Chicken Korma

July 16, 2014 § 16 Comments

Chicken Korma

Can an Indian live without curries? The answer to the question is undoubtedly a big ‘No’. Curries are the integral part of our daily meal. And the truth is that I just don’t survive on desserts only, however religiously I blog about baking and desserts every week. I have my tooth as sweet as the savory one. And I do a fair justice with both. So, like every other Indian, I devour on curries everyday, them being a staple in my diet. And everyday curry is mostly a seasonal vegetable stew, which I wipe off with unleavened chapatis or rice. But sometimes, when I have enough time, probably after a daytime photo shoot on weekend, I normally indulge by cooking myself a non-vegetarian curry. Otherwise, if I am too lazy to do that, I ask my friend to cook one for me. 

Chicken Korma Chicken Korma

This one, which I am sharing with you today is a finger-licking-good chicken curry recipe from Lucknow. I had a similar mutton curry at my blogger friend Deeba’s place almost an year back, and I dream about those flavors even today. Probably, that was the best mutton curry I had ever had. When I asked my friend, she told me that it’s her mother’s recipe. Family recipes have such great stories, they descend down to the generations and they never go out of fashion. I am drooling even right now, as I write about it. Such delecate and balanced flavors, mildly spiced yet so fragrant. While I was going through her blog, I came across this Chicken Korma recipe, which I came to know, is another family recipe. So, I wanted to give it a try. 

Chicken Korma

Modifying it would have been a disrespect to this family classic of her’s. So I dared not to either. Only thing I did was I increased the quantity. It came out like a charm. I almost felt that I was such a good cook. But the truth is that I didn’t do anything. It was the magic in the recipe, which charmed us all. My friends licked off bowls clean and have been requesting for a redo. It had that amazing depth of flavors, which lingers on for long and make you experience the utter bliss. I would recommend this to all of you, weather you are a curry or a non-curry person. This has to be tasted once!

Chicken Korma Chicken Korma

Chicken Korma
An easy and finger licking good awadhi style chicken korma which is mildly spiced but immensely flavorful.
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Prep Time
10 min
Total Time
1 hr
Prep Time
10 min
Total Time
1 hr
  1. 1250 gm chicken on the bones, cut into pieces
  2. 1/2 cup ghee {or clarified butter}
  3. 300 gm onions, finely sliced
  4. 8-10 green cardamom
  5. 8-10 cloves
  6. 2 tbsp ginger paste
  7. 2 tbsp garlic paste
  8. 300 gm yogurt
  9. 2 tbsp coriander powder
  10. 2 tsp red chili powder
  11. Salt to taste
  1. Heat ghee in a wok and fry the onions until golden brown, taking care not to fry them on high.
  2. Drain the onions from oil and let cool completely.
  3. Grind the onions with 4 tbsp yogurt to make it a smooth paste. Whisk the onion paste into the remaining yogurt.
  4. In the same wok, with remaining ghee, add green cardamom and cloves and saute for 2-3 minutes.
  5. Add the chicken to the wok and continue to cook in wok on high heat till nicely seared and golden {add more ghee if needed}. This will help retain the chicken's moisture inside.
  6. Remove the chicken from ghee and keep aside.
  7. Add ginger garlic paste, coriander powder, chili powder into the hot oil and mix well until it all comes together, around 1-2 minutes.
  8. Add the chicken back to the wok and stir for 2-3 minutes.
  9. Add the yogurt onion mixture to the chicken and add salt to it. Stir well and let it simmer on low, covered with a lid for about 20 minutes, or until chicken is completely cooked. By this time, the gravy should be beautifully colored and fragrant.
  10. Let this sit for around 30 minutes to let the flavors to mature. Serve with chapatis or basmati rice.
Adapted from Passionate About Baking
The White Ramekins
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§ 16 Responses to Chicken Korma

  • Anita Menon says:

    Lovely! such a deviation from the regular. love it! BOOKMARKING! pics amazing as usual

  • This looks great. The ingredient list doesn’t look too overwhelming either. I through a phase of making curry, specifically butter chicken because my husband loves it. I never got the taste quite right so I tried a bunch of pre-made sauces and found one that was very good. So that’s my lazy version. Buying butter chicken from our favourite restaurant costs $40 for 2 people but making it at home about $10 for 2.

    I enjoy chicken on the bone in curry but have never seen this at an Indian restaurant. Why is this?

    • TheWhiteRamekins says:

      It’s a pretty simple recipe not involving too many ingredients. Yet it is full on flavors. I am sure you would like this. And cooking your own curries ensures you that you are eating the right stuff, as outside stuff is surely heavier and richer because of added cream. I am not sure about your area, but here in India, we get both kinds. And I prefer always with bones, as it is relatively more tender and juicier and has also got health benefits too.

  • Beautiful. I love curries prepared from scratch, they taste so fresh and vibrant, worlds apart from using a commercially prepared paste. I also can never go past a family recipe so I’m definitely bookmarking this.

    • TheWhiteRamekins says:

      commerically prepared sauces and pastes can never match to the flavors of fresh ingredients. and yes, family recipes are great things to try for. please let me know, how it comes out for you. thanks.:)

  • AS always your photo’s are stunning. I have wanted to make this dish for awhile. You have inspired me. Love the dishes.

  • So stunning. Wow….well done Himanshu. Must tell my mother. You shot this beauyifully.

  • Vineeta says:

    Ohh !!! I dnt cook chicken but surely m gonna try with potatoes :) thnx for this simple recipe

  • looks delicious, i love a good korma… definitely know what i will be having for dinner tonight!

  • Awesome pictures! I will be giving this one a try!

  • Christopher says:

    I made this for the first time today because those photos looked sooo delicious. Mine turned out delicious. Thank you for the excellent recipe. BTW I couldnt help smelling my hands all the time I was cooking while handling all the ingredients:)

  • Jordan says:

    Step 5 says “roast on high heat till nicely seared and golden”. Surely you don’t mean to “roast” the chicken but, rather, continue to cook in the wok until the chicken is browned, right?

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