By Shreya Sarpal
January 4, 2026
A royal dish from Mughal kitchens, chicken korma is slow-cooked in a velvety gravy of yoghurt, nuts, and fragrant spices. Perfect for special dinners or festive spreads.
500 g chicken (bone-in or boneless pieces) 2 thinly sliced onions 2 tbsp ginger-garlic paste ½ cup whisked thick curd 10 cashews or almonds (soaked & blended to a paste) ½ tsp turmeric powder 1 tsp red chilli powder 1½ tsp coriander powder 1 tsp garam masala 2–3 tbsp oil or ghee Salt to taste 2 tbsp fresh cream (optional) Fresh coriander for garnish
Marinate chicken with yoghurt, turmeric, and salt for 30 minutes.
Fry onions in oil until golden brown; grind half into a paste, keep half aside for garnish.
In the same pan, sauté the ginger-garlic paste until aromatic, then add all the dry spices and cook for a minute.
Add the marinated chicken, along with the onion and cashew pastes, and cook until the oil separates and the chicken becomes tender.
Stir in cream and garam masala, simmer for 5 minutes, then garnish with fried onions and fresh coriander before serving.