Chicken korma is the kind of meal that feels special without being fussy. It’s mild, creamy, and aromatic, with a sauce that clings to tender chicken and makes every bite feel soothing. The richness comes from ground almonds and cashews, balanced by warm spices and a gentle hint of sweetness.
If you love flavorful curry but prefer less heat, this is your dish. Serve it with fluffy basmati rice or soft naan, and you’ve got an elegant dinner that’s easy to love.
What Makes This Recipe So Good
- Silky, rich sauce: Ground almonds and cashews create a luxurious texture that feels restaurant-quality.
- Mild and family-friendly: The flavors are warm and fragrant, not fiery, so it suits a wide crowd.
- Balanced spices: Cardamom, cinnamon, and cumin make the sauce aromatic without overwhelming the palate.
- Simple technique: A quick marinade and a single pan is all you need for impressive results.
- Make-ahead friendly: Tastes even better the next day as the flavors meld.
What You’ll Need
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
- Yogurt: 1/2 cup plain full-fat yogurt (for marinating)
- Ginger-garlic paste: 2 tablespoons (or 1 tbsp grated ginger + 1 tbsp minced garlic)
- Onions: 2 medium, thinly sliced
- Nuts: 1/3 cup raw cashews + 1/3 cup blanched almonds (or use all cashews/all almonds)
- Cream or coconut milk: 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
- Ghee or oil: 2–3 tablespoons (ghee adds deeper flavor)
- Whole spices: 4 green cardamom pods, 1 cinnamon stick, 4 whole cloves, 1 bay leaf
- Ground spices: 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground white or black pepper
- Chili (optional): 1/4–1/2 teaspoon mild chili powder or Kashmiri chili for color
- Sweetness: 1 teaspoon sugar or honey (optional, for balance)
- Liquid: 3/4–1 cup water or unsalted chicken stock
- Salt: 1–1.5 teaspoons, to taste
- Garnish: 2 tablespoons chopped cilantro, a squeeze of lemon, and a few slivered almonds (optional)
Step-by-Step Instructions
- Soak the nuts: Cover the cashews and almonds with hot water and let sit for 15–20 minutes. Drain and set aside.
- Marinate the chicken: In a bowl, mix the chicken with yogurt, 1 tablespoon ginger-garlic paste, 1/2 teaspoon salt, and a pinch of turmeric.
Let it rest for 20–30 minutes (or up to 4 hours in the fridge).
- Make the nut paste: Blend the soaked nuts with 2–3 tablespoons water until perfectly smooth. Aim for a thick, silky paste without grainy bits.
- Brown the onions: Heat ghee in a wide pan over medium heat. Add sliced onions and a pinch of salt.
Cook, stirring often, until golden and soft, about 10–12 minutes. Remove half for garnish if you like.
- Bloom the whole spices: Push onions to the side. Add cardamom, cinnamon, cloves, and bay leaf.
Stir for 30–60 seconds until fragrant.
- Add aromatics and ground spices: Add remaining ginger-garlic paste and cook 1 minute. Stir in coriander, cumin, turmeric, pepper, and optional chili. If it looks dry, splash in 1–2 tablespoons water to prevent burning.
- Cook the chicken: Add the marinated chicken with its yogurt.
Stir to coat. Cook over medium heat for 5–6 minutes until the chicken turns opaque and releases some juices.
- Build the sauce: Add the nut paste and 3/4 cup water or stock. Stir well to combine.
Reduce heat to low, cover, and simmer 10–12 minutes, stirring occasionally so the sauce doesn’t catch.
- Finish with cream: Stir in cream (or coconut milk) and sugar/honey if using. Simmer uncovered 2–3 more minutes until the sauce is glossy and coats the back of a spoon. Adjust thickness with a splash of water if needed.
- Season and brighten: Taste and add salt as needed.
A small squeeze of lemon lifts the richness without making it tangy.
- Garnish and serve: Sprinkle with cilantro and the reserved onions or slivered almonds. Serve hot with basmati rice, naan, or parathas.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3 days. The sauce thickens as it chills; thin with a splash of water when reheating.
- Freeze: Korma freezes well for 2–3 months.
Cool completely before freezing. Thaw overnight in the fridge.
- Reheat: Warm gently over low heat, adding water or stock to loosen. Avoid high heat to prevent splitting.
Benefits of This Recipe
- Protein and healthy fats: Chicken and nuts provide a satisfying, balanced meal.
- Customizable: Adjust spice levels, richness, and sweetness to your taste or dietary needs.
- Great for entertaining: Feels luxurious and looks impressive without much fuss.
- Meal-prep friendly: Flavors deepen over time, making leftovers even better.
Pitfalls to Watch Out For
- Grainy sauce: If the nut paste isn’t fully smooth, the texture will be gritty.
Blend with enough water to get it silky.
- Curdled sauce: High heat after adding yogurt or cream can cause splitting. Keep the heat low and stir patiently.
- Burning spices: Ground spices can scorch quickly. Add a splash of water if the pan looks dry.
- Under-seasoning: Nuts mellow flavors.
Taste at the end and adjust salt and acidity.
Alternatives
- Dairy-free: Use coconut milk instead of cream and skip the yogurt. Marinate chicken with lemon juice, oil, and spices instead.
- Nut-free: Use sunflower seed butter or white poppy seeds (soaked and blended) to mimic creaminess. The flavor will be slightly different but still delicious.
- Vegetarian: Substitute paneer, tofu, or mixed vegetables (cauliflower, peas, potatoes).
Adjust simmer time accordingly.
- Lighter version: Use milk instead of cream and reduce ghee. The sauce will be thinner but still flavorful.
- Spicier korma: Add a fresh green chili or increase chili powder for more heat without changing the base.
FAQ
Is korma supposed to be sweet?
Korma is not a dessert-sweet dish, but it does have a gentle sweetness from onions, nuts, and dairy. A small amount of sugar or honey rounds out the flavor, but it should remain balanced.
Can I use store-bought fried onions?
Yes, they add instant depth.
Stir some into the sauce for flavor and keep a few for garnish. Reduce added salt slightly, as packaged onions can be salty.
What can I use instead of ghee?
Use a neutral oil like avocado or canola, or a mix of butter and oil. Ghee adds a nutty richness, but the recipe still works well without it.
Why did my sauce split?
It likely boiled after adding yogurt or cream.
Keep the heat low, add dairy gradually, and stir gently. If it splits, whisk in a splash of hot water and a spoon of cream to bring it back together.
Can I make this ahead?
Absolutely. Korma tastes even better the next day.
Reheat gently and thin with water or stock to reach the original consistency.
What should I serve with chicken korma?
Basmati rice, garlic naan, roti, or parathas pair beautifully. A simple cucumber raita and a crisp salad round out the meal.
In Conclusion
Chicken korma delivers comfort in the best way: creamy, fragrant, and satisfying without being heavy or overly spicy. With a few pantry spices, a handful of nuts, and a simple technique, you get a restaurant-style dish at home.
Make it your own with dairy-free swaps, more heat, or a veggie twist. However you serve it, this korma is bound to become a weeknight favorite and a reliable choice for guests.