Korma is a popular Indian dish, brought to Northern India, Pakistan and Bangladesh by the invaders from Central Asia during the 16th century. They used to simmer lamb in milk or yogurt for long period of time – which is still one of the most popular festive methods of cooking among Arabs and Bedouins. The name Korma is related to the Тurkish kavurma (meaning cooked meat).
In India the locals added to the stewed in milk meat traditional spices like coriander and cumin, nuts (usually cashew or almond) and in some regions replaced the yogurt with coconut milk.


15 min

50 min



coriander, garam masala, cassia cinnamon, cumin, turmeric, black pepper, chili pepper, green cardamom, clove, bay leaf.



  • 1.5 kg chicken legs (1 kg chicken breast, lamb, pork)
  • 2 onions (200 g)
  • 4 cm ginger (around 1 tbsp grated)
  • 7 garlic cloves (around 1 tbsp grated)
  • 300g yogurt
  • 8 tbsp oil
  • 50g raw cashews/peeled almonds
  • 1-2 chilies (optional)
  • fresh coriander (optional)
  • fresh mint (optional)
  • basmati rice (for a side dish)
  • salt
  1. Puree 7 garlic cloves and 4 cm piece ginger.
  2. Finely chop 2 onions (200 g) and 1-2 chilies (optional).
  3. In a blender mix the raw nuts with 3 tbsp water and 3 tbsp yogurt until the paste is homogenous. Add the remaining yogurt and blend again.
  4. Remove the skin of the chicken (if any).
  1. Heat 8 tbsp oil over medium heat and add contents of package №1 for 30-60 seconds.
  2. Add the chopped onion with a pinch of salt and cook until golden (about 20-25 min.), stirring occasionally.
  3. Add garlic, ginger and chopped chilies (if using) and cook 3-4 minutes.
  4. Stir in the nut and yogurt paste along with the contents of package №2 and package Chili (optional). If the mixture(masala) is too thick add a few tbsp of water.
  5. Add the meat, some salt and a glass of water. Cook over medium to low heat till the meat is completely cooked:
  6. Add the contents of package Garam Masala.
    • 20-25 min. for chicken breast;
    • 35-45 min. for chicken legs;
    • 40-45 min. for pork and lamb.
  7. Taste and add salt if necessary.
  8. Garnish with finely chopped fresh coriander and mint (optional)

Serve with naan or basmati rice.
* The above cooking times are approximate and may vary according to the thickness and material of your pan, the heat source and the meat used.

This product hasegan recipe