Chicken Korma
Chicken Korma is a luxurious curry with tender chicken and a creamy, aromatic sauce.Chicken is gently marinated with yogurt and warm spices for extra tenderness.Golden onions provide sweetness and depth to the curry.Cashews create a naturally rich and silky sauce without requiring excessive cream.Whole spices add a beautiful fragrance without overpowering the chicken.Serve this comforting korma with naan, roti, paratha, or fragrant basmati rice.
Ingredients
For the Chicken
- 1½ pounds boneless chicken thighs, cut into bite-sized pieces
- ½ cup plain full-fat yogurt
- 1 tablespoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon lemon juice
For the Korma Sauce
- For the Korma Sauce
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 green cardamom pods
- 4 cloves
- 1 teaspoon cumin seeds
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ cup warm water1 cup plain yogurt, whisked
- ½ teaspoon garam masala
- Salt to taste
Instructions
- Add yogurt, ginger-garlic paste, turmeric, Kashmiri chili powder, garam masala, salt, and lemon juice. Mix thoroughly until the chicken is evenly coated.
- Soak the cashews in warm water for approximately 15–20 minutes.
- Set aside.
- Do not rush this step. Properly browned onions provide sweetness, color, and depth to the korma.
- Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds to the pan.
- Stir continuously for about 30 seconds.
- Add the marinated chicken to the pan.
- Cook for approximately 5–7 minutes, stirring occasionally, until the outside of the chicken changes color and begins to brown slightly.
- Gradually add the whisked yogurt while stirring continuously.
- Cover and simmer gently for approximately 15–20 minutes, or until the chicken is completely cooked and tender.
- Add garam masala and crushed kasuri methi if using.
- Turn off the heat and garnish with fresh cilantro and the reserved fried onions.
Notes
- Chicken thighs are ideal because they stay juicy during slow cooking.
- Chicken breast can be used, but avoid overcooking it.
- Full-fat yogurt gives the sauce a richer texture.
- Brown the onions patiently for the best flavor.
- Cashews can be replaced with blanched almonds.
- Add yogurt over low heat to reduce the chance of curdling.
- The finished korma should be creamy but not excessively thick.
- Let the curry rest for a few minutes before serving so the flavors settle.