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Boneless Badami Chicken Korma

Prep Time: 20 mins I Cooking Time: 40-50 mins I Serving: 2-3

Ingredients :-

For Whole Spice Powder (Garam Masala) :-

8-10 Cloves

1 inch Cinnamon (broken into pieces)

8 Green Cardamom

2 Black Cardamom (broken)

1.5 tsp. Cumin Seeds

2 tsp. Coriander Seeds

1.5 tsp. Black Peppercorns

For Wet Masala :-

3 - Tomatoes, medium-sized (roughly sliced)

10-12 - Garlic Cloves (peeled)

½ inch - Fresh Ginger Piece (peeled)

2 - Green Chillies, small (roughly chopped)

½ cup/100 g Curd/Yogurt

¼ cup/50 g Cashew Nuts + Almonds

½ cup/115 ml Warm Water

1.5 tsp. - Garam Masala Powder (grinded earlier)

1 tsp. - Red Chilli Powder

For Marinating :-

500 g / 1.1 pound Boneless Chicken Pieces (Thighs)

1 tsp. Turmeric Powder

½ tsp. Salt

2 tsp. Veg Oil

For Gravy :-

3 tbsp./45 ml Veg/Cooking Oil

1 tbsp./15 g Butter (salted)

3 - Onion, medium-sized (finely chopped)

1 cup/ 230 ml Hot Water

½ cup/ 100 ml (approx.) Thick Cream

Method :-

In a bowl soak the almonds and cashew nuts by adding 1⁄2 cup of warm water for at least 1 hour. After an hour remove the almond skin/outer layer and set aside covered for later use

Heat a heavy bottom pan/kadai and add all the whole spices mentioned under the (Whole Spice list) to the pan/kadai and dry roast the spices for 4-5 mins on low flame until fragrant. Switch off the gas and let them cool down

Once cold add all the roasted spices(whole) to the grinder jar and grind to a fine powder (Garam Masala). Set aside for later use

Next add tomatoes + garlic cloves + ginger + green chillies to the grinder jar and grind to a smooth paste. Open the lid of the jar and add curd + soaked cashew nuts & almonds + 1 tsp grinded garam masala powder + 1 tsp red chilli powder to the jar and grind again

Take a large bowl and marinate the chicken with turmeric powder + salt + veg oil and mix well . Next add the grinded masala paste to the marinated chicken. Mix well, cover it and set aside for 30 mins

Heat oil + butter in a non-stick pan/kadai. Add chopped onions to the pan/kadai and sauté for 7-8 minutes on low-medium flame

When the onion colour changes to light golden brown add the marinated chicken to the pan/kadai. Mix well and cook for 8-10 mins on low-medium flame. Keep stirring in intervals for even cooking and to avoid burning if the masala

Add hot water to the pan/kadai stir to mix well and bring it to boil. Cover it and let it cook for 10-15 minutes on low flame. Keep stirring in intervals

When the chicken is cooked properly add thick cream to the pan/kadai, mix well and simmer for 4-5 mins on low-medium flame

Once gravy thickens, turn off the gas and garnish with freshly chopped coriander

Time to Taste :)

Enjoy this dish with Garlic Naan, Laccha Paratha, Tandoori Roti or pickled onions

Note : pls adjust the spice levels to your taste.aste.

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