Creamy, aromatic, and indulgent, this Awadhi Chicken Korma will bring royal North Indian flavors to the kitchen. If you’re craving a flavorful but lightly 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 coconut and yogurt, the sweetness of caramelized onions, and the aroma of whole spices like cardamom and cloves.
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This version is inspired by my love of North Indian restaurant food, especially the elegant Awadhi flavors I enjoyed in Delhi and New Jersey. While I didn’t grow up eating this dish at home, recognizing it in my own kitchen was a delicious challenge. It is my humble tribute to the slow-cooked royal flavors that left a lasting impression on me.
If you’ve tried my other korma recipes like the rich and creamy Shahi Chicken Korma or the quick and comforting Instant Pot Chicken Korma Light and Flavorful, you’ll enjoy this one too. This Awadhi style chicken korma brings a nice balance of gentle sweetness, warm spice, 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, known for its refined Nawabi cuisine. Traditionally slow-cooked, it features bone-in chicken simmered in a velvety, lightly spiced gravy made with yogurt, ground walnuts, and whole spices like cardamom, cinnamon, and cloves.
Unlike spicy curries from other regions, this korma is gentle, aromatic, and full of flavor – designed to be savored, not rushed.
Ingredients notes
- Chicken: A combination of bone-in chicken drumsticks and skinless boneless thighs adds depth and richness to the gravy, which is essential for Awadhi-style korma.
- Yogurt: I highly recommend using plain whisked yogurt for this recipe, as it helps tame the chicken and creates a smooth, curd-free base.
- Whole Herbs: Cardamom, cloves, bay leaf, cinnamon and black pepper are essential to the distinctive aroma of Awadhi cuisine. Saute them in oil or ghee until the fragrance releases their natural oils and builds flavor from scratch.
- Ground spices: A combination of turmeric, coriander, cumin and red chili powder creates a warm, 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 to a smooth paste.
- Finishing spices: A light sprinkle of cardamom and mace powder at the end elevates the flavors and adds heat. The saffron adds a nice aroma and subtle color, and makes the dish feel special without overpowering the gravy.
How to make Awadhi Chicken Korma
How to Serve and Get Ahead
Awadhi Chicken Korma pairs well with soft naan, flaky parathas, or fragrant basmati rice which is perfect for soaking up that rich and creamy gravy.
This dish is a great make-ahead option, too. In fact, the flavors only get better the next day. You can prepare parts in advance, such as frying the onions or mixing the coconut paste, and store them in the fridge for up to 3 days. Marinating the chicken overnight also helps to enhance the flavor and make the meat extra tender.
★ Have you tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick photo and upload – I’d love to see your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means a lot to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Awadhi Chicken Korma
Creamy, aromatic and indulgent, this Awadhi Chicken Korma brings royal North Indian flavors to your home kitchen.
Portions: 6
Calories: 367kcal
Instructions
Marinate the Chicken
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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
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Heat the oil or ghee in a large heavy bottomed skillet. Add the thinly sliced ​​onions and fry until light golden brown, about 10 minutes. Make sure not to brown them too much so that the final curry does not have a light color. Remove the onions, leaving any excess oil in the pan.
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Mix cashew with water to make a smooth paste and reserve.
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Add the fried onions to the same blender and blend to make a smooth paste.
Do the Korma
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In the same skillet, add cardamom, cloves, bay leaves, black pepper and cinnamon stick. Saute until aromatic.
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Add the marinated chicken and cook uncovered over medium-high heat until the chicken begins to release its oil. About 5 to 7 minutes
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Stir in the onion paste, chopped green chili, and salt. Mix well.
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Lower the heat, cover, and cook for 15 to 20 minutes on medium heat or until the chicken is fully cooked and tender. Be sure to stir the chicken every 4 to 5 minutes to prevent sticking.
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Mix the cashew paste and kewra essence.
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Sprinkle cardamom powder, mace powder and saffron on the face. Garnish with cilantro.
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Serve hot with naan, paratha, or fragrant basmati rice.
Notes
- For a nut-free option, replace the cashews with ½ cup coconut cream or heavy cream.
- Add the cream once the chicken is fully cooked.
- Adjust the green chili to the desired level of spice.
Nutrition
Calories: 367kcal | Carbohydrates: 7g | Protein: 21g | Fat: 28g | Saturated fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 1205mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg