Chicken Korma (Indian, mild, creamy sauce with nuts)

Chicken Korma is a classic Indian curry known for its rich, creamy texture, mild spices, and luxurious nut-based sauce. Originating from Mughlai cuisine, this dish was traditionally prepared for royalty, which explains its smooth, indulgent gravy made with yogurt, cashews, and aromatic whole spices. Unlike fiery Indian curries, Chicken Korma is gentle on the palate, making it perfect for those who prefer a mild yet deeply flavorful curry.

This recipe delivers a restaurant-style Chicken Korma that is easy to make at home using simple ingredients. Tender chicken pieces are slow-cooked in a velvety sauce made from onions, yogurt, and blended nuts, infused with warm spices such as cardamom, cinnamon, and cloves. The result is a comforting dish that pairs beautifully with naan, roti, or steamed basmati rice.

From an SEO perspective, Chicken Korma is a highly searched Indian recipe, popular among home cooks looking for creamy chicken curry, mild Indian chicken recipes, and authentic Chicken Korma. This version balances authenticity with approachability, ensuring anyone can recreate this iconic dish without advanced cooking skills.

Perfect for family dinners, festive occasions, or meal prep, Chicken Korma is also customizable. You can adjust the creaminess, reduce calories by using yogurt instead of cream, or make it richer for special celebrations. If you’re looking for a comforting Indian curry that feels indulgent but isn’t overpoweringly spicy, this Chicken Korma recipe is a must-try.

Ingredients

• 700 g chicken (boneless thighs or breast, cut into medium pieces)
• 2 medium onions (finely sliced)
• ½ cup plain yogurt (full-fat recommended)
• ¼ cup cashew nuts (soaked in warm water for 15 minutes)
• 2 tablespoons cooking oil or ghee
• 1 tablespoon ginger-garlic paste
• ½ cup fresh cream (optional, for extra richness)
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon turmeric powder
• ½ teaspoon mild chili powder (adjust to taste)
• 4 green cardamom pods
• 1 small cinnamon stick
• 3 cloves
• 1 bay leaf
• Salt to taste
• ½ cup water (adjust for desired consistency)
• Fresh coriander leaves (for garnish)

Directions

1. Prepare the nut paste:
2. Drain the soaked cashews and blend them with a few tablespoons of water to form a smooth, creamy paste. Set aside.
4. Cook the onions:
5. Heat oil or ghee in a deep pan over medium heat. Add bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until aromatic. Add the sliced onions and cook until soft and lightly golden, stirring frequently.
7. Add aromatics:
8. Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.
10. Spice it gently:
11. Add coriander powder, cumin powder, turmeric, chili powder, and salt. Mix well and cook for another minute.
13. Add chicken:
14. Add the chicken pieces and stir to coat them evenly with the spice mixture. Cook for 5–7 minutes until the chicken turns opaque.
16. Incorporate yogurt:
17. Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling. Cook until the oil begins to separate slightly.
19. Create the creamy sauce:
20. Add the cashew paste and water. Stir well, cover, and simmer for 15–20 minutes until the chicken is tender and the sauce thickens.
22. Finish with cream:
23. Stir in fresh cream (optional) and simmer for another 5 minutes. Adjust seasoning as needed.
25. Garnish and serve:
26. Garnish with fresh coriander leaves and serve hot with naan, roti, or basmati rice.