Restaurant Style Chicken Korma

A perfect recipe for your Eid Menu. Restaurant Style Chicken Korma recipe. This one is a recipe to treasure. #HappyCookingToYou #FoodFusion #EidRecipes #EidSpecial

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  • Kaju (Cashew nuts) 19-20 (soaked in ¼ Cup of water)
  • Ghee 1 Cup
  • Pyaz (Onion) sliced 2 large
  • Dahi (Yogurt) whisked 1 Cup
  • Adrank (Ginger) crushed 1 tbs
  • Lehsan (Garlic) crushed 1 tbs
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Javitri (Mace) blades 2
  • Hari elaichi (Green Cardamom) 7-8
  • Laung (Cloves) 6-7
  • Darchini (Cinnamon sticks) 2
  • Tez patta (Bay leaves) 2
  • Zeera (Cumin seeds) ½ tsp
  • Lal mirch powder (Red chilli powder) 1 tbs or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Namak (Salt) ½ tbs or to taste
  • Chicken mix boti 750g
  • Dhania powder (Coriander powder) 1 tbs
  • Water 1 Cup or as required
  • Garam masala powder 1 tsp
  • Kewra water 2 tbs


In a spice mixer,add cashew nuts along with water and blend to make a paste & set aside.

In a pot,add ghee & let it melt.

Add onion & fry until golden brown,take out and spread on paper towel & set aside.

Remove pot from the stove and let it cool completely.

Add yogurt,ginger,garlic,black peppercorns,mace,green cardamom,cloves,cinnamon sticks,bay leaves, cumin seeds,red chilli powder,turmeric powder,salt,fried onion (crush with the help of hand),cashew paste & mix well.

Now place the pot on stove & cook on medium flame for 4-5 minutes,cover & cook on low flame until oil separates (3-4 minutes).

Add chicken,coriander powder,mix well & cook for 2-3 minutes.

Add water,garam masala powder,kewra water and mix well,cover & cook on low flame until chicken is tender (20-25 minutes).

Serve with naan.

Recipe By: Seema Hanif

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