Chicken & Egg Korma 3.25/5 (4)

A very tasty, and mouthwatering Chicken and egg korma, I love the creamy taste the gravy has and how rich the dish looks, it seems like the chicken has been slow cooked in cream and yogurt. Some say it’s a forbidden territory if you are watching your weight but kids love it.


  • Oil 3-4 TBS
  • Ginger garlic ½ TBS
  • Green chili paste 4-6
  • Chicken ½ kg
  • Salt 1 tsp or to taste
  • Yogurt 3/4 cup
  • Black pepper 1 tsp
  • Cumin 1 tsp
  • Coriander 1 Tsp
  • Ginger (julienne cut)
  • whole spices powder½ tsp
  • Tetra pack cream 4 TBS
  • Green chili 2-3
  • Lemon juice 1 TBS


  1. Heat oil in a wok, add chicken and fry until it turns golden.
  2. Add ginger garlic paste, green chili paste, and salt.
  3. Cook for 6-8 minutes on medium flame.
  4. In the bowl, add yogurt, black pepper, roasted and crushed cumin and coriander crushed and mix well.
  5. Add yogurt to chicken and mix well.
  6. Cook for 6-8 minutes or until yogurt water dries out and chicken is tender.
  7. You can add 1-2 TBS water if required.
  8. Add ginger (julienne cut), garam masala lemon juice, and Tetra pack cream 4- cook for few minutes.
  9. White chicken korma is ready to serve with roti, chapati or naan.


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