Creamy Delight: Homemade Chicken Korma Recipe for Four

If you’re craving a dish that brings together the royal essence of Mughlai cuisine and the comfort of home-style cooking, this homemade chicken korma recipe is your perfect choice. Slow-cooked chicken in a rich, velvety yogurt and nut-based gravy, seasoned with whole and ground spices, delivers a taste that’s both luxurious and heartwarming.

Rooted in Mughal history, chicken korma once graced the banquet tables of emperors and nobles. Today, it has evolved into a household favorite across India, Pakistan, and beyond. The golden fried onions, creamy cashew paste, and warm garam masala make every bite indulgent yet balanced. Unlike many spicy curries, korma offers a gentler flavor—ideal for those who prefer their meals rich but not overpowering.

Paired best with naan, roti, or fragrant basmati rice, this dish is perfect for celebratory feasts or cozy family dinners. Whether you’re new to Indian cooking or a seasoned home chef, this recipe ensures you’ll have a dish that’s aromatic, flavorful, and fit for royalty.

🏺 A Brief History of Chicken Korma

The term Korma (or Qorma) originates from the Urdu word qormā, which means to braise. This cooking method was brought to India by the Mughals, blending Persian cooking techniques with local Indian spices. Korma became a royal dish served in the lavish courts of Delhi and Lucknow. Over time, this rich and fragrant dish found its way into everyday kitchens, evolving into the beloved homemade chicken korma we know today.

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Creamy Delight: Homemade Chicken Korma Recipe for Four

Author: Susmita Pramanick Cooking Method:Slow Cook Stovetop Cuisine:Mughlai / North Indian Courses:Main Course

Difficulty:IntermediatePrep time: 20 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:5 servingsCalories:400 kcal Best Season:Available

Description

If you’re looking for a dish that captures the rich legacy of Mughal cuisine while offering soul-satisfying comfort, look no further than this homemade chicken korma recipe. Known for its creamy texture, aromatic spices, and subtle sweetness, chicken korma is a treasured dish in Indian and Pakistani households. Whether served at festive dinners or Sunday lunches, it always brings a touch of royalty to the table.

Ingredients

• 600g chicken (bone-in or boneless, cut into pieces)
• 2 large onions (sliced)
• 1 cup yogurt (whisked)
• 1/4 cup cooking oil or ghee
• 2 tbsp ginger-garlic paste
• 1/4 cup cashew or almond paste (optional for creaminess)
• 1/2 cup water
• Salt to taste

Whole Spices:

• 2 green cardamoms
• 4 cloves
• 1 bay leaf
• 1 small cinnamon stick
• 1 black cardamom

Powdered Spices:

• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp garam masala

Instructions

Step 1: Caramelize the Onions

1. Heat oil or ghee in a heavy-bottomed pan. Add sliced onions and sauté on medium heat until golden brown and crisp. Remove half for garnish.

Step 2: Fry the Whole Spices

2. In the same pan, add the whole spices and let them sizzle for a few seconds to release their aroma.

Step 3: Add Chicken and Ginger-Garlic Paste

3. Add the chicken pieces and sauté until they are no longer pink. Add the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.

Step 4: Add Yogurt and Spices

4. Lower the flame and gradually add the whisked yogurt while stirring continuously to prevent curdling. Add the powdered spices and salt. Mix well.

Step 5: Add Nut Paste and Simmer

5. Add cashew or almond paste if using. Stir and add half a cup of water. Cover and simmer on low heat for 25–30 minutes until the chicken is tender and the oil begins to separate.

Step 6: Final Touch

6. Add garam masala and garnish with the reserved caramelized onions. Serve hot.

Notes

• For a richer texture, add fresh cream in the final step.
• Use bone-in chicken for more flavor.
• Marinate the chicken in yogurt and spices for 30 mins for deeper taste.
• Leftovers taste even better the next day

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🕰 Cooking Time

• Preparation: 15 minutes
• Cooking: 45 minutes
• Total Time: 1 hour

🔥 Cooking Method:

Stovetop (can also be adapted for pressure cooker or slow cooker)

🍽 Cuisine:

Mughlai / North Indian

🍛 Course:

Main Course (Lunch / Dinner)

🔥 Calorie Count (Approximate)

• Per serving: 400 kcal
  (Calories vary based on ingredients and portion sizes.)

🍴 Serving Suggestions

Chicken Korma pairs beautifully with:

• Butter naan or tandoori roti
• Basmati rice or jeera rice
• Vegetable pulao or saffron rice

🧾 Recipe Keys

• Main Ingredients: Chicken, yogurt, onions, spices
• Flavor Profile: Mildly spicy, creamy, aromatic
• Difficulty Level: Moderate
• Preparation Method: One-pot stovetop cooking
• Occasion: Festive meals, family dinners, weekend specials

🥗 Recipe Dietary Info

• Non-Vegetarian
• Gluten-Free
• Nut-Free Option: Skip the nut paste
• Low Carb Friendly

🌍 Where It’s Eaten

Chicken Korma is beloved across the Indian subcontinent. It’s a restaurant staple in India, Pakistan, and Bangladesh. In the UK, it’s a top pick in Indian takeaways. In weddings and special functions, a korma dish often symbolizes luxury and warmth.

Korma Royale: A Mughal Marvel on Your Plate

Homemade chicken korma recipe, a dish deeply rooted in North Indian heritage. Combining tender chicken, creamy yogurt, golden onions, and classic Indian spices, this korma is a true celebration of Mughal culinary artistry. Ideal for family meals and festive occasions, it delivers rich flavor with a mellow spice level. Perfectly paired with naan or rice, it’s a royal treat that can be recreated in any modern kitchen. A must-try for those who love traditional Indian dishes with a luxurious twist.