chicken gravy recipes

Chicken Korma

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chicken Korma


Chicken curry with poppy seeds, cashew nuts and spice is a very popular chicken recipe .It is a rich and aromatic curry that makes a wonderful meal for the family. It can be served with plain steamed rice or with chapatis.



For the Marination

1 Kg chicken cut into desired size pieces
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1/2 tsp Turmeric powder
1/2 tsp garam masala powder

For the Paste

3 tbsp Poppy Seeds ( Khus Khus/ Postaka)
6 to 8 pieces of cashewnuts fried
5-6 Green Chillies ( adjust according to taste)

For the Gravy

1    Cinnamon stick
3-4 Green Cardamons
4-5 Cloves
2 Medium Onions, finely chopped
2 Medium Tomatoes, finely chopped
1/2 tsp Turmeric
1or 2 red chilly
1/2 tsp Garam Masala Powder
1 tsp Red Chilli Powder
3 tbsp Oil.
1 tsp of milk cream.
Few chopped corainder leaves for garnishing
Salt as per taste

Direction || How to prepare Chicken Korma

Wash and clean the chicken.

Cut into desired size pieces.

Mix the ginger garlic paste, lemon juice, turmeric and garam masala powder into the chicken. Let the chicken marinate for 30 min – 1 hr.

Soak the poppy seeds in half a cup of hot water for 10-15 min.

In a grinder, add the poppy seeds ,cashewnuts and green chillies and make into a fine paste. Keep it aside.

Heat oil in a pan. Add the cinnamon stick, green cardamoms and the cloves and saute it for 10-15 secs.

Add the chopped onions and fry till the onions become soft and light pink. Then add the chopped tomatoes and fry till the tomatoes are mushy.

Add the turmeric powder, chilli powder and salt and cook till the oil starts separating from the gravy.

Add the marinated chicken pieces and mix it well so that the chicken pieces are nicely coated. Fry for another 5-6 min.

Then add the paste and cook for 5-10 min on low flame. Add a cup of water, cover the pan and cook for another 10 min till the chicken becomes tender.

Add milk cream at the end just before serving.

Sprinkle garam masala over the curry, mix well and garnish with chopped coriander/cilantro. Serve with rice or chapatis.