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Chicken korma is the definition of comfort in a bowl—tender chicken pieces swimming in a silky, mildly spiced cream sauce enriched with ground cashews and almonds. It’s one of the most accessible Indian curries, perfect for those new to Indian cooking or for anyone seeking something warming and deeply satisfying.
What is chicken korma?
Chicken korma is a North Indian classic where tender chicken is braised in a creamy sauce built on yogurt, cream, and ground cashews or almonds. The name korma comes from the Urdu word for “to braise.” Unlike spicier curries, korma emphasizes depth and richness over heat, making it a beloved restaurant favorite and home staple across India.
Why you’ll love it
- Creamy, luxurious sauce with a subtle, warm spice profile—not fiery at all
- Cashew and almond paste add nutty depth and body to the sauce
- Elegant enough for entertaining, yet simple enough for a weeknight dinner
Ingredients (serves 4)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Boneless, skinless chicken thighs or breasts | 800 g (1.75 lb) | Supermarket; thighs stay juicier |
| Plain yogurt (full-fat) | 150 ml (2/3 cup) | Dairy aisle |
| Heavy cream or crème fraîche | 100 ml (scant 1/2 cup) | Dairy aisle |
| Raw cashews (unsalted) | 75 g (2.6 oz / 1/2 cup) | Nuts aisle or Asian grocery stores; tree nuts |
| Raw almonds (unsalted) | 50 g (1.8 oz / 1/3 cup) | Nuts aisle or Asian grocery stores; tree nuts |
| Onion, finely diced | 1 large (about 200 g / 7 oz) | Supermarket |
| Fresh ginger, minced | 1 tbsp (about 15 g / 0.5 oz) | Fresh produce; or 1 tsp ginger paste |
| Garlic, minced | 4 cloves | Fresh produce; or 2 tsp garlic paste |
| Ground cumin | 1 tsp | Spice aisle |
| Ground coriander | 1 tsp | Spice aisle |
| Garam masala | 1.5 tsp | Spice aisle or Indian grocery stores |
| Turmeric powder | 1/4 tsp | Spice aisle |
| Bay leaves | 2 | Spice aisle |
| Oil or ghee | 2 tbsp | Vegetable, canola, or ghee |
| Salt and freshly ground black pepper | To taste | Pantry staples |
| Fresh cilantro, for garnish (optional) | 2 tbsp | Fresh produce |
Allergens: Dairy (yogurt, cream), tree nuts (cashews, almonds). Spices may be processed in facilities with tree nuts.
How to make it
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Prepare the nut paste: Soak the cashews and almonds in hot water for 5 minutes, then drain. Blend them with 60 ml (1/4 cup) of water until smooth and creamy. Set aside.
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Cook the chicken: Heat 1 tbsp oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. Once oil is hot, add the chicken in batches (don’t crowd the pan) and sear for 3–4 minutes per side until golden. Transfer to a plate. Don’t worry if it’s not fully cooked—it will finish in the sauce.
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Build the sauce base: In the same pan, add 1 tbsp oil and the diced onion. Cook for 6–7 minutes, stirring occasionally, until soft and golden. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
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Add spices: Stir in the ground cumin, coriander, garam masala, and turmeric. Toast for 30 seconds, stirring, until fragrant. Add the bay leaves.
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Incorporate the nut paste: Pour in the cashew-almond paste and stir well to combine with the spices. Cook for 2 minutes, stirring, to cook out the raw taste.
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Build the cream sauce: Whisk the yogurt until smooth, then slowly add it to the pan while stirring to prevent curdling. Add the heavy cream and stir gently to combine. Taste and adjust salt and pepper.
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Braise the chicken: Return the seared chicken to the pan and stir gently to coat in the sauce. Bring to a gentle simmer over low heat. Cover partially and simmer for 15–20 minutes, stirring occasionally, until the chicken is fully cooked through (no longer pink in the center) and the sauce has thickened slightly. Remove the bay leaves.
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Finish and serve: Taste and adjust seasoning one final time. If the sauce is too thick, add a splash of water or cream. Serve hot over basmati rice or with naan, garnished with fresh cilantro if desired.
Tips for success
- Don’t rush the yogurt: Add it slowly and stir constantly to avoid curdling. A smooth, emulsified sauce is the goal.
- Use full-fat yogurt: Lower-fat yogurt is more prone to splitting; full-fat is more forgiving.
- Nut paste is key: Blended cashews and almonds create the authentic creamy body that defines korma. Commercial korma paste works too, in a pinch.
- Sear the chicken first: This locks in moisture and adds color, though you can skip this step if short on time.
- Low, gentle heat for the braise: Simmering gently prevents the yogurt and cream from breaking.
Variations / Storage
- With vegetables: Stir in 1 cup of diced bell peppers, green peas, or diced mushrooms in the last 5 minutes of cooking.
- Extra heat: Add 1/4 tsp cayenne pepper to the spices for a subtle kick.
- Paneer korma: Substitute paneer cheese cubes for chicken (add in the last 5 minutes—paneer doesn’t need long cooking).
- Storage: Store in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions.
FAQ
Q. Can I use store-bought korma paste instead of making my own nut paste?
A. Yes, a good-quality korma paste will work. Follow the package instructions and adjust to your taste.
Q. Why did my sauce curdle?
A. Too-high heat or adding cold yogurt too quickly causes curdling. Always temper yogurt by adding it slowly while stirring, and keep the heat on low-medium.
Q. Can I use chicken breast?
A. Yes, but watch carefully—breasts cook faster than thighs and dry out easily. Aim for an internal temperature of 75°C (165°F) and don’t overcook.
Q. Is this gluten-free?
A. Yes, this recipe is naturally gluten-free. Just make sure any store-bought spice blends are certified gluten-free if that’s a concern.
