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Bengali Easy Chicken Korma (Murg Korma)

Bengali Easy Chicken Korma (Murg Korma)

Prep Time 15 mins
Cook Time 45 mins
Marinating Time 1 hr
Total Time 2 hrs
Cuisine India
Servings 4
Calories 140 kcal


  • 7-8 chicken drumsticks
  • 1 large onion finely chopped
  • 1 medium-sized onion to prepare the onion paste
  • 2 tablespoons ginger-garlic paste
  • 125g plain yoghurt
  • 1½ teaspoon sugar
  • 200ml warm whole milk or 200ml fresh cream
  • Salt to taste
  • 3-4 fresh green chillies
  • 2-3 tablespoons of oil
  • 1 tablespoon Ghee or butter


  • 1-2 bay leaf
  • 4-5 green cardamoms
  • 1/2 cinnamon stick
  • 6-7 black peppercorn
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder (optional)


  • First, blend the onion in a blender to get a fine paste.
  • Cut deep slashes into the chicken drumsticks (see the photo).
  • Put them in a bowl and add onion paste, ginger-garlic paste, yoghurt, coriander powder, turmeric, and salt.
  • Mix everything well and marinate for an hour.
  • Put a pan with oil and ghee or butter on medium-high heat. When the oil is hot, add bay leaf, cardamoms, cinnamon stick, black peppercorn and allow to sizzle. Add chopped onions and fry them until transparent.
  • Add the marinated chicken, mix everything well and stir fry for 3-4 minutes.
  • Then lower the flame and cover the pan with a lid. Let it cook for 15-20 minutes until the chicken is tender. If the chicken has not released much water, you can add a little bit of water.
  • Reduce the flame, add the warm milk or fresh cream and sugar. Adjust the salt, and stir everything together. Let it cook for another 6-7 minutes or until the gravy becomes thick and creamy.
  • Add Beresta on top and let it rest for 5 minutes with the lid on before serving. Serve it with Pulao or Naan.