Chicken korma is a fragrant South Asian curry in which chicken simmers with browned onions, yogurt, warm spices, and a rich nut-and-seed paste. This Mughlai-style version is written in English with Urdu ingredient names included, and it makes a gently spiced, creamy curry to serve with rice or flatbread; family and regional versions vary in spice and richness.

Ingredients

2 lb (900 g) bone-in chicken pieces, skin removed, or boneless thighs cut into large pieces
2 large yellow onions (پیاز), about 1 lb (450 g), thinly sliced
½ cup (120 g) plain full-fat yogurt (دہی), at room temperature
¼ cup (35 g) raw cashews (کاجو), plus 2 tablespoons (18 g) blanched almonds (بادام)
3 tablespoons (45 ml) neutral oil or ghee, divided
1 tablespoon (15 g) finely grated fresh ginger (ادرک)
1 tablespoon (15 g) finely grated garlic (لہسن)
1 teaspoon (2 g) ground coriander (پسا دھنیا)
1 teaspoon (2 g) ground cumin (پسا زیرہ)
½ teaspoon (1 g) ground turmeric (ہلدی)
½ teaspoon (1 g) Kashmiri chili powder (کشمیری لال مرچ), or mild paprika; use less for a milder curry
½ teaspoon (1 g) garam masala (گرم مصالحہ)
4 green cardamom pods (سبز الائچی), lightly crushed
1 small cinnamon stick, about 2 inches (5 cm) (دار چینی)
3 whole cloves (لونگ)
1 bay leaf (تیز پات)
1 teaspoon (6 g) fine salt, or to taste
1 cup (240 ml) hot water, plus a little more if needed
1 tablespoon (15 ml) heavy cream (اختیاری), optional
1 tablespoon (10 g) sliced almonds and 1 tablespoon (3 g) chopped cilantro (دھنیا), for garnish

Instructions

Prepare the nut paste. Put the cashews and almonds in a heatproof bowl, cover with boiling water, and leave for 10 minutes. Drain, then blend with 3 tablespoons (45 ml) water until smooth. Add another teaspoon of water at a time if your blender needs help; keep the paste thick rather than watery.
Brown the onions. Heat 2 tablespoons (30 ml) oil or ghee in a heavy pot over medium heat. Add the sliced onions and cook for 12–15 minutes, stirring often, until deeply golden but not burnt. Lift them onto a plate and let them cool for a few minutes. Finely crush or blend about three-quarters of the onions; reserve the rest for garnish.
Build the spice base. Keep the pot over medium-low heat and add the remaining 1 tablespoon (15 ml) oil. Add the cardamom, cinnamon, cloves, and bay leaf; stir for about 30 seconds, until fragrant. Add the ginger and garlic and cook for 1 minute, stirring so they do not scorch. Stir in coriander, cumin, turmeric, chili powder, and salt.
Cook the chicken. Add the chicken and turn the pieces to coat in the spices. Cook for 5–6 minutes, turning occasionally, until the outside is no longer raw-looking. Lower the heat. Stir the yogurt until smooth, then add it a few spoonfuls at a time, stirring continuously so it blends into the sauce rather than curdling. Add the crushed onions and nut paste.
Simmer until tender. Pour in 1 cup (240 ml) hot water and mix well. Bring the sauce to a gentle simmer, then cover and cook over low heat for 20–25 minutes, stirring once or twice. Keep it at a quiet simmer; a hard boil can toughen the chicken and make the yogurt sauce separate. Add a splash of hot water if the gravy gets thicker than you like.
Check doneness and finish. Check the thickest chicken piece with a food thermometer, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If it has not reached that temperature, continue simmering and check again after a few minutes. Stir in garam masala and, if desired, cream. Taste and adjust salt. Remove the whole spices and bay leaf if you prefer, then garnish with reserved onions, sliced almonds, and cilantro.

Tips

Keep the yogurt at room temperature and add it gradually over low heat. Cold yogurt or high heat makes splitting more likely; if the sauce looks grainy, lower the heat and stir in a spoonful of warm water.
For a smoother gravy, blend the browned onions and nut paste thoroughly. If you do not have a blender, finely chop the onions and use almond butter in place of the nuts, starting with 2 tablespoons (32 g); it gives a slightly different, less traditional flavor.
Kashmiri chili powder is prized for its color and mild heat. Paprika is a practical substitute, though the curry will taste less like the usual South Asian version. Skip cream if you want the nut-and-yogurt gravy to remain the main source of richness.
Bone-in chicken gives the gravy a fuller flavor, while boneless thighs are easier to portion. Avoid cooking the sauce at a rolling boil, and always use a thermometer rather than relying on color alone.

Serving Suggestions

Serve the korma hot with basmati rice, naan, roti, or paratha to catch the sauce. A simple cucumber-and-yogurt raita, sliced red onion, and lemon wedges provide a cool, fresh contrast. Since korma is rich, a lightly dressed salad or plain steamed vegetables make a useful side. Remove whole cardamom, cloves, cinnamon, and bay leaf before serving if you spot them in the pot.

Variations

For a milder curry, reduce or omit the chili powder; for more heat, add a small pinch of cayenne with the other ground spices. To make a dairy-free version, use an unsweetened thick plant-based yogurt and omit the cream, knowing the sauce may have a slightly different texture and flavor. You can replace some or all of the cashews with blanched almonds, or use just one kind of nut. For a lighter gravy, leave out the cream and add hot water a tablespoon at a time until it reaches your preferred consistency.

Storage and Reheating

Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. Chicken korma keeps for 3–4 days in the refrigerator. Reheat only the portion you need in a covered saucepan over medium-low heat, stirring occasionally; loosen the gravy with a splash of water if necessary. Reheat leftovers to 165°F (74°C), checked with a food thermometer. You can also freeze the cooled curry in an airtight freezer-safe container for up to 3 months for best quality. Thaw in the refrigerator before reheating, and do not leave cooked chicken at room temperature for more than 2 hours.

Frequently Asked Questions

What does “chicken korma recipe in Urdu” mean?
It refers to a chicken korma recipe associated with Urdu-language cooking instructions. This page gives the ingredient names in Urdu alongside English directions and measurements, so it can be followed without needing to read Urdu fluently.

Can I make chicken korma without nuts?
Yes. Omit the cashews and almonds, then simmer the curry without the nut paste. The gravy will be thinner and less rich; you can stir in a tablespoon or two of cream near the end, or simply serve it as a lighter yogurt-based curry.

Why did my yogurt sauce split?
Yogurt is more likely to split if it is cold, added all at once, or heated too rapidly. Bring it toward room temperature, whisk it smooth, lower the heat, and stir it in gradually. A slightly separated sauce is still usable, though it will not look as silky.

Can I use boneless chicken breast?
Yes, but breast meat cooks faster and can dry out more readily than thighs. Cut it into even pieces, simmer gently, and start checking the temperature sooner. It must still reach the USDA FSIS safe minimum of 165°F (74°C).

Can I prepare the curry ahead?
Yes. Cook it fully, cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving. The sauce may thicken as it chills, so stir in a little water while reheating. Keep it refrigerated for no more than 3–4 days.

Is chicken korma supposed to be very spicy?
Not necessarily. Korma is often aromatic and rich rather than sharply hot, but heat levels differ among recipes and households. Adjust the chili powder to taste, while keeping the cardamom, cinnamon, and other spices for the characteristic fragrance.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Chicken Korma Recipe in Urdu: Creamy Mughlai Curry