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Homemade Chicken Korma – Creamy Nutty Delight

ti 45 minutes. Cook
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Delve into the world of aromatic spices and exquisite flavors with our homemade Chicken Korma recipe. This dish, originating from the Mughal era, is a quintessential part of Indian cuisine. A fragrant and creamy blend of spices, nuts, and tender chicken, it has been savored for centuries, enchanting palates with its rich taste and inviting aroma. In this culinary journey, we’ll explore the historical roots of Chicken Korma and guide you through the steps to create this creamy, nutty delight right in your own kitchen.

Historical Context

The history of Chicken Korma is as rich and diverse as its flavors. It finds its origins in the Mughal dynasty, which ruled India in the 16th and 17th centuries. The Mughals were known for their love of opulent and sumptuous feasts, and Chicken Korma was a prominent feature on their royal banquet tables.

Korma itself is a Persian word, which means ‘braising.’ The Mughals were instrumental in introducing Persian culinary techniques to the Indian subcontinent, and this resulted in the fusion of Persian flavors with Indian spices. Over the centuries, Korma has evolved, adapting to regional tastes and ingredients. Today, it’s enjoyed not only in India but also in various parts of the world.


1. Marinating the Chicken:

  • In a large mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
  • Add the chicken pieces to the marinade, ensuring they are well-coated. Allow it to marinate for at least 30 minutes, or refrigerate for a more intense flavor.

2. Preparing the Nut Paste:

  • In a skillet, heat the oil over medium heat. Add chopped onions and green chilies. Sauté until the onions turn golden brown.
  • Add ginger-garlic paste and continue to sauté for a few more minutes.
  • Add cashews, almonds, and desiccated coconut. Sauté until they are lightly browned.
  • Allow the mixture to cool, then transfer it to a blender or food processor. Blend into a smooth paste by adding a little water if needed.

3. Cooking the Chicken:

  • In the same skillet, heat a bit more oil if necessary. Add the marinated chicken and cook until it turns white and begins to brown.
  • Now, add the nut paste and stir well to combine.
  • Pour in the fresh cream and milk. Stir gently, and let it simmer on low heat. The chicken will absorb the creamy flavors as it cooks.

4. Seasoning and Simmering:

  • Add ground cardamom, cinnamon, cloves, black pepper, and ground fennel seeds to the simmering korma.
  • Season with salt to taste. Stir and let it simmer for about 10-15 minutes, allowing the chicken to become tender and the flavors to meld together.

5. Garnish and Serve:

  • Garnish with fresh coriander leaves.
  • Serve your Homemade Chicken Korma hot with steamed rice, naan, or parathas.


Homemade Chicken Korma is a culinary masterpiece that has transcended time and borders, offering a symphony of flavors. From the royal courts of the Mughals to kitchens around the world, this dish continues to enchant and delight. By following our easy-to-follow recipe, you can savor the creamy, nutty delight of Chicken Korma in the comfort of your own home. Share this exquisite dish with your loved ones, and let its rich history and incredible taste transport you to a bygone era of opulence and flavor. Enjoy!


prep time
30 minutes.
cooking time
ti 45 minutes.
total time
1 hour 15 minutes.


  • Large mixing bowl

  • Skillet or deep pan

  • Blender or food processor

  • Wooden spoon

  • Knife and chopping board

  • Serving dishes


  • 500g boneless chicken, cut into bite-sized pieces

  • 1/2 cup yogurt

  • 1 teaspoon ginger-garlic paste

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon garam masala

  • Salt, to taste

  • 1/4 cup oil

  • 2 onions, finely chopped

  • 2 green chilies, chopped

  • 1 tablespoon ginger-garlic paste

  • 1/2 cup cashews

  • 1/4 cup almonds

  • 1/4 cup desiccated coconut

  • 1/2 cup fresh cream

  • 1/2 cup milk

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon ground fennel seeds

  • Salt, to taste

  • Fresh coriander leaves, for garnish


Marinate chicken in yogurt and spices.
Sauté onions, chilies, and nut paste.
Cook chicken with cream and milk.
Season, simmer, garnish, and serve.
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