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    Home » Indian Recipes » Easy Chicken Korma | Authentic Indian Shahi Chicken Korma

    Easy Chicken Korma | Authentic Indian Shahi Chicken Korma

    Published: Jul 27, 2021 | This post may contain affiliate links·

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    Chicken korma is a rich, fragrant chicken curry made by cooking succulent pieces of chicken in a rich cashew-based sauce. Learn how to make the best authentic shahi chicken korma at home, with this easy, step-by-step recipe!

    Close-up of chicken korma in a bowl with rice and chopped cilantro garnish

    (This recipe was originally published in Nov 2020 and has been updated)

    Jump to:
    • What is 'Korma Chicken'?
    • What is the difference between 'Korma' and 'Shahi Korma'?
    • Why this recipe works
    • Recipe Ingredients and Substitutions
    • Step-by-step Recipe with images
    • Expert Tips for making perfect korma
    • Frequently Asked Questions
    • Serving Suggestions
    • More Indian Chicken Recipes
    • Chicken Korma Recipe

    What is 'Korma Chicken'?

    Chicken Korma or Korma Chicken is a rich and luxurious chicken curry recipe that pairs amazingly well with Naan or Basmati rice or Indian Pav Bread.

    There are many versions of 'korma' – the original version was made during the Mughal era in Northern India and uses a heady blend of freshly ground whole spices. If you want to make a traditional lamb korma, take a look at my recipe for Old-Delhi-style lamb korma which is very close to the original korma recipe.  

    In this authentic recipe for Korma Chicken, I use a blend of spices that are freshly ground, and add cashew paste to give the korma a richer, creamier taste. This is a dish that our entire family loves – kids included. Tastes so much better than the restaurant-style chicken korma you get at most Indian restaurants!

    For a vegetarian version of this recipe, try my Vegan Korma Curry recipe.

    What is the difference between 'Korma' and 'Shahi Korma'?

    So Korma refers to a sauce-based curry dish - usually made with meat marinated in yogurt and cooked in a sauce that is thickened with blended cashews or almonds or coconut or even with poppy seeds. The combination of blended nut paste and yogurt is what truly makes a 'korma'.

    'Shahi' literally means 'Royal' and refers to Korma that was made in the royal kitchens of the Mughal Era in India. This 'Shahi Korma' uses cashew paste, and is simmered in cream to make the korma sauce extra rich - this gives it that 'royal' quality.

    Interested in more vegetarian patty recipes? Try making our Aloo Tikki recipe or try making Beet and Veggie Patties at home!

    Chicken curry in a bowl served with rice placed on a wooden board with forks and tea towel

    Why this recipe works

    • Authentic Indian recipe, so much better than the restaurant version! Once you make chicken korma this way, you wouldn’t want to order-in again
    • No shortcuts – Use freshly blended garam masala (recipe given in instructions) with browned onions to make a world of difference in the taste!
    • This is the 'shahi' version of chicken korma - in which cashews are blended to a paste for extra flavor and richness

    Recipe Ingredients and Substitutions

    To make this shahi chicken korma, you will need:

    Ingredients used to make chicken korma place on a white background
    • Boneless chicken – Use thigh or breast pieces of chicken. I tend to prefer thigh meat as it is more flavorful. You could also use bone-in chicken.
    • Onions – Browned onions give the korma depth and flavor. Red onions work best because they are stronger in taste and are used in most Indian recipes that call for onions. You could use yellow onions as well, however, they will be slightly on the milder side.
    • Ginger-garlic paste – Another staple in Indian cooking, I always keep a jar of homemade ginger and garlic blended together. You can also use minced ginger and garlic.
    • Cashew Nuts – This is what gives the chicken korma that extra richness and creaminess. Cashew nuts need to be soaked in hot water for 20-30 minutes and then blended to a smooth paste. Cashews can also be substituted with peeled almonds.
    • Garam Masala – For best results, make a small batch of fresh garam masala powder. This will make a huge difference to the taste, as compared to store-bought pre-packaged garam masala powder. The whole spices you will need to make garam masala are:
      1. Bay leaves
      2. Cloves
      3. Cinnamon Stick
      4. Fennel Seeds
      5. Star Anise
      6. Whole cardamom pods
        Simply roast the whole spices in a pan for 3-4 minutes (without oil) on the stovetop until aromatic. Then cool down the spices and blend or use a coffee grinder to grind them to a coarse powder.  
    • Yogurt - This is used for the marinade. You can make this recipe dairy-free by replacing yogurt with dairy-free yogurt.

    Step-by-step Recipe with images

    Marinate the chicken in a mixture of yogurt, red chili powder, turmeric, salt and ginger and garlic paste (or use minced ginger and garlic). Keep the chicken in the fridge to marinate for at least 30 minutes.

    Prepare the cashew nuts for blending - soak them in hot water for 20-30 minutes. After soaking, blend with a couple of tablespoons of water to form a smooth paste. Keep this aside for later.

    In a wok, heat the ghee and add the chopped onions. Saute until they are browned. This will take you around 15 minutes.

    Marinating chicken and sauteeing onions for korma

    Once the onions are browned, add the marinated chicken to the wok, and continue to saute, using a spatula to move the chicken pieces around to cook them evenly.

    Add the tomato puree, and continue to cook, moving the chicken around to coat them evenly in the spices and tomato puree.

    Cooking chicken with browned onions and adding tomato puree

    At this point, you can cover the wok with a lid and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, take off the lid, add in the blended cashew paste and mix well.

    Adding cashew paste and simmering the chicken

    Add the garam masala powder, thin the sauce with a little water, and mix well. Ensure that nothing is sticking to the bottom of the wok.

    Adding garam masala and water to the chicken korma in the wok

    Add 1/4 cup of cream and mix well. Cover the wok with a lid and let the curry simmer for 5 minutes more.

    Chicken korma simmering in a wok with the lid on

    Take off the lid, and check for seasoning. Add salt if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts. Chicken korma is ready to be served with Naan or Basmati Rice!

    Garnishing chicken korma with sauteed cashews and chopped cilantro

    Expert Tips for making perfect korma

    Brown the onions: This step is key to building up those layers of flavor in the chicken korma. You need to brown the onions until they are nice and golden. Use red onions, preferably, as they are stronger and sharper in taste. You can also buy pre-packaged deep-fried onions at your local Asian store, and use them as a substitute for browned onions.

    Don’t add extra tomato puree or cream: Many restaurants are guilty of giving korma the heavy-cream treatment or cooking it in too much tomato puree. This kills the taste of a true authentic korma. You want the tomato puree to be just enough to balance out the richness from the cashew paste. In my recipe, I have used just ¼ cup of cream, to give it just a touch of richness. Overdoing either tomato puree or cream will alter the taste of the chicken korma.

    Make it Ahead: As with most meat and poultry curries, preparing the curry a day or two ahead of time will give the shahi chicken korma enough time for the spices to mature. Korma always tastes better the next day! Makes it a great option for meal planning or making it ahead for a party.

    Frequently Asked Questions

    What is the difference between chicken korma and butter chicken?

    Butter chicken has a characteristic tang that comes from a dominant flavor of tomatoes in the sauce. In chicken korma, the flavor comes from browning the onions and slowing building up the flavors. Also, in a butter chicken, the chicken is grilled and added towards the end to the butter chicken sauce and simmered in the sauce for just a few minutes. In a korma, the chicken is cooked along with the korma sauce in the same wok.

    Can I use curry powder instead of Garam Masala?

    No! Curry powder is not even close to garam masala - curry powder uses coriander and cumin and sometimes fenugreek seeds. Garam masala does not! Using curry powder will alter the taste of the korma. I strongly recommend making your own batch of home-made ground garam masala if you plan on making Indian food more often. The key to this authentic chicken korma is in the freshly ground spice mix given in the recipe. If you cannot make fresh garam masala, you can use store-bought garam masala. Here is a guide to Indian spices that explains which spices can be used when.

    What is korma paste made of?

    Korma Paste is a thick, rich paste used in cooking Indian curries. It is recommended that you make your korma paste at home instead of buying the jarred version in supermarkets. The recipe for korma paste can vary - but one common ingredient for korma paste is cashew nuts, which are used to add a rich taste and to thicken the korma sauce. Some korma pastes use poppy seeds and some use coconut as well. In addition, whole spices such as cumin, coriander seeds, and ground spices such as garam masala and turmeric powder will also be used.

    Is Kurma the same as korma?

    Kurma is the South Indian version of korma. Both refer to a curry made with a thick sauce, however, the South Indian kurma usually has coconut in addition to cashew nuts in it. The North Indian korma doesn't use coconut.

    Serving Suggestions

    Shahi Chicken Korma is best served with flatbread, such as Indian Naan Bread or even Indian Pav. You can also serve korma with Basmati Rice.

    For a complete Indian menu, you can pair it with a salad such as Chickpea Salad or Mango Salad.

    If you are planning to add drinks to your Indian menu, you can also pair chicken shahi korma with Mango Lassi or Strawberry Lassi or Masala Chai.

    More Indian Chicken Recipes

    Butter chicken or Murgh Makhani

    Instant Pot Chicken Tikka Masala

    Chicken Chettinad

    Instant Pot Chicken Curry

    Kadai Chicken

    Saag Murgh

    Close-up of chicken korma in a bowl with rice and chopped cilantro garnish

    Chicken Korma Recipe

    Shinta
    Chicken korma is a rich, fragrant chicken curry made by cooking succulent pieces of chicken in a rich cashew-based sauce.
    5 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Course Dinner
    Cuisine Indian
    Servings 4
    Calories 437 kcal

    Ingredients
      

    • 700 grams boneless chicken

    To marinate the chicken

    • Tsp turmeric powder
    • 2 tsp Ginger garlic paste
    • 3 tbsp yogurt
    • 1 tsp Salt to season
    • ½ tsp Red Chili Powder

    For the garam masala

    • 1 tbsp cloves
    • 1 tbsp fennel seeds
    • Cinnamon stick 1 inch piece
    • 4-5 Cardamom pods
    • 2 Whole star anise
    • 3-4 Whole bay leaves

    Other ingredients

    • 2 onions chopped
    • 1 tbsp Ghee
    • 1/3 cup tomato puree
    • ¾ cup cashews
    • ¼ cup cream

    Instructions
     

    Make the garam masala (skip if using store-bought garam masala)

    • In a pan on the stovetop, dry roast the whole spices on medium heat for 3-4 minutes, stirring it to heat evenly. Once they release their aromas, turn off the heat and let cool.
    • Transfer the whole spices to a blender jar of spice grinder and grind to coarse powder.
    • Use 1.5 tablespoons of the garam masala spice mix for this recipe

    Marinate the chicken

    • Marinate the chicken in a mixture of yogurt, red chili powder, turmeric, salt and ginger, and garlic paste (or use minced ginger and garlic). Keep the chicken in the fridge to marinate for at least 30 minutes.

    Prepare the cashew paste

    • Prepare the cashew nuts for blending - soak them in hot water for 20-30 minutes. After soaking, blend with a couple of tablespoons of water to form a smooth paste. Keep this aside for later.

    Make the korma

    • In a wok, heat the ghee and add the chopped onions. Saute until they are browned. This should take you around 15 minutes.
    • Once the onions are browned, add the marinated chicken to the wok, and continue to saute, using a spatula to move the chicken pieces around to cook them evenly.
    • Add the tomato puree, and continue to cook, moving the chicken around to coat them evenly in the spices and tomato puree.
    • At this point, you can cover the wok with a lid and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, take off the lid, add in the blended cashew paste and mix well.
    • Add the garam masala powder, thin the sauce with a little water, and mix well. Ensure that nothing is sticking to the bottom of the wok.
    • Add 1/4 cup of cream and mix well. Cover the wok with a lid and let the curry simmer for 5 minutes more.
    • Take off the lid, and check for seasoning. Add salt if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts.

    Video

    Notes

    • Cashewnuts can be replaced with blanched and peeled almonds
    • Use Kashmiri red chili powder - it is low on heat, yet adds a nice red color
    • Browing the onions is key to giving depth and flavor to the chicken korma, do not skip or speed up this step
    • The garam masala powder can be substituted with store-bought garam masala powder (not curry powder)
    • Korma always tastes best the day after - make ahead if you can 
     

    Nutrition

    Calories: 437kcalCarbohydrates: 11gProtein: 43gFat: 25gSaturated Fat: 9gCholesterol: 144mgSodium: 812mgPotassium: 937mgFiber: 1gSugar: 3gVitamin A: 497IUVitamin C: 4mgCalcium: 49mgIron: 3mg
    Keyword chicken curry, Chicken Korma, Korma curry
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife
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    4884 shares

    Reader Interactions

    Comments

    1. Rosemary says

      April 26, 2021 at 7:22 pm

      5 stars
      Love Indian food and chicken Korma is one of my favorite dishes. I never really thought it would be so easy to make. I love ghee and cashews and I can't wait to level up my chicken dishes. Thanks for making it so easy.

    2. Toni says

      April 26, 2021 at 5:55 pm

      5 stars
      Such a delicious chicken recipe! Thanks for the tips! Everyone at my house loved it!

    3. rebecca says

      April 26, 2021 at 5:34 pm

      5 stars
      I don't know why I've resisted grinding my own spices for this long. It makes the biggest difference!

    4. Angela says

      April 26, 2021 at 5:22 pm

      5 stars
      So much flavor in this creamy delicious recipe. I was surprised at how much more flavor there was when I made my own spice mix. Yum!

    5. Michelle says

      April 26, 2021 at 4:36 pm

      5 stars
      So creamy and delicious, full of flavour! Loved it over a bed of steamed basmati rice. Thanks for sharing all your tips on how to make it!

    6. Maria says

      April 18, 2021 at 8:34 am

      5 stars
      My God! I can't get through the entire recipe without my mouth watering. This is an absolutely deliciously written recipe, thank you for this!

    7. kushigalu says

      April 18, 2021 at 7:05 am

      5 stars
      Korma is one of the best chicken curry. So Creamy and delicious it looks. Thanks for sharing

    8. Irina says

      April 18, 2021 at 6:34 am

      5 stars
      I found that my chicken recipes have become boring for my family and looked for something new to make. I came across your site and this recipe. I made it: it turned out absolutely delicious!

    9. Cathleen says

      April 18, 2021 at 5:36 am

      5 stars
      I am always looking for more chicken recipes, and this one looks like a winner!! I am definitely giving this a go this week, thanks so much for the recipe 🙂

    10. Agnieszka says

      April 18, 2021 at 4:29 am

      5 stars
      I absolutely love this recipe. Making your own garam masala is a game changer!!

    5 from 23 votes (13 ratings without comment)

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