Everyone needs a basic Indian Chicken Korma recipe that they can rely on. This authentic chicken korma recipe, like all our main course dishes, was passed down from generations. From my great grandmother, grandmother, mom, and finally to us, sisters.
Chicken korma masala is pretty versatile. Meaning, you can add or subtract ingredients that you deem fit.
How to Make Indian Chicken Korma Recipe:
The equipment you need for this homemade chicken korma is a pressure cooker and blender. You can find our favorite brands and the Indian utensils we use in our shop section.
Keep all spices and chicken korma ingredients ready to make the cooking time of chicken khurma shorter. The whole recipe is just basically adding ingredients into the pressure cooker and letting cook. Nothing too fancy or difficult, just good enough for beginners.
Here’s how you can read through for an easy chicken korma recipe.
How to make Chicken Korma Step by Step:
Indian Chicken Kurma
- Pressure Cooker
- Standard Blender
- 6 tbsp Cooking oil
- 2 tbsp Ghee
- 1 kg Chicken cut into 12 pieces
- 2 Big onions sliced
- 3 Big tomatoes chopped
- 2 Potatoes medium sized, diced
- 150 g Coconut grated
- 8-10 Almonds
- 2 Cinnamon sticks
- 4 Cardamom pods
- 8-10 Cloves
- 2 tbsp Ginger-garlic paste
- 2 tsp Chili powder
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1.5 cups Water
- Salt to taste
- Coriander to garnish
- Heat a pressure cooker on medium flame. Add in oil, ghee, cinnamon sticks, cardamoms, and cloves into the cooker and fry lightly
- Add the onions and fry until they turn golden brown. Then, add chicken and ginger garlic paste
- To the mixture add salt, chilli powder, turmeric powder, and coriander powder. Stir and let cook
- Meanwhile in a blender, add grated coconut, almonds, and tomatoes. Blend to make a paste
- Add the paste to the mixture in the pressure cooker. Let the gravy cook for about 2 minutes and add water and the potatoes
- Cover the pressure cooker and let the gravy cook for about 10 minutes on a medium flame
- Garnish with coriander and serve hot along with some warm parathas or ghee rice
Other alternatives: This chicken kurma recipe can be used with vegetables like beans, carrots, and even mutton. Just remember that mutton will need to be cooked longer.
If you have guests/ companions who follow the vegan diet, then you can also try this Vegan Cauliflower Korma recipe.
If you don’t have grated coconut for this chicken korma recipe, coconut milk or powder is a good alternative.
Korma or Kurma is actually a thicker version of curry and usually eaten part of the main course. To make the gravy thick, we use almonds and coconut. Both these ingredients give flavor as well as add to its creaminess.
How to eat Chicken Korma Sauce/ Gravy:
We usually pair chicken khurma with ghee rice or our South Indian version called baghara khaana. We will soon be uploading this recipe too which is very simple. Else, you can always go for parathas slathered with ghee! Yum!
I assure you that this is the best chicken korma recipe and very reliable. You can try it for yourself and see! There are many other versions if you want a change from this usual korma recipe like white chicken korma or green chicken khurma. We will soon be having those put up on the blog too.
Signing off now! xx
P.S. If you would like to save and read later, here is a pinnable version 🙂