Chicken Korma Recipe With Ingredients

by Arpita Jena Aug 18, 2025

Preparation Time: 30 minutes
Cooking Time: 35 minutes

Nutrition facts (per serving): 510 Cal (30g fat, 20g protein, 4g fiber)

Ingredients:
Chicken thighs or boneless breast pieces, 1 pound, cut into bitesized cubes

For marinade: yogurt, 2/3 cup
Ginger-garlic paste: 2 tablespoons
Red chili powder: 1 teaspoon (adjust to taste)
Turmeric powder, 1/2 teaspoon
Garam masala, 1 teaspoon
Salt: 1 teaspoon (adjust to taste)

For the Korma:
Vegetable oil: 2 tablespoons
Butter: 2 tablespoons
Onions: 2, finely chopped
Garlic: 4 cloves, minced
Ginger, 1-inch piece, minced
Ground coriander, 1 teaspoon
Ground cumin, 1 teaspoon
Ground cardamom, 1/2 teaspoon
Ground cinnamon, 1/2 teaspoon
Ground cloves: 1/4 teaspoon
Ground nutmeg, 1/4 teaspoon
Almonds or cashews: 1/4 cup, soaked and ground into a paste
Heavy cream, 1/2 cup
Water, 1/4 cup
Salt: 1/2 teaspoon (adjust to taste)
Sugar: 1 teaspoon (optional, to balance the flavors)
Fresh cilantro leaves for garnish

Instructions:
Marinating the chicken:
Add yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt in a mixing bowl.
Add chicken and mix everything until the chicken is wellseasoned.
Refrigerate the bowl with plastic wrap for a minimum of 40 minutes, or, for the best result, allow them 3-4 hours to marinate.
In a large pan or skillet, melt the butter and vegetable oil over medium heat.
Add onions and cook them until they turn translucent and acquire a slight golden color.
Add finely chopped garlic and ginger, and continue cooking until they release a pleasant aroma.
Add the ground coriander, ground cumin, ground cardamom, ground cinnamon, ground cloves, and ground nutmeg to the pan. Continuously stir the spices for 2–3 minutes.
Add the ground almond or cashew paste to the mixture and cook for a few minutes until the oil separates.
Add the marinated chicken and cook for 10–15 minutes, stirring occasionally, until browned on all sides.
Add the heavy cream and water, stirring well.
Add salt and sugar to taste. Continue to cook for another 20-25 minutes until the chicken is cooked and the sauce becomes thick.
Add a finishing touch to your chicken korma by garnishing it with fresh cilantro leaves.
Serve hot with naan, rice, or roti.
Variations:
You can adjust the level of spiciness by adjusting the quantity of red chili powder or by adding chopped green chilies.