Mild, creamy curry with tender chicken in a cashew and yogurt sauce
Chicken Korma
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
About 5 cups
Difficulty
Medium
Cost
Moderate
$$
Chicken Korma
Mild, creamy curry with tender chicken in a cashew and yogurt sauce
★4.4(15)
A gentle, aromatic curry where chicken simmers in a velvety sauce of cashew paste, yogurt, and warming spices. Rich and mild, perfect for those who prefer less heat.
15m
Prep Time
35m
Cook Time
50m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Korma is the gentler side of Indian curry — a dish where warmth comes from aromatic spices like cardamom, cinnamon, and clove rather than from fiery chilies. The sauce is rich, creamy, and subtly sweet, built on a base of fried onions and thickened with cashew paste.
This Mughlai-inspired recipe produces a korma with genuine depth. The chicken is braised gently until tender, the sauce is silky and complex, and every bite delivers layers of flavor that unfold slowly on the palate.
It is an ideal gateway curry for those new to Indian food, and a beloved comfort dish for those who have been eating it their whole lives.
Ingredients
- 600g boneless chicken thighs, cut into pieces
- 15 raw cashews, soaked in hot water 15 min
- 1 large onion, thinly sliced
- 1/2 cup yogurt
- 3 tbsp ghee or oil
- 4 green cardamom pods
- 3 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp white pepper
- 1 tsp salt
- 1/2 cup warm water
- 2 tbsp cream
- 1 tsp sugar
- Slivered almonds and cilantro for garnish
Instructions
- 1
Blend soaked cashews with 1/4 cup water until smooth. Set aside.
- 2
Heat ghee in a heavy pot over medium heat. Add cardamom, cloves, cinnamon, and bay leaf. Cook for 30 seconds until fragrant.
- 3
Add sliced onion and cook until deep golden, 8-10 minutes. Add garlic and ginger, cook 1 minute.
- 4
Add coriander powder, turmeric, and white pepper. Stir for 30 seconds.
- 5
Add chicken pieces and sear for 3-4 minutes, stirring to coat with spices.
- 6
Reduce heat to low. Add yogurt one tablespoon at a time, stirring continuously after each addition to prevent curdling.
- 7
Stir in cashew paste, warm water, salt, and sugar. Cover and simmer on low heat for 20 minutes until chicken is tender and sauce is thick.
- 8
Stir in cream, garnish with slivered almonds and cilantro. Serve with steamed rice or naan.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
Cashew pasteAlmond paste or coconut cream
Both provide similar richness; almond is traditional in some regions
Chicken thighsLamb or vegetables (paneer, potato, cauliflower)
Lamb needs longer cooking; vegetables need less
GheeButter or oil
Butter gives a similar richness; oil works for dairy-free
Tips & Storage
Pro Tips
Adding yogurt gradually over low heat is key to preventing curdling.
For an even silkier sauce, blend the fried onions with the cashew paste before adding to the pot.
White pepper gives warmth without color — it keeps the sauce beautifully pale.
Toast the slivered almonds in a dry pan before garnishing for extra flavor.
Storage
Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of water or cream if the sauce has thickened. Do not boil vigorously.
Nutrition Facts
Per serving (1.25 cups) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates12g
Fat24g
Fiber1g
Sugar4g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is korma spicy?
- Traditional korma is one of the mildest Indian curries. It relies on aromatic warmth from cardamom and cinnamon rather than chili heat.
- Can I use coconut milk instead of cream?
- Yes — coconut milk works well and is common in South Indian korma variations. Use full-fat for best results.
- What makes korma different from other curries?
- Korma is braised rather than simmered, uses nut pastes for thickening, and traditionally relies on yogurt or cream rather than tomatoes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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