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chicken korma recipe

Indian Chicken Korma Recipe

Indian Chicken Korma Recipe is a traditional Indian curry, which is usually served with naan or rice. It usually has a rich and flavorful curry made from a paste of cashew nuts or almonds. It gets a vibrant flavor from a handful of a mix of spices. Learn all about Indian Chicken Korma and my shortcut method to make your favorite Indian curry right at home.
Course Main Course
Cuisine Pakistani/Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 405kcal


  • 1/3 cup vegetable or canola oil
  • 4 medium sized red onions thinly sliced
  • 1/2 cup full fat yogurt
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1000 grams bone-in chicken (skinless) (you may sub with boneless chicken breasts chopped into 1 inch cubes)
  • 1-2 tablespoons Shaan Korma Masala can be reduced or increased for heat
  • Salt to taste
  • 1-2 cups water
  • Chopped coriander for garnish.


  • In a large pot, heat the oil and add the onions. Fry the onions on a medium high heat until caramelized and golden brown. The onions should be a deep, dark brown but not burnt. Take out the caramelized onions and place on kitchen paper to drain excess oil and let cool for a few minutes.
  • Add the caramelized onions and yogurt to a blender or a food processor and blend until smooth. You may need to add 1-2 tablespoons water to get a smoother paste. Set aside.
  • In the same pot, add the chicken and ginger garlic paste and cook on high heat until the chicken changes color and is no longer pink.
  • Add the Shaan Korma Masala and salt and cook for 5-7 minutes until the oil separates and you can no longer smell the rawness of the spices.
  • Add the yogurt-caramelized onions paste and water. Cook until it comes to a boil. Reduce the heat to medium-low, cover and let simmer for 15 minutes until you can see the oil separating from the curry.
  • Take off lid and bring to another boil by increasing the heat then and turn off the stove.
  • Garnish with chopped coriander. Serve with naan and white rice.


Calories: 405kcal