Reach Indians and South East Asians living in Australia

North Indian Chicken Korma Recipe

 North Indian Chicken Korma Recipe

Chicken korma can be made in several different ways. In India, every region has its own characteristic chicken korma recipe. Let’s discover how the North Indians like it!

  • Boneless chicken breasts (diced) – 3
  • Cashews – ¼ cup
  • Chicken broth – 1 cup
  • Garlic cloves – 3
  • Boiling water – ¼ cup
  • Vegetable oil – 3 tablespoon
  • Ginger root (peeled and chopped) – 1
  • Bay leaves – 2
  • Minced onion – 1 large
  • Ground coriander – 1 teaspoon
  • Garam malasa powder – 1 teaspoon
  • Ground cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Chilli powder – 1 teaspoon
  • Salt – 1 teaspoon
  • Tomato sauce – ¼ cup
  • Cream – ½ cup
  • Yogurt – ½ cup
  • Cornstarch (mixed with water) – 1 teaspoon


  • Soak cashews in boiling water for 15-20 minutes and keep aside. nilgiri-chicken-kormaGrind garlic and ginger in the blender or alternatively you can use readymade garlic-ginger paste.
  • Blend the cashews with cream and yogurt in a food processor/blender till the mixture becomes really smooth. You can add the water in which the cashews were soaked to make this mixture even smoother.
  • Pour oil in a pan and let it heat for a while and then put the bay leaves in the oil for about 20 seconds. Now add onions and keep stirring for 4-5 minutes. Add ginger, garlic, garam masala, cumin seeds, salt, coriander, chilli powder and turmeric. Once the oil starts to separate add chicken and cook for 5 minutes. Pour in chicken broth and tomato sauce. Cover the pan and reduce the heat to simmer. Wait for at least 15 minutes but you can stir occasionally.
  • Now add the cashew mixture to the korma and let it cook for another 10 minutes, stirring occasionally. Add cornstarch mixture and turn off the heat after a couple of minutes.

Garnish with fresh coriander leaves and serve with hot chapatti/naan or boiled rice.

Sunny Pathak

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