Chicken Korma Recipe | Creamy, Aromatic Mughlai Curry at Home

Chicken Korma Recipe: Learn how to make authentic Chicken Korma at home — a creamy, aromatic Mughlai curry made with tender chicken, yogurt, nuts, and spices. Ideal for Indian food enthusiasts, dinner gatherings, and celebratory meals.

 

By Amit Kaul
Location: India
Published on: January 31, 2026

 

Chicken Korma – Royal Mughlai Delight

Chicken Korma is a classic Mughlai curry known for its creamy texture, delicate aroma, and indulgent flavor. Originating from the royal kitchens of the Mughal emperors, this dish combines tender chicken with a luxurious blend of yogurt, nuts, and whole spices.

Unlike fiery curries, chicken korma focuses on balanced flavors and silky, rich gravy. Its mild yet aromatic taste makes it ideal for family dinners, festive spreads, and celebratory meals. The slow-cooked method ensures that the chicken absorbs every nuance of the spices, resulting in a melt-in-the-mouth experience.

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Why Chicken Korma Is a Favorite

1. Rich, creamy, and flavorful, perfect for festive meals and dinner parties
2. Mildly spiced, making it family-friendly
3. Ideal for pairing with naan, roti, or steamed rice

Ingredients for Chicken Korma

Main Ingredients

1. 1 kg chicken (bone-in or boneless)
2. 2 large onions (thinly sliced)
3. ½ cup thick yogurt (hung yogurt preferred)
4. 1 tbsp ginger-garlic paste
5. 10–12 cashews (soaked)
6. 6–8 almonds (blanched)
7. ¼ cup fresh cream
8. 2–3 green cardamoms
9. 1 black cardamom
10. 1 cinnamon stick (1 inch)
11. 3–4 cloves
12. Salt to taste

Spices

1. 1 tsp turmeric powder
2. 1 tsp coriander powder
3. ½ tsp cumin powder
4. ½ tsp garam masala
5. ½ tsp white pepper powder
6. ½ tsp nutmeg powder
7. ½ tsp mace powder

Optional Garnish

1. Fresh coriander leaves
2. Saffron strands soaked in warm milk

Step-by-Step Chicken Korma Recipe

Step 1: Prepare the Cashew-Almond Paste

Make a smooth mixture by blending the soaked cashews and almonds. set aside

Step 2: Cook the Onions

Heat ghee or oil in a pan. Add sliced onions and sauté on medium heat until golden brown. This caramelization adds natural sweetness to the curry.

Step 3: Add Aromatics

Add ginger-garlic paste and sauté until fragrant. Then add whole spices — cardamoms, cinnamon, and cloves — to release their aroma.

Step 4: Add Yogurt & Spice Mix

Reduce the heat and slowly add whisked yogurt, stirring continuously to avoid curdling. Add turmeric, coriander, cumin, nutmeg, mace, and white pepper powder.

Step 5: Add Chicken

Add the chicken pieces and thoroughly coat them with masala. Cook for 5–7 minutes on medium heat until slightly browned.

Step 6: Add Nut Paste

Add the cashew-almond paste to the chicken and mix well. Cover and simmer on low heat for 20–25 minutes until the chicken is tender and the gravy thickens.

Step 7: Finish the Korma

Stir in fresh cream and saffron milk (if using). Add some garam spice and fresh coriander leaves as a garnish. Simmer for 3–5 minutes before serving.

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Serving Suggestions

Serve your Chicken Korma with:

1. Butter naan or roti
2. Steamed basmati rice or jeera rice
3. Fresh onion salad and lemon wedges

Pro Tips for Perfect Chicken Korma

1. Use hung yogurt to avoid watery gravy
2. Caramelize onions slowly for natural sweetness
3. Cook on low heat to retain chicken tenderness
4. Add cream at the end to maintain richness

Conclusion

Chicken Korma is the ultimate Mughlai curry — rich, aromatic, and indulgent. Its creamy gravy and tender chicken make it a crowd favorite for both special occasions and everyday indulgence. Try this royal recipe at home and impress your family with authentic Indian flavors.

 

 

 

About the Author

Amit Kaul is a food content writer and digital publisher based in India. He specializes in creating original, experience-driven recipes and home-cooking guides. All recipes published on this website are personally researched, tested, and written by him, following Google’s E-E-A-T (Experience, Expertise, Authoritativeness, Trustworthiness) guidelines.