Chicken Korma

Chicken Korma

A very popular Indian dish with fiery curry spices in a rich and aromatic gravy.

  • Recipe serves:4
  • Preparation Time20 Minutes
  • Cooking Time35 Minutes


  • 700g chicken cut into large pieces (preferably chicken breast)
  • 1 onion
  • 2-3 garlic cloves
  • 1 inch ginger piece, chopped
  • Clove, cardamom, cumin, coriander grounded (5g each)
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • ¼ cup tomato puree
  • 2 tablespoons oil
  • 2 Knorr Chicken Cubes
  • 1 cup water
  • 100ml heavy cream
  • ½ cup plain yoghurt
  • 60g cashew nuts
  • 1 cup fresh coriander leaves


  • Soak cashew nuts in water for 15 -20 minutes in advance. Put soaked cashew nuts and heavy cream into a food processor and process into a smooth cream.
  • Separately add onion, garlic and ginger in a food processor and process into a paste.
  • Add oil into a pot and sauté the onion, ginger and garlic paste.
  • Stir-in the chicken pieces and sauté for a few minutes. Add grounded clove, cardamom, cumin, coriander powder, and turmeric and chilli powder. Stir well.
  • Dilute Knorr Chicken Cubes with 1 cup of water and pour it into the chicken mixture. Add tomato puree. Cover and simmer for 20 minutes.
  • Add the cashew cream and cook on a low heat.
  • Finally add fresh coriander leaves and yoghurt. Season to taste and serve hot.
  • Chicken Korma recipes are one of the most popular chicken recipes tried out by families worldwide!

    Chef’s Tip:

    When adding fresh coriander leaves always add it at the last minute for a better flavour and aroma. If coriander leaves are overcooked it’ll add a bitter taste to your food.