Creamy Delight: Learn How to Make the Perfect Chicken Korma!
If you want a curry that’s luxuriously creamy without being heavy, Chicken Korma is your new weeknight hero.
This version gives you two pathways—a quick, approachable korma and a more traditional, nut-enriched korma—so you can choose flavor depth and timing to match your day.
Expect tender chicken, silky sauce, and balanced spices that feel special yet totally doable.
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What Makes a Great Korma
A great korma has three pillars: gentle aromatics, fat that carries flavor (ghee or neutral oil), and a creamy base (yogurt, cream, or nut paste). The result is a mild, aromatic curry with a velvety texture rather than hard heat.
We’ll layer warm whole spices, caramelized onions, and either cream + tomato (fast) or cashew/almond paste (classic) to get that signature silky, restaurant-worthy sauce.
Ingredients
For the Yogurt Marinade
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch chunks
- ½ cup (120 g) plain yogurt (whole milk preferred)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp turmeric
- ½ tsp kosher salt
- ½ tsp grated fresh ginger
- 1 small garlic clove, minced
For the Sauce
- 2 tbsp ghee or neutral oil
- 1 medium onion, thinly sliced (about 8 oz / 225 g)
- 2–3 green cardamom pods, lightly crushed
- 2 whole cloves
- 1 small cinnamon stick (2–3 inches)
- 1 bay leaf
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼–½ tsp cayenne or Kashmiri chili powder (optional, to taste)
- ½ tsp garam masala, plus more to finish
- ¾ tsp kosher salt, plus more to taste
Quick, Creamy Path:
- ½ cup (120 ml) tomato puree
- ¾ cup (180 ml) heavy cream (or evaporated milk)
- ¼–½ cup (60–120 ml) low-sodium chicken stock or water, as needed
Classic, Nut-Enriched Path (Traditional):
- ½ cup (70 g) raw cashews or blanched almonds, soaked 15 minutes in hot water, then drained
- ½ cup (120 ml) water (for blending the nuts)
- ½ cup (120 ml) plain yogurt, whisked smooth (room temp)
- ¼–½ cup (60–120 ml) low-sodium chicken stock or water, as needed
To Finish & Serve
- 1–2 tbsp chopped fresh cilantro
- 1–2 tbsp slivered almonds or cashews (optional)
- Warm basmati rice, naan, or roti
Technique & Marination
Marinating in yogurt for 30–60 minutes tenderizes the meat and seasons it deeply. It’s the fastest way to get juicy, flavorful chicken with restaurant-level tenderness. While it rests, you’ll build the sauce base so the whole process stays efficient.
Step-by-Step Instructions
1) Marinate the Chicken
Stir together yogurt, spices, salt, ginger, and garlic. Fold in chicken. Cover and refrigerate 30–60 minutes (or up to 8 hours).
2) Build the Aromatic Base
Heat ghee/oil in a wide skillet over medium heat. Add cardamom, cloves, cinnamon, and bay leaf; bloom 30–45 seconds until fragrant.
Add onion with a pinch of salt and cook 8–10 minutes, stirring, until deep golden (not just translucent). Add ginger and garlic; cook 30 seconds.
3) Spice Layer
Stir in coriander, cumin, and cayenne (if using). Cook 30 seconds to wake the spices. If the pan looks dry, splash in a tablespoon of stock or water to prevent scorching.
Key cue: spices should smell toasty, not harsh.
4) Choose Your Path
Quick, Creamy Korma
Add tomato puree; simmer 2–3 minutes until slightly thickened and the color deepens. Add cream and ¼ cup stock; simmer gently 3–4 minutes until the sauce looks silky and cohesive.
Classic, Nut-Enriched Korma
Blend soaked nuts with ½ cup water into a smooth cream. Lower heat to medium-low, add nut cream, and simmer 2 minutes, stirring. Whisk yogurt until smooth; off the heat, temper by stirring in 2–3 tbsp of hot sauce to the yogurt, then stir yogurt into the pan.
Return to low heat and cook gently 3–4 minutes—don’t boil—to keep the sauce velvety and stable.
5) Cook the Chicken
Add marinated chicken to the sauce. Simmer gently, partly covered, 10–12 minutes, stirring occasionally, until the chicken is cooked through. Add stock/water a splash at a time if the sauce gets too thick.
Doneness: 165°F / 74°C internal temperature.
6) Finish & Balance
Stir in garam masala and half the cilantro. Taste and balance: more salt for roundness; a pinch of sugar if the sauce is too tangy; a splash of cream or stock to adjust body. Rest 3–4 minutes off heat—this helps the sauce coat the chicken with a glossy finish.
7) Serve
Top with remaining cilantro and nuts. Serve with basmati rice and warm naan or roti.
Memorable plate: silky korma + fluffy rice + fresh crunch from cilantro.
Spice Notes & Heat Control
Korma is about aroma and creaminess, not fire. Use Kashmiri chili for color with gentle heat, or keep it mild and let the garam masala provide warmth. Whole spices (cardamom, cloves, cinnamon) deliver quiet complexity; fish them out before serving if you prefer.
Variations
- Dairy-Free: Replace yogurt with plain dairy-free yogurt; use coconut milk instead of cream.
- Nut-Free: Skip nuts and double down on caramelized onions + a little cream or coconut milk for body.
- Vegetarian: Swap chicken for paneer, cauliflower florets, or chickpeas; simmer gently to keep the sauce smooth.
- Lightened-Up: Use evaporated milk or half-and-half; finish with a small knob of ghee for aroma.
Instant Pot & Slow Cooker
Instant Pot (serves the busy cook):
Sauté ghee/oil, bloom whole spices, and brown onions on Sauté mode. Stir in ground spices and your chosen base (Quick or Classic). Add marinated chicken. Pressure cook 7 minutes (High), then 10 minutes natural release.
If using yogurt (Classic), stir it in after pressure cooking on Keep Warm, tempering as above. Finish with garam masala and cilantro.
Slow Cooker:
Sauté aromatics and spices on the stovetop first (key for depth), then transfer to the slow cooker with chicken and sauce base. Cook 4–5 hours on High or 6–7 hours on Low. Stir in cream or tempered yogurt at the end to keep the sauce silky and stable.
Make-Ahead, Storage & Reheating
- Make-Ahead: The sauce tastes even better the next day.
- Fridge: Cool 1 hour, refrigerate 3–4 days in an airtight container.
- Freeze: Up to 2–3 months. Thaw overnight in the fridge.
- Reheat: Low heat with a splash of water or stock; avoid boiling, especially if the sauce contains yogurt.
Troubleshooting & Fast Fixes
- Sauce looks split or grainy: Lower the heat and whisk in a spoon or two of cold cream or tempered yogurt; avoid boiling.
- Too thick: Loosen with warm stock or water a splash at a time.
- Too tangy: A pinch of sugar or a splash of cream rounds the edges.
- Not enough aroma: Toast a pinch of garam masala in a dry pan for 10 seconds and stir in at the end.
Nutrition (Approx. per serving)
Calories: ~390 · Protein: ~27 g · Fat: ~28 g · Carbs: ~10 g · Sodium varies by salt/stock.
The Classic nut-enriched version skews slightly higher in calories but delivers deeper, rounder flavor and naturally thicker body.
Why You’ll Love This Recipe
Because it’s creamy without being heavy, fragrant without being fiery, and flexible enough to match whatever you have on hand. The yogurt marinade guarantees tender chicken, while the two sauce paths let you decide between speed and tradition.
Plate it with basmati rice and naan, add a bright kachumber salad on the side, and you’ve got a crowd-pleasing curry that tastes like a hug.
Enjoy Watching This Video with a Similar Recipe
Source: Jamie Oliver
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