If you’ve been craving a dish that’s rich, silky, and full of flavor, this Chicken Korma recipe is exactly what you need. With tender chicken marinated in spices, slow-cooked onions, and a luscious cashew-cream sauce, it’s the kind of curry that feels like a restaurant-quality meal made right in your kitchen. Rooted in Mughlai cuisine, korma has long been a dish of celebration and comfort. The beauty of this recipe is that it’s approachable—you’ll build flavor step by step, learning simple techniques along the way. Soon enough, your kitchen will be filled with the warm aroma of freshly ground spices and slow-simmered curry.

Why You’ll Love This Recipe

This Chicken Korma recipe is perfect for both special occasions and everyday meals. Here’s why you’ll want it on repeat:

Luxurious Flavor: A balance of aromatic spices, nutty cashews, and creamy sauce.
Beginner-Friendly: Straightforward marination, blending, and simmering steps.
Customizable: You can adjust spice levels or swap chicken with lamb or paneer.
Family-Friendly: Comforting and mild enough for everyone at the table.

It’s the kind of recipe that makes dinner feel like a feast, without overwhelming you in the kitchen.

The Story Behind Chicken Korma

Chicken Korma carries a rich history with every bite. A few highlights:

Mughal origins: Once cooked in royal kitchens, korma was considered a dish of celebration.
Slow cooking: Traditionally prepared on gentle heat to preserve spice aromas.
Regional twists: North Indian kormas use yogurt, while South Indian versions often lean on coconut.
Modern favorite: Found in homes and restaurants worldwide, it’s loved for its creamy, mild comfort.

Key Ingredients in Chicken Korma

Here are the essentials that make this dish shine:

Chicken: Boneless pieces soak up all the spices and creaminess.
Homemade Garam Masala: A mix of cloves, fennel, cinnamon, cardamom, star anise, and bay leaves adds depth.
Onions: Slowly browned to create a sweet, caramelized base.
Yogurt: Used in marination to tenderize and flavor the chicken.
Cashews: Blended into a smooth paste for natural thickness and nuttiness.
Tomato Purée: Adds body and balance to the sauce.
Cream: Finishes the curry with a luxurious touch.

How to Make Chicken Korma

Make the Garam Masala: Dry roast cloves, fennel, cinnamon, cardamom, star anise, and bay leaves for 3–4 minutes until fragrant. Grind into a coarse powder. Use 1.5 tablespoons for this recipe. (Skip if using store-bought.)
Marinate the Chicken: Mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Cover and refrigerate for at least 30 minutes.
Prepare the Cashew Paste: Soak cashews in hot water for 20 minutes, then blend with a little water until smooth. Set aside.
Brown the Onions: Heat ghee in a wok, add chopped onions, and cook until deeply browned (about 15 minutes). This step builds the base flavor.
Cook the Chicken: Add the marinated chicken, sauté until pieces are lightly golden, and coat well with the onions.
Add Tomato Purée: Stir in the tomato purée and cook for a few minutes, letting it blend with the spices and chicken.
Simmer with Cashew Paste: Add the blended cashew paste, stir, and cook covered for 5 minutes on low-medium heat.
Season and Finish: Mix in the garam masala, thin the sauce with water if needed, and stir in cream. Simmer covered for another 5 minutes. Garnish with cilantro and ghee-roasted cashews before serving.

Chicken Korma Tips and Twists

Make your Chicken Korma even better with these ideas:

Tips:

Roast spices gently to avoid bitterness.
Always marinate chicken for flavor and tenderness.
Cook onions until golden brown, not pale.
Add cashew paste gradually to avoid clumps.
Rest curry for 5–10 minutes before serving.

Variations:

Use lamb instead of chicken for a richer version.
Replace cream with coconut milk for a dairy-free twist.
Add peas or carrots for a touch of freshness.

Storage, Reheating, and Make-Ahead Tips

Keep your Chicken Korma fresh and flavorful:

Storage: Store in the fridge in an airtight container for up to 3 days.
Reheating: Warm on the stove over low heat, adding a splash of water or cream if thickened.
Make-Ahead: Prepare the marinade and cashew paste ahead; cook the curry fresh when ready.

Serving Suggestions

Chicken Korma pairs beautifully with:

Steamed basmati rice to soak up the sauce.
Fluffy naan or paratha for scooping.
A cooling cucumber raita to balance spices.
A side of Grilled Vegetables for freshness.
A sweet ending like Blueberry Bread Pudding.

Frequently Asked Questions

Can I make this with store-bought garam masala?
Yes, just use 1.5 tablespoons instead of making it fresh.

Can I skip the cashews?
Yes, but the sauce will be thinner. Almonds are a good alternative.

Can I make it spicier?
Add more red chili powder or a chopped green chili.

Is this recipe freezer-friendly?
Yes, freeze in portions for up to 2 months. Thaw before reheating.

What cut of chicken works best?
Boneless thighs are ideal for tenderness and flavor.

Enjoy Your Chicken Korma

There’s nothing quite like cooking Chicken Korma at home. The golden onions, fragrant spices, and velvety cashew-cream sauce come together to create a dish that feels truly special. It’s a recipe worth sharing, whether for a family dinner or a celebratory meal. Try it once, and you’ll understand why this classic has remained a favorite across centuries and kitchens.

Explore More Recipes

Looking for more comforting dishes to pair with your korma? Try these:

Chicken Alfredo Lasagna for another creamy, crowd-pleasing main.
Carbone Spicy Rigatoni if you love bold pasta flavors.
Grilled Chicken Wraps for a lighter, easy lunch.
Slow Cooker Tuscan Chicken Meatballs for another cozy dinner idea.

Each recipe is simple, beginner-friendly, and pairs well with your kitchen adventures.

Chicken Korma Recipe | Creamy & Flavorful Curry

This Chicken Korma recipe is a rich, comforting curry made with tender chicken, aromatic spices, and a creamy cashew-based sauce. Perfect for beginner home cooks, it’s a restaurant-style dish you can master in your own kitchen. Serve it with rice or naan for a complete, flavorful meal.

Course Main Course

Cuisine Indian

Keyword : Chicken Korma, beginner curry, creamy chicken curry, easy korma recipe, Indian curry recipe

Prep Time 20

Cook Time 35

Total Time 55

Servings 4 servings

Calories 410kcal

Author Abby Marlow

Ingredients

To Marinate the Chicken:

700 g boneless chicken
3 tbsp yogurt
2 tsp ginger garlic paste
1 tsp turmeric powder
½ tsp red chili powder
1 tsp salt

For Garam Masala (or use store-bought):

1 tbsp cloves
1 tbsp fennel seeds
1 cinnamon stick 1-inch
4 –5 cardamom pods
2 star anise
3 –4 bay leaves

Other Ingredients:

2 onions chopped
1 tbsp ghee
⅓ cup tomato puree
¾ cup cashews soaked
¼ cup cream
Fresh cilantro for garnish

Instructions

Make garam masala by dry-roasting spices for 3–4 minutes, then grinding into coarse powder. Use 1.5 tbsp for this recipe.
Marinate chicken with yogurt, turmeric, ginger garlic paste, red chili powder, and salt. Refrigerate for 30 minutes.
Soak cashews in hot water for 20 minutes, then blend into a smooth paste with 2 tbsp water.
Heat ghee in a wok, add onions, and sauté until browned (about 15 minutes).
Add marinated chicken and cook until lightly golden, stirring to coat evenly.
Stir in tomato puree, cover, and simmer for 5 minutes.
Mix in cashew paste and garam masala, thinning with water if needed.
Add cream, stir well, cover, and simmer for 5 more minutes. Garnish with cilantro and roasted cashews before serving.

Notes

Notes:
For the best Chicken Korma, caramelize the onions slowly for a deep, rich flavor. Variation: Swap cream for coconut milk to make a dairy-free korma with a tropical twist.

Nutrition (per serving, approximate):
Calories: 410
Protein: 28 g
Fat: 28 g
Carbohydrates: 14 g
Fiber: 2 g
Sugar: 4 g