Chicken Korma

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  • 2 tsp Knorr Indian Aromat Masala
  • 2 tbsp Refined Oil
  • 1 tsp Cloves
  • 2 no Cardamom
  • 1 no Cinnamon
  • 1 no Bay leaf
  • 1 tsp Ginger Garlic Paste
  • 2 tbsp Hung Curd
  • 150 g Chicken Curry Cut
  • 2 nos Green Chilli
  • 1 tsp Yellow Chilli Powder
  • 1/2 tsp turmeric
  • 1/2 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 3/4 tsp Cardamom Powder
  • 2 tbsp Brown Onion paste
  • 1 cup Knorr White Gravy
  • 1 tsp Kewra Water
  • 2 tsp Ghee


    • Marinate the pieces of processed chicken with hung curd, gg paste, salt, lemon juice and turmeric. Let the chicken marinate for two hours.
    • Now take oil in a vessel, add all the whole spices and let them infuse in the oil.
    • Now add the marinated chicken and cook. Add ginger garlic paste and green chillies.
    • Once the juices of chicken are sealed add the powdered spices such coriander, yellow chilli, red chilli. Add some water to avoid the masala from burning.
    • At this stage add the brown onion paste and mix. Followed by Knorr white gravy.
    • Thin down the consistency with water and let the chicken cook.
    • Now add the cardamom powder and aromat masala. Check the seasoning for salt.
    • Check the chicken if it cooked. Once you see the oil coming on top, that’s the indication that gravy is ready.
    • Finish the gravy with some kewra water and coriander leaves. Add a dash of ghee for some extra flavour.
    • Tips- For making Brown onion paste- fry the onions till golden brown. Grind to a smooth paste with the help of water.

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