nut paste. Mix until chicken and all the spice combined and cover on a gentle simmer for 10 minutes. Add cardamom powder in it.

Add the cream and simmer for 20 minutes or until the Chicken is cooked, stirring constantly.

If needed add a little water to prevent the curry becoming too thick or dry.

Now stir in the garam masala and finely chopped coriander leaves and cook for a further minute.

Serve with the whole coriander leaves and butter sprinkled over the top. Chicken Korma is ready to serve.

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