Chicken korma is a classic Mughlai dish from the Indian subcontinent, known for its mild, aromatic, and luxuriously creamy sauce. Unlike many spicy curries, korma relies on a blend of fragrant spices, yogurt, and nuts to create a rich, velvety gravy that coats every piece of tender chicken. This version is designed for home cooks, offering a genuinely delicious and approachable meal that tastes like it came from a restaurant.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup (240 g) plain full-fat yogurt, whisked until smooth
- 1 large yellow onion, finely chopped (about 1.5 cups / 200 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1/4 cup (30 g) raw cashews or blanched almonds
- 1/4 cup (60 ml) water, plus more as needed
- 3 tablespoons (45 ml) vegetable oil or ghee
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground cardamom (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup (120 ml) heavy cream or full-fat coconut milk
- Fresh cilantro, chopped, for garnish
Instructions
- In a blender, combine the cashews or almonds with 1/4 cup (60 ml) water. Blend until smooth, scraping down the sides as needed. Set aside.
- In a large bowl, mix the chicken pieces with the whisked yogurt, cumin, coriander, turmeric, garam masala, cardamom (if using), salt, and cayenne (if using). Ensure the chicken is well coated. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
- Add the marinated chicken along with all the marinade to the pot. Stir well and cook for 5-7 minutes, allowing the chicken to sear slightly and the yogurt to cook down.
- Pour in the nut paste and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender. Check that the chicken reaches an internal temperature of 165°F (74°C) as the safe minimum per USDA FSIS guidelines.
- Once the chicken is cooked, stir in the heavy cream or coconut milk. Simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt or more cayenne if desired.
- Garnish with fresh cilantro and serve hot.
Tips
- Substitutions: If you don’t have cashews or almonds, use 2 tablespoons of almond butter or cashew butter blended with 1/4 cup water. For a dairy-free version, use coconut yogurt and coconut cream instead of dairy yogurt and heavy cream; the flavor will be slightly different but still delicious.
- Storage: Leftover korma can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often meld and improve overnight.
- Common mistake: Do not skip the marinating time; it helps tenderize the chicken and infuses it with flavor. Also, be careful not to let the yogurt curdle—cook on low heat after adding the chicken and stir gently.
- Make it ahead: You can prepare the nut paste and chop the onions ahead of time to speed up cooking. The dish itself can be made a day in advance and gently reheated.
Serving Suggestions
Serve the chicken korma with steamed basmati rice, naan bread, or roti. It also pairs well with a side of cucumber raita (yogurt with cucumber and mint) and a fresh green salad. For a more substantial meal, add some roasted vegetables or a lentil side dish like dal.
Variations
- Vegetable Korma: Replace the chicken with a mix of vegetables like potatoes, carrots, cauliflower, and peas. Sauté the vegetables first, then proceed with the same sauce.
- Spicy Korma: Increase the cayenne pepper or add 1-2 chopped green chilies along with the garlic and ginger for extra heat.
- Lamb Korma: Use cubed lamb shoulder instead of chicken. Brown the lamb first, then add the marinade and cook for 1-1.5 hours until tender.
- Kashmiri Korma: Add a pinch of saffron soaked in 2 tablespoons of warm milk and a teaspoon of sugar for a sweeter, more aromatic version.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. Store in an airtight container for up to 3-4 days. To reheat, place the korma in a saucepan over medium-low heat, stirring occasionally, until heated through (internal temperature of 165°F / 74°C). Add a splash of water or cream if the sauce has thickened too much. You can also reheat individual portions in the microwave in 30-second intervals, stirring in between. Freezing is possible for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but chicken breast can dry out more easily. To prevent this, reduce the cooking time after adding the chicken to about 15-20 minutes, and check for doneness with a thermometer.
What is the best yogurt to use? Full-fat plain yogurt works best because it adds richness and prevents curdling. Greek yogurt is also fine, but you may need to thin it with a little water.
Can I make this without nuts? Yes, you can omit the nuts entirely, but the sauce will be thinner. To thicken, you can add a tablespoon of cornstarch mixed with water at the end, or use a small amount of coconut milk powder.
Is chicken korma very spicy? Traditionally, korma is mild and creamy. The heat comes from cayenne or green chilies, which you can adjust to your preference. The dish is more about aromatic spices than heat.
Can I use a store-bought korma paste? Yes, you can substitute the spices and nut paste with about 3-4 tablespoons of quality korma paste. Adjust the salt accordingly, as pastes often contain salt.
How do I prevent the yogurt from curdling? The key is to use full-fat yogurt, whisk it well, and add it to the pan over low heat. Also, make sure the chicken is at room temperature before adding it to the hot pan to avoid temperature shock.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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