Recipe for Chicken Korma


  • 400 gms boneless chicken thighs, cut to pieces approx 2-3 inches each.
  • 250 gms Onions, finely sliced
  • 2 teaspoon ginger garlic paste
  • 2 tablespoon fresh curd
  • 1 tablespoon white vinegar/ 2 tablespoon lemon juice
  • 2 teaspoon red chilies
  • ½ teaspoon turmeric powder
  • 1-2 cinnamon sticks
  • 2-3 bay leaves
  • 3-4 cloves
  • 2-3 Green Cardamom
  • 5 tablespoon Vegetable oil
  • 1 teaspoon ghee
  • Salt to taste
  • 2 pinch of Gram masala powder
  • Coriander leaves, onion rings & lemon slices to garnish.

Cooking Directions

Marinate :
Marinate boneless chicken in a tablespoonful of white vinegar or 2 tablespoonful of Lemon juice, ½ teaspoonful red chilies (deggi mirch preferably) powder, sprinkle some salt, a tablespoonful of melted butter or ghee in a large bowl.

Cover the bowl with a cling film and let it marinate in the refrigerator for at least 2 hours (I usually marinate overnight)..

Do take the chicken out of the fridge ½ hr before cooking so that it settles down to room temperature before cooking.

For the Gravy :
Add a tablespoonful of vegetable oil in a hot pan, to this add the ¾ of the chopped onions.

Fry till it just turns golden.. Then make a paste of the fried onions with 2 tablespoon of fresh curd, water and a sprinkle of salt and keep aside.

Heat 4 tablespoonful oil in a deep cooking pot, add the bay leaves, cinnamon stick, cloves & green cardamoms to the hot oil, let fry for a few seconds (approx 30 secs) till the aroma just starts to release then add the finely chopped Onions & fry for a minute on high flame .

Then add the marinated boneless chicken pieces, turn to a low flame; subsequently add the ginger garlic paste and a tea spoon full of Chili powder , half a tea spoon full of turmeric powder and salt to taste .

Stir well and cover the pot with a lid (preferably the one with a safety valve, to ensure that a little amount of pressure is released from time to time).

Let it simmer cook for 10-12 mins, occasionally stirring in between.

Remove the lid and check if the meat is atleast half done, if not let it cook for another 5-10 mins.

Add the onion-curd paste and properly mix it, turn the flame to high and fry for 5-10 minutes continuously stirring the mixture.

Then add a cup full of water and let the let it simmer cook for another 10-12 mins.

Uncover the lid check if the meat is tender enough & the gravy has thickened to a rich texture, if not let it cook for another 5-10 mins.

Finally uncover the lid, sprinkle 2 pinches of Garam Masala Powder and a tea spoon full of Ghee (Ghee is absolutely optional; I add it for the aroma). Cover the pot lid, let it settle for 3-5 mins .

Garnish with fresh coriander leaves & onion rings.
Serve hot with Pudina Parantha (Mint Flavored Indian Bread) and Fresh Coriander Chutney (Sauce)

Chicken Korma Photos

by (few years ago!) / 687 views
(Not Rated Yet)

Other Similar Recipes from Chicken

Kali mirch ki chicken
Kali mirch ki chi..
few years ago! 
Masala Chicken
Masala Chicken
few years ago! 
Murgh Dillruba
Murgh Dillruba
few years ago! 
Chicken Boneless Handi
Chicken Boneless ..
few years ago! 
Dum Ki Chicken Curry
Dum Ki Chicken Cu..
few years ago! 
Chicken Makhni (Butter Chicken)
Chicken Makhni (B..
few years ago! 
Watermelon sluchie
Watermelon sluchi..
few years ago! 
Chicken Haleem
Chicken Haleem
few years ago! 
Masala Chicken Kadai
Masala Chicken Ka..
few years ago! 
Chicken Yogurt
Chicken Yogurt
few years ago!