Chicken Korma Recipe
Rich, aromatic, and irresistibly creamy, this Chicken Korma Recipe is a timeless classic that balances yogurt, nuts, and warming spices into a luxurious curry base.
Simmered slowly to perfection, the tender chicken absorbs layers of flavor from golden onions, cardamom, and a subtly spiced nut-yogurt paste that makes every bite deeply satisfying.
Ingredients That Bring Chicken Korma to Life
- Chicken (bone-in or boneless) – The heart of the dish, soaking up every bit of spice and richness.
- Yogurt (curd or coconut milk) – Adds creaminess and a subtle tang, essential to a true korma.
- Onions – Sautéed to a golden caramel, they create a naturally sweet and savory flavor base.
- Cashews or Almonds – Ground into a smooth paste, they give the curry its silky texture and nutty undertone.
- Ginger-Garlic Paste – Builds depth and classic Indian aroma from the start.
- Kashmiri Red Chili Powder – Adds color and a gentle warmth without overpowering heat.
- Garam Masala – The final flavor lift that ties all the spices together in aromatic harmony.
- Whole Spices (cardamom, bay leaf, cloves, cinnamon) – Optional but impactful, infusing the oil with layers of complex flavor.
- Coriander Powder – Earthy and citrusy, enhancing the savoriness of the curry.
How to Make Chicken Korma – A Simple Step-by-Step
Marinate the chicken in yogurt, turmeric, chili, salt, and spices to tenderize and flavor deeply. Let it rest while you prep the base.
Sauté onions in ghee with cardamom until deep golden. Add the nuts, then blend the mix with more yogurt to form the creamy korma paste.
In the same pan, infuse oil with whole spices, then add marinated chicken. Sear it until lightly golden and fragrant.
Stir in the onion-nut puree, water, coriander, and garam masala. Simmer gently until the chicken is fully cooked and the korma thickens luxuriously.
Garnish with fresh coriander leaves and serve hot with butter naan or basmati rice.
Secrets & Swaps – Korma Tips You’ll Love
For the creamiest texture, take your time caramelizing the onions—this builds the sweetness that balances the spices beautifully. Blending the paste until ultra-smooth gives the curry that restaurant-style finesse.
Use full-fat yogurt for best flavor and richness. Coconut milk works as a dairy-free alternative and adds a mild tropical note. The whole spices are optional, but blooming them in oil before cooking adds unmatched depth—just remember to fish them out before serving, unless you’re bold enough to bite!
For a milder version, reduce the chili and skip green chilies altogether. For an extra nutty richness, blend both cashews and almonds. Boneless chicken cooks quicker, but bone-in yields more flavor.
Keeping It Fresh – How to Store Chicken Korma
Chicken korma stores beautifully in the fridge for up to 3 days. The flavors deepen with time, making leftovers even more delicious.
To reheat, gently warm it on the stovetop with a splash of water to loosen the sauce. It also freezes well—just portion it into airtight containers and freeze for up to a month. Thaw in the fridge overnight before reheating for best texture and flavor.
Chicken Korma Recipe
Ingredients
For the Marinade
- ¾ to 1 teaspoon garam masala or korma masala
- 1 to 1¼ teaspoon Kashmiri red chili powder mild variety; minimum ½ teaspoon
- ½ teaspoon sea salt
- ½ kg 1.2 lbs chicken, bone-in preferred (boneless also acceptable)
- 3 tablespoons plain yogurt or coconut milk as an alternative
- 1 tablespoon ginger garlic paste or ½ tbsp each finely grated
- ¼ teaspoon ground turmeric
To Sauté and Blend
- 10 whole cashew nuts or almonds or 5 of each
- 1½ tablespoons ghee or oil
- 1 cup sliced onions approx. 2 medium yellow onions
- ¼ cup plain yogurt or coconut milk
- 2 green cardamoms
For the Korma Curry
- 1 to 2 tablespoons oil or ghee
- 1 small Indian bay leaf optional
- 1½ teaspoons coriander powder
- ½ to ¾ teaspoon garam masala
- ¼ teaspoon Kashmiri red chili powder optional, for hue
- 1 to 2 green chilies slit or chopped (Thai, Indian, or serrano; optional)
- ½ cup hot water adjust as necessary
- ¼ teaspoon salt or to taste
- 4 cloves optional
- 1 cardamom pod optional
- 2- inch cinnamon stick optional
- 2 tablespoons finely chopped fresh coriander leaves
Instructions
- Begin by marinating the chicken: Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt. Mix until the chicken is well-coated, then cover and set aside.
- Prepare the korma base: Heat ghee or oil in a pan and add green cardamoms followed by the sliced onions. Sauté until the onions become golden and slightly caramelized, ensuring they do not burn. Stir in the nuts and remove from heat to cool. Blend this mixture with yogurt to a smooth paste.
- In the same pan, heat fresh oil or ghee. Introduce the whole spices—bay leaf, cinnamon, cloves, and cardamom—if using. When they sizzle, add green chilies and the marinated chicken. Sauté over medium heat for 5–6 minutes.
- Incorporate the onion-nut puree into the pan, followed by salt, coriander powder, garam masala, and red chili powder for added color. Pour in hot water and bring the mixture to a boil. Cover the pan, reduce heat to medium-low, and simmer until the chicken is tender and traces of oil appear on the surface.
- Adjust the curry consistency as needed. If it’s too thick, add a bit of hot water and simmer briefly. For a thinner sauce, cook uncovered on high heat to reduce. Taste and correct the salt level.
- Finish with a garnish of fresh chopped coriander leaves. Serve hot alongside your preferred rice or bread.
Notes
Water quantity may vary based on chicken quality; older or organic chicken might need more. Add it incrementally during cooking.
For less powerful blenders, consider blending the onion-nut mixture with up to half a cup of the prescribed hot water.
