This is a hidden gem in Indian cuisine. Once you try it, you’ll wonder why it’s not more popular outside of India.
We love making this dish because the flavors are so rich and deep. Make the garam masala from scratch (it’s easier than you would think) and you won’t believe how scrumptious this dish is. We also give you tips on making perfectly prepared basmati rice every single time. This is Indian food at its very best!
How To Make Chicken Korma
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The Ingredients You Will Need
Many of the ingredients for this dish are easy to find. However, for the most authentic taste and flavor, you may want to make a trip to your local Indian market. Or, order online. Here’s what you’ll need to have on hand:
For the Marinade
Chicken – Boneless, skinless thighs or breasts work great. We prefer thighs.
Yogurt – Indian dahi (curd/yogurt) is traditional, but plain Greek yogurt (whole milk) will work just fine.
Salt
Chili powder – Kashmiri is traditional and can be found at Indian markets or online. Regular chili powder is a suitable substitute.
Garam masala – Homemade is best, but purchased is just fine. It can be found in the gourmet spice section of most supermarkets, or online.
For the Paste
Ghee – Clarified butter found in the dairy section of most well-stocked supermarkets, Indian markets, or online. Unsalted butter is a fine substitute.
Onions – Red or white, sliced.
Nuts – Cashews or almonds. We prefer cashews or a combination of the two.
Ginger-garlic paste – Found at Indian markets or online. Garlic paste can be found in most supermarkets and is a suitable substitute.
Yogurt – Indian dahi (curd/yogurt) or whole milk plain yogurt.
For the Sauce
Ghee – Clarified butter or plain unsalted butter.
Bay leaf – Indian bay leaf, if possible. Or, just regular bay leaves, dried or fresh.
Cinnamon stick – Preferably Ceylon, found at Indian markets. Or, just a regular cinnamon stick.
Spices – Whole cloves, cardamom pods, and black peppercorns. All are found in the spice section of most well-stocked supermarkets.
Seasonings – Salt, garam masala, coriander powder, and Kashmiri chili powder (see above).
EXPERT TIP: Be sure to purée the onions and nuts mixture until smooth and silky. You may need to scrape down the sides of the blender a couple of imes. Purée for about 1 minute.
Tips for Making Perfect Chicken Korma
Don’t Skimp on the Spices and Aromatics – Korma is known for having a strong depth of flavor. Much of this comes from the spices and aromatics. It may be worth a trip to your local Indian market. Check for freshness.
Don’t Overcook the Chicken – After allowing the chicken to rest in the marinade for at least 30 minutes, it’s time to cook it. Only cook for about 15 minutes over medium-high heat before adding the paste and sauce. The simmering will keep the chicken chunks very tender.
Homemade Garam Masala is Best – You’ll still have a delicious dish with purchased garam masala. But, there really is a difference when it’s made fresh, from scratch. It’s not hard to prepare and makes a big difference!
Serve with Quality Aged Basmati Rice – See the notes on how to prepare perfect basmati rice. If going to the Indian market, seek out quality aged basmati. This dish is also wonderful served with Indian naan or Roti.
How To Serve
Chicken Korma is typically served with perfectly cooked basmati rice and/or naan.
How to Make Perfect Basmati Rice:
- Add 1 cup of aged basmati rice to the bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water.
- Do this two more times and then dump the rice into a colander in the sink.
- Bring two cups of water with 1 tablespoon ghee, 1 teaspoon salt, and cardamom pods (if desired) to a boil.
- Add the prepared rice to the boiling water. Cover and turn the heat to low.
- Cook for 10 to 12 minutes.
- Fluff with a fork and serve.
EXPERT TIP: We find adding cream to the sauce adds a nice luxuriousness to the texture of the sauce, but it’s not always included in traditional korma, especially in the Northern Indian versions. Southern Indian korma often includes coconut milk, which is a wonderful addition, too.
Other Indian Recipes to Try
We only have a handful of Indian recipes on the blog, but we will be adding more and more in the coming months. Here is a collection of our all-time favorites:
Dal Makhani
Authentic Chicken Curry
Creamy Chicken Tikka Masala
Instant Pot Butter Chicken
Homemade Curry Powder
Homemade Garam Masala
These are all fantastic and always a big hit with friends and family when we serve it. This dish right here is one of our all-time favorite, and we are certain you and your family will love it, too: Take a look!
Ready to make amazing Indian cuisine in the comfort of your very own home? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Chicken Korma
Video
Equipment
- 1 Large pot
Ingredients
For the Marinade
- 1½ lbs chicken thighs boneless, skinless
- 3 tablespoon plain yogurt preferably Indian dahi (curd/yogurt)
- ½ teaspoon salt
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon garam masala
For the Paste
- ¼ cup ghee
- 2 medium red onions peeled and thinly sliced
- ½ cup cashews roasted, unsalted
- 2 tablespoon ginger-garlic paste
- ⅓ cup plain yogurt preferably Indian dahi (yogurt)
For the Sauce
- 2 tablespoon ghee
- 1 bay leaf preferably Indian bay leaf
- 1 cinnamon stick
- 10 whole cloves
- 5 green cardamom pods
- 10 whole black peppercorns
- ⅓ cup hot water
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chili powder
- ⅓ heavy cream or half and half
For Serving
- Basmati rice
- cilantro chopped for garnish, optional
- almonds sliced and toasted, for garnish, optional
Instructions
Marinate the Chicken
- Place the chicken pieces in a large bowl and add the yogurt, salt, Kashmiri powder, and garam masala. Use your hands or two wooden spatulas to stir everything together until the chicken is completely coated. Set aside.1½ lbs chicken thighs, 3 tablespoon plain yogurt, ½ teaspoon salt, 1 tablespoon Kashmiri chili powder, 1 teaspoon garam masala
Make the Paste
- Heat the ghee in a large saucepan over medium heat.¼ cup ghee
- Add the onions with a sprinkle of salt. Cook, stirring often, until lightly browned and starting to caramelize, about 15 to 20 minutes. Allow to cool briefly.2 medium red onions
- Place the onions, cashews, ginger-garlic paste, and yogurt into a blender and purée until smooth and silky, about 1 minute. Check the consistency - it should be similar to a somewhat thin gravy. Add about ½ cup of water and purée again. Set aside.½ cup cashews, 2 tablespoon ginger-garlic paste, ⅓ cup plain yogurt
Make the Korma
- In the same pan that you cooked the onions, add 2 more tablespoon of ghee over medium heat. Once melted, add the bay leaf, cinnamon stick, cloves, cardamom, and peppercorns. Let simmer for 1 to 2 minutes.2 tablespoon ghee, 1 bay leaf, 1 cinnamon stick, 10 whole cloves, 5 green cardamom pods, 10 whole black peppercorns
- Add the chicken and cook, stirring often, for about 10 minutes (the chicken won't be fully cooked at this point).
- Add the onion/cashew paste to the pot. Swish the hot water in the blender (to clean the insides somewhat) and pour into the pot. Stir in the salt, garam masala, coriander, and Kashmiri. Cover, reduce the heat to medium-low and let simmer for 10 minutes.⅓ cup hot water, 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon Kashmiri chili powder
- Remove the lid and stir in the cream. Cover, and simmer for another 10 minutes, or until chicken is cooked through, but still very tender.⅓ heavy cream
- Serve at once with prepared basmati rice. Garnish with chopped cilantro and toasted almond slices, if desired.Basmati rice, cilantro chopped, almonds
Nikki says
So glad you guys are venturing into Indian cuisine! Just what I’ve been craving! I have a question about the cashews. Do you throw the hard nuts into the blender? I’ve seen some Indian recipes that call for soaking the nuts to soften them prior to blending, but perhaps those nuts had not been roasted.
Kris Longwell says
Hi Nikki! We LOVE exploring new Indian dishes and we’ll continue to publish new ones once we feel like they’re up to snuff! When we make Korma with almond slivers, I soak them in water for about 30 minutes. The chef I spoke with said that when he uses cashews, he doesn’t soak them. I think either is just fine!!
mimi rippee says
I love anything korma! I have always made the sauce with cashews, but this looks like a fabulous recipe in any case! Love Indian food.
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