Chicken Korma

"This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Pookatron photo by Pookatron
photo by Sandi From CA photo by Sandi From CA
Ready In:




  • Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
  • When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
  • Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
  • Mix well so the spices cover the chicken.
  • Add tomato sauce and water, cover and cook for 10 minutes.
  • Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
  • Serve with rice or naan bread.

Questions & Replies

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  1. This was delicious! I don't have much experience with cooking Indian food, but this was not difficult to prepare. I didn't have any buttermilk, so substituted yogurt and it worked well. -Chris
  2. This is one of the best chicken korma recipes I've ever made! Tastes just like restaurant quality, and comes together in under 30 minutes.
  3. This was the worst korma I've ever had. Stay away. Sauce is basically water and the cloves and cinnamon completely overpower the recipe. Would not recommend.
  4. Great recipe! My husband and I loved it. I agree with a few of the other reviews that the cinnamon and cloves can be a bit strong so I'll cut back on those next time. I also plan to try to sub yogurt for the buttermilk. Update - I substituted plain yogurt and I haven't gone back. It adds a wonderful texture and flavor!
  5. Not at all what a Korma dish should taste like. Name aside, it was alright, but nothing like korma - no smoothness, no cashewey nuttyness.


  1. Very good! Nicely spicy - added a few more spices and used yogurt instead of buttermilk. Delicious!
  2. This is a wonderful recipe, and my first time cooking anything Indian, it turned out absolutely delightful! I used yogurt in place of buttermilk, and red onion. It wasn't overbearingly spicy, packed just enough heat to comfortably warm up this chilly evening. An interesting spin on the use of cinnamon I've never experienced before! Easy to make, and I will make it again.
  3. Delicious. Again, subbed yogurt for the buttermilk and also added a 1/4 tsp of garam masala.
  4. Wow. This is awesome. I don't find it very spicy as is so next time I will add some jalepeno. But other than that, love it! oh, I did use yogurt instead of buttermilk for a more authentic Indian taste.
  5. Like some others, I subbed yogurt for the buttermilk and also cut the whole spices down a bit for our tastes and this was absolutely right on. Thank you for another keeper, Najwa!


Hi .. The pic is of my beautiful son, born on 2/5/2005. His name is Tariq, meaning Bright Star. As I type this, he is blowing bubbles in his water cup and watching cartoons. He whined to get this water for 15 mins and now he won't drink it, he will only play with it. Sigh.. A few days ago he came up with this song, so sing along to the tune of "Old McDonald" : Old McTariq Laq Laq Laq E I E I OOOOOO LOL I thought it was the cutest thing :-) When I'm not running around after my son, or cleaning up the mess he makes wherever he goes, I cook and bake (my husband loves the blueberry muffins I make) and I love trying new recipes .. I also love to read, and collect sci-fi/fantasy novels .. I have over 500 books and still counting ..
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