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Chicken Korma Recipe

Chicken Korma

Chicken Korma is a creamy, mildly spiced curry originating from North India. It features tender chicken cooked in a luxurious sauce made with yogurt, cream, nuts, and aromatic spices. This dish is perfect for a comforting family dinner or an impressive meal for guests.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 800 grams boneless chicken thighs cut into bite-sized pieces
  • 150 ml plain yogurt
  • 120 ml heavy cream
  • 3 tablespoons cooking oil or ghee
  • 2 medium onion about 200g, finely sliced
  • 1 tablespoon fresh ginger grated
  • 4 cloves garlic minced
  • 40 grams raw cashew nuts about 1/3 cup
  • 80 ml water
  • 2 small green chillies seeds removed for less heat, chopped
  • 2 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 0.5 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon garam masala
  • 1.5 teaspoons salt or to taste
  • 4 whole cardamom pods
  • 1 stick cinnamon
  • 4 whole cloves
  • 1 leaf bay leaf
  • 2 tablespoons fresh cilantro chopped (for garnish)
  • 2 teaspoons lemon juice

Equipment

  • 1 large heavy-bottomed pan or Dutch oven
  • 1 blender or food processor
  • 1 measuring cups and spoons
  • 1 mixing bowl
  • 1 wooden spoon or spatula

Method
 

  1. In a mixing bowl, combine the chicken pieces, yogurt, 1 teaspoon salt, and half the ginger and garlic. Mix well to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours for best flavor).
  2. Soak cashew nuts in 80 ml hot water for 10 minutes. Blend into a smooth paste and set aside.
  3. Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 30 seconds until fragrant.
  4. Add sliced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are golden brown.
  5. Add the remaining ginger, garlic, and green chillies. Sauté for 2 minutes, then add ground coriander, cumin, turmeric, and chili powder. Stir for 1 minute.
  6. Add the marinated chicken and cook for about 10 minutes over medium heat, stirring occasionally, until the chicken is no longer pink and lightly browned.
  7. Add the cashew paste and mix thoroughly. Cook for 2-3 minutes, stirring constantly.
  8. Add heavy cream and garam masala. Stir well, then reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is tender and the sauce is rich and creamy.
  9. Stir in lemon juice and adjust seasoning with salt if needed. Sprinkle with fresh cilantro before serving.

Notes

For extra richness, you can add a small pinch of saffron steeped in 2 tablespoons of warm milk during the last 5 minutes of simmering.
Chicken breasts can be substituted for thighs but may become a little less juicy.
Serve Chicken Korma with steamed basmati rice or naan bread for a complete meal.