Chicken Korma Recipe (Mild Indian Chicken Curry)
Chicken korma is a mildly spiced Indian curry known for its thick, velvety sauce made from yogurt, cream, or ground nuts. Unlike sharper, tomato-heavy curries, a traditional korma relies on browned onions and gentle aromatics to build a deeply savory base that coats the chicken.
This version balances tender bone-in chicken pieces with a fragrant paste of cashews and warm spices. Taking time to gently brown the onions and temper the yogurt ensures the sauce stays smooth without curdling, resulting in a rich gravy suited for pairing with flatbreads or basmati rice.
Why This Recipe Works
- Marinating the chicken in yogurt helps tenderize the meat while infusing it with ginger, garlic, and turmeric before cooking.
- Grinding soaked cashews into a paste thickens the gravy naturally and adds a subtle, rich background flavor without overpowering the spices.
- Whisking the yogurt before adding it to the warm pan prevents it from splitting or curdling when exposed to direct heat.
Ingredient Notes
- Chicken: Bone-in chicken pieces yield a more flavorful gravy, but boneless chicken thighs work well if you prefer easier eating.
- Yogurt: Use plain, unflavored yogurt with a moderate fat content. Whisk it smooth before cooking to ensure an even texture in the sauce.
- Cashews: Raw, unsalted cashews blend into a smooth paste that thickens the sauce and adds richness. Soak them in warm water first so they grind easily.
If You’re Cooking Outside India
- Garam Masala: Found in the spice aisle of most major supermarkets or South Asian grocery stores. It is a blend of ground warm spices.
- Kashmiri Chili Powder: Provides a bright red color with mild heat. If unavailable, use a smaller amount of regular mild paprika combined with a pinch of cayenne.
How to Make Chicken Korma
Marinate the Chicken
Combine the chicken with yogurt, ginger, garlic, and spices, letting it rest while you prep the remaining ingredients.
Brown the Onions
Fry sliced onions in oil until deeply golden brown, then remove and crush them once cooled.
Simmer the Curry
Sauté whole spices, add the marinated chicken, and cook until the meat changes color and releases its moisture.
Add Cashew Paste and Finish
Stir in the cashew paste and crushed onions, then simmer until the chicken is cooked through and the sauce thickens.
Cooking Tips
- Keep the heat moderate when adding the yogurt to the pan to prevent it from separating.
- Adjust the thickness of the gravy near the end of cooking by adding a small splash of warm water if it reduces too much.
Common Mistakes to Avoid
- The yogurt curdles into lumps in the pan: Lower the heat or remove the pan from the burner briefly before stirring in the whisked yogurt.
- The onions burn while frying: Slice them evenly and stir frequently over medium heat. Remove them promptly when they turn medium brown, as they continue darkening off the heat.
Variations
- Almond Korma: Replace the cashew nuts with blanched almonds for a slightly different nutty flavor profile.
Serving Suggestions
- Serve hot with warm naan or tandoori roti.
- Pair with plain basmati rice or jeera rice to soak up the rich gravy.
Storage & Make-Ahead
Make ahead: The onion paste and cashew paste can be prepared a day in advance and stored in the refrigerator.
Refrigerate: Store leftover chicken korma in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop over low heat, adding a splash of water to thin the sauce if needed.
Frequently Asked Questions
Can I use boneless chicken for this korma?
Yes, boneless chicken thighs work well. Reduce the simmering time slightly as boneless meat cooks faster than bone-in pieces.
What can I use instead of cashews?
Blanched almonds or melon seeds can be used as a substitute to create a similar thick, nutty paste.
More Indian Recipes to Try
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Chicken Korma
Ingredients
Equipment
Method
- In a bowl, combine the chicken pieces, whisked yogurt, ginger paste, garlic paste, turmeric powder, and salt. Mix well and let marinate for 30 minutes.
- Heat oil in a heavy-bottomed pan over medium heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown. Remove them with a slotted spoon, let them cool, and crush them coarsely.
- In the remaining oil in the pan, add the green cardamom pods, cinnamon stick, and whole cloves. Cook for 30 seconds until fragrant.
- Add the marinated chicken to the pan. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the chicken changes color and the liquid begins to reduce.
- Reduce the heat to medium-low. Stir in the Kashmiri chili powder and coriander powder, followed by the crushed browned onions.
- Add the blended cashew paste and water. Stir well, bring to a gentle simmer, cover the pan, and cook for 20 minutes until the chicken is tender and reaches an internal temperature of 74°C / 165°F at the thickest piece.
- Uncover the pan, sprinkle in the garam masala, and stir. Simmer for another 2 minutes until the oil separates slightly on the surface. Serve hot.
Notes
