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Chicken Korma

Updated: Mar 12

Chicken Korma doesn't usually grab the headlines like its flashier cousin, Chicken Tikka Masala, but let me tell you, it's got a quiet charm that deserves a spotlight. Imagine a dish that's so varied from place to place that you could spend a lifetime trying every version.

My kitchen swings towards a Korma that's less about the sauce and more about those tender pieces of chicken, echoing the rich, slow-cooked depths of an Indonesian Rendang.

When I'm digging through recipes online, I can't help but feel that the world's got Indian cuisine pegged all wrong. It's not all about the curries and the masalas we've come to expect. Indian cooking is an art that's bursting with flavors waiting to be recognized, and I think it's about time we all started talking about it.

My advice for this dish? Get everything chopped, measured, and ready to go because, once the pan's hot, it's showtime. The magic happens when you stir in that whipped yogurt, spoonful by spoonful until it's all beautifully blended and fragrant. Trust me, this Chicken Korma is an umami masterpiece just waiting to happen on your taste buds. So, what are we waiting for? Let's dive into this recipe and get that Korma on your table.



(Serve 4)

  • Chicken:

  • Chicken Thigh Boneless Skinless, 4 Pieces

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Dried Mushroom Powder, Pinch

  • Fried Onions:

  • Red Onion Thinly Sliced, 1

  • Corn Flour, 2 TBSP

  • Grapeseed / Sunflower / Canola / Peanut Oil, For Frying

  • Garlic Ginger Paste:

  • Ginger, 2"

  • Garlic, 5 Cloves

  • Sea Salt, Pinch

  • Whipped Yogurt:

  • Yogurt, 225g

  • Ground Cashew Nut:

  • Cashew Nuts, 15g

  • Spice Blend:

  • Black Cardamon, 1

  • Green Cardamon, 3

  • Cloves, 3

  • Cinnamon Stick, 1

  • Bay Leaves, 3

  • Coriander, 1 TBSP

  • Chili Powder, 1 TSP

  • Granulated Sugar, 1 TBSP

  • Chicken Korma:

  • Ghee, 2 TBSP

  • Kewra Water, 2 TSP

  • Nutmeg Freshly Grated, Pinch

  • Mace Finely Chopped, Pinch

  • Cream, 2 TBSP

  • Slivered Almond, For Garnishing

  • Fresh Coriander Coarsely Chopped, For Garnishing

  • Paratha Homemade, For Serving



  • Cast Iron Skillet / Pan

  • Spice Blender

  • Hand / Stand Mixer

  • Food Processor / Mortar and Pestle

  • Dutch Oven



  1. Please visit my "Paratha" page for the recipe.

  2. Prepare the chicken.

  3. In a shallow bowl, mix everything until the chicken is well coated.

  4. Cover and set aside in the fridge until ready to use.

  5. Prepare the onions.

  6. Toss onion and cornstarch in a dutch oven until well coated.

  7. Add just enuff oil to submerge.

  8. Turn the heat up to medium-high.

  9. Give it a stir to prevent it from sticking at the bottom.

  10. Continue shallow frying until the onion starts to brown.

  11. Remove from the heat and drain off excess oil on a plate lined with kitchen paper.

  12. Set it aside until ready to use.

  13. Reserve the oil.

  14. Prepare the garlic ginger paste.

  15. Add ginger, garlic and salt into a mortar.

  16. Pound until smooth paste forms with a pestle.

  17. *You can use a food processor if desired.*

  18. Set it aside until ready to use.

  19. Prepare the whipped yogurt.

  20. Whip yogurt with a hand or stand mixer until creamy.

  21. Do not overwhip.

  22. Prepare the ground cashew nut.

  23. Blitz in a food processor until powder forms.

  24. Do not take it too far or it will become cashew butter.

  25. Set it aside until ready to use.

  26. Prepare the spice blend.

  27. Toast all the ingredients except for chili powder in a skillet over medium heat until aromatic.

  28. Transfer to a spice grinder along with chili powder and sugar.

  29. Blitz until powder forms.

  30. Set it aside until ready to use.

  31. Prepare the chicken korma.

  32. In a skillet or pan over medium heat, add ghee.

  33. Once the ghee has melted, add in the chicken.

  34. Sear until the bottom is golden brown.

  35. Flip and continue searing until the bottom is golden brown as well.

  36. Remove from heat and set aside on a plate.

  37. Repeat the process with the remaining chicken.

  38. Using the same skillet or pan, add 2 TBSP of that reserved oil if necessary.

  39. Add in the garlic ginger paste and saute until aromatic.

  40. Followed by the spice blend.

  41. Deglaze with kewra water.

  42. Add in 2 TBSP of that whipped yogurt.

  43. Stir vigorously until well combined.

  44. Keep adding yogurt, 2 TBSP at a time, and stirring until you have about 1 TBSP of yogurt left. Reserve the remaining yogurt.

  45. At this point, the oil should start separating from the spices.

  46. Quarter the chicken and add to the skillet, along with all its juices.

  47. Stir lightly to coat the chicken.

  48. Add in the remaining yogurt, ground cashew, fried onion, nutmeg and mace.

  49. Stir to combine well.

  50. Next, add in cream and stir to combine well.

  51. Deglaze with a splash of water.

  52. Taste and adjust for seasonings with salt and pepper.

  53. Remove from heat and garnish with almond flakes and coriander.

  54. Serve immediately with some paratha.

A flavor bomb!

You gotta give this a try!


Recipe Video:

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