Bihari Chicken Korma
This Bihari-style chicken korma is rich without being heavy, with browned onions, warm whole spices, yogurt, and a gentle nutty finish from poppy seeds. It cooks into a thick, aromatic gravy that pairs beautifully with roti or rice.
For 4 servings
- prep · ~15 min
Soak and grind the nut paste.
1.Soak poppy seeds and cashews in a little warm water for 15 minutes.2.Drain them and grind with 2 to 3 tbsp water to a smooth paste.3.Keep the paste ready for the gravy. - prep · ~8 min
Prepare the chicken and onions.
1.Wash and pat dry the chicken pieces.2.Slice the onions thinly so they brown evenly.3.Whisk the yogurt until smooth so it blends easily into the korma. - saute · ~13 min
Brown the onions with whole spices.
1.Heat ghee in a heavy pan over medium heat.2.Add bay leaf, green cardamom, cloves, cinnamon, and black peppercorns. Cook until fragrant, about 30 seconds.3.Add sliced onions and cook, stirring often, until deep golden brown, 10 to 12 minutes.TIPKeep the heat medium and stir well near the end so the onions turn evenly brown without burning. - saute · ~9 min
Cook the chicken with the masala base.
1.Add ginger-garlic paste and cook until the raw smell fades, about 1 minute.2.Add chicken and stir well to coat in the onion mixture.3.Add coriander powder, red chili powder, turmeric powder, and salt.4.Cook for 6 to 8 minutes until the chicken changes color and starts releasing moisture. - mix · ~3 min
Add yogurt and the ground paste.
Lower the heat and add the whisked yogurt little by little, stirring continuously. Add the poppy seed and cashew paste, then mix until the masala looks smooth and thick.
TIPLow heat keeps the yogurt from splitting. - simmer · ~25 min
Simmer the korma until tender.
1.Add water and slit green chilies, then mix well.2.Cover and cook on low heat for 20 to 25 minutes, stirring once or twice.3.Cook until the chicken is tender and the gravy is thick and glossy. - garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in garam masala and chopped coriander leaves. Cook uncovered for 2 minutes to settle the flavors and adjust the gravy if needed.
- serve
Serve the Bihari 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 just soft, because they give this korma most of its color and sweetness.
- 2Pat the chicken dry before it hits the pan so it sears better and the masala clings instead of turning watery.
- 3Add the whisked yogurt in small additions over low heat to prevent curdling in the hot onion base.
- 4Grind the soaked poppy seeds and cashews very smooth, or the gravy will taste grainy instead of velvety.
- 5If the gravy thickens too much while covered, loosen it with a splash of hot water rather than cold water.
- 6Let the korma rest for 10 minutes after finishing; the ghee, whole spices, and nut paste settle into a rounder flavor.
- 7Reheat gently on low heat, stirring often, because yogurt-based gravies can split if boiled hard the next day.
Adapt it for your goals.
Low-oil
Use 1 tbsp ghee and a splash of water while browning the onions for a lighter korma that still keeps the same spice profile.
bonelessBoneless
Use boneless chicken thigh pieces for quicker cooking and easier serving, especially if making it for lunchboxes or weeknights.
spicierSpicier
Increase red chili powder slightly and add one extra slit green chili for a hotter version that still stays balanced by yogurt and nuts.
dahi forwardDahi-forward
Add a little extra yogurt for a tangier korma with a softer, more pronounced lactic note in the gravy.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken and yogurt together make this korma a satisfying meal with plenty of protein for fullness and muscle support.
Contains Beneficial Spices
Ginger, garlic, black pepper, cloves, and cinnamon bring aromatic compounds that add flavor without needing heavy seasoning.
Balanced Richness
The gravy gets body from poppy seeds, cashews, and onions, so it feels rich and full without relying only on cream.
Frequently asked questions
This usually happens if the pan is too hot or the yogurt is added too quickly. Lower the heat and stir continuously while adding it in small portions.
