When plain chicken curry doesn’t cut it… This red, velvety Chicken Korma is what I turn to. It’s warm, bold, and guaranteed to have everyone asking for seconds.
Chicken Korma is one of those dishes I come back to when I want something that feels indulgent but still deeply comforting. It’s fragrant, warming, and absolutely delicious.
The chicken gets a good rest in a spiced curd marinade, which keeps it juicy and full of flavor. And while most of the ingredients are pantry staples—like makhana, dried coconut, and milk—it all comes together into something that feels really special. The result is a bold, velvety Delhi style chicken korma curry that’s rich but not heavy, and every spoonful feels like a little reward for taking your time.
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Chicken Korma Ingredients
- Marinated chicken: Bone-in chicken pieces are marinated in curd, onion paste, ginger garlic paste, and a blend of basic Indian spices for depth of flavor and tenderness.
- Whole spices: Cinnamon, cardamom, mace, bay leaf, and cloves are lightly sautéed to infuse the oil and create that signature korma aroma and flavor base.
- Gravy mix-ins: Fried onions and makhana are pounded and added to give body, while coconut, turmeric, and milk make the curry rich and luscious.
- Finishing touches: Kewra water adds a mild floral note and water is used to adjust consistency.
Frequently Asked Questions
Chicken Korma is a North Indian-style curry that’s rich, aromatic, and slow-cooked. Unlike everyday chicken curry, korma has a velvety texture thanks to fried onions, yogurt, and ground nuts or seeds.
While both are spiced gravies, korma tends to be thicker and creamier, often made with a yogurt or cream base and enhanced with nuts or coconut. Chicken curry is typically more tomato-forward and lighter in texture.
It’s a bit of both! Korma leans more aromatic and mildly spiced than hot. The balance of whole spices, sweetness from coconut or onions, and gentle heat from chillies gives it a rich but not overpowering flavor.
Yes! Swap the curd and milk with plant-based yogurt and coconut milk. The flavor will lean slightly tropical but still be delicious and creamy.
Richa’s Top Tips
- Fry the onions low and slow: Don’t rush this step! Golden, evenly caramelised onions are what give this korma its richness and depth of flavour.
- Marinate ahead if you can: Even 30 minutes helps tenderise the chicken and lets the spices soak in. Overnight is even better if you have the time.
- Pound the fried onions and makhana well: This gives the gravy its signature creamy texture. If you want it extra smooth, you can even give it a quick blitz in the blender.
- Don’t skip the kewra water: It might seem like a small addition, but that hint of floral fragrance at the end brings the whole dish together.
Serving Ideas
- Serve chicken korma with fluffy jeera rice for a simple yet satisfying meal where the rice soaks up all that rich, spiced gravy.
- Pair it with warm garlic naan—perfect for scooping up every last bit of the luscious sauce.
- Enjoy it with crispy lachha parathas that add just the right amount of flaky texture to balance the creamy korma.
- Add a cooling side of this cucumber mint raita to mellow out the heat and bring a refreshing contrast to the spices.
- Plate it up with a crunchy bean salad for a fresh, light bite on the side.
- Build a full festive spread by serving this with broccoli stiry fry or smoky paneer tikka for a mix of flavors and textures.
Storage Tips
- Refrigerate any leftovers in an airtight container for up to 3 days. The flavors tend to deepen overnight, making it taste even better the next day.
- To reheat, use a pan on low heat and add a splash of water or milk to loosen the gravy. Avoid microwaving directly if possible, as it can cause the chicken to dry out.
- Freezing is also an option—just skip the milk and cream while cooking, and add them fresh when reheating. This keeps the texture and flavor intact.
Customisation Ideas
- Use boneless chicken thighs if you prefer a quicker, more fork-friendly version without compromising on juiciness.
- Swap makhanas with cashews or almonds if you don’t have them on hand—they add the same creamy richness when blended.
- For a lighter version, reduce the oil and cream, and bump up the spice levels to keep the flavor intact.
- Want it vegetarian? Try this gravy with paneer or mushrooms—it’s equally indulgent and satisfying.
This chicken korma is the kind of dish that feels special without demanding hours in the kitchen. It’s rich, comforting, and comes together with a blend of pantry spices and thoughtful technique. Whether you’re cooking for a weekend dinner or a small celebration at home, this one always delivers.
If you try it out, don’t forget to tag me on Instagram @my_foodstory—I love seeing your delicious recreations!
Watch Chicken Korma Recipe Video
For the korma – Whole Spices
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Marinating chicken
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Add chicken and all the ingredients listed under marinade to a bowl, toss them to combine well and set aside to marinate for 30 minutes.
500 grams bone-in chicken, ½ cup curds, 1 tablespoon ginger garlic paste, 1 green chilli, ¼ cup onion paste, 1 tablespoon kashmiri chilli powder, 1 ½ tablespoons coriander powder, 1 teaspoon jeera powder, 1 teaspoon garam masala powder, 1 ⅛ teaspoon salt
Pounded onions & makhanas
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Heat oil in a kadai or pan, add onions, fry on low for 8-10 minutes till they turn golden brown and transfer onto a plate. Add makhanas and fry them for 1-2 minutes till they turn light brown and add it to the plate with onions. Cool and pound them well using a mortar & pestle.
¼ cup cooking oil, 250 grams 3 medium onions, 15 makhanas
Roasting chicken
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Heat the same kadai, add whole spices, marinated chicken and saute on medium heat for 4-5 minutes till they roast well. Add turmeric powder, mix, cover and cook for 7-8 minutes.
1 bay leaf, 1 ½ inch cinnamon, 4 cloves, ¼ teaspoon whole pepper, 4 green cardamoms, 1 black cardamom, 2 blades of mace
Making the gravy
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Add pounded onions & makhana and cook uncovered. Scrape off leftover marinade from the bowl, add ½ cup of water, mix and add it to the kadai. Add milk, remaining 1 cup of water and cook for 3 minutes uncovered. Remove the cooked chicken pieces from the gravy and set aside for use later.
1 ½ cups water, 1 cup milk
Making of korma
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Add desiccated coconut, cardamom powder, kewra water to the kadai and cook for 1 minute on low. Add cooked chicken pieces, cook for 2-3 minutes till the chicken is cooked well and serve.
2 tablespoons desiccated coconut powder, ¼ teaspoon cardamom powder, 1 teaspoon kewra water, ¼ teaspoon turmeric powder
- You may marinate the chicken in advance and refrigerate which will work equally well.
- Onions must be fried on low heat for about 10-12 minutes so they become crispy.
- Roasted makhana is added to get a smooth texture to the gravy.
- Desiccated coconut & kewra water give an authentic & rich flavour to the gravy.
This article was researched and written by Harita Odedra.