Chicken korma is a mild, creamy Indian curry that’s rich with yogurt, nuts, and warm spices. This home edit simplifies the classic recipe without losing its signature velvety texture and gentle heat. It’s a one-pot dish that comes together in about 45 minutes, making it perfect for a cozy weeknight dinner that feels special.
Ingredients
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 3 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, or to taste
- ½ cup (120 g) plain full-fat yogurt, at room temperature
- ½ cup (120 ml) chicken broth or water
- ½ cup (60 g) raw cashews or almonds, finely ground
- 2 tablespoons (30 ml) heavy cream or coconut milk
- Fresh cilantro, for garnish
Instructions
- Heat the oil or ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 8–10 minutes.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the chicken pieces and cook, stirring, until they are no longer pink on the outside, about 5–6 minutes. The chicken does not need to be fully cooked through at this point.
- Stir in the coriander, cumin, turmeric, garam masala, cayenne (if using), and salt. Cook for 1 minute to toast the spices.
- Reduce the heat to low. Add the yogurt a spoonful at a time, stirring constantly to prevent curdling. Once the yogurt is fully incorporated, add the chicken broth and the ground nuts. Stir well.
- Bring the sauce to a gentle simmer, then cover and cook on low for 15–20 minutes, until the chicken is cooked through and tender. The sauce will thicken slightly.
- Check the chicken’s internal temperature with a food thermometer; it must read 165°F (74°C) as the USDA FSIS safe minimum for poultry.
- Stir in the heavy cream or coconut milk. Simmer uncovered for 2–3 minutes to blend flavors. Taste and adjust salt.
- Garnish with fresh cilantro and serve hot.
Tips
- Yogurt at room temperature: Cold yogurt can curdle when added to hot food. Let it sit out for 15 minutes before using, and stir it in gradually.
- Substitute for nuts: If you have a nut allergy, use 2 tablespoons of sunflower seeds or omit them entirely. The sauce will be slightly thinner but still flavorful.
- Make it dairy-free: Use coconut yogurt and coconut cream instead of dairy yogurt and heavy cream. The flavor will be slightly sweeter and more tropical.
- Don’t rush the onions: Properly caramelizing the onions builds the sweet, deep base of the sauce. Cook them until they are golden, not just translucent.
Serving Suggestions
Serve the korma over steamed basmati rice or with warm naan bread for soaking up the sauce. A side of cucumber raita (yogurt with cucumber and mint) adds a cool contrast. For a complete meal, add a simple green salad or sautéed spinach.
Variations
- Vegetarian: Replace the chicken with 1 ½ cups (about 250 g) of paneer cubes or firm tofu, and use vegetable broth. Add the paneer in the last 5 minutes of cooking so it doesn’t break apart.
- Extra vegetables: Add 1 cup of cauliflower florets or green peas during the last 10 minutes of cooking for added nutrition and texture.
- Spicier: Increase the cayenne to ½ teaspoon or add a chopped green chili (like serrano) with the garlic and ginger.
- Slow cooker version: Brown the chicken and onions first, then transfer everything to a slow cooker and cook on low for 4–5 hours. Add the yogurt and cream in the last 30 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The korma will keep for up to 4 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. You can also microwave individual portions in 30-second bursts, stirring in between. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Reduce the simmering time to 10–12 minutes and check for doneness early.
Why did my yogurt curdle? Curdling happens when the yogurt is too cold or added too quickly. Always bring yogurt to room temperature and stir it in gradually while the heat is low.
Can I make this ahead of time? Absolutely. The flavors actually deepen overnight. Prepare the korma, cool it, and refrigerate for up to 2 days. Reheat gently before serving.
What can I use instead of garam masala? A mix of ½ teaspoon each of ground cinnamon, cardamom, and cloves can substitute for ½ teaspoon of garam masala. The flavor will be slightly different but still aromatic.
Is chicken korma very spicy? Traditional korma is mild. This recipe uses just ¼ teaspoon of cayenne (optional), so it’s family-friendly. For more heat, add extra cayenne or a fresh chili.
Can I skip the nuts? Yes, the nuts thicken the sauce, but you can omit them. The sauce will be thinner; to compensate, simmer uncovered for a few extra minutes to reduce.
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More recipes to cook
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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