Exquisite Chicken Korma: A Creamy Traditional Indian Curry

Royal chicken korma served in a copper handi with saffron strands and fresh cream garnish

Prep Guide, Ingredients, and Step-by-Step Cooking)

🕰️ Prep & Cook Time Overview

Step	Time
Prep Time	20–25 minutes
Marination Time (Optional)	30 minutes to overnight
Cooking Time	35–45 minutes
Total Time	~1.5 hours (with marination)

👨‍🍳 Want dinner in a hurry? Skip marination and opt for boneless chicken—it’ll still taste royal.

🛒 What You’ll Need – Ingredients

This korma is a rich, creamy affair that balances spices and sweetness with tender, juicy chicken. Here's what to gather:

🍗 For the Chicken

750g chicken (bone-in or boneless thighs preferred)
½ cup yogurt (whisked)
1 tsp ginger-garlic paste
Salt, to taste
Juice of ½ lemon

🧅 For the Korma Base

3 tbsp oil or ghee
2 large onions, thinly sliced (or ½ cup fried onions – see shortcut below)
3 tbsp cashews or almonds (soaked & ground into paste)
½ cup fresh cream or thick yogurt
2 tbsp char magaz (optional – for richer body)
1 tsp kewra water (rose/kewra essence for aroma)
¼ tsp mace powder (or 1 small strand of mace)

🧂 Whole & Ground Spices

1 bay leaf
4 green cardamoms
1-inch cinnamon stick
4 cloves
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp salt (adjust to taste)
1 tsp sugar (balances the flavors)
Warm water (as needed)

🌰 Cashews add creaminess. Almonds or melon seeds work too if you're out of cashews.

🧴 Ingredient Substitutions for Flexibility

Ingredient	Swap Suggestion
Yogurt	Coconut milk or dairy-free curd (for vegan/dairy-free)
Cashews	Almonds, melon seeds, or white poppy seeds
Kewra Water	Rose water (or skip if unavailable)
Fresh cream	Malai, thick yogurt, or coconut cream
Fried onions	Use store-bought birista or air-fry at home

🧠 British-style korma? Add a splash of coconut milk and skip the mace/kewra.

🔁 Optional Marination – Adds Depth & Tenderness

While korma can be made directly, marinating makes a noticeable difference—especially if you’re using bone-in chicken.

🧂 Quick Chicken Marinade:

½ cup yogurt
1 tsp ginger-garlic paste
Juice of ½ lemon
Salt and a pinch of turmeric

Let it sit for 30 minutes or overnight in the fridge. The yogurt tenderizes the meat and gives the curry a creamy bite from the inside out.

🧊 Don’t marinate too long in lemon juice—it can over-tenderize and break the chicken texture.

🧅 Shortcut for Fried Onions (Birista Lovers, Rejoice)

Traditional korma uses browned onions for depth. Don’t want to deep-fry?

Option 1: Air-fry thin onion slices at 180°C for 12–15 minutes (shake in between)
Option 2: Use store-bought birista (crispy fried onions)
Option 3: Caramelize sliced onions in oil on medium-low heat till golden

💡 Fried onions = soul of korma. Don’t skip ‘em completely.

🔥 Step-by-Step Cooking Instructions (With Pro Tips)

Let’s get into the juicy part — how to make a classic chicken korma that tastes like it came out of a royal kitchen.

🧅 Step 1: Fry the Whole Spices & Onions

Heat oil/ghee in a heavy pan
Add bay leaf, cardamoms, cloves, cinnamon — let them sizzle and bloom
Add sliced onions and cook until deep golden brown

👃 Don’t rush this step. Onions must caramelize—not just soften.

🧄 Step 2: Add Ginger-Garlic and Cashew Paste

Stir in ginger-garlic paste and sauté for 1–2 minutes
Add the nut paste (cashew/almond), and stir for another minute
Optional: Add char magaz paste here for added richness

🍽️ This forms the thick, creamy backbone of your korma.

🍗 Step 3: Add Chicken

Add chicken pieces (marinated or plain)
Sauté for 5–6 minutes until they get a light sear
The meat will begin to tighten slightly—this locks in flavor

🔥 A high flame at this point helps develop flavor.

🍯 Step 4: Add Ground Spices & Yogurt

Mix in turmeric, coriander powder, salt, sugar
Reduce heat to low
Add whisked yogurt slowly, stirring constantly to prevent curdling
Cook till oil starts separating from the masala

🧊 Cold yogurt + high heat = curdling. Always lower the flame before adding yogurt.

💦 Step 5: Add Water & Simmer

Pour ½ to 1 cup warm water depending on how thick or runny you want the gravy
Cover and cook on low heat for 20–25 minutes until chicken is fully cooked

⏳ Stir occasionally to prevent sticking. Let it simmer gently.

🌸 Step 6: Final Aromatics

Once the curry thickens, add cream, mace powder, and kewra water
Cook uncovered for 3–4 more minutes
Taste and adjust salt, sweetness, or heat

🧂 Korma is all about balance — spice, sweetness, creaminess, and aroma.

🌿 Step 7: Garnish & Serve

Top with chopped coriander leaves or slivered almonds
Serve hot with naan, paratha, or jeera rice

👑 Want to impress guests? Drizzle a little cream on top just before serving.

🍽️ Ideal Pairings

Butter naan or laccha paratha – classic combo
Saffron pulao or jeera rice – fragrant and mellow
Boondi raita and kachumber salad – cool contrast to creamy curry
Mango pickle and papad – for the crunchy, spicy edge

🍽️ Exquisite Chicken Korma : Serving Tips, Leftover Ideas & History

🍛 How to Serve Chicken Korma the Royal Way

Korma isn’t just a curry—it's a regal experience. So, pair it right!

🥘 Best Bread & Rice Combos

Butter Naan or Garlic Naan: Their soft, pillowy texture soaks up the creamy gravy perfectly.
Jeera Rice: Simple yet aromatic—it won’t overpower the korma.
Saffron Pulao: Want to make it festive? Add a few strands of saffron to basmati rice for a richer pairing.
Roomali Roti: Light and large, perfect for scooping up every last bit.

👑 Hosting guests? Serve it on a thali with a saffron rice dome, kachumber salad, papad, and a spoon of mango chutney. Instant wow!

🔥 Adjusting Spice Levels Without Losing the Essence

Korma is supposed to be mild and aromatic—not fiery. But if you're cooking for a spice-loving crowd (or avoiding heat altogether), here’s how to tweak it:

🌶️ Want it Spicier?

Add green chilies while sautéing onions.
Mix in ½ tsp red chili powder with your masalas.
Garnish with crushed peppercorns or chili flakes for a kick.

🧊 Want it Milder?

Use coconut cream or full-fat dairy cream to mellow the flavors.
Reduce garam masala by half.
Avoid green chilies and spicy powders completely.

💡 Balance is key—never let heat overpower korma’s fragrant notes of cardamom, mace, and kewra.

🌍 Regional Twists on Chicken Korma

Did you know “korma” isn't just one recipe? Across India and the world, it morphs with local flavors:

🕌 Mughlai Korma (Delhi/Lucknow Style)

Rich, heavily spiced, made with almonds, saffron, and ghee.
Uses kewra, rose water, and mace for strong floral notes.

🥥 Hyderabadi White Korma

Creamy white curry with no turmeric or tomatoes.
Features fried onions, yogurt, and cashew paste.
Mild in heat, rich in texture.

🧄 South Indian Coconut Korma

Uses coconut milk instead of cream.
Curry leaves and mustard seeds add a southern zing.

🇬🇧 British Curry House Korma

Sweeter and lighter yellow in color.
Often includes coconut milk, sugar, and even raisins.

🌐 From palaces to takeaways, korma adapts to local palates while keeping its soul intact.

🔁 Leftover Korma? Reinvent It Creatively!

Chicken korma is like wine—it gets better the next day. If you’ve got some left in the fridge, turn it into something new:

🥙 1. Stuffed Paratha or Kathi Roll

Shred the chicken.
Use it as a filling inside a crispy paratha with onions and mint chutney.

🥘 2. Korma Pulao

Mix leftover gravy with rice, fry lightly with whole spices.
Add a spoon of ghee and fresh herbs—instant pulao magic!

🥧 3. Savory Puff or Pie

Wrap in puff pastry or shortcrust and bake.
Serve as appetizers or quick lunch bites.

🫓 4. Korma Quesadillas

Fusion idea! Add the korma chicken to tortillas with cheese.
Grill till crispy. Serve with yogurt dip.

🧠 Reduce food waste. Reinventing leftovers is both smart and delicious!

🥶 Storing & Reheating Tips

Korma stores beautifully—here’s how to make the most of it:

❄️ Storage:

Fridge: Up to 3 days in an airtight container.
Freezer: Freeze portions for up to 1 month. Skip cream if freezing and add fresh while reheating.

🔁 Reheating:

Heat gently on the stovetop.
Add a splash of warm water or cream to loosen the gravy.
Avoid high heat to prevent splitting.

🚫 Microwave works in a pinch—but stovetop reheating retains the texture better.

🧪 Kewra Water & Mace – Are They Really Worth It?

Yes—if you want real korma.

Kewra Water: Adds a subtle floral aroma. Just 1 tsp is enough.
Mace (Javitri): A warming spice that gives korma its signature backnote. Use a little.

👃 Without these, your korma will taste good—but not royal.

Don’t have them? Your dish will still shine—but if you do use them, you’ll notice the difference.

🤔 Is Marinating the Chicken Optional?

Technically, yes. But here’s why it’s worth it:

✅ Benefits:

Yogurt + lemon tenderize the meat.
Infuses flavor deeper into the chicken.
Keeps the meat juicy even after long cooking.

⏱️ If short on time, a 30-minute quick marinade can still make a difference.

🐔 Bone-in or Boneless – What’s Best for Korma?

Both work—depends on your preference.

Type	Pros	Cons
Bone-in	More flavor, stays juicy, traditional	Longer cooking time
Boneless (Thighs)	Quicker, easier to eat	Slightly less depth of flavor
Boneless (Breast)	Healthier option	Can dry out if overcooked

🔪 Pro tip: If using breast meat, cook it gently. Add it later in the gravy to avoid overcooking.

🪔 Final Thoughts: The Soul of Korma

Chicken korma isn’t just a curry—it’s a symbol of refinement, warmth, and tradition. Whether it’s the aroma of ghee-laced fried onions or the delicate notes of cardamom and kewra, every bite tells a story.

You don’t need to be a professional chef to get it right. All it takes is love, patience, and a little bit of cream. 🥰

👨‍🍳 Cook it once. And you’ll keep coming back to it again and again.

📜 A Glimpse into Korma’s Royal History

Korma (or qorma) finds its roots in Mughal kitchens—where royal chefs perfected the art of slow-cooking meat in rich gravies. The word "korma" comes from the Urdu word qorma, meaning “to braise”.

Originally reserved for emperors and festive feasts, korma has since traveled through time and space—from the Mughal palaces of Delhi to British curry houses, and now to your home kitchen.

Its ability to adapt without losing its soul is what makes korma a true legend.

Exquisite Chicken Korma: A Creamy Traditional Indian Curry