Chicken Korma - Rebbit Care

Here is a classic, richly flavored, and authentic recipe for Chicken Korma—a creamy, aromatic, and mildly spiced Mughlai curry that is beloved for its delicate flavors and luxurious texture.

Table of Contents

🍗 Classic Chicken Korma

Tender chicken simmered in a creamy, nutty, and fragrant yogurt-based sauce. This is a restaurant-quality dish you can make at home.

Prep time: 20 mins | Cook time: 40 mins | Serves: 4-6

📝 Ingredients

For the Marinade:

1.5 lbs (700g) boneless chicken thighs or breast, cut into chunks

½ cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric

1 tsp salt

For the Paste:

1 large onion, roughly chopped
½ cup raw cashews or almonds (soaked in warm water for 30 mins)
2 tbsp desiccated coconut (optional, but authentic)

1-2 green chilies (adjust to taste)

Whole Spices (Tadka):

2 tbsp ghee or vegetable oil
1 bay leaf
4 green cardamom pods

1 cinnamon stick (2-inch)
4 cloves

Ground Spices:

1 tbsp coriander powder
1 tsp cumin powder

1 tsp Kashmiri red chili powder (for color, not heat)
½ tsp garam masala

For the Gravy:

½ cup water or chicken stock
¼ cup heavy cream or full-fat coconut milk

1 tsp sugar (to balance acidity)
Salt to taste
Cilantro and more cashews for garnish

👩‍🍳 Instructions

1. Marinate the Chicken:

In a bowl, mix yogurt, ginger-garlic paste, turmeric, and salt.
Add chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight for best results).

2. Make the Nut Paste:

Drain the soaked cashews/almonds.

In a blender, combine soaked nuts, chopped onion, coconut, and green chilies. Blend into a smooth paste, adding a little water if needed.

3. Cook the Whole Spices:

Heat ghee/oil in a heavy-bottomed pot over medium heat.
Add bay leaf, cardamom, cinnamon, and cloves. Sauté for 1 minute until fragrant.

4. Sauté the Paste & Spices:

Add the blended nut-onion paste. Cook for 8–10 minutes, stirring frequently, until the raw onion smell disappears and the paste thickens.
Add coriander, cumin, and red chili powder. Cook for another 2 minutes.

5. Cook the Chicken:

Add the marinated chicken. Cook for 6–8 minutes, stirring occasionally, until the chicken is no longer pink.

Pour in water or stock, cover, and simmer on low heat for 15–20 minutes until the chicken is tender.

6. Finish the Korma:

Stir in cream (or coconut milk) and sugar. simmer for another 5 minutes. Do not boil vigorously after adding cream.
Sprinkle with garam masala and adjust salt.

7. Serve:

Garnish with chopped cilantro and toasted cashews.
Serve hot with naan, basmati rice, or jeera rice.

💡 Pro Tips for the Perfect Korma

Soaking the Nuts: This is crucial for a smooth, creamy gravy.

Low Heat: Korma is meant to be mild and creamy. Avoid high heat after adding yogurt or cream to prevent curdling.
For a Lighter Version: Use coconut milk instead of cream and skip the nuts (though the texture will be less rich).
Want More Heat? Add a finely chopped serrano pepper or a pinch of cayenne with the ground spices.

🌿 Why This Recipe Works

This version stays true to the royal origins of Korma—using nuts and yogurt for richness rather than heavy cream alone. The layers of whole spices, nut paste, and gentle cooking create a complex yet balanced flavor that is neither too spicy nor too heavy.

Enjoy your homemade Chicken Korma—it’s sure to impress!