This deliciously rich and aromatic Chicken Korma recipe has a creamy texture and authentic flavors you won’t soon forget.
We teamed up with an experienced Asian cook to develop an authentic and incredibly flavorful chicken korma recipe. She shared with us the traditional method of preparing this dish, which had been passed down through generations in her family. The outcome was a restaurant-quality meal that was truly exceptional!
She also taught us how to make our Red Lentil Dahl Curry, which was equally fantastic. If that sounds like a dish you’d like to try, be sure to check it out!
Adapting The Recipe
The only thing I changed about the original Asian recipe was the amount of ghee (clarified butter) that it called for. The original recipe called for a whole cup of ghee, although that tasted rich and delicious; I updated it for an American audience and used less ghee and more water. If you want to make this recipe fully authentic, go with less water and a cup of ghee.
Flavors That Work
- Ghee adds a rich and nutty profile that is essential to authentic Indian curries.
- A cashew paste creates a creamy, velvety texture that adds a rich flavor to the dish.
- The aromatic spice blend adds a rich flavor profile that’s not only delicious but authentic to a Korma.
- Fried onions add a deep, sweet-savory taste and a subtle caramelized richness to the dish.
- Using bone-in chicken adds a ton of depth to the sauce that can’t be beat.
Ingredient Notes
- Chicken: Use boneless, skinless chicken pieces for the juiciest and most flavorful results. You can use bone-in skinless chicken thighs or legs, but adjust the cooking time accordingly.
- Ghee: This is clarified butter that’s found in the international section of your grocery store. If you have trouble finding it, vegetable oil can be used in its place.
- Yogurt: For its creamy consistency, choose plain, full-fat yogurt. Avoid flavored or low-fat varieties that will liquefy when heated.
- Cashew Nuts: Look for raw, unsalted cashews for making the cashew paste. They can be found in the bulk foods section or the nut aisle of your grocery store.
- Spices: For the best flavor, use whole spices and grind them fresh when possible. Pre-ground spices can be used if unavailable, but adjust the quantities as needed for potency.
Recipe Tips
- To make the cashew paste smoother, soak the cashews in warm water for 30 minutes before blending.
- For a thicker sauce, blend half of the fried onions along with the cashew paste.
- Marinate the chicken in yogurt and spices for extra flavor before cooking.
- Garnish with chopped cilantro and a drizzle of fresh cream for added freshness and richness.
Storage & Freezing Instructions ❄
Storage: Leftover Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days.
To Freeze: portion the cooled korma into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or microwave.
The Perfect Pairings
For an amazing Indian feast, serve with rice, our Easy Saag Bhaji and Red Lentil Dahl Curry.
Did you make this?
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Let’s Make Chicken Korma
Ingredients
- 20 cashew nuts soaked in ¼ cup of water
- ¼ cup ghee
- 2 onion large sliced
- 1 cup plain yogurt whisked
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- ½ teaspoon black peppercorns
- 2 mace blades or a pinch ground mace, optional
- 7 cardamom pods
- 6 cloves large cloves
- 2 cinnamon sticks
- 2 bay leaves
- ½ teaspoon cumin seeds
- 1 tablespoon Kashmiri red chilli powder or sweet paprika for a mild curry
- ½ teaspoon turmeric powder
- salt to taste
- 2 lb chicken *bone-in, skinless, cut into chunks (see notes), seasoned with salt
- 1 tablespoon coriander powder
- 1½ cups water or chicken stock
- 1 teaspoon garam masala
- 1 teaspoon kewra water or rose water, this is optional but gives an authentic aroma
- 2 tablespoon fresh cilantro (or coriander), freshly chopped
Instructions
- Begin by making a paste of the soaked cashew nuts and water in a food processor or blender. Set aside.
- In a pot, melt the ghee over medium heat.
- Add the sliced onions and fry until they turn golden brown. Remove them from the pot and spread them on a paper towel. Set aside and allow the pot to cool completely.
- In the cooled pot, combine the whisked yogurt, grated ginger, minced garlic, black peppercorns, optional mace blades, green cardamom pods, cloves, cinnamon sticks, bay leaves, cumin seeds, red chili powder, turmeric powder, salt, fried onions, and the prepared cashew paste. Mix well, ensuring all the ingredients are evenly incorporated into the ghee.
- Cook the mixture over medium heat for 4 to 5 minutes. Then, cover the pot, reduce the heat to low, and continue cooking until the oil separates (approximately 3 to 4 minutes).
- Stir in the chicken chunks and coriander powder, and cook for an additional 2 to 3 minutes.
- Raise the heat to high, add the water, garam masala powder, and Kewra water. Mix well, and bring to a boil. Lower the heat to low, cover the pot, and simmer until the chicken becomes tender (approximately 20 to 25 minutes) adding more water as needed to loosen.
- Taste for seasoning and add salt as needed before serving, topped with chopped cilantro.
Lindsey says
I just made this for an Indian dinner party. Made it exactly as shown. I served it over basmati rice. Perfection!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Cheriene Marshall says
I’ve been searching for a restaurant style korma for years, this one is very close. I really enjoyed it. After I made the sauce I blitzed it with the stick blender – nice thick smooth sauce. I also added 2 tsp of brown sugar & some chilli powder to heat it up a bit. I’ll definitely make again. Thank you!
Erren's Kitchen says
That’s great Cheriene, I’m so pleased you liked it 🙂
Eliana says
Hi! Excited to try this! When you say ground almonds, does that mean almond meal or grinding whole almonds with a food processor?
Erren's Kitchen says
Hi Eliana, you can use almond meal or grind your own in a food processor. I hope you enjoy the recipe 🙂
Cindy Ang says
I have tried this recipe and it’s really great taste and nice in colour. You are the best.
Erren's Kitchen says
Thank you Cindy, I’m so pleased you enjoyed it 🙂
Krista says
Really delicious and pretty easy to make. The hardest thing was grinding the almonds and grating the ginger. My son is lactose intolerant so I used lactose free lowfat milk and it was still creamy, but lower in fat and calories! I will definitely make again! Thank you!
Erren's Kitchen says
That’s fantastic Krista, it’s good to know you can substitute the milk and it still tastes good! 🙂
Ericka T says
Delicious!
Erren's Kitchen says
Thank you! 🙂
Ericka T says
Delicious!
Tian Carling says
Great recipe thank you!!
Erren's Kitchen says
I’m so pleased you liked it!
Erren's Kitchen says
I’m glad you liked it Dory
Ghulam Mohyudin says
This was really delicious! I love the range of recipes, there is really something for everyone, great post!