Creamy Chicken Korma

This Chicken Korma recipe is a rich, creamy, and mildly spiced Indian curry that’s perfect for any occasion. Tender chicken simmered in a luxurious sauce made with yogurt, cream, and aromatic spices. Serve it with rice or naan for a satisfying meal!

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Indian

Keyword: Korma

Prep Time: 20

Cook Time: 30

Servings:

Calories: 420kcal

Equipment

Ingredients

For the Chicken Marinade:

2 lbs 900g boneless chicken thighs or breasts, cut into bite-sized pieces
½ cup plain yogurt
4 garlic cloves minced
1 tbsp ginger minced
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp salt

For the Korma Sauce:

2 tbsp ghee or vegetable oil
1 large onion finely chopped
½ cup cashews soaked in water for 30 minutes
1 cup heavy cream or coconut milk
1 tsp garam masala
Fresh cilantro chopped (for garnish)

Instructions

Marinate the Chicken: In a bowl, combine chicken with yogurt, garlic, ginger, turmeric, cumin, coriander, and salt. Mix well, cover, and marinate for 30 minutes.
Prepare the Sauce: Blend soaked cashews with a splash of water until smooth. Set aside.
Cook the Chicken: Heat ghee or oil in a pan. Sauté onions until golden. Add marinated chicken and cook until no longer pink.
Simmer the Korma: Stir in cashew paste, cream, and garam masala. Simmer for 15-20 minutes until chicken is cooked and sauce is creamy.
Garnish and Serve: Stir in cilantro and serve with rice or naan.

Notes

Spice Level: Adjust by adding green chilies or chili powder.

Make Ahead: The flavors deepen if made a day in advance.

Dairy-Free: Use coconut milk instead of cream.

Nut-Free: Substitute cashews with sunflower seeds or omit entirely.

Freezing: Freeze in an airtight container for up to 3 months.

Nutrition