Creamy Chicken Korma Recipe

5 from 1 vote

This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian, Pakistani, South Asian

Diet: Gluten Free

Servings: people

Calories: 454kcal

Cut chicken thighs into chunky pieces, and set them aside in a plate.
In a saucepan, place the roughly chopped onions, green chili, and cashew nuts. Add a few drops of water and cook for 10 minutes until the onions have softened.
Add the yogurt, place them in a food processor bowl, and blitz until you get a smooth sauce consistency.
Transfer it to a bowl and set it aside. You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.

Heat ghee in a pan and add garlic-ginger paste. Sauté until fragrant.
Add diced chicken and cook until it turns golden brown.
Sprinkle ground coriander, ground cumin, garam masala, and turmeric powder over the chicken. Mix well.
Pour the prepared sauce into the pan. Stir and let it simmer for about 15 minutes, until the chicken is fully cooked.
Add double cream (or heavy cream) and salt to the chicken mixture. Stir until the sauce thickens.
Garnish with cashew nuts or flaked almonds, and coriander leaves before serving.

You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.
This recipe uses boneless, skinless chicken thighs for maximum flavor. If you prefer to use any other part of the chicken, you'll need to adjust the cooking time.
Although traditionally, chicken korma is a mild dish, I add a green chili to introduce some heat. You can skip the chili and use green pepper to maintain the recipe's authenticity.
Yogurt provides a wonderful tang and is rich in protein; however, you can substitute it with cashew yogurt for a dairy-free version.
You can store Chicken Korma in the refrigerator for up to 3-4 days, or up to 4 months in the freezer.