Chicken Korma Curry (Creamy, Mild Indian-Style Curry)

Korma is often associated with Mughal-era court cooking, where slow braising and dairy-based sauces created luxurious, aromatic dishes without intense heat. Modern versions vary by region and household, but the signature stays the same: tender meat in a creamy, nut-thickened sauce with warm spices.

Quick overview 🕒

• Prep time: 15 minutes (plus 30 minutes marinating)
• Cook time: 25–30 minutes
• Serves: 4
• Difficulty: Easy–medium
• Flavor profile: Mild, creamy, lightly sweet-warm spices

Ingredients 🥣

For the marinade

• 500 g chicken thighs or breast, cut into bite-size pieces
• 200 g plain yogurt
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• Pinch of ground cloves (or up to 1/4 tsp)
• 1 tsp salt (or to taste)

For the korma

• 2 tbsp neutral oil
• 1 tbsp butter or ghee
• 1 large onion, finely sliced
• 2 garlic cloves, finely chopped
• 2 cm piece of fresh ginger, grated
• 1 small red chili, finely chopped (optional; adjust to taste)
• 50 g ground almonds or cashews (or blend whole nuts with a splash of water)
• 100 ml cooking cream (or double/heavy cream)
• 100–200 ml water or chicken stock, as needed
• 1/2 tsp garam masala
• Fresh cilantro/coriander, to finish

Method 🍳

1. Marinate the chicken: In a bowl, mix yogurt with turmeric, coriander, cardamom, cinnamon, cloves, and salt. Coat the chicken well. Cover and marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
2. Start the base: Heat oil and butter/ghee in a wide pan. Add the onion and cook over medium heat until soft and golden, 8–12 minutes. (Don’t rush this step—golden onion makes the sauce taste rounder and sweeter.)
3. Add aromatics: Stir in garlic, ginger, and optional chili. Cook for 1–2 minutes until fragrant.
4. Sear the chicken: Add the marinated chicken (including the marinade). Cook, stirring, until the chicken changes color and the mixture looks slightly thicker, about 4–6 minutes.
5. Thicken with nuts: Add the ground almonds/cashews and stir well. This helps create the classic korma “body”.
6. Simmer gently: Pour in the cream and add a splash of water/stock. Simmer on low heat for 12–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce turns velvety. Add more liquid if the sauce gets too thick.
7. Finish: Stir in garam masala, taste, and adjust salt. Rest for 2–3 minutes off the heat, then top with chopped cilantro.

Tips & easy variations ✨

• Keep it silky (no curdling): Use yogurt at room temperature and simmer gently—avoid a hard boil after adding the marinade.
• Extra-smooth sauce: Blend the sauce briefly (then return to the pan) for a restaurant-style texture.
• Dairy-free option: Swap yogurt for an unsweetened plant yogurt and use coconut cream instead of dairy cream (the flavor will lean slightly sweeter).
• Vegetarian korma: Replace chicken with paneer, chickpeas, cauliflower, or mixed vegetables. Simmer until tender.
• Want more heat? Add a bit more chili or a pinch of chili powder—korma is traditionally mild, so build heat slowly.

How to serve 🍚

Serve chicken korma with basmati rice, naan, or other flatbreads. A simple cucumber yogurt side (raita-style) or quick pickled onions balance the richness nicely.

Storage & make-ahead 🧊

• Fridge: Keep in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.
• Make-ahead tip: Korma often tastes even better the next day as the spices settle into the sauce.

FAQ ❓

Is korma supposed to be spicy?

Usually not. It’s known for warm, aromatic spices rather than heat. Add chili only if you want it.

Can I use chicken breast?

Yes—just simmer gently and don’t overcook. Thighs stay juicier in a creamy sauce.

Can I skip the nuts?

You can, but the sauce will be thinner. If needed, thicken with a little extra cream and longer gentle simmering, or use a spoonful of ground seeds (like sunflower) as an alternative.

Our picks (for curry night) 🛒

• Recipes – more dinner ideas, sides, and sauces to round out your menu.
• Lobo Panang curry paste 50 g – if you enjoy creamy curries, Panang is another mild, rich option (Thai-style, different from korma but similarly comforting).

Related category 📚

• Recipes