Step 1 of 5
Chicken korma
Heat the ghee in a heavy pot and fry the onions over medium heat for 15 minutes, stirring, until evenly deep brown. Lift them out, leaving the ghee behind, and blend them with the yoghurt to a smooth paste. Drain the soaked nuts and blend them with 100 ml water until very fine.
Tip: The onions decide the colour and depth. Too pale and the sauce is flat and sweet; burnt and it is bitter.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Chicken korma take?
1 hr 30 min all in — 30 min prep, 1 hr cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Tree nuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Gluten-free.
8 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Blender, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Cashews and almonds → Melon seeds (magaz) or white poppy seeds. The traditional nut-free thickeners in Lucknow and Hyderabad. Soak and grind them the same way. Ghee → Neutral oil with a spoon of butter at the end. Lighter and cheaper. The sauce loses a little of its gloss.
What should I watch for?
Keep the heat low when the yoghurt goes in. Fast boiling curdles it.
Any tips from this recipe?
Make it a day ahead. Korma thickens and improves overnight; loosen it with water when reheating. Whisk the yoghurt smooth before blending. Lumpy yoghurt makes a grainy sauce.
Can I prepare this ahead?
Make it a day ahead. Korma thickens and improves overnight; loosen it with water when reheating. Reheat the ghee, add the cardamom, cloves, cinnamon and bay leaves and let them crackle for 30 seconds. Add the ginger-garlic paste for 1 minute, then the chicken and salt, and turn the pieces over medium heat for 5 to 6 minutes until they look sealed but not browned.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.