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.

Prep Time    : 10 mins
Cook Time   : 40 mins
Total Time    : 50 mins

Servings 6

Calories 323kcal


·         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
·    500 grams chicken breasts cubed into 1 inch pieces (boneless and skinless)
·         1 tablespoon Shaan Korma Masala can be reduced or increased for heat
·         Salt to taste
·         1-2 cups water
·         Chopped coriander for garnish.


1. 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.
2.  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.
3.   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.
4.   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.
5.   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.
6.   Take off lid and bring to another boil by increasing the heat then and turn off the stove.
7.   Garnish with chopped coriander. Serve with naan and white rice.

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