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a close up image of chicken korma to showcase it's creamy and juicy texture
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Chicken Korma Curry | Red Chicken Korma

This red, velvety Chicken Korma Curry is warm, bold, and guaranteed to have everyone ask for seconds!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 4 persons
Author: Richa

Ingredients

For marinade

  • 500 grams bone-in chicken
  • ½ cup curds whisked
  • 1 tablespoon ginger garlic paste
  • 1 green chilli finely chopped
  • ¼ cup onion paste
  • 1 tablespoon kashmiri chilli powder
  • 1 ½ tablespoons coriander powder
  • 1 teaspoon jeera powder
  • 1 teaspoon garam masala powder
  • 1 ⅛ teaspoon salt

For the korma - Whole Spices

  • 1 bay leaf
  • 1 ½ inch cinnamon
  • 4 cloves
  • ¼ teaspoon whole pepper
  • 4 green cardamoms
  • 1 black cardamom
  • 2 blades of mace

For the gravy

  • ¼ cup cooking oil
  • 250 grams 3 medium onions thinly sliced
  • 15 makhanas
  • ¼ teaspoon turmeric powder
  • 1 cup milk
  • 2 tablespoons desiccated coconut powder
  • ¼ teaspoon cardamom powder
  • 1 teaspoon kewra water
  • 1 ½ cups water divided

Instructions

Marinating chicken

  • Add chicken and all the ingredients listed under marinade to a bowl, toss them to combine well and set aside to marinate for 30 minutes.
    500 grams bone-in chicken, ½ cup curds, 1 tablespoon ginger garlic paste, 1 green chilli, ¼ cup onion paste, 1 tablespoon kashmiri chilli powder, 1 ½ tablespoons coriander powder, 1 teaspoon jeera powder, 1 teaspoon garam masala powder, 1 ⅛ teaspoon salt

Pounded onions & makhanas

  • Heat oil in a kadai or pan, add onions, fry on low for 8-10 minutes till they turn golden brown and transfer onto a plate. Add makhanas and fry them for 1-2 minutes till they turn light brown and add it to the plate with onions. Cool and pound them well using a mortar & pestle.
    ¼ cup cooking oil, 250 grams 3 medium onions, 15 makhanas

Roasting chicken

  • Heat the same kadai, add whole spices, marinated chicken and saute on medium heat for 4-5 minutes till they roast well. Add turmeric powder, mix, cover and cook for 7-8 minutes.
    1 bay leaf, 1 ½ inch cinnamon, 4 cloves, ¼ teaspoon whole pepper, 4 green cardamoms, 1 black cardamom, 2 blades of mace

Making the gravy

  • Add pounded onions & makhana and cook uncovered. Scrape off leftover marinade from the bowl, add ½ cup of water, mix and add it to the kadai. Add milk, remaining 1 cup of water and cook for 3 minutes uncovered. Remove the cooked chicken pieces from the gravy and set aside for use later.
    1 ½ cups water, 1 cup milk

Making of korma

  • Add desiccated coconut, cardamom powder, kewra water to the kadai and cook for 1 minute on low. Add cooked chicken pieces, cook for 2-3 minutes till the chicken is cooked well and serve.
    2 tablespoons desiccated coconut powder, ¼ teaspoon cardamom powder, 1 teaspoon kewra water, ¼ teaspoon turmeric powder

Video

Notes

  1. You may marinate the chicken in advance and refrigerate which will work equally well.
  2. Onions must be fried on low heat for about 10-12 minutes so they become crispy.
  3. Roasted makhana is added to get a smooth texture to the gravy. 
  4. Desiccated coconut & kewra water give an authentic & rich flavour to the gravy.