Chicken Korma Recipe

I still remember cooking this Chicken Korma with my dear friend Laura. We laughed so hard while browning the onions that we almost forgot to add the spices. The kitchen filled with the scent of ghee, garlic, and our shared joy. When we finally sat down to eat, it wasn’t just about the food — it was about friendship, laughter, and the comfort of creating something together. Those moments remind me to always cook with gratitude and love.

Why You’ll Love This Recipe

You’ll fall in love with this Chicken Korma Recipe because it’s both deeply traditional and wonderfully simple. There’s no curry powder shortcut here—just the fragrance of whole spices blooming in hot ghee, onions slowly caramelizing, and yogurt blending everything into harmony. It’s elegant enough for a dinner party yet easy enough for a comforting weeknight meal.

It’s also incredibly forgiving. Whether you add a touch of cream or go dairy-free, include tomatoes or skip them, it still tastes luxurious. This is real, slow-style cooking made approachable for your everyday kitchen.

Ingredients (Detailed & Humanized)

• 1/3 cup neutral oil – helps create that signature glossy finish.
• 2 tbsp ghee (or more oil) – adds richness and a hint of nutty depth.
• 2 large onions, sliced – caramelized to bring sweetness and body to the sauce.
• 2 lbs bone-in chicken – tender, flavorful pieces that absorb all the spices beautifully.
• 2 small tomatoes (optional) – for a subtle tang and extra creaminess.
• 3/4 cup whole-milk yogurt – the base of classic korma flavor.
• 2 bay leaves – bring a woodsy, earthy fragrance.
• 1 tsp cumin seeds – warm, nutty notes that define the base.
• 1/8 tsp black peppercorns – tiny but mighty bursts of spice.
• 3 green cardamom pods – sweet, floral spice that perfumes the curry.
• 5 whole cloves – give that signature festive aroma.
• 1 cinnamon stick – deepens the curry’s warmth and richness.
• 8–10 cloves garlic, crushed – essential for depth and savoriness.
• 1-inch piece ginger, crushed – adds heat and earthy sweetness.
• 2 tsp coriander powder – gives round, citrusy warmth.
• 1 tsp cumin powder – intensifies the savory base.
• 1 tsp red chili powder (or to taste) – gentle heat and color.
• 1/2 tsp turmeric powder – for a hint of bitterness and golden glow.
• 1/2 tsp paprika or Kashmiri chili powder – adds color without too much heat.
• Salt to taste (about 2 tsp) – brings everything together.
• 2–3 green chilies, chopped – a touch of freshness and spice.
• 1–2 black cardamom pods (optional) – smoky undertone for depth.
• 1 piece mace or pinch ground mace – subtle floral warmth.
• 1/2 tsp garam masala – that final fragrant layer.
• Pinch nutmeg powder – adds softness to the spice blend.
• 2–3 tbsp heavy cream (optional) – gives a velvety, restaurant-style finish.
• 1/2–1 tsp kewra essence or rose water – a delicate, floral signature touch.
• 1/4 cup chopped cilantro – for color and freshness.
• 10–12 blanched almonds – for garnish and texture.

Directions (Step-by-Step Cooking Guide)

1. Start with the onions. Heat oil in a heavy-bottomed pan and sauté the sliced onions until golden brown and caramelized. This step builds the entire base flavor. Once done, remove and blend them with yogurt and tomatoes (if using) into a smooth, creamy mixture.
2. Bloom the whole spices. In the same pan, add ghee, bay leaves, cardamom, cumin seeds, cloves, and cinnamon. Let them sizzle until fragrant—this is where the magic begins.
3. Add garlic and ginger. Stir until they start to deepen in color, releasing that irresistible aroma that defines traditional korma curry recipes.
4. Brown the chicken. Add the chicken pieces and fry until they lose their pink color. You’ll notice them absorbing the spice-laden oil—that’s the “bhunai,” or braising, that gives korma its signature flavor.
5. Pour in the blended yogurt mixture. Add coriander, cumin, chili, turmeric, paprika, salt, and green chilies. Stir until the mixture begins to simmer softly, coating the chicken beautifully.
6. Cover and cook. Lower the heat and let the chicken simmer gently so it stays tender and absorbs all that flavor. Midway, sprinkle in garam masala, mace, and nutmeg for fragrance.
7. Adjust the texture. Add hot water to thin it slightly if needed, then simmer again until the oil begins to separate at the top. That’s when you know it’s ready.
8. Finish and serve. Stir in cream and kewra essence, then top with fresh cilantro and blanched almonds for a luxurious finish.

Cultural or Technique Note

Korma is a timeless dish rooted in Mughal cuisine, cherished across Pakistan and North India. The name “korma” literally means “to braise,” reflecting the method of gently searing meat in aromatic fat before slow-cooking it in a spiced yogurt sauce. Each family’s version carries its own history—some rich with nuts and cream, others more earthy and onion-forward—but all share that signature silky texture and depth.

Serving Suggestions

• With warm naan or roti for soaking up the sauce
• Over fragrant basmati rice for a classic pairing
• Alongside cucumber raita and salad for balance
• As a special centerpiece at dinner gatherings

Pro Tips for Success

• Brown the onions deeply for authentic flavor—don’t rush this step.
• Use bone-in chicken for richer taste and juicier texture.
• If using tomatoes, go easy on cream; if skipping them, add more cream or cashew paste.
• Always use fresh yogurt and stir it well before blending to avoid curdling.
• Add kewra or rose water only at the end for subtle aroma.
• Let the curry rest 10 minutes before serving—the flavors deepen beautifully.

Common Mistakes to Avoid

Overbrowning onions: burnt onions make the curry bitter—aim for deep golden, not dark brown.
Skipping the bhunai: this searing step develops the signature korma depth.
Adding yogurt too quickly: always blend and stir gently to keep it smooth.
Too much cream: it can dull the spices—use just enough for silkiness.
High heat at the end: can break the sauce—simmer gently to finish.

Storage & Reheating

Fridge: Store airtight for 3–4 days.
Freezer: Store airtight for up to 2 months.
Reheat: On low heat (stove or oven) with a splash of water or broth for moisture.

Frequently Asked Questions (FAQ)

Q1: Can I make this Chicken Korma dairy-free?
Yes! Substitute the yogurt with cashew yogurt and use oil instead of ghee. The flavor remains beautifully creamy.
Q2: Is it necessary to add tomatoes?
Not at all. Traditional korma skips tomatoes, but they add tang and texture. You can omit them and use a little cream or cashew paste instead.
Q3: Can I use boneless chicken?
Absolutely. Boneless thighs cook faster, just reduce the simmer time slightly.
Q4: What should I serve with Chicken Korma?
It’s perfect with naan, paratha, or fluffy basmati rice—something to soak up the luscious gravy.
Q5: How do I know when it’s ready?
When the oil separates and rises to the top, the korma is perfectly done.

Closing Paragraph

This Chicken Korma Recipe is the kind of meal that never fails to impress—creamy, spiced just right, and deeply comforting. It’s the dish you make when you want something special yet homey, something that fills your kitchen with fragrance and warmth. Make it once, and you’ll keep it close as your go-to korma for dinners, gatherings, or when you just need a cozy bowl of something beautiful.

Final Thoughts

Every time I make this Chicken Korma, I’m reminded of slow Sunday afternoons—music softly playing, the scent of ghee and cardamom in the air, and family waiting eagerly at the table. It’s not just a recipe; it’s a story told in spice and patience. I hope it brings the same warmth to your kitchen that it brings to mine.