Try this Authentic Indian chicken korma recipe which is packed with flavors and perfect for lunch or dinner. Chicken korma is a south Asia dish and it has different versions in different countries.
I am sharing my family’s traditional chicken korma recipe with you guys and you should definitely try this recipe. Making this recipe is not tough but yes it takes time and it’s worth it. It is one of my favorite chicken recipe which is made mostly for dinner and yes if it is left, I reheat it and have it the next day.
I know the ingredient list is long but please do not skip any as you can find them easily on amazon or in any Indian grocery store and these spices will cost you hardly a few dollars only.
Quick Jump
- Ingredients
- How to make chicken korma Indian style
- Top tips
- FAQs
- Other recipes you might like
- Recipe card
Ingredients
You will need very basic whole spices and all other ingredients can be found in every Indian and Pakistani kitchen pantry.
Chicken– I have used 1 kg of chicken wings, you can use any pieces of your choice like thighs, breast, legs, etc
Whole spices– Cloves, bay leaves, black pepper, black cardamom, and dried red chili.
Oil– Mustard oil or It can be substituted with extra light olive oil or refined oil, but mustard oil adds more flavor to chicken so more preferably use mustard oil only.
Dairy– Yogurt, fresh malai, and butter.
Ginger & Garlic– It adds aroma and extra flavor to the chicken korma. You can use ready-made or homemade ginger garlic paste.
Other– Tomato, onion, and garlic.
How to make Indian chicken korma Indian style
To a mixer grinder jar add green chili, dried red chili, garlic, ginger, cashews, whole black peppers, black cardamom, cloves, roughly chopped tomatoes, and onions.
Grind it into a smooth paste.
In a Kadhai(wok) add mustard oil, bay leaves, and grinded paste. Give it a mix then add in yogurt, fresh malai, ginger-garlic paste, degi red chili powder or Kashmiri red chili powder, chicken masala, salt, red chili powder, garam masala, kasuri methi, and butter.
(Note– You can use salted as well as unsalted butter)
Stir it nicely.
Cook the masala mixture at low flame until it releases oil, becomes thick and its aroma spreads all over your kitchen. It will take around 25 to 30 minutes to cook the chicken masala mixture.
(Note– During the entire cooking process cook the chicken & masala at low flame not at high or medium. It may take time but the results will be delicious!)
Once the masala is cooked add 1 kg of cleaned and washed chicken and water to it. Mix it nicely so that the masala is coated nicely over the chicken.
Cover and cook it at low flame until the chicken is cooked and also make sure to stir it more often. Check if the chicken is cooked by pricking a piece with a fork or knife if the fork goes in the chicken easily then it’s cooked if not then cook it for a few more minutes.
Once the chicken is cooked turn off the flame and it’s ready to serve. Serve it hot with rice, naan, or chapati/roti.
Top tips
- If you have nut allergy then you can skip the cashews.
- You can use soaked and peeled almonds instead of cashews.
- If you like runnier chicken korma then add a little more water to it and If the chicken korma thickens up after cooling then reheat and add little water to it.
- I use rock salt for all the recipes. (also known as sendha namak in Hindi) Rock salt is low in sodium and less salty, so if you’re using regular salt, then decrease the quantity or use it as per your taste.
- Use fresh and good quality spices, If the spices are not fresh they may ruin the taste of chicken korma. Korma may become bitter when using cheap quality spices.
- Make sure to stir the masala more often while the entire cooking process so that it doesn’t burn from the bottom.
FAQs
It is medium spicy everyone can have it. If you can’t tolerate medium spicy food then decrease the amount of dried red chili, green chili, and red chili powder.
Can I use homemade chicken masala instead of readymade chicken masala?
Yes, you can use homemade as well as ready-made chicken masala. I prefer Catch or Everest chicken masala.
What to serve with chicken korma?
Serve it with naan, rice, and roti. Laccha pyaz salad and Yogurt coriander chutney as a side dish.
Other recipes you might like
Fried chicken recipe without egg and breadcrumbs
Recipe card
Shahi chicken korma recipe|Indian chicken korma recipe
Try this Authentic Indian chicken korma recipe which is packed with flavors and perfect for lunch or dinner. Chicken korma is a south Asia dish and it has different versions in different countries.
Ingredients
Masala paste
- 5 Green chilli
- 2 Dried red chilli
- 12 to 15 Garlic
- 1 inch ginger
- 10 to 12 Cashews
- 1 Black cardamom
- 4 cloves
- 10 Whole black pepper
- 3 Medium tomatoes
- 2 Medium onion
- 1 kg chicken wings
- 4 tbsp Mustard oil
- 2 Bay leaves
- 1/2 Cup yogurt
- 1/4 Cup fresh malai
- 2 tbsp Ginger garlic paste
- 1 tbsp Degi lal mirch powder/Kashmiri red chilli powder
- 1 tbsp Chicken masala powder
- 2 tbsp Rock salt (Sendha namak)
- 1 tsp Red chilli powder
- 1 tsp Garam masala
- 1 tbsp Butter
- 4 tbsp Kasuri methi
- 1/2 Cup water
Instructions
- To a mixer grinder jar add 5 green chili, 2 dried red chilies, 15 garlic, 1 inch peeled ginger, 12 cashews, whole black peppers, 1 black cardamom, 4 cloves, roughly chopped 3 tomatoes, and 2 onions.
- Grind it into a smooth paste.
- In a Kadhai(wok) add 4 tbsp mustard oil, 2 bay leaves, and grinded paste. Give it a mix then add in 1/2 cup yogurt, 1/4 cup fresh malai, 2 tbsp ginger-garlic paste, 1 tbsp degi red chili powder or Kashmiri red chili powder, 1 tbsp chicken masala, 2 tbsp salt, 1 tsp red chili powder, 1 tsp garam masala, 4 tbsp kasuri methi, and 1 tbsp butter.
(Note- You can use salted as well as unsalted butter)
- Stir it nicely.
- Cook the masala mixture at low flame until it releases oil, becomes thick and its aroma will spread all over your kitchen. It will take around minutes to cook the chicken masala mixture.
(Note- During the entire cooking process cook the chicken & masala at low flame not at high or medium. It may take time but the results will be delicious!)
- Once the masala is cooked add 1 kg of cleaned and washed chicken and 1/2 cup water to it. Mix it nicely so that the masala is coated nicely over the chicken.
- Cover and cook it at low flame until the chicken is cooked and also make sure to stir it more often. Check if the chicken is cooked by pricking a piece with a fork or knife if the fork goes in the chicken easily then it's cooked if not then cook it for a few more minutes.
- Once the chicken is cooked turn off the flame and it's ready to serve. Serve it hot with rice, naan, or chapati/roti.
Notes
- If you have nut allergy then you can skip the cashews.
- You can use soaked and peeled almonds instead of cashews.
- If you like runnier chicken korma then add a little more water to it and If the chicken korma thickens up after cooling then reheat and add little water to it.
- I use rock salt for all the recipes. (also known as sendha namak in Hindi) Rock salt is low in sodium and less salty as well so if you're using regular salt then decrease the quantity or use it as per your taste.
- Make sure to stir the masala more often while the entire cooking process so that it doesn't burn from the bottom.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 40gProtein: 23g
All information presented is intended for informational purposes only.
If you have tried this Authentic Indian chicken korma recipe|shahi chicken korma recipe or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it.
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