Chicken Korma Recipe

Chicken Korma Recipe


  • ½ kg chicken
  • 2 tbsp oil
  • 2 cups onion
  • 1 cup cashew nuts
  • 1 tbsp poppy seeds
  • 3 tbsp shredded coconut
  • ¼ cup water
  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 cardamom
  • 3 cloves
  • 10 black pepper corns
  • 2 tsp ginger (minced)
  • 1 tsp garlic (minced)
  • 1 tsp cumin powder
  • 1 ½ tsp coriander powder
  • 1 tsp chili powder
  • 3 tbsp yogurt
  • 1 cup water
  • Salt to taste
  • Chopped coriander leaves garnish




Heat a tbsp of oil. Add sliced onions and sault and saute until the onion is caramelized. Remove from heat.


In a sauce pan, combine caramelized onion, cashew nuts, poppy seeds, grated coconut, water and grind into a smooth paste.


Heat pan over medium high heat and add oil, bay leaf, cinnamon stick, cardamom, cloves, black pepper, ginger garlic paste, turmeric, cumin, red chilli powder and coriander powder. Give it a quick mix and add yoghurt. Stir in caramelized onion mixture and give it a stir until all ingredients are combined. Add water and allow it to boil for about 5 to 7 minutes. Once the gravy boils, add in chicken pieces and mix to coat meat with mixture. Season with salt. Cover pan and let simmer for 20 minutes until the chicken is cooked.


Sprinkle chopped coriander  leaves and serve.

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