Enjoy the rich, flavorful Chicken Korma—a classic from Mughlai cuisine, much like Mughlai Chicken Biryani. This dish features tender chicken cooked with aromatic Indian spices in a creamy curry sauce. Fried onions and cashews add extra depth to its unique taste.
What You’ll Find On This Page
The word "korma" refers to cooking meat or vegetables in yogurt, stock, and rich fats like ghee or butter. This method gives Chicken Korma its creamy, rich taste, with a balanced blend of spices and a hint of tang from the yogurt.
Chicken Korma pairs wonderfully with naan, roti, paratha, or rice, making it a great choice for any meal. It’s perfect for family dinners or special gatherings and is sure to impress everyone with its amazing taste.
Explore a Variety of Global Chicken Curry Recipes:
- Japanese Chicken Curry
- Jamaican Chicken Curry
- Coconut Chicken Curry
- Thai Yellow Curry
- Thai Green Curry
- Panang Curry
Ingredients and Substitutions Overview
To prepare Chicken Korma, gather these simple Indian ingredients, which you can easily find at most Indian grocery stores. Here’s what you’ll need:
Ingredients for Korma Paste
- Whole Spices (Bay Leaves, Cloves, Cardamom, Cinnamon Sticks, Cumin Seeds): These classic spices add a warm, aromatic depth that’s essential for authentic Korma flavor.
- Onions and Cashews: Onions bring a natural sweetness and help thicken the paste, while cashews (or almonds, if you prefer) add a rich, creamy texture. For convenience, you can use store-bought fried onions, which add an extra layer of flavor.
Key Ingredients for Chicken Korma
- Chicken: I like using bone-in chicken for a richer flavor, but chicken breast or thighs work nicely too. If you’re using boneless pieces, they’ll cook a little faster.
- Spice Powders: For gentle heat and a lovely red color, go with Kashmiri chili powder. You’ll also need garam masala, coriander powder, and turmeric to bring in those traditional Indian flavors.
- Ginger Garlic Paste: This paste is key to removing any raw taste from the meat and really boosting the flavor.
- Yogurt or Curd: I recommend Greek yogurt or thick curd. They give a natural, tangy marinade that makes the chicken taste even better.
- Fat: I use cooking oil here, but you can switch it up with ghee or butter if you want to make the dish a bit richer.
How to Make Chicken Korma at Home?
Let’s make this delicious Chicken Korma together! We’ll start by marinating the chicken, then move on to creating the flavorful Korma curry paste. Once everything’s ready, we’ll combine it all for a rich, creamy final dish. Let’s get started!
Explore More Indian Curry Recipes:
- Vegetable Korma
- Chicken Curry
- Butter Chicken
- Chicken Tikka Masala
- Chicken Vindaloo
- Chicken Karahi
- Chicken Chettinad
Chicken Korma
Ingredients
To Marinate Chicken
- 2 lb Chicken, mixed bone in pieces
- 1 tbsp Ginger Garlic Paste
- 2 tsp Kashmiri Chili Powder
- 3 tsp Coriander Powder
- ¾ tsp Garam Masala Powder
- ½ tsp Turmeric Powder
- 3 tbsp Greek Yogurt, or thick curd
- 2 tsp Salt
To Make Korma Curry Paste
- 2 tbsp Oil
- 2 Bay Leaves
- 1 Cinnamon Stick, small
- 3 Cloves
- 4 Cardamom
- 1 tsp Cumin Seeds
- 2 Green Chili, slited
- 2 Onion, medium size , sliced
- 15 Cashews
Other Ingredients
- 2 tbsp Oil
- 1 cup Water, or adjust for preferred consistency
- Coriander Leaves, cilantro, to garnish
Instructions
Marinating the Chicken
- Begin your Chicken Korma by marinating the chicken. In a bowl, mix ginger garlic paste, Kashmiri chili powder, coriander powder, turmeric, garam masala, salt, and thick Greek yogurt or curd with the chicken until it’s well-coated.
- For best results, cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or refrigerate it for 1-2 hours if you have extra time. Marinating not only tenderizes the chicken but also removes any raw smell, giving it a rich, tender texture. While the chicken is marinating, you can start preparing the korma curry paste.
Preparing Korma Curry Paste
- Heat oil in a pan over medium heat. Add bay leaves, a small cinnamon stick, cardamom pods, cloves, cumin seeds, green chilies, onions, and cashews. Sauté until the onions turn soft and a deep golden brown—this caramelization step brings out a sweet, rich flavor in the paste.
- Once the mixture has cooled to room temperature, transfer it to a blender and blend until you get a smooth, fine paste. If needed, add a little water to help with blending. Your Korma paste is now ready and packed with aromatic flavors that will be the base of the dish.
Making Chicken Korma
- In a separate pan, heat oil over medium heat and add the marinated chicken. Sauté for a few minutes until the chicken begins to release its water and starts to cook through.
- Add the prepared korma paste to the chicken, stirring gently to coat each piece evenly. Pour in enough water to create a thick but pourable sauce, adjusting as needed for your desired consistency.
- Cover the pan and let the mixture simmer on low-medium heat for 15-20 minutes, allowing the chicken to cook slowly and absorb the flavors of the korma paste.
- Remove the lid, stir gently, and continue to simmer for another 10 minutes, or until the chicken is thoroughly cooked. Adjust the salt to taste at this stage.
- You’ll know the korma is ready when you see the oil starting to separate along the edges of the pan—this means the flavors have fully developed. Garnish with fresh coriander leaves or cilantro and remove from heat. Your flavorful Chicken Korma is now ready to serve!
Serving
- Serve with your choice of rice, naan, or roti. For more pairing ideas, check out the Serving Suggestions below to create a complete meal experience.
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Recipe Video
Chef's Notes and Tips
- Fresh Ingredients: Whenever possible, use fresh ginger and garlic paste instead of pre-made options for a more vibrant flavor. You can check out my recipe to make homemade paste.
- Bone-in Pieces: For an authentic taste, choose bone-in chicken, which adds depth and richness to the curry. Boneless chicken thighs or breast work well as an alternative and cook faster, making them convenient if you're short on time.
- Toasting Whole Spices: For even deeper flavors, lightly toast the whole spices (bay leaves, cinnamon stick, cardamom, cloves, cumin seeds) in a dry pan before adding them to the oil. This brings out their natural oils and intensifies their aroma, adding another layer of flavor to the dish.
- Korma Curry Paste: The curry paste is key to achieving the traditional Korma flavor. While it’s best to follow the recipe closely, you can substitute cashews with almonds and use store-bought fried onions if needed. When using pre-made onions, first sauté the spices and nuts to release their aroma, then blend them with the onions.
- Simmering the Korma: Cooking Chicken Korma on low-medium heat is essential for deep, rich flavors. Take your time with this step, as slow simmering allows the chicken to fully absorb the spices, onions, and nuts. Stir occasionally to prevent sticking, but avoid too much stirring, which can break down the sauce’s texture.
- Spice Level Adjustment: Adjust the heat to suit your taste by modifying the amount of green chili or chili powder. For a milder Korma, simply reduce the chili powder or substitute it with a milder option like paprika or low-heat chili powder.
- Consistency Control: If your Korma ends up thicker than desired, gradually add water or chicken stock, stirring well after each addition to achieve a smooth consistency. Avoid adding too much liquid at once; it’s easier to thin the sauce than to thicken it again.
- Resting Time Post-Cooking: Once cooked, let the Chicken Korma sit, covered, for a few minutes. This resting time allows the flavors to meld together, enriching the taste. You may notice the sauce thickening slightly as it sits, which gives it a luxurious texture.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
This creamy Chicken Korma is so versatile and pairs beautifully with different sides. Here are a few of my favorites that you might enjoy too:
- Breads: Serve with classics like fluffy naan, roti, or paratha. They’re perfect for scooping up that rich Korma sauce.
- Rice Dishes: You can pair it with basmati rice, simple white rice, jeera (cumin) rice, or jasmine rice. Each one complements the Korma’s flavors in its own way.
- Side Dishes: Try adding a side like cooling cucumber raita, a tangy mango chutney, or a fresh green salad. These balance out the richness of the Korma.
- Beverages: A refreshing mango lassi or a simple cool lassi pairs nicely, or go with a cup of warm chai for a cozy touch.
- Desserts: Finish off with something light like kulfi or gulab jamun. They’re sweet but not too heavy, making them a perfect way to end the meal.
- Themed Dinners: For something special, try making it an Indian-themed dinner night! Start with some samosas or pakoras, enjoy Chicken Korma as the main, and add a few sides and a dessert to make it feel like a complete experience.
Storage Suggestions
While I recommend enjoying Chicken Korma fresh, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. When you’re ready to reheat, add a little water or stock if the sauce feels too thick—it’ll bring back that nice, creamy texture. Reheat gently on the stovetop or in the microwave, stirring occasionally to avoid overcooking.
For longer storage, freeze it for 1-2 months. Let it cool completely, then transfer to a freezer-safe container. When you’re ready to enjoy it again, thaw it overnight in the fridge and reheat it as above, adding a splash of water or stock if needed.
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