Chicken Korma Recipe

Name: Chicken Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1.4kg/3lb whole chicken, cut into pieces; 150g/51/4oz ghee or clarified butter; 2 large onions, peeled and sliced; 1 tsp chilli powder; 4 tsp onion powder; 1 tsp coriander seeds; 2 tbsp cinnamon powder; 1/2 tsp dried ground ginger; 10 black peppercorns; 5 cloves; 6 cardamom pods, ground; 2 garlic cloves, peeled and crushed; 1 tsp salt; 300ml/101/2fl oz natural yoghurt; 3 bay leaves; 300ml/101/2fl oz chicken stock or water; 1 lemon, juice only

Servings: persons

Ingredients
1.4kg/3lb whole chicken, cut into pieces
150g/51/4oz ghee or clarified butter
2 large onions, peeled and sliced
1 tsp chilli powder
4 tsp onion powder
1 tsp coriander seeds
2 tbsp cinnamon powder
1/2 tsp dried ground ginger
10 black peppercorns
5 cloves
6 cardamom pods, ground
2 garlic cloves, peeled and crushed
1 tsp salt
300ml/101/2fl oz natural yoghurt
3 bay leaves
300ml/101/2fl oz chicken stock or water
1 lemon, juice only

1
Method
2
1. Melt the ghee or clarified butter in a large pan and fry the onions until golden brown.
3
2. Remove from the pan with a slotted spoon and put to one side.
4
3. Add all the spices and the garlic to the pan and fry until brown, then throw in the chicken and salt and cook until browned.
5
4. Add the yoghurt, bay leaves and stock or water and return the fried onions to the pan.
6
5. Bring to the boil, reduce the heat, cover with a tight-fitting lid and simmer for one and a half to two hours, until the chicken is tender.
7
6. Remove the pan from the heat, pour in the lemon juice and mix well.
8
7. Remove the bay leaves and serve with plain boiled rice.

39521

kcal

Calories

3339

Fat

Carbs

2380

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ingredients, 1.4kg/3lb whole chicken, cut into pieces, 150g/51/4oz ghee or clarified butter, 2 large onions, peeled and sliced, and more.

Yes, Chicken Korma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Korma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions