Easy Chicken Korma
A silky, comforting chicken korma made with juicy chicken thighs, golden fried onions, yogurt, and warm spices like cardamom, cinnamon, and bay leaf. Creamy, cozy, and mild, it's a one-pot curry that's easy enough for a weeknight but luxurious enough for guests. Customizable and freezer-friendly!
4
servings
Ingredients
Chicken Korma
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 large onions thinly sliced
- 2 bay leaves
- 4 green cardamom pods gently crushed
- 4 whole cloves
- 1 2-inch cinnamon stick
- 2 tbsp (30 g) ginger-garlic paste
- 700 g (1.5 lbs) boneless skinless chicken thighs cut into bite-sized pieces
- 1/2 tsp (0.5 tsp) ground turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp (0.5 tsp) chili powder or to taste
- 1 tsp salt to taste
- 2/3 cup (160 g) plain full-fat yogurt whisked well
- 1/4 cup (30 g) ground almonds or cashews make into a paste with a little water
- 0.5 cup (120 ml) water plus more as needed
- 1/4 cup (60 ml) heavy cream optional (for extra creaminess)
- 1 tsp garam masala
- 1 handful fresh coriander (cilantro) chopped, for garnish
Equipment
- Large pot or Dutch oven
- Blender
- Knife
- Cutting board
Instructions
- Heat the oil or ghee in a large pot over medium heat. Add the thinly sliced onions and fry, stirring often, until deep golden brown and crisp (about 10–12 min). Remove from the pot, cool slightly, then blend into a smooth paste with a splash of water. Set aside.
- In the same pot, add bay leaves, cardamom pods, cloves, and cinnamon. Toast for 1–2 minutes until fragrant.
- Add ginger-garlic paste and sauté for 1–2 minutes.
- Add the chicken pieces along with turmeric, cumin, coriander, chili powder, and salt. Stir and let the chicken brown gently for 3–4 minutes.
- Lower the heat. Add the fried onion paste and stir to coat the chicken evenly. Slowly add whisked yogurt, a little at a time, stirring continuously to form a smooth sauce.
- Stir in the ground almond or cashew paste and half a cup of water. Cover and simmer on low heat for 15–20 minutes, until the chicken is tender and the sauce thickened. Add more water if needed for your preferred consistency.
- Stir in heavy cream (if using) and simmer gently for 2 minutes. Remove the whole spices if desired. Sprinkle garam masala and mix well.
- Turn off the heat, garnish with fresh coriander, and serve hot with naan, rice, or roti.
Notes
Make-ahead: The flavors improve as it sits—refrigerate up to 4 days or freeze up to 2 months. To reheat, add a splash of water or cream and warm gently.
Variations:
- Use lamb, tofu, or paneer instead of chicken (adjust cooking time as needed).
- For dairy-free: swap yogurt/cream for coconut yogurt and coconut cream.
- Nut-free option: Skip nuts and add sunflower seed butter or extra coconut cream.
- Store-bought fried onions work in a pinch—blend with hot water before using.
Nutrition
Calories: 430kcal | Carbohydrates: 14g | Protein: 28g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 155mg | Sodium: 605mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 2.4mg