Name: Chicken Korma Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 700 grams boneless chicken; 1 tsp turmeric powder; 2 tsp Ginger garlic paste; 3 tbsp yogurt; 1 tsp Salt to season; ½ tsp Red Chili Powder; 1 tbsp cloves; 1 tbsp fennel seeds; 1 cinnamon stick (1-inch piece); 4-5 Cardamom pods; 2 Whole star anise; 3-4 Whole bay leaves; 2 onions chopped; 1 tbsp Ghee; 1/3 cup tomato puree; ¾ cup cashews; ¼ cup cream

Jump to Recipe

If you’re craving a rich and aromatic Indian classic that will make your kitchen smell incredible, you have to try this Chicken Korma Recipe. Bursting with deeply spiced flavors, tender chicken, and a lusciously creamy sauce, this dish always steals the show at family dinners or special gatherings. Each bite is an irresistible combination of perfectly balanced spices, a pop of gentle heat, and the sweetness of caramelized onions. Whether you serve it with pillowy naan or fluffy basmati rice, this Chicken Korma Recipe is a crowd-pleaser that’s simpler to make than you might think!

Ingredients You’ll Need

The beauty of this Chicken Korma Recipe lies in its straightforward yet flavor-packed ingredient list. Each is essential, building up that iconic silky sauce and delicately spiced chicken. Here’s what you’ll need, plus a quick note on how each component plays its part.

Boneless chicken (700 grams): Go for thigh meat if you love extra tenderness, but breast works well too for leaner bites.
Turmeric powder (1 tsp): This brings a lovely golden color and earthy undertone to the marinade.
Ginger garlic paste (2 tsp): Freshly ground is best for deep, aromatic flavor; it’s the backbone of the marinade.
Yogurt (3 tbsp): Gives the chicken extra softness and a gentle tang that balances the spices.
Salt (1 tsp, to season): Essential for bringing all the flavors together—taste as you go!
Red chili powder (½ tsp): Adds just enough heat to keep things interesting without overpowering the dish.
Cloves (1 tbsp): Their heady aroma infuses the korma with warm, almost sweet depth—don’t skip!
Fennel seeds (1 tbsp): They give a faint aniseed flavor, wonderfully aromatic and slightly sweet.
Cinnamon stick (1-inch piece): Adds that cozy, familiar warmth you expect in any great korma.
Cardamom pods (4–5): Their subtle sweetness and fragrance lift the whole dish—bruise them slightly before toasting for maximum flavor.
Whole star anise (2): For a mysterious, licorice-like undertone that pairs beautifully with creamy sauces.
Whole bay leaves (3–4): Impart a herbaceous, tea-like aroma as they simmer with the sauce.
Onions (2, chopped): Browning these slowly is key to the korma’s rich, slightly sweet flavor base.
Ghee (1 tbsp): Gives a divine, nutty richness compared to regular oil—and a traditional touch.
Tomato puree (⅓ cup): Brings a lovely acidity and body, rounding out the creamy sauce.
Cashews (¾ cup): Blended into a paste, they make the sauce so luxuriously smooth you’ll want to eat it with a spoon.
Cream (¼ cup): Adds that final silky flourish, making the sauce softly luscious and restaurant-worthy.

How to Make Chicken Korma Recipe

Step 1: Toast and Grind Your Spices

If you’re making your own garam masala for the Chicken Korma Recipe, start by dry roasting the cloves, fennel seeds, cinnamon, cardamom pods, star anise, and bay leaves in a warm pan for 3–4 minutes. Stir constantly so they don’t burn! Once they’re fragrant and slightly darkened, let them cool; then grind to a coarse powder in your spice grinder. This freshly ground spice mix is incomparable, delivering layers of flavor you just don’t get from pre-packaged blends. Use about 1.5 tablespoons of the mix for the recipe; save the rest for next time!

Step 2: Marinate the Chicken

In a large bowl, combine the chicken pieces with yogurt, turmeric, red chili powder, salt, and ginger garlic paste. Give it a good mix so every piece is well coated in rich, spiced marinade. Let this sit in the fridge for at least 30 minutes—or even longer, if you have time. This step is essential for the Chicken Korma Recipe, as it infuses the meat with flavor and ensures irresistibly tender chicken.

Step 3: Prepare a Creamy Cashew Paste

Soak your cashews in hot water for 20–30 minutes; this softens them up for super-smooth blending. Once the time is up, drain and blend the cashews with a couple of tablespoons of water until you have a silky, lump-free paste. Set this aside—the magic ingredient that thickens and enriches the korma sauce later!

Step 4: Brown the Onions and Start the Korma

Heat the ghee in a roomy wok or heavy-bottomed pan. Add the chopped onions and sauté over medium heat, stirring often, until beautifully browned—this can take up to 15 minutes, so be patient. Slow caramelization at this stage adds an irresistibly deep, sweet note that makes every Chicken Korma Recipe shine.

Step 5: Cook the Chicken & Build Flavor

Add your marinated chicken to the browned onions, stirring to mix well. Sauté until the chicken pieces turn opaque and start to brown slightly. Pour in the tomato puree and continue cooking for a few more minutes, making sure the chicken is coated in the spicy, savory mixture.

Step 6: Make the Sauce Silky and Rich

Cover the pan and let everything simmer gently over low-medium heat for five minutes—it needs this time to meld flavors. Remove the lid, add your creamy cashew paste, and mix thoroughly to thicken the sauce. Stir in the freshly ground garam masala, thinning the mixture with a splash of water if needed. Nothing should stick to the pan—keep it moving!

Step 7: Final Simmer and Creamy Finish

Pour in that luxurious quarter-cup of cream, mix well, and cover for a final five-minute simmer. You’ll notice the sauce become glossy, thick, and aromatic, wrapping every piece of chicken in spectacularly creamy goodness. Check for salt and adjust to taste. Finish with a generous sprinkle of chopped cilantro and a few extra ghee-roasted cashew nuts for that signature finish.

How to Serve Chicken Korma Recipe

Garnishes

A flurry of fresh cilantro and a handful of golden, ghee-roasted cashew nuts transform this Chicken Korma Recipe from delicious to absolutely dazzling. If you love extra indulgence, a drizzle of cream or a sprinkle of saffron threads adds a beautiful pop of color and luxury.

Side Dishes

This korma begs to be sopped up by something soft. Warm, pillowy naan or flaky paratha are classic pairings, but don’t overlook steamed basmati rice for the perfect, fluffy bed. A side of cooling cucumber raita or crisp kachumber salad will refresh your palate between bites, making each mouthful more exciting.

Creative Ways to Present

For a dinner party, serve your Chicken Korma Recipe in a rustic clay pot, surrounded by little bowls of chutneys, pickled onions, and jewel-like pomegranate seeds for popping color. Or, ladle it dramatically over a rice pilaf in a big, shallow platter, so everyone can scoop up generous portions family-style.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Korma Recipe will keep well in an airtight container in the fridge for up to three days. In fact, the flavors deepen and become even more irresistible overnight, making those next-day lunches something to look forward to!

Freezing

Portion the cooled korma into freezer-safe containers, allowing a little space for the sauce to expand as it freezes. It’ll stay fresh for up to two months—simply thaw overnight in the fridge for a ready-made comfort meal anytime.

Reheating

To gently reheat, place the Chicken Korma Recipe in a saucepan over low-medium heat, adding a splash of water or cream if the sauce has thickened too much. Warm through, stirring occasionally, until piping hot and creamy again.

FAQs

Can I make this Chicken Korma Recipe with bone-in chicken?

Absolutely! Bone-in pieces add extra richness to the sauce. Just adjust cooking time to ensure the chicken is fully cooked and tender.

Is there a dairy-free alternative to cream and yogurt?

Yes! Try using coconut yogurt and coconut cream. The korma will be slightly sweeter and richer, but still totally delicious.

What can I substitute for cashews in the sauce?

If you have a nut allergy, sunflower seeds or blanched almonds can give a similar creamy effect, though the flavor will differ slightly. Just be sure to soak and blend thoroughly.

Is Chicken Korma Recipe very spicy?

Nope! Korma is known for its gentle heat. You can adjust the chili powder to your taste, but it’s designed to be rich and aromatic rather than fiery.

Can I prepare parts of this recipe in advance?

You sure can—marinate the chicken overnight, blend your cashew paste, and even brown the onions ahead of time. Assemble and cook fresh for the best texture and aroma.

Final Thoughts

I really hope you dive into making this Chicken Korma Recipe at home. Each step is worth it for a melt-in-your-mouth, boldly spiced, yet comforting meal that you’ll remember long after the last bite. Gather your ingredients, turn up the music, and give yourself the treat of a homemade korma dinner—your kitchen and your taste buds will thank you!

Chicken Korma Recipe

★★★★★

5.2 from 29 reviews

Author: Ella
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Chicken Korma recipe is a rich, flavorful dish with tender chicken cooked in a creamy, aromatic sauce. Perfect for a special occasion or a comforting meal at home.

Instructions

Make the garam masala: Dry roast the whole spices, grind to a coarse powder.
Marinate the chicken: Mix chicken with yogurt, spices, and marinate for 30 minutes.
Prepare the cashew paste: Soak cashews, blend into a smooth paste.
Cook the korma: Saute onions, add marinated chicken, tomato puree, cashew paste, garam masala, cream, and simmer.
Finish and serve: Adjust seasoning, garnish with cilantro and cashews.

Notes

You can adjust the spice levels by increasing or decreasing the amount of red chili powder.
For a richer korma, you can add a bit more cream towards the end of cooking.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian