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Chicken Korma
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5 from 10 votes

Best Chicken Korma Recipe - Indian

Deeply marinated chicken, simmered in a deliciously fragrant, velvety yogurt sauce. Lightly spiced yet intensely flavorful, this is the Best Chicken Korma Recipe ever! Its off-the-charts delicious!
Prep Time10 mins
Cook Time40 mins
Resting Time1 hr 10 mins
Total Time2 hrs
Course: Main
Cuisine: Asian, Indian
Keyword: chicken korma, chicken korma recipes indian, korma recipe, shahi korma
Servings: 8 people
Calories: 521kcal
Author: Lima


  • Medium dutch oven or pot
  • Blender


Chicken & Marinade

  • 1 teaspoon salt
  • ½ cup yogurt full fat
  • 2 pounds chicken thighs skinless and boneless


  • ¼ cup ghee
  • ¼ cup oil
  • 2 onion medium

Sauce Mix

  • ½ cup water
  • ½ onion
  • ½ inch ginger
  • 3 cloves garlic
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 3-4 green chilies optional, to taste

Raisin and Nut Paste

  • 3 Tablespoon pistachios and or almonds
  • 2 Tablespoon golden raisins
  • ½ cup water

Whole Aromatic Spices

  • 2 bay leaves
  • 2 inches cinnamon
  • 2 black cardamom
  • 5 green cardamom
  • 7 cloves
  • 10 black peppercorns


  • ½ cup water
  • ¼ cup milk powder
  • ½ teaspoon garam masala
  • 8 green chilies optional, to taste
  • 8 prunes optional
  • 1 teaspoon rose water optional

Garnish (optional)

  • 1 Tablespoon almond slices optional


  • Marinate the chicken - Whisk the yogurt and salt together, until creamy and thoroughly combined in a large bowl Lightly score the chicken thighs so that the marinade can be easily absorbed. Add the chicken to the marinade and mix thoroughly making sure that each piece is coated thoroughly. Marinate at least one hour to overnight.
    Step One - Chicken Marination
  • Make the biresta (fried onions) – Heat the oil and ghee over medium high heat in a medium dutch oven until almost smoking. Add the thinly sliced onions and sauté until a light golden brown. Remove the fried onions from the oil with a slotted spoon and place the fried onions on a paper towel and spread out. Set aside dutch oven with the flavored oil for later use - about 5 minutes.
    Make the Biresta
  • Blend the korma sauce mix - Add all the ingredients together into a blender and blend until smooth. Set aside
    Chicken Korma Sauce Blend
  • Blend the raisin and nut paste - Add all the ingredients together and ¼ cup of the biresta into a blender and blend until smooth. Set aside.
    Raisin and nut paste
  • Temper the whole spices - Heat the biresta oil over medium heat. Add the whole spices and sauté until fragrant - about 30 seconds
    Temper the spices
  • Fry the korma sauce until the oil separates - Add the korma sauce and saute until all the water evaporates and the oil rises to the top of the sauce - about 2-4 minutes
    Fry Korma Sauce
  • Cook the marinated chicken in the sauce - Add the marinated chicken to the simmering korma sauce and mix thoroughly. Reduce flame to medium low and cook. Add another ¼ cup of water if the sauce looks really dry. Mix and cook for about 2 minutes. Add the dried fruit and nut paste. Mix well. Simmer for about 15 minutes on medium to medium-high heat, stirring from the bottom occasionally. If it looks like the chicken is breaking apart, swirl the pot to move the sauce instead of stirring the pot. Add all the finishing ingredients and mix well. Put the lid on the pot and turn off the heat. All the korma to rest for 10 minutes - do not open the lid during this time.
    Cook Chicken Korma
  • Garnish and serve - Sprinkle the remaining biresta and sliced almonds on top of the korma and serve immediately.
    Garnished Chicken Korma



This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Chicken Korma Nutrition