This Chicken Korma with chicken kebabs is a delicious korma chicken curry recipe with a lush and exquisite nutty gravy. This Indian Korma recipe can make your dinner menu be the talk of the town!
Chicken recipes like this are completely gluten-free recipe where no glutinous ingredient has been used either in the making of the chicken kebabs or in the korma gravy. Since it is a made-from-scratch recipe, I am quite assured that it is a soy-free recipe as well. I have included the alternatives for making this recipe vegan, nut-free and/or dairy-free.
Since I already have separate posts on how to make delicious & easy Chicken Kebabs at home, I am not going to include the specifics here. However, for your quick ref. I am giving you the links for the blog posts, and attaching the recipe cards for the same at the end of this post.
In case you are thinking of hosting a party for your friends or family, then you can definitely make this chicken korma. Chicken recipes are almost always a hit for such party menu recipes, because after all who doesn’t like chicken, right?
You can easily prep this recipe ahead and give the final touches on the D-day. The best way to go about that would be to shape the kebabs and freeze them earlier and make the gravy separately and freeze it ahead. Before serving, you can fry or grill the kebabs and simmer it for a couple of minutes in the gravy before serving.
Let’s see what we need to make Chicken Korma using Kebabs
How to make Chicken Korma using Chicken Kebabs- Ingredients list
- Chicken Kebabs
- Spices like Bay Leaf, Black Cardamom, Green Cardamom, Cloves and Cinnamon
- Garlic & Ginger
- Powdered Spices like Cumin Powder, Coriander Powder, Garam Masala Powder, Turmeric Powder, Red Chili Powder
- Herbs like fresh Coriander leaves or Cilantro and dried Fenugreek Leaves or Kasuri Methi
- Nuts & Seeds like Cashew Nuts, White Sesame Seeds
- Fresh Cream – alternate would be vegan coconut cream
- Mustard Oil & Ghee
I had some Chicken Kebabs with me which I have made earlier, so I used those in the making of this Chicken Kebab Korma. You can also make some, or use ready-to-eat Chicken Kebabs for this korma recipe.
In case you are lookin for delicious Chicken kebab recipes, here are two. Chicken Shami Kebabs and Chicken & Cheese Kebabs
Chicken Korma Video recipe
How to make Vegan Korma?
You can simply use vegan kebab recipes instead of Chicken Kebabs here. I have a Jackfruit Kebab recipe on my blog, which would be perfect for this.
If you have guests or family who prefer vegan meals, then you can divide the base gravy into two and use one part to dunk these vegan kebabs for Vegan Kebab Korma. Also, skip using the fresh cream & ghee for the vegan recipe, or use vegan substitutes like coconut cream. In this way, you get dairy-free korma recipe as well.
How to make nut-free Chicken Kebab Korma?
Simply substitute the cashew nuts with seeds like Melon Seeds or pumpkin seeds for a nutty flavour and thicker gravy.
How to serve Chicken Korma?
You can serve this Chicken Kebab Korma with a stack of homemade Instant Naans, which is a yeast-free recipe, with a side of pickled onions and mint-coriander green chutney.
Some more Chicken Recipes, I think you are going to like!
- Chicken Khada Masala
- Bengali Chicken Curry
- Chicken Bharta
- Chicken Tikka Naan Tacos
- Chicken Pulao
- Chicken Sandwich
Have you tried this recipe? I would love to hear about it. Leave a comment below along with a rating to let me and others know about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This Chicken Korma with chicken kebabs is a delicious korma curry recipe with a lush and exquisite nutty gravy. This Indian Korma recipe can make your dinner menu be the talk of the town!
- 2 Tomatoes Large – cut in cubes
- 1 Onion Large – cut in cubes
- 1 inch Ginger paste
- 6 Cloves of Garlic Chopped
- 1 inch Cinnamon
- 2 Green cardamom
- 1 Black Cardamom
- 1 Bay Leaf
- Nuts & Seeds Cashew Almonds, White Sesame Seeds, Melon Seeds – Use as per your preference.
- 2 tbsp Mustard Oil
- 2 tbsp Ghee
- 1 tsp Cumin Powder
- 1½ tsp Coriander Powder
- 1 tsp Dried Fenugreek Leaves or Kasuri Methi
- ½ tsp Red Chili Powder
- Salt to Taste
- ¼ cup Full Fat Milk or Fresh Cream
- ½ tsp Turmeric Powder
- 8 Chicken Kebabs
- Finely Chopped Coriander Leaves to Garnish
Heat Mustard Oil in a pan and add whole spices like bay leaf, cardamoms, cinnamon along with garlic, ginger, onion and tomato.
Add salt and cook till soft.
Add the nuts & seeds and fry for couple more minutes. Then turn off the heat and allow this cool down completely. Once done, blend it into fine paste.
Heat ghee in the same pan and add the kasuri methi and let it become aromatic for couple of seconds.
Then add the blended puree and fry till oil separates. Add water as per gravy requirement.
Now add the chicken kebabs and allow it to simmer for a couple of minutes.
Finish with some fresh cream and finely chopped coriander leaves.
Recipe looks amazing! How much nuts/ seeds should be used?
Hi Tara, I made the gravy for 8 Kebabs, so used somewhere around 6-8 whole Cashews with 1 tbsp of white sesame seeds. You can adjust the quantity as per your taste or your preference of richness in the gravy.