Chicken Korma

I made this curry for the first time a few weeks ago and it turned out really good! Even my sister (who has assumed the role of food critic while I stay with her in Germany) approved the dish. The ingredient list might be long but once you’ve gathered what you need the method is very straightforward.

  • Servings: 4
  • Difficulty: Medium
  • Print


  • 1kg chicken on the bone
  • 5tspn Chicken Korma Masala
  • 1tspn coriander powder
  • 1tspn cumin powder
  • 1/4cup yoghurt

Whole spices

  • 2 bay leaves
  • 10 peppercorns
  • 5 cloves
  • 3 green cardamoms
  • 2inch cinnamon stick


  • 1tbspn ghee
  • 1tbspn sunflower oil
  • 1 large onion, finely chopped
  • 1.5tbspn fresh ginger paste
  • 1.5tbspn fresh garlic paste
  • 2 medium tomatoes
  • 1/2cup pre-fried onions
  • 1tbspn tomato paste
  • 3 green chillies (optional)
  • 1tbspn kasuri methi (dried fenugreek leaves)
  • salt


  1. Mix all ingredients for marinade and keep aside for couple of hours. (If you don’t have Korma¬†masala, substitute with 1.5tspn coriander powder, 1.5tspn cumin powder, .5tspn turmeric, 2tspn paprika)
  2. Heat ghee and oil, in a wide and deep frying pan, on medium heat.
  3. Add the whole spices. Fry for 1 minute till aroma is released.
  4. Add chopped onions. Cook on medium heat till onions are soft and golden brown in colour, around 30mins-45mins.
  5. Add ginger and garlic paste and fry for 5mins.
  6. Add chicken with marinade and cook for 15mins, turning over chicken pieces once.
  7. While chicken is frying make a paste of the tomatoes, pre-fried onions, tomato paste, chillies and 3/4cup of water.
  8. Add paste to the chicken and bring to boil.
  9. Lower heat, cover and cook for 50minutes.
  10. Crush kasuri methi in palm and add to the sauce, stir through. Cook for another 5mins.
  11. Remove from flame and let sit for 15mins.
  12. Serve with naan or rice.

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