Chicken – ½ kg

Yoghurd – ¼ cup

Shahi jeera – 1 tsp

Turmeric pwd – ¼ tsp

Red chilly pwd – 1 tsp

Oil – 1 to 2 tbsp

Onion – 2

Ginger garlic paste – 1 tbsp

Mint & coriander leaves – handful

Green chilly – 1

Tomatoes – 2

Cumin powder – ½ tsp

Garam masala powder – 1 tsp

Pepper powder – ½ tsp

Coconut pieces – ½ cup

Cashew nuts – 4

Lemon juice – 1 tbsp

Salt to taste


  • Cut the chicken into small pieces and wash them really well. Put them into a mixing bowl.
  • Add yoghurt, shahi jeera, turmeric powder, salt and red chilly powder. Let it marinate for 30 mins. Now take a pan, add oil.
  • When oil becomes hot, add chopped onion, and fry to transculent. Add ginger garlic paste and saute till raw smell disappears.
  • Add fresh mint leaves, coriander leaves, green chilly and saute for few seconds.
  • Now add mashed tomato and combine.
  • Allow to cook till oil separates. Add cumin powder, coriander powder, garam masala powder, pepper powder and stir well.
  • Let it boil till all the masala combines to thick consistency. Now add marinated chicken and mix well.
  • Add 1 cup water and pressure cook for 3 to 4 whistles. Meanwhile grate coconut to small pieces.
  • Grind coconut pieces and cashew nuts with little water to smooth paste.
  • Once the pressure turns off, gently stir the contents in cooker.
  • Add the coconut cashew paste and allow to cook for another two minutes. Turn off flame and squeeze in a drop of lemon juice.
  • Garnish with freshly chopped coriander leaves.

Now your delicious chicken korma is ready to serve hot with roti, naan, chapathi , poori or  fried rice