Chicken Korma
A rich, mildly spiced Mughlai chicken curry in a cream-yogurt-cashew sauce. Less spicy than tikka masala but deeper in flavor — the spice profile leans on warmth (cardamom, cinnamon, mace) rather than heat (chili). The dish that defines South Asian wedding feasts.
Prep Time
22 min
Cook Time
31 min
Servings
4
Calories
519 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken500 g
- Cream½ cup
- Yogurt½ cup
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
- Garam Masala1
- Cardamom1
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Chicken500 g
- Cream0.5 cup
- Yogurt0.5 cup
- Onion1 medium
- Ginger1 tsp
- Garlic3 cloves
- Garam Masala1
- Cardamom1
- Salt1 tsp
Instructions
- 1
Soak ⅓ cup of raw cashews in hot water for 20 minutes. Drain and blend with ¼ cup water into a smooth paste.
- 2
Marinate 1.5 lb of boneless chicken thighs (cubed) in 1 cup yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon salt for 30 minutes.
- 3
Heat 3 tablespoons of ghee in a heavy pot. Add whole spices: 4 cardamoms, 4 cloves, 1-inch cinnamon, 1 bay leaf, ½ teaspoon mace (optional but traditional). Sizzle 30 seconds.
- 4
Add 2 sliced onions, cook 12 minutes until deeply golden. Add 1 tablespoon ginger-garlic paste, cook 1 minute. Add 1 teaspoon coriander powder, ½ teaspoon turmeric, ½ teaspoon white pepper, 1 teaspoon Kashmiri chili powder (for color, not heat). Cook 1 minute.
- 5
Add the marinated chicken with its yogurt. Cook 5 minutes. Add the cashew paste, ½ cup of heavy cream, 1.5 teaspoons salt, ½ cup water. Simmer 20 minutes.
- 6
Stir in 1 teaspoon garam masala, ½ teaspoon cardamom powder, 1 teaspoon kewra water (or rose water) — the Mughlai aromatic touch. Finish with a swirl of cream and a sprinkle of saffron strands. Serve with naan or basmati rice.
Watch how to make Chicken Korma
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💡 Expert Tips
- 1.Cashew paste is essential. The cashew cream gives korma its signature smooth texture and slight nutty depth.
- 2.Brown the onions deeply. 12 minutes is the minimum. Pale onions = pale, weak korma.
- 3.Kashmiri chili for color only. The dish should be mild — Kashmiri provides red color without significant heat.
- 4.Kewra or rose water at the end. The traditional Mughlai aromatic. A tiny amount transforms the dish.
🔬 Why It Works
Chicken korma's distinctive richness comes from three sources: cream, yogurt, and cashew paste — all dairy/nut-based fats that create the velvety texture. The spice profile is warm (cardamom, mace, cinnamon) rather than hot. Kewra or rose water adds the Mughlai aromatic finish that distinguishes korma from generic creamy chicken curry. The deeply browned onions provide the sweet caramelized base.
Frequently Asked Questions
Can I use chicken breast?▾
Where do I find kewra water?▾
Can I make this vegetarian?▾
Spice level?▾
4.8
605 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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