Awadhi Chicken Korma
A rich, gently spiced chicken korma from Lucknow with browned onions, yogurt, nuts, and whole spices. The gravy stays silky and aromatic rather than fiery, making it perfect with sheermal, naan, or a small serving of pulao.
For 4 servings
- prep · ~15 min
Soak the nuts and seeds.
Soak the cashews and melon seeds in warm water for 15 minutes so they blend into a smooth paste.
- fry · ~12 min
Brown the onions.
1.Heat ghee and oil in a heavy pan over medium heat.2.Add the sliced onions and cook, stirring often, until deep golden brown, 10 to 12 minutes.3.Lift out about 2 tablespoons for garnish if you like, then keep the rest in the pan.TIPKeep the heat medium so the onions brown evenly without turning bitter. - mix
Blend the korma base.
Blend the soaked cashews, melon seeds, and yogurt into a smooth paste. This gives the gravy its classic Awadhi body and gentle richness.
- saute · ~2 min
Cook the whole spices and paste.
1.Add green cardamom, cloves, black peppercorns, cinnamon, and bay leaf to the pan.2.Stir for 20 to 30 seconds until fragrant.3.Add ginger-garlic paste and cook for 1 minute until the raw smell fades. - saute · ~6 min
Coat the chicken with the masala.
1.Add the chicken pieces to the pan and turn them in the onion-spice mixture.2.Add coriander powder, red chili powder, turmeric powder, and salt.3.Cook for 5 to 6 minutes until the chicken loses its raw pink color. - simmer · ~5 min
Add the yogurt-nut paste and cook gently.
Lower the heat and stir in the yogurt, cashew, and melon seed paste. Cook gently for 4 to 5 minutes, stirring often, until the masala thickens and looks glossy.
TIPUse low heat once the yogurt goes in so the gravy stays smooth and does not split. - simmer · ~25 min
Simmer the korma until tender.
Pour in the warm water, cover, and simmer on low heat for 20 to 25 minutes until the chicken is tender and the gravy is thick. Stir once or twice during cooking.
- garnish · ~2 min
Finish with aromatics and herbs.
Stir in garam masala, rose water, and kewra water. Sprinkle cilantro on top and let the korma sit for 2 minutes before serving.
- serve
Serve the Awadhi Chicken Korma hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown the onions to a deep golden stage, not dark brown, or the korma can taste bitter.
- 2Whisk the yogurt well before blending so it folds into the gravy without curdling.
- 3Add the yogurt-nut paste only on low heat and stir continuously for the first minute.
- 4Use a heavy-bottomed pan so the onion and nut-rich masala does not catch at the base.
- 5Bone-in chicken gives the gravy better body and stays juicier during the long gentle simmer.
- 6Add rose water and kewra at the very end; boiling them too long dulls their delicate aroma.
- 7The korma tastes even better after a short rest, which lets the floral notes and whole spices settle.
Adapt it for your goals.
Low-oil
Reduce the oil and ghee slightly and brown the onions more slowly; you still get an aromatic korma with a lighter finish.
bonelessBoneless
Use boneless chicken thighs for easier serving and slightly shorter simmering time while keeping the gravy rich.
muttonMutton
Swap chicken for mutton or goat for a more traditional nawabi-style richness; simmer much longer until tender.
shahiShahi
Add a few saffron strands soaked in warm milk at the end for an even more regal, fragrant korma.
Why this is on our healthy list.
Good Protein Base
Chicken and yogurt provide satisfying protein, making the dish filling and suitable for a substantial main course.
Healthy Fats and Texture
Cashews and melon seeds contribute natural fats that add richness and help create a creamy gravy without cream.
Digestive Spice Support
Ginger, garlic, cardamom, cloves, cinnamon, and black pepper bring aroma along with traditional digestive benefits.
Frequently asked questions
This usually happens if the heat is too high when the yogurt goes in. Lower the flame, use well-whisked yogurt, and stir constantly as you add the paste.
