Creamy, aromatic, and indulgent, this Awadhi Chicken Korma will bring royal North Indian flavors to your kitchen. If you're craving a deeply flavorful yet mildly spiced chicken curry with a luxurious texture, this dish is sure to deliver. Unlike fiery curries, Awadhi korma is all about balance from the richness of nuts and yogurt, the sweetness of caramelized onions, and the aroma of whole spices like cardamom and cloves.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
This version is inspired by my love for North Indian restaurant food, especially the elegant Awadhi flavors I've enjoyed in Delhi and New Jersey. While I didn't grow up eating this dish at home, recreating it in my own kitchen has been a delicious challenge. It's my humble tribute to the slow-cooked, royal flavors that left a lasting impression on me.
If you have tried my other korma recipes like the rich and creamy Shahi Chicken Korma or the quick and comforting Light and Flavorful Instant Pot Chicken Korma, you will enjoy this one too. This Awadhi-style chicken korma brings a beautiful balance of gentle sweetness, warm spices, and nutty richness. It is simple to make at home and special enough to serve for any occasion.
Awadhi Chicken Korma originates from the historic city of Lucknow, formerly known as Awadh, renowned for its refined Nawabi cuisine. Traditionally slow-cooked, it features bone-in chicken simmered in a velvety, mildly spiced gravy made with yogurt, ground nuts, and whole spices like cardamom, cinnamon, and cloves.
Unlike spicier curries from other regions, this korma is gentle, aromatic, and deeply flavorful - designed to be savored, not rushed.
Ingredient Notes
- Chicken: A mix of Bone-in chicken drumsticks and skinless boneless thighs adds depth and richness to the gravy, which is key to Awadhi-style korma.
- Yogurt: I highly recommend using whisked plain yogurt for this recipe, as it helps tenderize the chicken and creates a smooth base without curdling.
- Whole Spices: Cardamom, cloves, bay leaf, cinnamon, and black peppercorns are essential for the signature aroma of Awadhi cuisine. Sautéing them in oil or ghee until fragrant releases their natural oils and builds flavor from the start.
- Ground Spices: A mix of turmeric, coriander, cumin, and red chili powder creates a warm and earthy base flavor. These spices are subtle but essential for depth.
- Cashews: Blended into a smooth paste, they give the korma its silky texture and gentle richness without making it heavy. Soak them briefly for a smoother paste.
- Finishing spices: A light sprinkle of cardamom and mace powder at the end lifts the flavors and adds warmth. Saffron adds a beautiful aroma and subtle color, making the dish feel special without overpowering the gravy.
How to Make Awadhi Chicken Korma
How to Serve and Make Ahead
Awadhi Chicken Korma pairs beautifully with soft naan, flaky parathas, or fragrant basmati rice that is perfect for soaking up that rich, creamy gravy.
This dish is a great make-ahead option, too. In fact, the flavors only get better the next day. You can prep parts in advance, like frying the onions or blending the nut paste, and store them in the fridge for up to 3 days. Marinating the chicken overnight also helps deepen the flavor and makes for extra-tender meat.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Awadhi Chicken Korma
Recipe Video
Ingredients
For the Marinade
- 2 lbs chicken 4 drumsticks, 4 thighs
- ½ cup plain full-fat yogurt
- 1 teaspoon ginger paste
- 2 teaspoons garlic paste
- 2 teaspoons kosher salt
- ¼ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon kashmiri red chili powder
Onion Paste
- ¼ cup oil or ghee
- 1 large yellow onion thinly sliced, about 2 cups
- ½ cup water for onion paste
Cashew Paste
- ¼ cup cashews raw, unsalted
- ¼ cup water
Other Spices
- 3 green cardamoms
- 6 cloves
- 1 bay leaf
- ¼ teaspoon black peppercorns
- 1 inch cinnamon stick
- 2 green chilies sliced
- ¾ teaspoon kosher salt
For Garnish
- 2 drops kewra essence optional
- ⅛ teaspoon cardamom powder
- ⅛ teaspoon mace powder
- 10 saffron strands crushed
- ¼ cup fresh cilantro chopped
Instructions
Marinate the Chicken
- Combine chicken, yogurt, salt, ginger paste, garlic paste, turmeric, coriander powder, cumin powder, and red chili powder in a bowl. Mix well and set aside while you prepare the rest of the ingredients.
Prepare the onion and cashew paste
- Heat oil or ghee in a large heavy bottomed skillet. Add thinly sliced onions and sauté until they turn light golden brown, about 10 mins. Make sure not to brown them too much so the final curry with have a light color. Remove the onions, leaving any excess oil in the pan.
- Blend the cashews with water to make a smooth paste and reserve.
- Add the fried onions to the same blender and blend to make a smooth paste.
Make the Korma
- In the same skillet, add cardamoms, cloves, bay leaf, black peppercorns, and cinnamon stick. Sauté until aromatic.
- Add the marinated chicken and cook uncovered over medium-high heat until the chicken starts to release its oil. About 5 to 7 minutes
- Stir in the onion paste, sliced green chilies, and salt. Mix well.
- Lower the heat, cover, and cook for 15 to 20 minutes on medium heat or until the chicken is fully cooked and tender. Make sure to stir the chicken every 4 to 5 mins to prevent sticking.
- Stir in cashew paste and kewra essence.
- Sprinkle cardamom powder, mace powder and saffron on top. Garnish with cilantro.
- Serve hot with naan, paratha, or fragrant basmati rice.
Notes
- For a nut-free option, substitute the cashews with ½ cup coconut cream or heavy cream.
- Add the cream once the chicken is fully cooked.
- Adjust green chilies for the desired spice level.
Sophie Kent says
Delicious korma. So good my teenage daughter told me “mum you’re such a good cook”. I have to admit I didn’t have any cashews so used ground almonds but it still worked perfectly and I was too lazy to purée the onions but they disintegrated into the sauce anyway. Thanks
Archana Mundhe says
This absolutely made my day! Getting a 'you're such a good cook' from a teenager is the ultimate gold medal. Ground almonds are a brilliant, creamy substitute for cashews. Thank you for sharing such a sweet kitchen win! P.S. If you have a quick second, would you mind popping back and leaving a star rating on the recipe? It helps other home cooks find the recipe and helps my blog so much. Thank you again