Chicken Korma

  • Time
    30 mins
  • Servings
  • Nutrition
    350 Per Serving

Also known as Chicken Kadai, this popular Punjabi dish is a spicy stir fry of chicken, onions, peppers and tomatoes. The kadai is similar to a wok, but with steeper sides and it is usually cast iron. It is used for high heat cooking like shallow frying or stir frying. If you don’t have a kadai or wok, a simple sauté pan will work just fine. Unlike other curries, the sauce here is thick, so you want to make sure the pan is wide enough to cook off excessive juices.

Kitchen Tools

  • Large Pot or Pan
  • Small Pot
  • Salt
  • Oil/Butter



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Cube the chicken into bite size pieces. Mix the yogurt ginger garlic paste and 1 teaspoon of kosher salt in a bowl and add in cubed chicken. Marinate for 10-15 minutes

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In a large pot over medium heat add 1 tablespoon of oil or ghee. Add the cinnamon, cloves and cardamom and toast for a minute until fragrant and golden.

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Stir in the marinated chicken and cook for 2 minutes. The yogurt may curdle slightly, but that is okay. Stir in the fried onions, raisins and cashew paste.

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Add coriander, turmeric and garam masala. Stir in chili powder to spice preference. Add ½ cup water and reduce heat to medium-low. Cover and cook chicken for 20 minutes.

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While chicken cooks, stir the saffron and 1 tablespoon of warm water in a small bowl and set aside. Make the rice according to instructions.

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When the chicken is fully cooked through, stir in the saffron. Cook for an additional minute before removing from heat. Fluff the rice and serve with finished korma.

Tips from Chef's