Chicken Korma is a classic Indian curry dish known for its creamy, mildly spiced sauce and tender, flavorful chicken pieces. This recipe combines a yogurt-marinated chicken base with a rich cashew-onion sauce, creating a smooth, luxurious gravy infused with aromatic spices like garam masala, cardamom, and cinnamon. Perfect for both special occasions and weeknight dinners, Chicken Korma pairs beautifully with basmati rice or warm naan bread. The nutty flavor of cashews, the warmth of spices, and the velvety cream come together to make this dish a satisfying choice that brings the taste of Indian cuisine right to your home.

Full Recipe:

Ingredients:
- For the Chicken Marinade:
  - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  - 1 teaspoon ground ginger or 1 tablespoon fresh minced ginger
  - 3 cloves garlic, minced
  - ½ teaspoon garam masala
  - ¼ teaspoon ground turmeric
  - ¼ cup plain yogurt
  - 1 tablespoon fresh lemon juice
  - Salt and freshly ground black pepper to taste
- For the Onion-Cashew Sauce:
  - 2 tablespoons vegetable oil
  - 3 small yellow onions, thinly sliced
  - ½ cup raw cashews, coarsely chopped
  - ¼ cup plain yogurt
  - Pinch of salt
- For the Gravy:
  - 1 tablespoon vegetable oil
  - 1 bay leaf
  - 1 tablespoon black peppercorns (optional)
  - 1 teaspoon ground cardamom
  - ½ teaspoon ground cinnamon
  - 2 serrano chilis, seeded and diced
  - ½ cup water
  - ½ teaspoon garam masala
  - ¼ teaspoon salt (adjust to taste)
  - ¼ teaspoon chili powder
  - ¼ cup heavy cream
  - Fresh chopped cilantro for garnish
  - Cooked rice for serving
Directions:
1. Marinate the Chicken: In a large mixing bowl, combine the chicken, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper. Mix well, cover, and set aside.
2. Prepare the Onion-Cashew Sauce: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Add the sliced onions, season with salt, and cook for 10-12 minutes until caramelized. Stir in the cashews and cook for another minute. Transfer the mixture to a blender or food processor, add yogurt, and blend until smooth.
3. Cook the Spices: In the same skillet over high heat, add 1 tablespoon of oil, bay leaf, and peppercorns. Cook for a minute, then add cardamom, cinnamon, and diced chilis, cooking for another minute.
4. Combine Chicken and Sauce: Add the marinated chicken to the skillet, cooking for about 5 minutes. Stir in the onion-cashew paste and ½ cup water. Season with garam masala, salt, and chili powder.
5. Simmer: Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes or until chicken is tender. Stir in the heavy cream and cook for an additional 2 minutes.
6. Serve: Adjust seasonings as needed, remove from heat, and garnish with fresh cilantro. Serve with rice.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 371 kcal per serving | Servings: 4 servings

The Origins and Evolution of Chicken Korma

The word “korma” comes from the Urdu word “qorma,” which is derived from the Turkish word “qavirma,” meaning “braise” or “fry.” This dish traces its roots back to the Mughal Empire in the 16th century, where it was originally prepared for royalty. Mughlai cuisine, heavily influenced by Persian, Central Asian, and Turkish cooking, introduced many rich, spice-laden dishes, including korma, which soon spread throughout South Asia. Traditionally, korma was made with lamb or goat, but chicken versions have since become immensely popular for their lighter taste and quicker cooking time.

Korma differs from other curries in its technique. Rather than adding spices to a pre-cooked meat or vegetable base, korma involves a careful process of marinating the meat and then cooking it slowly with a blend of spices and yogurt. This gradual method allows the flavors to meld, creating a nuanced taste where each spice complements the others without overpowering the dish. Over the centuries, variations of korma have emerged, from the creamy, cashew-laden styles of Northern India to the coconut-rich versions found in Southern India. Chicken Korma has thus evolved into a versatile dish adaptable to local ingredients and preferences, making it a globally cherished recipe.

Flavor Profile and Texture

The hallmark of Chicken Korma lies in its balance of richness and subtlety. The base of the korma sauce is typically a mixture of yogurt, ground nuts (such as cashews or almonds), and onions, which provides a creamy, thick texture. Unlike many fiery curries, Chicken Korma has a mild to moderate spice level, with flavors leaning towards warmth and fragrance rather than intense heat.

Spices like garam masala, cardamom, cinnamon, and turmeric form the backbone of the korma’s flavor, adding a hint of earthiness and warmth. These spices also give korma its signature golden color and inviting aroma. The yogurt in the sauce brings a subtle tang, which is beautifully balanced by the creaminess of cashews or almonds. In some variations, coconut milk or cream is added, lending a velvety smoothness that makes the dish even more indulgent. Chicken Korma is not just about heat but about layering flavors in a way that’s both comforting and exotic.

Cooking Tips for the Perfect Chicken Korma

Marinate the Chicken: Marinating the chicken with spices, yogurt, and lemon juice not only infuses it with flavor but also tenderizes it, ensuring a juicy, melt-in-the-mouth texture. Ideally, marinate for at least 30 minutes, but if you have the time, let it sit for a few hours or even overnight in the refrigerator.
Use Fresh Spices: Spices play a significant role in the flavor of Chicken Korma, so using fresh, quality spices makes a noticeable difference. If possible, grind whole spices like cardamom, cinnamon, and cloves just before cooking for the most vibrant flavor.
Low and Slow Cooking: One of the secrets to achieving a perfectly creamy sauce is to cook the korma over low to medium heat. High heat can cause the yogurt to curdle, affecting the texture of the sauce. Cooking on a lower flame allows the flavors to develop fully, creating a smooth and rich consistency.

Blend the Onion and Cashew Mixture Smoothly: The onions and nuts form the heart of the korma sauce. Caramelizing the onions until golden brown and then blending them with the cashews and yogurt creates a silky texture that’s essential for authentic korma. Be sure to blend until completely smooth to avoid a gritty sauce.
Adjusting the Creaminess: Depending on your preference, you can adjust the creaminess of the sauce by adding more yogurt or heavy cream. For a lighter version, substitute cream with coconut milk, which brings a hint of sweetness and pairs well with the spices.

Variations and Serving Suggestions

Chicken Korma is versatile, allowing you to adapt the recipe to suit different dietary preferences or occasions.

Using Coconut Milk: For a dairy-free version, replace the yogurt and cream with coconut milk. This not only makes the dish vegan-friendly (if using plant-based alternatives for chicken) but also adds a tropical twist to the korma, enhancing its richness without dairy.
Adding Vegetables: Though traditionally a meat dish, adding vegetables like peas, bell peppers, or even potatoes can increase the nutritional value and add color to the dish. It’s a fantastic way to make korma a one-pot meal.
Bone-In Chicken: While boneless chicken thighs are commonly used for convenience, cooking with bone-in chicken adds extra depth to the flavor as the bones impart additional richness to the sauce. The cooking time will be slightly longer, but the result is worth it.

Garnishes: Chicken Korma is often garnished with fresh cilantro, but you can add other garnishes like slivers of almonds or a few saffron strands to elevate the presentation and flavor. This makes the dish ideal for special gatherings or celebrations.

When serving Chicken Korma, consider pairing it with fragrant basmati rice, which soaks up the sauce beautifully, or with warm naan bread, perfect for scooping up every bit of the creamy curry. Other traditional accompaniments like raita (a yogurt-based side) or a light cucumber salad can add a refreshing contrast to the rich flavors of the korma.

Conclusion:

Chicken Korma is a timeless dish that continues to be a favorite, thanks to its unique flavor profile, creamy texture, and adaptability. Its roots in Mughlai cuisine bring an element of history and tradition to the dining table, making it more than just a meal but an experience in Indian culinary heritage. With a balance of spices and a luscious sauce that appeals to a wide range of palates, Chicken Korma stands out as a dish that’s both comforting and sophisticated.

Whether you’re a fan of mild curries or just exploring Indian cuisine, Chicken Korma is a fantastic choice. Its adaptable recipe means you can make it your own, adjusting the heat, creaminess, or even the protein to suit your preferences. For those seeking an introduction to Indian cooking, this dish provides a perfect starting point simple enough for beginners, yet rich and flavorful enough to satisfy seasoned curry lovers.