Badami Murgh Korma (Indian Chicken Korma)

Indian chicken korma recipe

The Spruce / Cara Cormack

Prep: 5 mins
Cook: 35 mins
Marinate: 60 mins
Total: 100 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
437 Calories
25g Fat
15g Carbs
41g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 437
% Daily Value*
Total Fat 25g 33%
Saturated Fat 5g 26%
Cholesterol 187mg 62%
Sodium 461mg 20%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 41g
Vitamin C 6mg 28%
Calcium 145mg 11%
Iron 3mg 16%
Potassium 750mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Tender chicken is cooked in a gravy made with onions and fragrant whole spices such as cinnamon, cardamom, and cloves.

In this chicken korma dish, almond meal adds extra depth, flavor, and richness. A deliciously filling meal, this tastes great with Indian bread like chapatis (flatbread), parathas (pan-fried flatbread), or naan (leavened flatbread made baked in a tandoor or oven).

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Ingredients

  • 2 pounds boneless skinless chicken thighs

  • 1 cup plain yogurt

  • 1/2 teaspoon turmeric

  • Salt, to taste

  • 3 to 4 tablespoons vegetable oil

  • 3 large onions, finely chopped

  • 2 teaspoons ginger paste

  • 2 teaspoons garlic paste

  • 1 (2-inch) stick cinnamon

  • 6 whole cloves

  • 10 whole peppercorns

  • 2 pieces mace

  • 5 green cardamom pods, split

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon red chili powder

  • 1/4 teaspoon nutmeg

  • 4 tablespoons finely ground almond meal

  • 2 tablespoons finely chopped fresh coriander

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Indian chicken korma
    The Spruce / Cara Cormack 
  2. Put the chicken, yogurt, salt, and turmeric powder into a large mixing bowl. Stir to mix well and coat all the chicken completely. Keep aside to marinate for an hour.

    Put chicken, yogurt, and salt in mix
    The Spruce / Cara Cormack
  3. When the chicken has marinated, heat the vegetable oil in a deep, heavy-bottomed pan over medium heat. When hot, add the onions and fry till pale golden.

    Heat onions
    The Spruce / Cara Cormack
  4. Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.

    Add ginger and garlic pastes
    The Spruce / Cara Cormack
  5. Add all the whole spices (cinnamon, cloves, peppercorns, mace, and cardamom pods) and fry for 1 minute, or until spices are slightly darker in color.

    Add spices
    The Spruce / Cara Cormack
  6. Now, add all the powdered spices (coriander, cumin, red chili powder and nutmeg) and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If necessary, sprinkle in a little water to prevent the masala from burning.

    Now add powdered spices
    The Spruce / Cara Cormack
  7. Next, add the marinated chicken along with the remainder of the marinade, as well as the almond meal, and stir well. The gravy for this dish should be thick. 

    Add marinated chicken
    The Spruce / Cara Cormack 
  8. Cover and cook until the chicken is tender—about 25 minutes. If the dish is getting dry or the chicken or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly. Once the chicken is cooked, if there is too much gravy, reduce it by removing the lid and continuing to cook.

    Cover
    The Spruce / Cara Cormack
  9. When done, remove the pan from heat and transfer korma to a serving dish.

    Remove pan from heat
    The Spruce / Cara Cormack
  10. Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.

    Serve
    The Spruce / Cara Cormack