Chicken Korma

Share
136 Ratings
114 Reviews
Print
Recipe By Vahchef
40 m
4 servings
234 Cals

Kundapur Chicken

Mangalore (Kundapur) Chicken Curry is one of the versatile coastal curries, which goes ve...

Street Food Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, it is a q...

Soya Chicken

Soya sauce chicken is a northern Chinese dish. It is made of chicken that is cooked with ...

Chicken Pukhi Biryani

Chicken biryani cooked in the pukhi style of cooking the rice and chicken separately and ...

Easy Chicken Biryani

A simple and easy chicken biryani made within minutes. It has a special place in Indian c...

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perf...

Chicken Korma Recipe, Murg korma Sabji, How To Make Chicken Korma Recipe

Name: Chicken Korma
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4

Traditional mild Mughlai dish made of succulent chicken pieces cooked in coconut cashew nut paste and yogurt to give a nice silky rich creamy sauce or gravy. It is a popular Northern India marked by silken curries, butter dishes, delicate flavor

About Recipe

Kodi Korma koora, kozi Korma Kuzhambu, Muragira mansa Korma torkari

How to make Chicken Korma

(136 ratings)

114 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 4 persons
Published date : December 29, 2018

Ingredients used in Chicken Korma
• Coriander powder - 1 tablespoon.
• Cumin powder - 1 tea spoon.
• Curd - 1 cup.
• Curry leaves - 1 spring.
• Onion (finely chopped) - 2 numbers.
• Whole garam masala spices - 3-5 pieces.
• Ginger garlic paste - 1 tablespoon.
• Oil - 2 tablespoons.
• Coconut (grated) - 1 cup.
• Salt - 1 to taste.
• Turmeric powder - 1/4 tea spoon.
• Pepper powder - 1 tea spoon.
• Chicken - 500 grams.
• Cashewnuts or poppy seeds - 2 tablespoons.
• Green chilies (chopped) - 2 numbers.
• Coriander leaves (chopped) - 1 tablespoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
Method:
In a big frying pan heat oil, add garam masala spices, mustard seeds, when splutter add cumin seeds, chopped onion, salt then fry the onions until they turn golden brown. Blend cashews and coconut to a fine paste. Now add the turmeric powder, ginger and garlic paste, curry leaves, chopped chilies. After a few minutes add the coconut and cashew or poppy seed paste, stir and then add the yogurt, cumin powder, coriander powder. Add the chicken pieces and cook in the gravy, add pepper powder and cook it. Serve hot with chopped coriander as garnish.

babbutoto Posted on Mon Jan 24 2011

i can smell da flavours through ma computer lol :)

Reply 0 - Replies

gibbut Posted on Tue Feb 15 2011

i made this last week without the cashews ( as i had none ) and it was magnificent!! will do it again today with more chillies and cashews!! cant wait!