Kormas are a common name in every Indian household. Be it special occasions, weddings or parties, a korma has to be there in the menu. One of such favourites is Chicken Korma. Pieces of juicy chunky chicken, gently simmered in a rich, creamy sauce bursting with sweet and spicy flavors will make you ask for more.

If you are in the USA and craving for some authentic Indian korma, now you can Order Chicken Korma Online from Bricklane Curry House in New York and New Jersey.


Korma is prepared by marinating and braising meat in a yogurt or cream base. This dish is traditionally cooked on low heat for about an hour until the meat is tender and the gravy has a rich and creamy consistency.

When the Mughals came to India from Central Asia, they brought along their own cuisine, including this slow braised, yogurt based (or sometimes cream-based) dish named Korma. This recipe has evolved over time as India is different in terms of climate, spices and crops. Spices like coriander and cumin were included in Kormas and some even had to be combined with meat and vegetables in India.

The vegetarians make Navratan Korma, where 'nav' means nine and 'ratan' means gems or jewels which refers to the nine varieties of vegetables used in the dish. Kormas prepared in the southern part of India includes coconut in it due to the predominant use of coconut in South Indian cuisine.



For the sauce:

12-15 raw almonds 2-3 green cardamom pods 1/2 tsp of fresh ground peppercorns 1-inch cinnamon stick 2-3 whole cloves 1 bay leaf 1 tbsp of ground coriander 1/2 tsp of salt to taste 1/4 cup plain yogurt 1 1/2 tsp shredded coconut (optional) Slivered almonds Some chopped cilantro for garnishing

For the marinade:

Take 1 and a 1/2 pound of boneless chicken thighs and cut into 2-inch pieces 2 tbsp plain yogurt 1/2 tsp ground turmeric 1 and a 1/2 tbsp of ginger-garlic paste 1/2 tsp of salt 1 tsp cayenne pepper

For the onion paste:

Take 1 medium sized onion, thinly sliced 1/2 cup of vegetable oil

Step by step preparations:

Soak the almonds in 1/2 cup water for about 2 hours. Peel the skin off and blend in a mixer grinder into a smooth paste. You may like to add 1-2 tbsp of water for a smooth consistency.

Mix yogurt, turmeric, ginger-garlic paste, salt, and cayenne pepper together. Add the chicken pieces into the marinade. Refrigerate for an hour.

Fry the onions into beresta. Cool and blend in a blender into a coarse place.

Take a wok & heat oil. Now add in cardamom, peppercorn, cinnamon, cloves and bay leaf into the pot and reduce the heat to medium. Stir gently. Now add in the marinated chicken and cook by stirring occasionally for about 5-8 minutes until the chicken turns opaque.

Now add the fried onion paste, some salt and coriander into the wok and mix it well with the chicken. Cover and let it simmer for about 5-10 minutes, until the chicken is cooked through.

Your chicken korma is now ready. Serve with almonds and cilantro garnish. And if you are really not up for cooking, just visit any outlet of Bricklane Curry house in New York and New Jersey or order chicken korma online from us and savour authentic Indian delicacies.