Chicken korma is a classic Indian dish featuring tender chicken in a rich, mildly spiced, and luxuriously creamy sauce. This recipe builds a deep flavor base with sautéed onions, garlic, and ginger, then adds ground almonds and yogurt to create a velvety texture that is both comforting and elegant. It is a perfect introduction to Indian cooking because it is approachable, forgiving, and delivers restaurant-quality results at home.
Ingredients
- 2 tablespoons (30 ml) vegetable oil or ghee
- 1 large yellow onion, finely chopped (about 1 ½ cups / 190 g)
- 4 cloves garlic, minced
- 1 tablespoon (15 g) grated fresh ginger
- 1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder (or ¼ teaspoon cayenne for more heat)
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream
- ¼ cup (60 g) plain whole-milk yogurt, at room temperature
- ¼ cup (30 g) ground almonds (almond meal)
- 1 teaspoon salt, plus more to taste
- Fresh cilantro, chopped, 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 brown, about 8–10 minutes. This step builds the sweet, nutty base of the sauce.
- Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the cumin, coriander, turmeric, garam masala, and chili powder. Cook for 30 seconds to toast the spices, then add the chicken pieces. Stir to coat the chicken in the spice mixture.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let the chicken cook gently for 15 minutes, or until the chicken is cooked through. Check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) with a food thermometer.
- In a small bowl, whisk the ground almonds into the heavy cream until smooth. Slowly stir this mixture into the pot, then add the yogurt. Stir gently to combine. Let the sauce simmer uncovered for 5–7 minutes, stirring occasionally, until it thickens slightly.
- Season with salt to taste. Garnish with fresh cilantro and serve hot.
Tips
- Yogurt curdling: To prevent the yogurt from curdling, bring it to room temperature before adding and stir it into the sauce off the heat or over very low heat. Do not let the sauce boil after adding yogurt.
- Substitutions: Use cashew meal instead of almonds for a different nutty flavor. For a dairy-free version, replace heavy cream with full-fat coconut milk and use coconut yogurt, though the taste will be slightly different.
- Chicken choice: Chicken thighs stay juicier and more flavorful than breasts. If using breasts, reduce the simmering time to 10 minutes to avoid drying them out.
- Make it ahead: The sauce freezes well, but add the yogurt and cream after thawing and reheating for the freshest result.
Serving Suggestions
Serve the chicken 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) and a simple green salad balance the richness. For a low-carb option, serve with cauliflower rice.
Variations
- Vegetable korma: Replace chicken with 2 cups of mixed vegetables like potatoes, carrots, and peas. Cook the vegetables in the broth until tender, then proceed with the sauce.
- Spicier version: Add 1 finely chopped green chili (like serrano) with the garlic and ginger, or increase the chili powder to 1 teaspoon.
- Extra creamy: Stir in 1 tablespoon of butter or ghee at the end for a glossy, richer sauce.
- Slow cooker adaptation: Brown the onions and spices, then transfer everything except the cream and yogurt to a slow cooker. Cook on low for 4–5 hours, then finish with cream and yogurt before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. The sauce will thicken as it cools; add a splash of broth or water when reheating. Reheat gently on the stovetop over low heat, stirring frequently, until warmed through to 165°F (74°C). You can also reheat in the microwave in 30-second bursts, stirring in between. For longer storage, freeze the korma (without the yogurt and cream) for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the dairy.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but reduce the cooking time to avoid dryness. Cut breasts into similar-sized pieces and simmer for 10 minutes instead of 15, then check the internal temperature reaches 165°F (74°C).
What is Kashmiri chili powder? It is a mild, vibrant red chili powder from India. It adds color and a gentle heat. If unavailable, use a mix of ½ teaspoon paprika and ¼ teaspoon cayenne.
How can I make it less rich? Replace the heavy cream with half-and-half or whole milk, and use only 2 tablespoons of ground almonds. The sauce will be lighter but still creamy.
Can I skip the yogurt? Yes, you can omit it, but the sauce will lose some tanginess and creaminess. Increase the heavy cream by 2 tablespoons to compensate.
Why did my sauce curdle? Curdling happens when the yogurt is added too quickly to a hot liquid or when the sauce boils. Always temper the yogurt by stirring a few spoonfuls of hot sauce into it before adding, and keep the heat low.
Is this korma spicy? This version is mild, focusing on aromatic spices rather than heat. Adjust the chili powder to suit your preference.
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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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