Chicken Korma Recipe
Chicken Korma is what happens when chicken decides to dress up in rich, creamy goodness. This dish is a love letter to bold spices. The sauce? A dreamy mix of yogurt, cashews, and fragrant aromatics. Every bite wraps you in warmth, like a hug from an Indian grandmother. It’s luxurious but surprisingly easy to make—a perfect excuse to ditch takeout. If you’re craving comfort but refuse to settle for boring, this is your new favorite meal. Serve it with naan or rice, and prepare for food-induced happiness. Let’s make this magic happen.
Chicken Korma Recipe
A rich, creamy, and spiced chicken curry simmered in a nutty yogurt sauce with deep aromatic flavors.
Ingredients
For the Chicken Marinade:
- 1 ½ lbs chicken thighs boneless, cut into chunks
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon ginger-garlic paste
For the Korma Sauce:
- 2 tablespoons ghee or butter
- 1 large onion thinly sliced
- 2 tomatoes pureed
- 2 tablespoons cashews blended into a smooth paste
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- ½ teaspoon ground cardamom
- ½ cup heavy cream
- ½ cup water
- 2 tablespoons fresh cilantro chopped
Instructions
- Marinate the chicken with yogurt, lemon juice, and spices. Let it sit for at least 20 minutes (overnight makes it even better).
- Heat ghee in a skillet, then sauté the onions until they turn golden brown. Remove half for garnishing later.
- Add ginger-garlic paste, stir for 30 seconds, and then pour in the pureed tomatoes. Cook until the mixture thickens and deepens in color.
- Stir in the cashew paste, followed by coriander, chili powder, cardamom, and garam masala. Let the flavors meld beautifully.
- Add the marinated chicken and coat it well in the sauce. Let it sear slightly before pouring in water.
- Simmer for 25 minutes until the chicken is tender and bursting with flavor.
- Stir in the cream, mix well, and let it cook for 5 more minutes.
- Garnish with fried onions and fresh cilantro.
- Serve hot with naan or rice, and try not to eat the whole pot.
Notes
Nutritional Information (Per Serving)
- Calories: ~520
- Total Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Vitamin A: 18%
- Iron: 22%
- Calcium: 12%
- Potassium: 15%
- Folate: 20%
Extra Tips for the Best Chicken Korma
- Use bone-in chicken for extra flavor, but boneless works if you’re lazy.
- Fry the onions well—they’re the key to deep, rich flavor.
- Don’t skip the cashew paste—it’s what makes the sauce lusciously creamy.
- Marinate longer if you want extra juicy chicken.
- Add a splash of saffron milk for a royal touch.
