Chicken Korma

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Chicken korma—there was a time I couldn’t stand it. Too oily, too rich, too many whole spices floating around like little surprises I never wanted to bite into.

If it showed up at a dawat, I’d politely pass and go for something else. Then one evening, my mum made a chicken korma that changed everything.

The onions were blended into a silky paste, the nutty depth from almonds and cashews gave the sauce a luxurious feel, and the slow-cooked chicken was so tender it practically fell off the bone.

The usual heavy oiliness? Not there. Instead, the ghee was just enough to make the dish feel indulgent without overwhelming.

That’s when I realized—korma isn’t meant to be greasy. It’s meant to be balanced. Fragrant from saffron and cardamom, warm from cinnamon and cloves, rich without being cloying, and silky thanks to yogurt and cream.

It’s the kind of dish that’s meant to be eaten slowly, each bite soaking up layers of flavor built over time.

This recipe is the one that made me go from avoiding korma to making it from scratch, down to the last garnish of slivered almonds and fresh cilantro.

If you’ve only ever had a restaurant version that tasted flat or heavy, this will change your mind.

Table of Contents

Chicken Korma Recipe

Ingredients

For The Chicken Marinade

750g bone-in chicken (thighs and drumsticks)
1/2 cup thick yogurt
1 tsp turmeric powder
1 tsp Kashmiri red chili powder
1/2 tsp salt
1 tbsp ginger-garlic paste

For The Korma Gravy

3 tbsp ghee (clarified butter)
1 large onion, thinly sliced
2 tbsp oil
8-10 cashews
8-10 almonds, soaked and peeled
2 tbsp melon seeds (magaz)
1/2 cup warm milk
1/2 tsp saffron strands
1 tbsp ginger-garlic paste
1 small cinnamon stick
2 green cardamoms
1 black cardamom
3-4 cloves
1 bay leaf
1/2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala
1/2 tsp black pepper powder
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp salt (adjust to taste)
1/2 cup thick yogurt (whisked)
1/2 cup water (adjust as needed)
2 tbsp fresh cream (optional)

For Garnish

1 tbsp chopped fresh cilantro
1 tbsp slivered almonds
1/2 tsp crushed chili flakes (optional)

Instructions

Marinate the chicken with yogurt, turmeric, chili powder, salt, and ginger-garlic paste. Let it sit for at least 1 hour (overnight is best).
Heat 2 tbsp oil in a pan and fry the sliced onions until golden brown. Remove and drain on paper towels. Once cooled, blend into a smooth paste with cashews, almonds, and melon seeds using 1/2 cup warm milk.
Soak saffron strands in warm milk and set aside.
In a heavy-bottomed pan, heat ghee and add cinnamon, cardamoms, cloves, bay leaf, and cumin seeds. Sauté for a few seconds until fragrant.
Add ginger-garlic paste and stir until the raw smell disappears.
Add the marinated chicken and cook on medium heat until the chicken is lightly browned on all sides.
Lower the heat and add coriander powder, black pepper, garam masala, Kashmiri red chili powder, turmeric, and salt. Mix well.
Stir in the onion-nut paste and mix thoroughly with the chicken.
Add whisked yogurt gradually, stirring continuously to prevent curdling. Cook for 5-6 minutes until the gravy thickens.
Pour in 1/2 cup water, cover the pan, and let it simmer for 20-25 minutes on low heat until the chicken is tender and infused with the rich flavors.
Stir in the saffron-infused milk and fresh cream, cooking for another 5 minutes.
Garnish with chopped cilantro, slivered almonds, and a sprinkle of crushed chili flakes.
Serve hot with naan, paratha, or fragrant basmati rice.

Tips For The Best Chicken Korma

Getting a rich, flavorful chicken korma isn’t difficult, but a few key things can make all the difference:

Use bone-in chicken: It gives the korma a deeper flavor and keeps the meat juicy. If using boneless, go for thighs instead of breast.
Brown the onions well: The deep golden-brown color of fried onions is what gives korma its signature taste and color. Blend them into a smooth paste for a silky gravy.
Slow cooking is key: Let the chicken simmer gently so it absorbs the spices and becomes tender. Rushing the process will affect the depth of flavor.
Add yogurt carefully: Whisk it well before adding, and stir continuously to prevent curdling. Use full-fat yogurt for a creamy texture.
Don’t skip the nuts: Cashews, almonds, and melon seeds make the korma rich and smooth. You can adjust the quantity based on preference.
Ghee over oil: Ghee enhances the aroma and gives korma its signature richness. You can mix ghee with oil if you prefer a lighter version.
Balance the spices: Korma should be fragrant, not overpoweringly spicy. Use whole and ground spices in the right amounts for a well-rounded taste.
Garnish matters: Fresh cilantro, slivered almonds, and a drizzle of saffron milk add extra aroma and visual appeal.

Substitutions For Chicken Korma

If you’re missing an ingredient or want to customize your korma, here are some easy swaps:

Chicken: Swap with lamb, beef, or even paneer for a vegetarian version.
Yogurt: Use coconut milk or cashew paste for a dairy-free option.
Nuts: Skip them if allergic or replace with poppy seeds for a similar texture.
Ghee: Use butter or a mix of oil and butter for a similar richness.
Kashmiri chili powder: Substitute with paprika for mild heat and color.
Saffron: A pinch of turmeric in warm milk can give a similar golden hue.

Why Is Chicken Marinated For Korma?

Marinating chicken is an important step in korma because:

It makes the meat tender and juicy, preventing it from drying out during cooking.
The yogurt and spices help infuse flavor deep into the chicken rather than just coating the surface.
The acidity in yogurt breaks down proteins, making the chicken softer and more flavorful.
Spices blend into the meat better, creating a richer, more balanced taste.

What To Serve With Chicken Korma?

Chicken korma pairs beautifully with various sides. Here are the best options:

Naan
Roti
Paratha
Pulao
Basmati Rice
Jeera Rice
Lachha Paratha
Sheermal

What Spices Go In Chicken Korma?

Spices are what make korma so aromatic and delicious. This dish uses a mix of whole and ground spices:

Whole Spices:

Green cardamom
Black cardamom
Cloves
Cinnamon stick
Bay leaf
Cumin seeds

Ground Spices:

Coriander powder
Kashmiri red chili powder (for color, not heat)
Turmeric powder
Black pepper powder
Garam masala

How Does Chicken Korma Taste?

Chicken korma has a rich, creamy, and mildly spiced taste. It’s not overly spicy like some curries, but instead, it’s deeply flavorful with a balance of nutty, slightly sweet, and warmly spiced notes.

The yogurt gives it a slight tang, while the slow-cooked onions and nuts add natural sweetness. The whole spices infuse an aromatic depth, and the tender chicken soaks up all the flavors beautifully.

How To Store Chicken Korma?

If you have leftovers, storing them properly keeps the taste and texture intact:

Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to maintain the consistency.
Freezing: Chicken korma freezes well. Let it cool completely, then transfer to a freezer-safe container. It stays good for up to 2 months. Thaw in the fridge overnight before reheating.
Avoid overheating: Reheat only the portion you need to prevent the gravy from becoming too thick or splitting. Stir gently while reheating to maintain the creamy texture.