• Chicken pieces-1kg
  • Thick Curds-400gms
  • Chopped onions-3nos
  • Tomato puree-Of 3 tomatoes
  • Ginger garlic paste-4tsp
  • Red chilli powder-3tsp
  • Corriander(dhania)powder-3tsp
  • Turmeric powder-1.5tsp
  • cumin powder 2tsp
  • Garam masala powder-1/2tsp
  • Coconut-1/4th
  • Cashewnuts roasted
  • Salt-to taste
  • Oil-1cup
  • Corriander leaves(cilantro)-for garnish

Chicken Korma …the English Curry houses are loaded with this “loved by all” dish. Actually Chicken Korma isn’t a dish from origen. Korma refers to the word ” Braise ” in Hindi . It is the cooking technique to achieve a low simmering dish with a minimum amount of water. Later on this cooking style became a dish because of its popularity . Depending on the region in India the dish changes ..in South of India the dish is tomato based and very spice while the North has a some what whiter curry with almonds.But since this dish is pretty basic you see all over the world that they add their own ingredients. I post this Korma that is in between the North and South and still basic .

Enjoy and happy Cooking

Chef Marcel


Marinate the chicken with 2tsp salt and thick curd for around 2-3 hours.Overnight in the refridgerator is better.
Heat oil in a large pot.
Add the chopped onions and fry till golden brown.
Add ginger garlic paste and fry till the raw smell goes away.
Add the powdered spices and fry.
Add the marinated chicken pieces and fry well for around 5mins till the water oozes out of the chicken
Now add the tomato puree and let it boil for about 5 mins.
Add a glass of water and close the lid.Let it cook on low flame till the chicken is tender.
Meanwhile grind the coconut and the cashews with a little water to a fine paste.
Add this to the korma and boil for 2 mins
Check the consistancy.It you like it to be thick or watery,reduce it on hig flame or add water.
Check salt and add some if required.
Garnish with chopped cilantro.

Marinating the chicken in curds makes the chicken soft and juicy and less chewy and fibrous.
Do not cook in a pressure cooker,cook on low heat since Korma is actually a cooking technique (braising).The chicken will taste much better this way.
The same method can be used for mutton korma as well.You will have to use the pressure cooker for this.