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Home » Indian Main Course » Mughlai Chicken Korma Recipe

Published: Apr 11, 2025 | Modified: Apr 11, 2025 by Hina Gujral

Mughlai Chicken Korma Recipe

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My homemade korma paste is the secret formula for this restaurant-style chicken korma recipe.

Estimated reading time: 4 minutes

aerial shot of Indian chicken korma curry in a kadhai
Jump to:
  • About Korma Curry
  • Homemade Korma Curry Paste
  • Curry Paste Video
  • My Tried and True Tips
  • How To Make Korma Curry
  • Serving Suggestion
  • Chicken Korma Recipe

About Korma Curry

Korma is a mildly spiced thick gravy widely popular in the Indian subcontinent. It is a typical Mughlai-style curry. Unlike other Indian curries, korma has a subtle flavour of spices, creamy gravy, and a rich, tantalizing aroma. Usually, turmeric and red chilli are not used in a korma gravy.

Since I learned this chicken korma recipe, there has been no turning back. It compliments almost every Indian flatbread perfectly and is always the show-stopper of my dinner parties.

You will also find a few finger-licking good, instant pot-friendly korma recipes in my debut cookbook – The 100 Best Curry.

side close up shot of homemade korma curry paste

Homemade Korma Curry Paste

Did you know that only 6 ingredients (onion, green chilli, ginger, garlic, ghee, and curd) are required to make korma curry paste? 

This homemade korma masala will satisfy all your indulgent curry cravings without hassle. Apart from making chicken korma, this curry paste can be used for marinating meats or making vegetarian korma. You can store it for one week in the refrigerator.

Curry Paste Video

My Tried and True Tips

  • Chicken: The best choice would be bone-in chicken pieces. The chicken bones lend a delicious flavour to the curry. You can use a combination of boneless chicken thigh and the leg piece.
  • Marination: It is a key step in the chicken korma recipe. I prefer marinating the chicken for 6 – 8 hours or overnight. Rub the marinate nicely over the chicken and massage the chicken pieces for 5 – 10 minutes with the marinade. 
  • Curry Paste: A good korma curry gets its texture, taste, and aroma from the fried onion korma masala. Hence, make the masala at home or use a good quality readymade korma paste.
  • Searing: Fry the marinated chicken pieces for 10 – 15 minutes or till they are pale white over low heat. Do not rush this process. It ensures that the chicken pieces are juicy. 
  • Gravy: The chicken korma has a luscious, creamy gravy. Hence, do not add too much water.
aerial shot of chicken korma curry in a black kadhai

How To Make Korma Curry

Step 1) Marinade the chicken pieces in a thick curd, ginger-garlic paste, salt, and garam masala mixture for 5 – 6 hours.

Step 2) Follow my korma curry paste recipe to make the masala at home. You can marinate the chicken and prepare curry paste a day before making the chicken korma.

Chicken Korma cooking steps collage

Step 3) Heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.

Step 4) Add the korma masala, marinated chicken pieces, and marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 – 15 minutes.

Step 5) Season with salt, green chillies, and garam masala.

Chicken Korma cooking steps

Step 6) Cover and cook the chicken over low heat till the pieces are 80% cooked. To make little gravy add ½ Cup of water. Simmer uncovered till it thickens and the chicken is fully cooked. Keep stirring at regular intervals.

Garnish Chicken Korma with fresh coriander leaves.

Serving Suggestion

Chicken Korma is best enjoyed with paratha, naan, or roomali/tandoori roti. The creamy gravy compliments most of the Indian flatbread perfectly.

However, you can serve chicken korma with basmati rice, jeera rice, or saffron rice.

More Indian Chicken Recipes

  • Chicken Pulao
  • Butter Chicken
  • Mughlai Egg Curry
  • Sunday Chicken Curry
  • Punjabi Egg Curry Masala
  • Chicken Chettinad Masala

follow us on Youtube and Instagram for video recipes.

aerial shot of Indian chicken korma curry in a kadhai

Chicken Korma Recipe

My homemade korma paste is the secret formula for this restaurant-style chicken korma recipe. Learn how to make Dilli style chicken korma.
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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes minutes
Cook Time: 50 minutes minutes
Marination: 1 day day
Total Time: 1 hour hour 20 minutes minutes
Servings: 4
Calories: 446kcal
Author: Hina Gujral
  • Heavy Bottom Kadhai
  • Blender
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Ingredients

  • 1 kilogram skinless, bone-in chicken pieces

Ingredients for marinade

  • ½ Cup thick curd (get recipe)
  • 2 tablespoon ginger-garlic paste (get recipe)
  • 1 teaspoon garam-masala (see recipe)
  • 1 teaspoon salt

Ingredients for Gravy

  • 1 Cup korma curry paste see recipe
  • ¼ Cup ghee
  • 1 bay leaf
  • 2 – 3 green cardamom
  • Salt to taste
  • 2 – 3 green chillies
  • ½ teaspoon garam-masala see recipe
  • ½ Cup water

Instructions

  • Clean, wash, and pat dry the chicken pieces. Prick the chicken pieces a few times with a fork.
  • Combine curd, ginger-garlic paste, salt, and garam masala in a bowl. Mix nicely to make a smooth lump-free paste.
  • Add chicken pieces to the marinade paste. Rub the chicken pieces with the marinade nicely. Keep the marinated chicken in the refrigerator overnight or for at least 5 – 6 hours.
    marinated chicken for making korma curry
  • Prepare the korma curry paste following my recipe.
  • To make chicken korma, heat ghee in a heavy bottom casserole. Add the bay leaf and the crushed cardamom pods. Cook for a few seconds to release the aroma of spices.
  • Now add the marinated chicken pieces, korma curry paste along with the marinade. Fry over low heat till they turn pale white and tender. This usually takes 10 – 15 minutes.
    frying chicken for making korma
  • Season with salt, green chillies, and the garam masala. Cover and cook the chicken over low heat till the pieces are tender.
    frying chicken for making korma
  • To make little gravy add ½ Cup of water. Simmer the curry uncovered over low heat till it thickens. Keep stirring at regular intervals.
  • Garnish Chicken Korma with fresh coriander leaves.
  • Serve Chicken Korma warm with naan or tandoori roti.

Recipe Notes:

  • Try to use the thick and fresh curd for marinating the chicken. Avoid curd with a sour flavor.
  • Whisk the curd and other ingredients nicely before marinating the chicken. 
  • Water is always added towards the end of the process when the chicken pieces are almost cooked. After adding water do not cook the chicken pieces for too long. 

Nutrition

Calories: 446kcal | Carbohydrates: 7g | Protein: 55g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 208mg | Sodium: 980mg | Potassium: 648mg | Fiber: 3g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 13mg | Calcium: 77mg | Iron: 3mg
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Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

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