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Chicken Korma in a bowl garnished with onions, naan in the background
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Chicken Korma Simplified

Traditional flavours, easier methods - this Chicken Korma recipe creates a Korma that is smoky, comforting and delicious!
Course Main Course
Cuisine pakistani, indian
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6
Author Sarah Mir

Ingredients

  • 1.5-2 lb bone in chicken pieces
  • 1 cup pre fried onions ( see notes for regular)
  • 1 tbsp ginger (better: 1 inch piece grated)
  • 1 tbsp garlic (better: 8 freshly crushed cloves)
  • 1 tsp salt
  • 2 tsp coriander powder (roasted coriander is amazing if you have it)
  • 1 tsp red chili powder (cayenne)
  • 1-2 whole black cardamom pods
  • 5 cardamom pods
  • 1 inch piece cinnamon stick
  • 4-6 whole cloves
  • 8-10 whole black pepper
  • 1 bay leaf
  • ½ cup yoghurt (whisked well and at room temperature)
  • a few drops kewra essence
  • 1 tsp garam masala
  • ½ tsp pepper
  • a pinch powdered nutmeg
  • a pinch powdered mace

Instructions

  • Crush your prefried onions by hand and mix into your yoghurt and set aside.
  • Heat ¼ cup oil on medium hight heat and add your dry whole spices - both cardamoms, cloves, black pepper, cinnamon stick, and bay leaf. Let it sizzle for about a minute.
  • Once the spices have perfumed the oil then add in the ginger and garlic and give it a quick stir.
  • Now add in your chicken pieces, turning them periodically until they have all changed colour.
  • Sprinkle on your powdered spices - salt, red chili powder, and coriander powder.
  • Saute for about a minute and then add in your yoghurt and onion mix, stirring well to combine.
  • Add in half a cup of water and bring it to a simmer, cook on low for 25 minutes or until the chicken is cooked through.
  • Uncover your pan and raise the heat to medium until you see the oil separate from the base for that rich korma taste.
  • Adjust consistency to your liking and add kewra, garam masala powder, and pepper and adjust seasoning. Serve hot with naan.

Video

Notes

  • for fresh onions thinly slice two medium to large onions (think tennis ball sized or a little bigger). Add half a cup of oil to a wide bottomed pot and heat it on medium high heat and then cook your onions in that oil stirring frequently until browned. Spread out to cool and then use in the recipe. 
  • Nutmeg and Mace: My garam masala recipe already has both so when using homemade I skip these two. If you don't have powdered spices (readily available at grocery stores) then put in a piece of mace and about a quarter nutmeg when you are cooking the chicken through but DO remember to remove them!