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Creamy Chicken Korma – A Fragrant, Mildly Spiced Indian Classic

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A creamy, mildly spiced Indian curry featuring tender chicken simmered in a yogurt-cashew sauce with warming spices. Ideal for a cozy dinner or festive feast.

Ingredients

Scale

  • 1.5 lbs boneless chicken thighs, cut into chunks

  • ½ cup plain yogurt (room temperature)

  • ¼ cup cashews or almonds, soaked

  • 2 tbsp ghee or oil

  • 2 large onions, thinly sliced

  • 1 tbsp ginger-garlic paste

  • ½ tsp turmeric

  • 1 tsp ground coriander

  • ½ tsp ground cumin

  • ¼ tsp chili powder (optional)

  • ½ tsp garam masala

  • ¼ cup heavy cream

  • 1 bay leaf

  • 3 green cardamom pods

  • 1 cinnamon stick

  • 3 cloves

  • Salt to taste

  • ½ cup water

  • Chopped cilantro (for garnish)

  • Optional: rose water or saffron milk

Instructions

  • Marinate chicken with yogurt, ginger-garlic paste, turmeric, and salt. Set aside for 30–60 minutes.

  • Fry onions in ghee until deep golden, drain, and lightly crush.

  • Blend soaked cashews/almonds with water into a smooth paste.

  • Heat ghee, sauté whole spices until fragrant. Add ginger-garlic paste and cook.

  • Add chicken, cook until no longer pink.

  • Stir in onions, cashew paste, ground spices. Sauté for 3–4 minutes.

  • Pour in water, cover, and simmer for 15–20 minutes.

  • Stir in cream, garam masala, and rose water or saffron if using. Simmer until thickened.

  • Garnish with cilantro and serve hot.

Notes

  • Substitute cream with coconut cream for dairy-free.

  • Paneer or tofu for vegetarian option.

  • Freeze-friendly up to 2 months.

Find it online: https://feasttrove.com/creamy-chicken-korma-a-fragrant-mildly-spiced-indian-classic/