Chicken Korma – North Indian Style
Chicken Marinade
Sauté Spices
Spiced Yogurt
Onion Paste
For Serving
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Chicken Marinade
Chop 700g chicken breast into 2-3 cm chunky pieces. In a bowl, combine 2 tablespoons of plain yogurt, 1 teaspoon of gram masala, 1 teaspoon of coriander powder, 1 teaspoon of salt, 1 teaspoon of grated ginger, and optionally 1 teaspoon of garlic. Mix thoroughly by hand, ensuring all chicken pieces are coated. For best results, overnight, or for at least .
Prepare Sauté Spices
In a small bowl, combine 1 cinnamon stick, 3 green cardamom pods, 1 black cardamom pod, 5 cloves, 5 black peppercorns, and 1 bay leaf. Set aside.
Prepare Spiced Yogurt
In another bowl, combine 370g of plain yogurt, 1.5 teaspoons of turmeric powder, 1.5 teaspoons of coriander powder, 1 teaspoon of chili powder (adjust to 0.5 tsp for milder taste), and 3 teaspoons of gram masala. Mix well until all spices are incorporated into the yogurt. Cover and set aside to allow flavors to develop.
Prepare Onion Paste
Peel and chop 5 medium onions into chunky pieces. Heat a cast iron pan on the grill over medium-high heat. Add 2-3 tablespoons of cooking oil to the pan. Add the chopped onions and fry until they turn golden brown and are juicy inside, stirring occasionally. This should take about .
Blend Onion Paste
Transfer the fried onions to a food processor. Add 10 cashews. Do not blend yet.
Cook Sauté Spices
Place the pan back on the grill over medium heat. Add a little more oil if needed. Add the prepared spices (cinnamon, cardamom, cloves, peppercorns, bay leaf) to the pan. Cook for to , until they become fragrant and open up.
Cook Marinated Chicken
Add the chicken pieces to the pan with the spices. Cook until the chicken is golden on the outside but still slightly undercooked, about .
Deglaze and Prepare for Blending
Remove the chicken from the pan and set it aside in a bowl. Add 1 cup of water to the hot pan and scrape up all the flavorful bits from the bottom. Pour this liquid into the food processor with the fried onions and cashews. Blend until a smooth paste is formed.
Build the Curry
Pour the blended onion-cashew paste into the pan. Add the prepared spiced yogurt to the pan. Mix well until combined and the mixture starts to bubble.
Final Cook
Add the slightly undercooked chicken back into the curry mixture in the pan. Stir gently to combine. Cook for another , ensuring the chicken is fully cooked through and the flavors meld.
Serve
Serve the Chicken Korma hot with rice and garnish with fresh coriander.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Chicken Marinade30 minutes or overnight
Chop 700g chicken breast into 2-3 cm chunky pieces. In a bowl, combine 2 tablespoons of plain yogurt, 1 teaspoon of gram masala, 1 teaspoon of coriander powder, 1 teaspoon of salt, 1 teaspoon of grated ginger, and optionally 1 teaspoon of garlic. Mix thoroughly by hand, ensuring all chicken pieces are coated. For best results, marinate overnight, or for at least 30 minutes.
Variations
Simple ways to adapt this recipe.
- Use chicken thighs instead of breastIngredient swap
- Adjust chili powder for desired spice level (eCustomise
G., 0.5 tsp for milder).
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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