Classic Chicken Korma
This classic chicken korma is made the traditional way, with no cream or nuts: chicken marinated in warm spices including cardamom, mace and star anise, mixed with yoghurt and crushed crispy fried onions, then cooked gently with kewra water until tender and fragrant.
It's mild but full of flavour, and Aamna's recipe takes about an hour. Thinly sliced onions, fried until crisp and blitzed, give it its rich, sweet body.
Why this recipe works
- Crispy fried onions. Fried for 15 minutes and crushed, they thicken the sauce and add sweetness.
- Yoghurt. It makes the korma creamy and gently tangy.
- Mace, star anise and cardamom. These fragrant spices give korma its classic Mughlai flavour.
- Kewra water. A floral finish that makes it feel special.
Tips for the best chicken korma
- Slice the onions very thinly. A mandoline helps them crisp evenly.
- Cool the onions before blitzing. They crush into fine crumbs.
- Start the oil cool. Add the chicken when the oil is at a low temperature, then raise the heat slowly so the yoghurt doesn't split.
- Cook covered on low heat. About 30 minutes once the oil bubbles.
What to serve with chicken korma
Serve with tandoori roti or rice. For a quicker version, try our easy chicken korma, or for another mild curry, our cashew chicken curry.
Classic Chicken Korma FAQs
What makes a korma a korma?
Meat braised gently with yoghurt and fragrant spices like cardamom and mace. Traditional kormas are mild and rich. Our guide to tikka masala vs butter chicken vs korma compares the three.
Does this korma have cream?
No. The creaminess comes from yoghurt and crushed fried onions.
Is chicken korma spicy?
It's mild, with gentle heat from Kashmiri and red chilli powder.
What is kewra water?
A fragrant water from the flowers of the screwpine plant, used in Mughlai dishes and sweets.
You'll find the full ingredients, the method and our step-by-step video in the recipe card below.
A Classic Chicken Korma, a mild curry that still packs a punch of flavour, This dish is a perfect balance of savoury and sweet, with a subtle heat that makes it a family favourite. The use of yogurt and slow cooking ensures that the chicken remains tender and flavourful.
- 2 large onions (using a mandoline for ultra-thin slices)
- 1 chicken, (cut into pieces)
- 1 tbsp dhania jeera (coriander-cumin powder)
- 2 tsp salt
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp garam masala
- 1 tsp Kashmiri chili powder
- 1/4 tsp star anise powder
- 2 tsp red chili powder
- 1 tsp cardamom powder
- 1 tsp mace powder
- 5 green cardamom pods
- 10 black peppercorns
- 8 cloves
- 1/2 cup oil
- 2 tbsp ghee, melted
- 1 cup full-fat yogurt
- 2 tbsp kewra water
- 1 small cinnamon
- 1
In a large bowl, combine the dhania jeera, salt, garlic paste, ginger paste, garam masala, Kashmiri chili powder, star anise powder, red chili powder, cardamom powder, mace powder, green cardamom pods, black peppercorns, and cloves.- 2
Mix well and coat the chicken pieces thoroughly. Let the chicken marinate while you prepare the onions.Prepare the Onions:- 3
In a pan over medium heat, add the oil and melted ghee.- 4
Add the thinly sliced onions and fry them for about 15 minutes, stirring constantly until they become completely crispy.Crush the Onions:- 5
Once the onions are perfectly crispy, remove them from the oil and let them cool completely.- 6
Add the cooled crispy onions to a small food processor and blitz them until finely crushed.Second Marination:- 7
Add the crushed onions and the yogurt to the marinated chicken.- 8
Mix thoroughly to ensure the chicken is well coated.Cook the Chicken:- 9
In the same pan with the onion-infused oil, add the marinated chicken. Make sure the oil is at a low temperature to start.- 10
Add the kewra water and cinnamon stick to the pan for extra aroma and flavour.- 11
Gradually increase the heat from low to high, preventing the yogurt from splitting.- 12
Once the oil starts bubbling, cover the pan with a lid, lower the heat, and let it cook for 30 minutes.Serve:- 13
Your Chicken Korma is now ready!NoteUse full-fat yogurt to prevent curdling and ensure a rich, creamy texture.
Gradually increase the heat when cooking the chicken to avoid splitting the yogurt.
Fry the onions to a perfect crisp; they add a wonderful depth of flavour and help thicken the curry.
Chicken Korma, Chicken Korma recipe, Easy chicken korma recipe Aamna Bawa - 2