How to make Chicken Korma

Chicken Korma Recipe
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Korma is a recipe founding in the Indian subcontinent. Korma may be a saucy dish that’s usually made with yogurt, lots of nuts, and flavors. A Mughal era original, Chicken Korma is the culminating dinner party dish that’s simple, speedy, and a no object recipe. This speed-up form of chicken korma spares time without sacrificing flavor! Kormas are for very, very extraordinary events, like weddings or fantastic parties, and legitimately so! They are so wealthy and extravagant.

Korma has come into being in the Mughal kitchen where flavors and nuts were abundant. From there they spread to other locales counting the UK under British rule and encourage when south Asian migrant took their legacy around the world. The distinguishing form of this dish expanded, more moderate and velvety UK adaptation, more flavorful tangy desi compliance, and korma with nuts, and so on.

Seeming for a standard and trustworthy Chicken Korma recipe that’s the whole deal then this one-pot chicken korma is done is for you. All the mind-blowing flavor of korma – however, prepared in much less time. Korma is a South Asian yogurt-based curry. What makes korma distinctive from other curry is its solid smell of cardamom and other entire flavors. This is an authentic, degi and shahi korma that’s frequently followed in wedding rituals and is called shadoyoon wala korma 😉

How to make Chicken Korma

Difficulty: Beginner Prep Time 20 min Cook Time 25 min Total Time 45 mins Calories: 294.9


Korma is a gravy meal made with yogurt and a variety of nuts and spices. Chicken Korma, a Mughal era classic, is the ideal dinner party dish. It is simple, quick, and tasty.

Hers’s the easiest recipe for you.



  1. Step 1

    • First, take a wok, heat the oil, then add a dollop of ghee. Add cardamom, cloves, and garlic paste and mix well.
      After that, add the chicken and simmer for another 2-3 minutes.
    • Now, add the coriander and chili powder once it has turned brown.
    • Season with salt and add ginger paste, fried onion, yogurt, mix and cook for 5-6 minutes
    • For taste, add garam masala and turmeric powder.

  1. Step 2

    • Add, water if gravy is thick before covering it. The masala should fuse well with the chicken.
    • Cover it and give it some time to cook on a slow fire. Let it simmer for about 10-15 minutes.
    • Finally, serve hot and garnish with coriander leaves or almonds.
    • Enjoy!

Nutrition Facts

Serving Size 1

Servings 1

Amount Per Serving
Calories 294.9
% Daily Value *
Total Fat 17.1g27%
Sodium 88mg4%
Potassium 509.3mg15%
Total Carbohydrate 7.2g3%
Dietary Fiber 1.4g6%
Protein 27.7g56%

Vitamin A 12.7%
Vitamin C 57.6%
Calcium 4.4%
Iron 11.4%
Vitamin D 2.9%
Vitamin E 9.9%
Niacin 65.8%
Vitamin B6 38.4%
Folate 4.6%
Vitamin B12 7.9%
Zinc 7.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken, Keema,
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