🇮🇳 India · Food
Chicken Korma
By eatmundo · August 3, 2026
A rich, creamy, and mildly spiced chicken curry from the Mughal culinary tradition, featuring a velvety onion-yogurt base.
Ingredients
check them off as you prepareHow to Make It
- 1
Marinate 800g of chicken legs with yogurt, salt, and coriander powder for at least 30 minutes.
- 2
Finely slice 3 onions and sauté them in 2 tbsp ghee over medium heat until they are deeply golden-brown.
- 3
Remove half the onions for garnish and add the cumin seeds and garlic to the remaining onions in the pan.
- 4
Add the marinated chicken to the pan and sear on high heat for 5 minutes until the edges turn slightly golden.
- 5
Pour in a splash of water, cover, and cook on low heat for 25 minutes until the chicken is tender and fully cooked.
- 6
Remove the lid and increase heat to thicken the sauce until it coats the back of a spoon.
- 7
Check the chicken; it should be falling off the bone easily.
- 8
Garnish with the crispy reserved onions and serve with naan or aromatic basmati rice.
Frequently Asked Questions
What is the key to the texture?+
Slow-cooking the onions until deeply caramelized provides the signature sweetness and body to the sauce.
Can I use chicken breast?+
Yes, but leg meat is preferred as it stays moist during the slow-cooking process required for Korma.
Is it spicy?+
Chicken Korma is traditionally a mild dish focused on aromatic spices rather than heat.
How can I thicken the sauce?+
The reduction of onions and yogurt will naturally thicken it; avoid adding flour or cornstarch.
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