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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!
Want to make this recipe in a slow cooker? See the recipe card for instructions.
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.
Rate This Recipe
Recipe
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.
Slow Cooker Method
- Follow the stovetop instructions up to step 3, where the onion, garlic, ginger, and spices are sautéed and combined with the yogurt mixture. Transfer the mixture to the slow cooker.
- Add the chicken pieces to the slow cooker and stir to coat them in the sauce. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Stir in the cream (if using) and cook for an additional 15–20 minutes on low to warm through. Adjust seasoning with salt and pepper, if needed.
- Serve warm, garnished with fresh cilantro, alongside rice or naan bread.
Tips
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