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aerial shot of Indian chicken korma curry in a kadhai
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Chicken Korma Recipe

Chicken Korma is a rich, creamy, aromatic, mildly spicy Indian chicken curry. Learn how to make restaurant-style chicken korma in a few simple steps.
Prep Time30 minutes
Cook Time50 minutes
Marination1 day
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 446kcal
Author: Hina Gujral


  • Heavy Bottom Kadhai
  • Blender


  • 1 kilogram skinless, bone-in chicken pieces

Ingredients for marinade

  • ½ Cup thick curd
  • 2 tablespoon ginger-garlic paste
  • 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


  • 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.


  • 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. 


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