Degi style chicken korma!!easy &quick recipe!! chicken korma

Here’s a classic and flavorful Chicken Korma recipe — rich, creamy, and mildly spiced. Perfect for pairing with naan, roti, or basmati rice.


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🍗 Chicken Korma Recipe

🕐 Time:

Prep: 15 minutes

Cook: 35–40 minutes

Serves: 4



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🧾 Ingredients:

For the marinade:

500g chicken (boneless or bone-in, cut into pieces)

½ cup yogurt (plain, full-fat)

1 tsp ginger paste

1 tsp garlic paste

1 tsp salt

½ tsp turmeric

1 tsp garam masala

1 tsp chili powder (adjust to taste)


For the korma:

2 tbsp oil or ghee

1 large onion (thinly sliced)

2–3 green cardamom pods

1 cinnamon stick

4 cloves

1 bay leaf

1 tsp cumin seeds (optional)

1 tbsp ginger-garlic paste

¼ cup cashew nuts or almonds (soaked and ground into a paste)

¼ cup cream (optional, for extra richness)

½ tsp ground coriander

½ tsp ground cumin

Salt to taste

Fresh coriander leaves (for garnish)

A few drops of kewra water or rose water (optional, for authentic aroma)



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👩‍🍳 Instructions:

1. Marinate the Chicken:

Mix all marinade ingredients. Let the chicken marinate for at least 30 minutes (or overnight in the fridge for best flavor).

2. Fry the Onions:

In a heavy-bottomed pan, heat oil/ghee. Add sliced onions and sauté until golden brown and crisp. Remove half for garnish and leave the rest in the pan.

3. Cook Spices:

To the pan with onions, add whole spices (cardamom, cinnamon, cloves, bay leaf). Fry for 30 seconds until aromatic.

4. Add Ginger-Garlic & Chicken:

Add ginger-garlic paste and sauté for a minute. Then add marinated chicken and cook on medium-high heat until it changes color and starts to brown.

5. Add Ground Nuts & Spices:

Stir in the cashew/almond paste. Add ground coriander, cumin, and a little water if needed. Cover and simmer on low for 20–25 minutes (until chicken is tender).

6. Cream & Finish:

Stir in cream (if using) and a splash of kewra or rose water. Simmer for 5 more minutes.

7. Garnish & Serve:

Top with reserved fried onions and fresh coriander. Serve hot with naan, roti, or rice.


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🔁 Optional Add-ins:

A few saffron strands soaked in warm milk for extra aroma.

Swap cashew paste for coconut milk for a South Indian twist.


Let me know if you want a vegetarian version or a quicker version using store-bought korma paste.
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