Chicken Korma is a rich yet mild curry known for its gentle spices and creamy texture. Traditionally prepared for special meals, this dish focuses on slow cooking and careful layering of flavour rather than heat.
This home-style version is designed to be approachable for beginners while preserving the calm, balanced taste that makes chicken korma a family favourite. It pairs beautifully with rice or flatbreads and is ideal for relaxed lunches or dinners.
Recipe Information
Prep time: 25 minutes
Cooking time: 50 minutes
Total time: 1 hour 15 minutes
Serves: 4
Difficulty level: Medium
Ingredients
For the chicken marinade
-
800 g chicken pieces, bone-in preferred
-
4 tablespoons plain natural yoghurt
-
1 tablespoon ginger paste
-
1 tablespoon garlic paste
-
½ teaspoon turmeric powder
-
¾ teaspoon salt
For the curry base
-
3 tablespoons vegetable oil or ghee
-
2 medium onions, thinly sliced
-
2 tablespoons cashew paste (soaked and blended)
-
1 teaspoon sugar
-
Salt to taste
-
250–300 ml warm water
Whole spices
-
2 bay leaves
-
4 green cardamom pods
-
4 cloves
-
1 small cinnamon stick
Ground spices
-
1½ teaspoons coriander powder
-
1 teaspoon cumin powder
-
½ teaspoon white pepper or mild black pepper
-
½ teaspoon garam masala
Step-by-Step Method
-
Marinate the chicken
Place the chicken in a bowl and add yoghurt, ginger paste, garlic paste, turmeric, and salt. Mix well, cover, and rest for at least 1 hour. This helps keep the chicken tender.
-
Cook the onions
Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the sliced onions and cook slowly until soft and lightly golden. Do not brown too deeply.
-
Add whole spices
Add bay leaves, cardamom, cloves, and cinnamon. Stir gently for 30 seconds until aromatic.
-
Build the korma base
Add the cashew paste and sugar. Stir continuously on low heat for 2–3 minutes until the mixture looks creamy and well blended.
-
Add ground spices
Add coriander powder, cumin powder, and white pepper. Stir gently for 1 minute, adding a splash of water if needed to prevent sticking.
-
Add the chicken
Add the marinated chicken along with any remaining marinade. Stir carefully to coat the chicken in the sauce.
-
Slow simmer
Add warm water, adjust salt, cover, and cook on low heat for 30–35 minutes. Stir occasionally until the chicken is fully cooked and the gravy thickens gently.
-
Finish the dish
Sprinkle garam masala over the korma. Stir once, turn off the heat, and rest for 5 minutes before serving.
Cooking Tips
-
Keep the heat low to prevent yoghurt from splitting.
-
Cashew paste should be smooth for a creamy texture.
-
Avoid high heat once the chicken is added.
-
The gravy should be rich and smooth, not watery.
Variations
-
Nut-free: Replace cashew paste with thick yoghurt only.
-
Richer korma: Add 1 tablespoon cream at the end.
-
Pressure cooker: Cook for 2 whistles on low heat, then rest.
Serving Suggestions
Serve hot with naan, soft roti, or plain basmati rice. Chicken korma works best for family dinners and festive-style meals.
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezing: Can be frozen for up to 1 month.
Reheating: Reheat gently on the hob with a little water.
