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Chicken Kurma Recipe Indian

Indian Style Chicken Korma Recipe which is very rich in making and tastes authentic.
1.5 from 4 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main
Cuisine Indian
Servings 5 -6
Calories 440 kcal


  • 750 gms chicken cleaned and washed well
  • 3 tablespoon oil
  • salt to taste
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • 1 tablespoon ginger garlic paste
  • 3-4 vertically slit green chillies
  • 1 small cinnamon stick dalchini
  • 2 cloves loung
  • 2 cardamoms elaichi
  • 1 bay leaf tej patta
  • 1 teaspoon garam masala powder
  • ½ teaspoon black pepper powder kali mirch powder
  • ½ teaspoon coriander seeds powder
  • 1 teaspoon lemon juice extract
  • 2 tablespoon chopped coriander leaves
  • 2 tablespoon chopped mint leaves

For The Korma Paste:

  • 3 tablespoon deep fried onion paste
  • 1 tablespoon desiccated coconut dry roasted
  • 4-5 cashewnuts kaju slightly roasted
  • 3-4 almonds badaam slightly roasted
  • 1 teaspoon chironji charoli seeds slightly roasted
  • 1 teaspoon khus - khus poppy seeds dry roasted for few seconds
  • 1 cup beaten yogurt


Blending The Korma Paste:

  • Firstly, to make this recipe deep fry the onions, take them out, dry them and make a paste of the deep fried onions by adding few drops of water and put it aside.
  • For the korma paste, take the blender, into it add roasted coconut, roasted kaju and badaam, roasted chironji seeds, roasted khus khus, blend them into a fine powder, add little water and make a paste and put it aside.

Making The Korma:

  • Take a cooking vessel, add oil and heat it, add cinnamon stick, add cloves, cardamoms, bay leaf into it and saute well.
  • Add chicken pieces into it and roast it until a change in color appears.
  • Add ginger garlic paste, salt to taste, red chilli powder, turmeric powder, green chillies, mix well and cook for few minutes.
  • Add blended paste of ( roasted coconut, kaju, badaam, chironji, khus khus) into the chicken.
  • Add the deep fried onion paste into it, mix and cook the whole mixture on sim flame until oil starts appearing at the corners.
  • Add beaten yogurt into it, mix and cook for few minutes.
  • Add garam masala powder, black pepper powder, coriander powder, mix.
  • Add little water as per the thickness preferred if the gravy is too thick.
  • Cook till the chicken gets tender and do not cook on high flame as the masala may burn at the bottom.
  • Add chopped coriander leaves and mint leaves and cook for few minutes.
  • Switch off the flame and add lemon juice into it and mix well.
  • Serve hot with roti or rice.


1. If the recipe is spicy then whole spices can be minimised or skipped inorder to reduce the spicy flavor.
2.Add water depending on the desired consistency.


Nutrition Facts
Chicken Kurma Recipe Indian
Amount Per Serving
Calories 440
* Percent Daily Values are based on a 2000 calorie diet.