Ingredients
Marinating chicken
- 2 lb chicken, cubed
- 1 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon black pepper powder
- 1/2 teaspoon caraway seeds (shah jeera)
- 4 green cardamom
- 1 inch cinnamon stick
- 2 bay leaves
- 1/4 cup fried onions
- 1 teaspoon salt
Green paste
- 10 green chillies
- 1 cup fresh mint leaves, tightly packed
- 1 cup fresh coriander leaves
- 10 almonds or cashews, soaked in warm water for 10 minutes, and peeled
Korma
- 2 tablespoons ghee
- 1 tablespoon sunflower oil
- 1 large onion
- 1.5 cups yogurt, whisked
- 1/4 cup fried onions, crushed
- 1/4 teaspoon garam masala
- 1 teaspoon kasoori methi
- water as needed
Garnish
- 1 tablespoon heavy cream (optional)
- fried onions
Instructions
- Marinate chicken - whisk to combine all ingredients, add chicken, and marinate for at least 30 minutes
- Green paste - blend all ingredients to a smooth paste. Add water only when needed. The paste should be thick
Korma
- Heat ghee and oil in a pot on medium flame
- Saute onions until golden grown, with a dash of salt
- Add marinated chicken and green paste. Cook covered on medium to high flame until all chicken pieces turn white
- Open and stir in teh whisked yogurt and bring this to boil on medium flame
- Reduce flame to low, cover and cook for 15-20 minutes
- Stir in fried onions, garam masala, and kasoori methi
- Simmer open for 5-8 minutes
- Garnish with more fried onions and a drizzle of cream
Notes
Made this recipe quite a few times and love it every single time. I used chicken thighs in this recipe. I sometimes saute chicken before adding green paste.
Storage
- Up to 3 days refrigerated. Reheat gently — the yogurt-based marinade can split at high heat.
Variations
- Grilled — Cook on a grill or grill pan instead of the oven for charred edges.
- Dairy-free — Replace yogurt with coconut yogurt in the marinade.
Added Aug 27, 2026 · Updated Aug 27, 2026