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Keto Chicken Korma

Chicken cooked in a rich onion gravy

Korma has been an Indian dish that has been requested quite a bit by my viewers. I’ve never really eaten a Korma so I’ve put off making it for the longest time. Better late than never I guess. I finally got around to making my Keto Chicken Korma and I got to say, I’ve been missing out. I scouted the internet for recipes for the perfect Korma and also to understand the dish itself. Turns out there are many variations on the Korma. Some recipes have called for cream or coconut milk, some for ground cashew paste and some even with tomato.  In cases like this I have to improvise and try and find not just the middle ground to maintain the authenticity of the dish, but also make it easy to cook at home and make sure it’s keto friendly and deeeelicious as well. So anyway here is my Keto Chicken Korma, enjoy!

The onion gravy for everything

This Korma recipe (like most recipes) is just a template for you to work with. You can make this with eggs, mutton, paneer etc. The possibilities are endless. Since it’s a rather rich gravy and there is so much flavour from those onions I feel the meat that will go best with this is Mutton, if you are a vegetarian just throw some paneer pieces into this gravy for a mouth watering  vegetarian Korma. You can add in some coconut cream or heavy cream as well to make almost like a malai Korma. These are bold and rich flavours and definitely a dish that will impress. If you have a hard time finding any of the ingredients I have posted amazon links in the recipe below. I assume Kewra is not something most of my international audience will be familiar with but it’s available on amazon worldwide and it definitely adds a good fragrance to the dish.

Keto Chicken Korma

Nutrition Info (per serving)

  • Calories: 379
  • Net Carbs: 4g
  • Carbs: 5g
  • Fat: 28g
  • Protein: 28g
  • Fiber: 1g

This recipe makes 4 servings. Get this recipe on myfitnesspal.

Keto Chicken Korma

Keto Chicken Korma

A chicken curry made with a rich onion and yogurt gravy.
4.46 from 11 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 3 servings



  • Heat the ghee in a wok or heavy bottom saucepan and deep fry the onions till nice and brown
  • Once fried, remove from the pan and blend with the yogurt to form a paste
  • In the same pan fry the whole dry spices in the ghee till they start to sizzle
  • Add in the chicken, season it well, add the ginger garlic paste and fry for about 2 minutes
  • Add in the powdered spices and fry for a further 2 minutes
  • Then add in the fried onion paste and also some water (use this water to rinse out the blender so you waste none of the paste)
  • Cover and cook for a good 10-15 minutes till the chicken cooks through
  • Finish with fresh coriander and enjoy
Tried this recipe?Let us know how it was!

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  1. This recipe is absolutely tantalizing! One question about the onion gravy: does the gravy consist of onions and yogurt only (for your suggested use in other recipes) or would it include the other spices and seasonings in the recipe?

  2. Was thinking of having pulao and korma (ket version) and its here!!!
    Few questions, are we going to use hung curd or normal yogurt?
    Can we make cauliflower pulao??? Did u try this??

    thanks again?

    1. Hey you can use regular curd (full fat) or hung curd, either is fine. Yes you can make cauliflower pulao but I haven’t done it yet, I mostly just make it plain.

  3. Made this recipe tonight, although i could not find a couple of the spices in my town, It turned out awesome! This makes the third dish i have made since i have found you on you tube. And man all the ones i have made have been flawless! Keep up the goodness my friend!

  4. Sahel, finally made the Korma Chicken and it was deeeelicious. Know your busy but wanted you to know I enjoyed seeing all your family together on the video. You have a generous heart giving your time to make these cooking videos.

    1. I agree but if you look at Indian cuisine you will find not a single recipe with chicken skin. It’s just not part of eating the animal for some reason. Hence it’s not used. But you can totally use chicken with skin if you like.

  5. Hi, I just tried your coconut naan – very nice. Please explain to a U.S. northwest native how to use whole spices. Yes, I have the whole spices and I have tried grinding them without any success, just left with bits of hard spices, thus I default to using powder spices. For tonight’s chicken dinner I’ll add the whole spice with the same spice in powder and then pullout the whole spice at the end of cooking. Your meals look wonderful!

    1. Hey there! So I buy pre-ground spices here. If you do want to grind them yourself then you need a super powderful grinder. Something like a spice grinder or something that grinds coffee beans. Your other gadgets will not be able to do the job. The other option is to add them whole like you did and pull them out before eating.

  6. I loved this recipe and so did my husband and children. They licked their plates clean. I’m a big fan of yours Sahil. All your recipes that I’ve made have been divine! Thank you for all the hard work you put in for your viewers and please don’t stop!

  7. hi
    Sahel, is it ok if i used the ready made mix khurma powder which is available in any supermarket in my country. Would it taste different. ? Thank you for your lovely recepe. My family have enjoyed every single of it.

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