The BEST Authentic Chicken Korma
Looking for a Chicken Korma recipe that’s the real deal? This one-pot chicken korma is made in the Pakistani and North Indian way but without the fuss. All the mind-blowing flavor of korma – yet ready in much less time. After making & testing this korma for years, I’ve perfected it to the point that I can confidently call it the BEST chicken korma.
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“I made this today and it was absolutely fantastic, thank you so much for this recipe!”
E.S.
This is one of those traditional dishes, like Chicken Karahi, Chicken Biryani, and Haleem, that I’ve attempted numerous times before I was satisfied enough to share. My goal is to give easier versions of these dishes with zero sacrifices on the classic, ‘authentic’ taste.
Navigation
- What Makes This Chicken Korma ‘Authentic’?
- What Is Chicken Korma?
- Ingredients For Chicken Korma
- Does Chicken Korma Include Tomatoes?
- How To Make Authentic Chicken Korma
- Chicken Korma FAQs
- More Tips For Making The Best Chicken Korma
- What To Serve With Chicken Korma
- The BEST Authentic Chicken Korma Recipe
Pop Quiz – What makes this Chicken korma ‘authentic’? Is it because…
a) I’m full-blooded Pakistani and feel strangely entitled to call it so.
b) You will not find ‘curry powder’ as one of the ingredients. Instead, you’ll notice an unapologetically long list of whole spices.
c) It uses legit (yet optional) ingredients like mace and kewra essence. #fancy
d) All of the Above.
If you guessed D, then your answer is correct!
Jokes apart, I don’t think there is an authentic way to make anything anymore. Cuisine doesn’t freeze in time or place. Our recipes transport and evolve just as we do. Whether intentionally or not, we adapt our cooking to the ingredients, produce, and flavors around us.
But because I’ve tried to stick to the original concepts of korma as conveyed by google, youtube, various cookbooks, and multiple aunties, I hope ‘authentic’ will pass as an accurate descriptor.
What is Chicken Korma?
Korma is a cherished South Asian dish with Mughlai origins. The word ‘korma‘ (or qorma) means ‘to braise’, or pan-sear. In the Pakistani and North Indian way of preparation, chicken is sautéed in ghee/oil and whole spices before a blend of yogurt and fried onions is added to produce a rich curry.
Ingredients for Chicken Korma
Chicken Korma’s distinguishing features are its use of whole spices, a rich yogurt masala, and a layer of oil/ghee on top. Kewra essence and blanched almonds, though not mandatory, give a luxurious finish.
Other than that, you’ll need basic ingredients commonly used in Pakistani and Indian curries. Here’s the breakdown:
- Oil/Fat: I’ve used just as much as needed to give it a traditional look and taste.
- Onions: When making traditional korma, you brown, then grind the onions along with the yogurt. This gives it the signature texture and flavor. Don’t worry about slicing them up perfectly, and feel free to sub pre-ground onions.
- Bone-in, cut up, skinless chicken: I buy pre-cut up pieces of a whole chicken, but bone-in chicken thighs work too. Feel free to use boneless chicken in place, though it may require a shorter cooking time.
- Whole spices: Authentic Chicken Korma uses whole spices like bay leaves, cumin seeds, and black peppercorns. Leave out whichever ones you don’t have on hand.
- Garlic + Ginger: A traditional recipe will have more garlic and ginger than you’re typically used to. Feel free to use paste if you’d like!
- Tomatoes: Optional – more on this below.
- Yogurt: An essential korma ingredient. As suggested by a reviewer, you can use cashew yogurt to make it dairy-free!
- Spice powders: This recipe uses common spices like coriander and cumin as well as a few optional spices like mace and black cardamom. Though I know not everyone has spices like mace lying around, I’ve added them because they’re true to the classic method. However, you can easily omit them if you don’t have them and I’ve also given substitutes!
Does Chicken Korma include tomatoes?
Chicken korma was originally made without tomatoes, but I’ve found that they’re commonly used in Pakistani & Indian korma recipes.
Tomatoes give off water and result in a thinner, curry-like consistency while yogurt gives a thicker masala-like consistency.
I just love the flavor and texture that tomatoes give to korma so I can’t get myself to omit them. If you prefer not to use the tomatoes, simply increase the amount of yogurt you use. (My Coconut Chicken Curry with Potatoes is a korma-style curry that doesn’t use tomatoes.)
How to make Authentic Chicken Korma
Making an authentic chicken korma is actually quite easy:
- First, sauté the onions until nice and golden brown. Remove them from the pan and add to a food processor.
- In the same pot, add the whole spices and garlic/ginger and sauté the chicken. Meanwhile, blend the onions with tomatoes & yogurt. When the chicken has been seared or shall we say ‘braised‘, add the blended yogurt mixture along with the powdered spices & green chili.
- Cover and allow to cook. Midway, add the remaining spices – adding these toward the end maintains their aroma and flavor. Cover and cook again.
- When finished cooking, add water and bring it to a boil. Lower the heat and allow to simmer for a few minutes. When the oil rises to the top, you’re done! Finish off with kewra essence, cilantro, and some blanched almonds.
Chicken Korma FAQs
Don’t worry! I’ve made this korma in all kinds of ways, omitting spices left and right. Trust me – no spice makes or breaks the korma. Just make it with whatever you have on hand. It will still be extremely delicious!
In South Asian cuisine, the whole spices are typically discarded while eating.
Halve the recipe if you’d like to make it with 1 lb of chicken (for 2-3 people). Note that the sauté times will decrease for less quantity. Similarly, you may double the recipe and all the ingredients. Just be sure to use an extra large pan!
If you make your own or have a brand of pre-fried onions you like, you can certainly use them in this recipe. Just skip the first step of sautéing the onions. I would estimate using 1- 1.5 cup of pre-fried onions in place of the onions called for in this recipe.
More Tips for Making the Best Chicken Korma
- Browning the onions is the most time consuming part of making traditional korma. To reduce prep time, I like to prepare the rest of the ingredients while they’re sautéing. As mentioned in the FAQ, using pre-fried onions will reduce total cooking time.
- Kewra essence and whole mace are available in South asian grocery stores and give a nice authentic flavor/scent to the Korma. If you don’t have them, either omit or try substituting rose water for the kewra and pinch of ground cinnamon in place of mace.
- To quickly blanch raw almonds, microwave them in water for 1 minute. Then drain and peel the skin.
- If you’d like a runnier korma, just add more water than is called for in the recipe. Add salt as needed.
- Korma thickens up after being removed from heat and cooling. To reheat over the stovetop, add a bit of water to get the right consistency.
What to serve with Chicken Korma
Chicken Korma is traditionally served with naan, roti, or other bread, but can be paired with rice since it does have a good amount of ‘curry’ or salan.
Because korma is a luxurious dish, it’s a dinner party and formal event favorite. This recipe lives up to the hype!
Other Chicken Curry recipes you’ll love
- Instant Pot Pakistani Chicken Curry with Potatoes
- Baked Tandoori Chicken Curry
- Chicken Curry with Coconut Milk (and Potatoes)
- Authentic Chicken Curry (Easy Chicken Salan)
- Pakistani Chicken Karahi (Easy & Authentic)
- Butter Chicken
The BEST Authentic Chicken Korma
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Ingredients
- 1/3 cup neutral oil
- 2 tbsp ghee, or sub more oil
- 2 (~500 g) large onions, sliced*
- 2 lbs bone-in, cut up, skinless chicken (or sub chicken thighs), cleaned and excess skin removed
- 2 bay leaves
- 1 tsp cumin seeds
- 1/8 tsp whole black peppercorns
- 3 green cardamom pods
- 5 whole cloves
- 1 1-inch cinnamon stick
- 8-10 cloves garlic, crushed
- 1 inch piece ginger, crushed
- 2 small tomatoes* (optional), quartered
- 3/4 cup plain, whole-milk yogurt
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder or to taste
- 1/2 tsp turmeric powder
- 1/2 tsp paprika powder or Kashmiri red chili powder, optional – for color
- 2 1/8 tsp salt, or to taste depending on amount of chicken
- 2-3 green chili peppers, chopped
Finishing:
- 1-2 black cardamom pods (optional)
- 1 piece whole mace , or sub pinch ground mace or cinnamon
- ½ tsp garam masala
- pinch nutmeg powder
- 1/2 tsp diluted kewra essence, or sub rose water
- 1/4 cup cilantro leaves, chopped, optional – for garnish
- 10-12 blanched almonds, for garnish
Instructions
- Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.
- In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).
- Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).
- Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.
- Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.
178 Comments on “The BEST Authentic Chicken Korma”
I have been learning (self-learning) how to cook Indian food for several years now. It was my husband’s birthday this past Saturday and I prepared this recipe. By far, far, far the BEST CHICKEN KORMA recipe ever, and I’ve tried quite a few before. For Xmas last year I tried another recipe and it was kind of a disaster 🙁 but this was AMAZING. Thank you so much for sharing your traditions and innovations with us. I am from Guatemala by the way, so your traditions have come a long way!
So delighted to see your review, Marisa! I’m so happy you thought it was the best you’ve tried 🙂 I hope you get a chance to try more recipes. Thanks so much for writing!
I love your recipe but ALMONDS, Yikes!!!
Thank you, Sammy! You can always omit them..definitely not mandatory!
I found your site a few months a go and I have now tried 3 different recipes, this one being one of them. I am not exaggerating when I say every single one has been incredible. Balanced, easy to understand, and absolutely delicious. I’ve since forwarded your site to 4 different people who have asked about the food I cooked following your recipes. I can’t praise your recipes enough! Thank you so much for sharing them with us!
Makes me so happy to read this, Annie. Thank you for being so generous and for taking the time to share with me. This is the ultimate reward for me!
My yougurt usually turns grainy when I add it to qorma. How to make it creamy than grainy when add to the quorma?
Hi Ash, try to make sure the yogurt is at room temperature and to add it slowly while stirring. I think that should help!
Another wonderfulll recipe!!!!
I used Kashmiri chili powder so not spiced
Chicken thighs bone in cut into pieces
Did not have the last four spices at the nod
Very tasty and tender chicken
Wonderful! Thank you for sharing, Marguerite!
Would you please let me know how spicy this is. My kids would not eat it if too spicy. Thank you
I would say it’s medium spicy. Most of my recipes are toddler/kid-friendly as I have kids of my own. I would decrease the red chili powder to 1/4-1/2 tsp. Hope you get a chance to try it!
Thank you. Will do it today
Hiw would you cook the rice for this, please?
Hello Anca! I have a basmati rice in the rice cooker recipe, but for a general guideline of basmati rice: Stick to 1 cup of rice to 2 cups water. Soak the rice for 15-30 minutes. Drain and bring the rice (& salt and oil) to a boil over med-high heat. Allow it to boil for a couple minutes, then cover and reduce heat to low. Cook for about 15 minutes, undisturbed. Then allow it to rest for another 5-10 minutes. Hope that helps!
Good morning. Thank you for your reply. I have made the chicken korma last night. IT WAS A GREAT SUCCESS! For basmati rice I made:
2 cups basmati rice (see note about soaking rice)
1 tbsp butter
1 tbsp vegetable oil
1 large yellow onion, peeled and diced
2 tsp minced fresh garlic
2 tsp fresh ginger, minced or grated
1 tsp ground cardamom
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cumin
1 tsp garam masala
1/8 tsp ground cayenne
1 -2 bay leaves, preferably Turkish Bay Leaves
2 tsp salt
1-2 tsp ground black pepper, to taste
3 1/2 cups water, or chicken or vegetable broth
2 cups (16 oz) frozen peas
Instructions
Put the rice in a fine mesh colander/ strainer and rinse it in the sink under cold water for a minute or two, until the water running out of the bottom of the colander is mostly clear. This will remove any excess starch from the rice so the grains won’t stick together while cooking. Leave in the sink to drain.
Add butter, oil, and onion to a large, heavy bottom sauce pan and set it over medium heat. Cook the onion, stirring frequently, until it’s soft and translucent, about 7 minutes.
While the onion cooks, add garlic, ginger and all the spices except the bay leaves to a small bowl and stir to combine. Add to the pan with the softened onion and cook, stirring constantly, for 2 minutes.
Add rice and cook, stirring constantly, for 2 minutes more. Add the bay leaves along with the water or broth.
Cook it in the multicooker. Add the peas at the end and shimmer for a few minutes.????????????
So glad to hear that, Anca. Thanks for coming back to rate & for sharing your wonderful rice recipe!
I have now made this specific chicken korma twice and I LOVE it. I will try and remember. to take a picture next time, The last two things, the food disappeared too quickly 🙂
I’m happy you enjoyed it enough to make twice! Thank you so much, Morgan!
I made chicken korma for the first time ever and it came out great! I did not have any of the “finishing” ingredients but it was still very flavorful. I also did not use a food processor, I made everything directly in the same pot. I used boneless skinless chicken thighs. Thanks for the recipe!
That’s a smart idea, and I used to do it that way too! Thanks for taking the time to share!
Just discovered your blog as I was searching for a chicken korma recipe. This was delicious. I used
Boneless skinless chicken thighs. Used all recommended spices except for mace, black cardamom and Kewra essence which I did not have. Absolutely delicious – whole family loved it. Looking forward to trying your other recipes!
T.A.
5 stars
So glad you tried it despite not having all the spices as they really don’t make or break the korma. Thank you for taking the time to rate and review!!
The recipe calls for 1/2 tsp diluted Kewra essence, but our local Indian market only has Kewra water. Is this the same thing? If no, how much Kewra water = 1/2 tsp of diluted Kewra essence?
Great question! I think it’s the same thing. It’ll always be diluted and sometimes it’s called kewra water. You may have to adjust the quantity depending on how diluted it is.
Excellent recipe and very good explanation. I did have all of the spices bar maybe one. I did add a tablespoon of almond butter coz it was in the fridge.
Thanks,
Patrick
Thank you, Patrick! A lot of kormas use cashew or almond paste so that sounds like a great idea!