|April 18, 2024



Prepare to be transported by the flavor of Indian chicken korma, sometimes referred to as chicken kurma or Shahi Korma. Its earthy, nutty, and spicy notes from the ginger and chilies create a symphony of flavors on your palate. Thanks to the yogurt and nuts, this moderate chicken korma sauce with a thick sauce and soft chunks of boneless chicken offers a taste experience akin to butter chicken but with less tang and more complexity.

The ideal way to enjoy chicken korma is with buttery soft naan, which is perfect for mopping up the rich, buttery gravy and juicy chicken. However, if you're a rice fan, go for plain white Basmati rice to fully appreciate the richness of the chicken korma.

Chicken korma, a dish that originated in the Mughlai cuisine of the Indian subcontinent, carries a rich cultural heritage. This cuisine, dating back to the Mughal conquest of South Asia in the sixteenth century, was renowned for its elaborate and flavorful dishes. Kormas, including the famous white korma served at the Taj Mahal's inauguration, were a staple in the Mughal court kitchens.

Don't be afraid to make chicken korma your own. Traditionally, it has been prepared in a pot over a very low fire, with charcoal on the cover to provide heat. But you can also try it with lamb, goat meat, beef, or game. You can choose to make it moderately or highly spiced or even combine meat with vegetables such as spinach and turnips. And if you're feeling particularly regal, you can make a 'shahi' korma, a prestige dish associated with the royal family.

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How to Make Authentic Chicken Korma at Home?

Because chicken korma has so many components, preparing the dish step-by-step, walking through each one individually, is simpler. To make authentic chicken korma, you have to go through the stages step by step.


The signature Indian meal, chicken korma, is not just a dish but a part of our rich culinary heritage. This ancient recipe passed down through the years, is a testament to our love for delicious boneless chicken cubes cooked in a spiced nut and cream korma sauce. It stands proudly alongside well-liked Butter Chicken, a dish synonymous with Indian cuisine.
Print Recipe

Serves- 4

Preparation Time- 10 Minutes

Cooking Time- 40 Minutes


Used to Marinate,

  • 500 Gms- Chicken pieces

  • 2-3 Tbsp- Curd

  • 1 Tsp- Ginger garlic paste

  • ½ Tsp- Salt

  • 1 Tsp- Alcoeats Garam Masala

  • ¼ Tsp- Turmeric Powder

  • 1 Tsp- Kashmiri Chili Powder

For making the paste,

  • 2-3- Green Cardamom

  • 1 ½ Tbsp- Ghee

  • 1 Cup- Sliced onions

  • ¼ Cup- Curd

  • 4-5 - Almonds

  • 6-7- Cashews

Ingredients used to make Korma,

  • 1-2- Bay leaves

  • 4- Cloves

  • 2 Tbsp- Ghee

  • 1-2 inch- Cinnamon sticks

  • 1- Black cardamom

  • 1-2- Green chilies

  • 1 Cup of hot water

  • 1 Tsp- Coriander powder

  • ½ Tsp- Alcoeats garam masala

  • ½ Tsp- Kashmiri chili powder

  • ½ Cup- Chopped coriander leaves

  • To Taste- Salt


Steps to Prepare Perfect & Authentic Chicken Korma at Home

  • Marinate the chicken pieces in a bowl with the curd, ginger-garlic paste, turmeric powder, garam masala, salt, and Kashmiri red chili powder.
  • To achieve the best flavor, thoroughly combine the ingredients in the dish and let them marinate for two to three hours. 
  • Preheat a pan, add the oil and cardamoms, then add the thinly sliced onions and sauté till browned.
  • Put the cashews and almonds in the skillet and sauté everything together.
  • Before moving on, let them cool completely.
  • Combine the curd, sautéed onions, and almonds in a mixing jar to form a smooth paste.
  • Water can be added if necessary to create a smooth mixture.
  • In the same pan, add oil or ghee and heat over medium heat.
  • Add the cinnamon stick, bay leaves, cloves, and cardamom to the pan and saute until aromatic. 
  • Green chilies and marinated chicken should be added to the pan.
  • Saute the ingredients for 5 to 6 minutes or until the raw scent of the ginger-garlic paste is gone.
  • Add the paste of curd, nuts, and onions now. 
  • Pour in the boiling water and thoroughly combine.
  • Stir in the Alcoeats turmeric powder, coriander powder, and Kashmiri red chili powder.
  • Stir everything thoroughly, then allow the mixture to cook through.
  • Cover and continue cooking once the oil separates and the chicken pieces are tender.
  • Verify the korma's readiness or, if necessary, add hot water to achieve the right consistency.
  • From the top, sprinkle the chopped coriander leaves.
  • Serve with any Indian flatbread, such as naan, kulcha, or chapati, or with steamed rice or jeera rice. 


The delectable Chicken Korma is an Indian meal with veggies like onions, green chilies, tomatoes, nuts like cashews, and almonds combined with korma spice. Since the word "korma" in Urdu means "to braise," the chicken pieces are braised in the korma before anything else.

This Korma meal is made with many spices, including whole spices like cardamom, cinnamon, cloves, bay leaves, turmeric powder, coriander powder, and Kashmiri red chili powder.

The mildest of flavors can be found in chicken korma's basic flavor. Kashmiri red chili powder gives the classic chicken korma curry a mildly spicy taste. You may easily alter the level of spiciness to suit your preferences.

While making a restaurant-quality version of chicken korma at home. Try not to worry too much about the components. Alcoeats has all the necessary spices, including garam masala, coriander powder, turmeric powder, and Kashmiri red chili powder. We provide many authentic, fresh Indian masalas for your recipes.


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