Indian Korma Sauce Recipe: A Curry Dream

I’ll be honest with you – I’m the type of person who orders the mildest curry on the menu and still reaches for water halfway through dinner. But this korma sauce, with its gentle spices and luxuriously creamy texture, has completely changed my relationship with Indian food. The secret lies in building layers of flavor without the tongue-searing heat that usually sends me running. Want to know how to create restaurant-quality korma that won’t leave you gasping for milk?

Why You’ll Love this Indian Korma Sauce

Three reasons make this korma sauce absolutely irresistible, and trust me, once you taste it, you’ll understand why it’s considered the gateway drug to Indian cooking.

First, it’s ridiculously creamy without being heavy. The yogurt creates this silky texture that coats every piece of chicken like a luxurious blanket.

Second, the spice level won’t send you running for milk. I’m talking mild, aromatic warmth that even my spice-phobic friends can handle.

Third, those whole spices? They transform your kitchen into an Indian restaurant, filling every corner with intoxicating aromas that’ll have your neighbors mysteriously appearing at dinnertime.

What Ingredients are in Indian Korma Sauce?

Creating the perfect korma sauce starts with gathering the right ingredients, and honestly, this list might look intimidating at first glance. Don’t let that scare you off though, because most of these you probably already have hanging out in your spice cabinet, just waiting for their moment to shine.

The beauty of korma lies in its simplicity beneath all those spices. You’re basically building layers of flavor with aromatics, coating everything in creamy yogurt, and letting time do the heavy lifting. Think of each ingredient as a member of a really good band, each one playing their part to create something magical.

For the Base:

• 1/3 cup neutral oil
• 2 tablespoons ghee
• 2 large onions, sliced
• 2 pounds skinless chicken pieces

Whole Spices:

• 2 bay leaves
• 1 teaspoon cumin seeds
• 1/8 teaspoon black peppercorns
• 3 green cardamom pods
• 5 whole cloves
• 1-inch cinnamon stick

Aromatics and Main Ingredients:

• 8-10 garlic cloves, crushed
• 1-inch piece fresh ginger, crushed
• 3/4 cup plain whole-milk yogurt
• 3-4 chopped green chili peppers

Ground Spices:

• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika or Kashmiri chili powder (optional)
• Salt to taste (about 2 teaspoons)

Finishing Touches:

• 1/2 teaspoon garam masala
• Pinch of nutmeg powder
• 1/2 teaspoon diluted kewra or rose water
• 1/4 cup chopped cilantro (optional)
• 10-12 blanched almonds (optional)

Now, let’s talk about some of these ingredients because a few might’ve you scratching your head. Ghee is just clarified butter, and you can find it at most grocery stores these days, usually hanging out near the cooking oils. If you can’t track it down, regular butter works fine, though ghee adds that nutty depth that makes korma sing.

Those whole spices are doing the real heavy lifting here. The cardamom pods, cloves, and cinnamon create this warm, almost perfumed base that ground spices just can’t replicate. You’ll want to lightly crush the cardamom pods so they release their oils, but don’t go crazy and pulverize them.

The yogurt needs to be full-fat, none of that watery low-fat stuff. It’s what creates that signature creamy texture without needing heavy cream. Room temperature yogurt works best because cold yogurt might curdle when it hits the hot pan, and nobody wants chunky korma.

The kewra or rose water might sound fancy, but it’s that secret ingredient that elevates your sauce from good to restaurant-quality.

How to Make this Indian Korma Sauce

Making korma sauce is like conducting a delicious orchestra, and honestly, once you get the rhythm down, you’ll wonder why you ever ordered takeout. The secret is building layers of flavor, and trust me, your kitchen is going to smell absolutely incredible.

Start by heating 1/3 cup neutral oil and 2 tablespoons ghee in your heaviest pot or Dutch oven. You want that oil nice and warm but not smoking. Toss in your whole spices: 2 bay leaves, 1 teaspoon cumin seeds, 1/8 teaspoon black peppercorns, 3 green cardamom pods, 5 whole cloves, and that 1-inch cinnamon stick. Let them sizzle and pop for about 30 seconds until they smell like heaven.

Now comes the patience part. Add your 2 large sliced onions and cook them until they’re golden brown and caramelized. This takes about 8-10 minutes, and I know it feels like forever when you’re hungry, but this step creates the backbone of your sauce. Those onions are going to break down and thicken everything beautifully.

Add your 8-10 crushed garlic cloves and that 1-inch piece of crushed ginger to the party. Stir everything around for about a minute until you can smell the garlic getting fragrant. Be careful not to let it burn, because burnt garlic is the enemy of good korma.

Time for the chicken. Add your 2 pounds of skinless chicken pieces and let them brown on all sides. You’re not cooking them through here, just getting some color on the outside. This should take about 5-6 minutes of stirring and flipping.

Here’s where things get interesting. Lower your heat to medium-low and add 3/4 cup plain whole-milk yogurt, one spoonful at a time. I can’t stress this enough, add it slowly while stirring constantly. If you dump it all in at once, it’ll curdle faster than you can say “dinner disaster.” Each spoonful should incorporate smoothly before you add the next one.

Once your yogurt is incorporated, it’s spice time. Add 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon paprika, and about 2 teaspoons salt. Toss in those 2-3 chopped green chili peppers too. Stir everything together until the chicken is completely coated in this gorgeous, aromatic sauce.

Cover your pot and let everything simmer on low heat for about 25-30 minutes. The chicken should be tender enough to cut with a fork, and the sauce should have thickened up beautifully. Give it a stir every 10 minutes or so to make sure nothing’s sticking to the bottom.

For the grand finale, stir in 1/2 teaspoon garam masala and that pinch of nutmeg powder. If you’re using kewra or rose water, add 1/2 teaspoon of the diluted version now. These finishing spices transform good korma into restaurant-quality magic.

Taste and adjust your seasonings. Maybe you need more salt, maybe a touch more garam masala. If you want to garnish with 1/4 cup chopped cilantro or those 10-12 blanched almonds, now’s the time. Let it rest for about 5 minutes before serving, because patience at the end makes all the difference.

Indian Korma Sauce Substitutions and Variations

Look, I get it, you’re staring at this ingredient list and thinking half of this stuff isn’t in your pantry right now. Don’t panic.

No ghee? Butter works perfectly.

Missing cardamom pods? Ground cardamom will do, just use a pinch.

Can’t find kewra water? Skip it entirely or add a tiny drop of rose water.

For protein swaps, lamb creates an incredibly rich korma, while paneer makes this vegetarian-friendly.

Coconut milk can replace yogurt for dairy-free versions, though you’ll lose some tang.

Want it spicier? Double the chili powder.

Prefer it sweeter? Add a tablespoon of coconut flakes.

What to Serve with Indian Korma Sauce

Since korma’s creamy, mildly spiced profile makes it incredibly versatile, you’ve got plenty of delicious options for rounding out this meal.

I always reach for basmati rice first—its fluffy texture soaks up every drop of that silky sauce. Naan bread? Perfect for scooping, though I’m terrible at keeping it warm.

Roasted vegetables like cauliflower or green beans add nice contrast to the richness.

A simple cucumber raita helps cool things down if you’ve gone heavy on the chili powder. Fresh cilantro and sliced almonds make lovely garnishes that add color and crunch to your korma masterpiece.

Final Thoughts

Korma sauce really isn’t as intimidating as those long ingredient lists might suggest. I promise you’ll feel like a total kitchen wizard once you nail this recipe.

The key is patience, letting those onions get properly golden, and not rushing the process.

Sure, you might burn your first batch of whole spices, or maybe your yogurt will curdle slightly. That’s totally normal.

Even seasoned cooks mess up sometimes. The beauty of korma is its forgiving nature, that creamy richness covers a multitude of sins.

Trust the process, taste as you go, and you’ll create something absolutely magical.

Recipe Card

Introduction: This rich and aromatic chicken korma features tender pieces simmered in a luxuriously creamy sauce infused with warming whole spices, caramelized onions, and a perfect balance of yogurt and aromatic seasonings. A classic Indian comfort dish that’s surprisingly approachable for home cooking.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Serves: 6

Ingredients:

*Main Ingredients:*

• 1/3 cup neutral oil
• 2 tbsp ghee
• 2 large onions, sliced
• 2 lbs skinless chicken pieces
• 8-10 garlic cloves, crushed
• 1-inch ginger piece, crushed
• 3/4 cup plain whole-milk yogurt
• 2-3 chopped green chili peppers
• Salt to taste (about 2 tsp)

Whole Spices:

• 2 bay leaves
• 1 tsp cumin seeds
• 1/8 tsp black peppercorns
• 3 green cardamom pods
• 5 whole cloves
• 1-inch cinnamon stick

Ground Spices:

• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp red chili powder (to taste)
• 1/2 tsp turmeric powder
• 1/2 tsp paprika or Kashmiri chili powder (optional)

For Finishing:

• 1/2 tsp garam masala
• Pinch of nutmeg powder
• 1/2 tsp diluted kewra or rose water
• 1/4 cup chopped cilantro (optional)
• 10-12 blanched almonds (optional)

Instructions:

1. Heat oil and ghee in a heavy-bottomed pot over medium heat. Add whole spices (bay leaves, cumin seeds, peppercorns, cardamom, cloves, and cinnamon) and sauté until fragrant, about 1-2 minutes.
2. Add sliced onions to the pot and cook until golden brown, stirring occasionally, about 12-15 minutes.
3. Add crushed garlic and ginger to the onions and cook for another 2-3 minutes until fragrant.
4. Add chicken pieces to the pot and cook until lightly browned on all sides, about 8-10 minutes.
5. In a small bowl, whisk the yogurt until smooth. Add it gradually to the pot along with chopped green chilies, stirring constantly to prevent curdling.
6. Add all ground spices (coriander, cumin, red chili, turmeric, and paprika) and salt. Mix well and cook for 3-4 minutes.
7. Add enough water to barely cover the chicken. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until chicken is tender.
8. Remove from heat and stir in garam masala, nutmeg powder, and diluted kewra or rose water.
9. Garnish with chopped cilantro and blanched almonds if using. Serve hot with basmati rice or naan.

Notes:

• For extra richness, blend 2-3 cashews with the yogurt before adding to the curry
• If yogurt curdles, don’t panic – the creamy texture will return as the curry simmers
• Make-ahead tip: This curry tastes even better the next day, store covered in refrigerator for up to 3 days
• For a dairy-free version, substitute coconut cream for yogurt and use oil instead of ghee
• Adjust spice levels by increasing or decreasing red chili powder and green chilies to taste
• For a restaurant-style finish, stir in 2-3 tablespoons of heavy cream at the end

Nutritional Information:

Frequently Asked Questions

How Long Can I Store Leftover Korma Sauce in the Refrigerator?

I’d recommend storing your leftover korma sauce in the refrigerator for up to four days maximum. Make sure you’re using an airtight container and reheat it thoroughly before serving again.

Can I Freeze Korma Sauce for Meal Prep Purposes?

Yes, I can freeze korma sauce for up to three months. I’ll portion it into freezer-safe containers, leaving space for expansion. When ready, I’ll thaw overnight and reheat gently.

What’s the Difference Between Korma and Other Indian Curry Sauces?

I’ll explain korma’s unique characteristics compared to other Indian curries. Korma’s distinctively creamy, mild, and subtly spiced with yogurt, nuts, and aromatic whole spices, while other curries are typically tomato-based, spicier, and more intensely flavored.

Is Korma Sauce Traditionally Vegan or Does It Always Contain Dairy?

I’ll tell you that korma traditionally isn’t vegan – it almost always contains dairy like yogurt, cream, or ghee. The creamy texture that defines korma comes from these dairy ingredients being essential to the sauce.

How Spicy Is Korma Sauce Compared to Other Indian Curries?

I’d say korma’s one of the mildest Indian curries you’ll find. It’s much less spicy than vindaloo, madras, or jalfrezi. The recipe uses minimal chili powder, making it perfect if you’re sensitive to heat.