Iv tried various recipes for chicken korma which just did not work for me. Some recipes use tomatoes. But I feel that If  you add tomatoes and chilli powder it doesnt look nor taste like a korma dish  Finally stumbled upon this mother in law makes a similar version. So you can say that I copied/ stole this recipe from her ;)
                   Love this creamy korma! Try it to believe it!! 

6 pieces, chicken
1 cardamom, 2 cloves, 1 small piece cinnamon
1 big onion, chopped finely
5 small green chillies, slit lengthwise
1 big tbsp ginger garlic paste
 3/4 cup plain yoghurt
3 tbsps mint leaves or corriander leaves, chopped
1/2 tbsp black pepper powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp corriander powder
1/2 cup carnation milk (evaporated milk creamer)
1/2 cup coconut milk
1 pandan/ screwpine leaf, knotted (optional)
4-5 tbsps oil

  • In a bowl combine the yoghurt, mint leaves and chicken pieces. Mix well and marinate for about an hour. keep aside.
  • In a wok, add the oil. when it becomes hot, add the cardamom, cloves and cinnamon.
  • Add the onions and saute till they become light brown. Add the chillies and ginger garlic paste. saute for about a minute.
  • Add the chicken marination and salt. Stir for about 5 mins till the chicken changes colour.

  • Add the pepper, cumin, turmeric and corriander powder. stir till the chicken is well coated with the spices.Add the pandan leaf.
  • add the carnation milk, coconut milk and about 1/2 to 1 cup of water and cook till the chicken has cooked.

  • I use the evaporated milk because I try to cut down on the coconut milk. If you dont want to use the evaporated milk , just add a bit more coconut milk mixed with water. 


  1. Delicious Chicken korma

  2. This is was jus yummy with paratha... i didnt add tat leaf... keep it up farah

  3. thanks alot shazia!! so happy that u tried it out n it was a success:)