I’m excited to share my Chicken Korma Recipe, where yogurt-marinated chicken meets a bold homemade korma paste and a creamy, crunchy cashew finish.

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I love bold curries, and this Chicken Korma Recipe is the one I always come back to. I marinate chicken thighs in a homemade korma paste and there’s a crunch that surprises you from roasted cashews.

It looks fancy but honestly it’s easy, and people keep calling it the Best Indian Curry Recipe after one bite. I screw up timing sometimes and still it turns out rich, slightly tangy, and just spicy enough to make you want more.

If you like sauce that clings to tender meat and little nutty bites, this will pull you in.

Ingredients

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Chicken thighs: Rich in protein and iron, juicy dark meat that keeps korma silky and satisfying.
Plain full-fat yogurt: Adds creaminess, tang and protein, helps tenderize chicken, makes sauce rich.
Yellow onion: Sweet when caramelized, builds savory depth and natural sugars for balance.
Fresh ginger: Warm, spicy brightness that cuts richness, aids digestion and adds zip.
Raw cashews: Ground into paste for creamy body, adds healthy fats and a gentle sweetness.
Garam masala: Fragrant spice mix giving warm aromatics and depth, a finishing touch.
Whole spices: Cinnamon, cardamom and cloves infuse warm floral notes and complexity.
Lemon juice: Small splash brightens, adds acidity to cut richness and wake flavors.

Ingredient Quantities

1 1/2 lb (700 g) boneless skinless chicken thighs

1 cup plain full-fat yogurt

1 large yellow onion

4 garlic cloves

1 1/2 inch piece fresh ginger

1/3 cup raw cashews

2 tbsp vegetable oil or ghee

2 tsp ground coriander

1 tsp ground cumin

1 tsp Kashmiri chili powder or mild paprika

1/2 tsp ground turmeric

1 tsp garam masala

1/4 tsp ground cardamom

1 bay leaf

1 small cinnamon stick

3 green cardamom pods

3 whole cloves

1 1/2 tsp kosher salt

1 tsp sugar

1/2 cup water or low-sodium chicken stock

1/4 cup heavy cream

2 tbsp chopped fresh cilantro

1 tbsp lemon juice

How to Make this

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1. Cut 1 1/2 lb chicken thighs into bite sized pieces. In a bowl mix the chicken with 1 cup plain full fat yogurt, 1 tsp kosher salt, 1 tsp ground coriander, 1/2 tsp ground cumin and 1/2 tsp Kashmiri chili powder. Cover and marinate at least 30 minutes or overnight for best flavor.

2. Soak 1/3 cup raw cashews in hot water for 15 minutes to soften. Peel 4 garlic cloves and a 1 1/2 inch piece of fresh ginger. Peel and roughly chop 1 large yellow onion.

3. In a blender combine the drained cashews, the chopped onion, garlic, ginger, the remaining 1 tsp ground coriander, 1/2 tsp ground cumin, the remaining 1/2 tsp Kashmiri chili powder, 1/2 tsp ground turmeric and 1/4 tsp ground cardamom. Add a splash of the 1/2 cup water or stock and blitz to a smooth, thick paste. Don’t add too much liquid or it’ll be runny.

4. Heat 2 tbsp vegetable oil or ghee in a heavy skillet over medium heat. Add 1 bay leaf, 1 small cinnamon stick, 3 green cardamom pods and 3 whole cloves and fry 30 to 45 seconds until fragrant.

5. Add the rest of the chopped onion and cook, stirring, until deep golden brown about 8 to 12 minutes. This caramelization gives the korma its sweet, rounded flavor so don’t rush it.

6. Stir the cashew-onion paste into the pan and cook for 3 to 4 minutes until the raw smell is gone and the paste darkens slightly.

7. Add the marinated chicken and any leftover yogurt from the bowl, stir to coat, then pour in 1/2 cup water or low sodium chicken stock. Bring to a simmer, cover and cook gently for 12 to 15 minutes until the chicken is cooked through and sauce has thickened. Add the remaining 1/2 tsp kosher salt during this simmer if needed.

8. Finish the sauce by stirring in 1/4 cup heavy cream, 1 tsp garam masala and 1 tsp sugar. Simmer 1 to 2 more minutes to meld flavors.

9. Turn off the heat, squeeze in 1 tbsp lemon juice, sprinkle 2 tbsp chopped fresh cilantro and give it a final stir. Taste and adjust salt or lemon if needed, then serve with rice or warm naan.

Equipment Needed

1. Chef’s knife, for trimming and cutting the thighs and chopping onion, garlic and ginger
2. Cutting board
3. Mixing bowls (one large to marinate, one for the blender)
4. Blender or food processor, to make the cashew-onion paste
5. Fine-mesh strainer or small sieve, to drain the soaked cashews
6. Heavy skillet (10–12 inch) with lid, for toasting spices and simmering the korma
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula, for stirring and caramelizing the onion
9. Tongs or slotted spoon, to turn the chicken and serve

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can but breasts dry out faster so slice them smaller or watch cooking time closely, cook until 165 F (74 C). Thighs stay juicier and forgiving, bone in pieces need longer cooking.

Q: How do I make the cashew paste and do I have to soak the nuts? A: Soak raw cashews in hot water 15 to 30 minutes, drain and blend with a little yogurt or water until silky, you can toast them first for more flavor but its not required.

Q: Any easy dairy free or nut free substitutions? A: For dairy free swap the yogurt and cream for full fat coconut yogurt and coconut cream, flavor will be a bit different. For nut free replace cashews with toasted sunflower seeds or pumpkin seeds blended smooth or use extra coconut cream plus a small cornstarch slurry to thicken.

Q: How do I reduce the heat if I dont like spicy food? A: Use less Kashmiri chili or swap for mild paprika, add a touch more cream or yogurt to mellow, and a pinch of sugar helps balance heat, taste as you go.

Q: Can I make this ahead, store or freeze it? A: Yes, it keeps 3 to 4 days in the fridge and freezes up to 3 months. Thaw overnight in fridge, reheat gently on low with a splash of water or stock and add the cream at the end so it doesnt separate.

Q: Whats the quickest way to get the best flavor? A: Brown the onions and whole spices well so theyre fragrant, bloom the ground spices briefly in the oil, use the cashew paste for richness and stir in garam masala and lemon at the end for brightness, little steps like that make a big difference.

Chicken Korma Recipe Substitutions and Variations

Yogurt: swap with sour cream for the same tang and creaminess, or plain coconut yogurt to go dairy free, or strain regular plain milk yogurt to thicken it if you need more body.
Cashews: if you dont have cashews use blanched almonds for similar richness, or pumpkin or sunflower seeds for a nut free option, or 2 tbsp tahini for a quick nutty cream.
Heavy cream: use full fat coconut milk or coconut cream for a dairy free sub, or 1/4 cup evaporated milk plus 1 tbsp butter to mimic richness, or extra strained yogurt thinned a bit with water.
Chicken thighs: use boneless skinless chicken breasts if you want leaner meat, or firm tofu or paneer to make it vegetarian, or boneless turkey thighs for a similar texture and flavor.

Pro Tips

– let the marinated chicken sit in the fridge overnight if you can, and take it out 20 minutes before cooking so it comes closer to room temp, that way it cooks more evenly and stays juicier.

– don’t overblend the cashew-onion paste; blitz until smooth but not watery, and if it feels too thick, add just a tablespoon of hot stock at a time. over-blending or too much liquid makes the sauce gluey instead of silky.

– be patient with the onions, cook them low and slow until deeply golden, scrape the browned bits off the pan as they form, they give the sauce real depth. if they start to burn, lower the heat, not speed up the cooking.

– temper the dairy: whisk a little hot sauce into the yogurt or cream before adding it fully, and add cream near the end off high heat so it doesn’t split. finish with lemon and cilantro at the end, they lift the whole dish.

Chicken Korma Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m excited to share my Chicken Korma Recipe, where yogurt-marinated chicken meets a bold homemade korma paste and a creamy, crunchy cashew finish.

Servings

servings

Calories

594

kcal

Equipment: 1. Chef’s knife, for trimming and cutting the thighs and chopping onion, garlic and ginger
2. Cutting board
3. Mixing bowls (one large to marinate, one for the blender)
4. Blender or food processor, to make the cashew-onion paste
5. Fine-mesh strainer or small sieve, to drain the soaked cashews
6. Heavy skillet (10–12 inch) with lid, for toasting spices and simmering the korma
7. Measuring cups and spoons
8. Wooden spoon or silicone spatula, for stirring and caramelizing the onion
9. Tongs or slotted spoon, to turn the chicken and serve

Ingredients

1 1/2 lb (700 g) boneless skinless chicken thighs
1 cup plain full-fat yogurt
1 large yellow onion
4 garlic cloves
1 1/2 inch piece fresh ginger
1/3 cup raw cashews
2 tbsp vegetable oil or ghee
2 tsp ground coriander
1 tsp ground cumin
1 tsp Kashmiri chili powder or mild paprika
1/2 tsp ground turmeric
1 tsp garam masala
1/4 tsp ground cardamom
1 bay leaf
1 small cinnamon stick
3 green cardamom pods
3 whole cloves
1 1/2 tsp kosher salt
1 tsp sugar
1/2 cup water or low-sodium chicken stock
1/4 cup heavy cream
2 tbsp chopped fresh cilantro
1 tbsp lemon juice

Directions

Cut 1 1/2 lb chicken thighs into bite sized pieces. In a bowl mix the chicken with 1 cup plain full fat yogurt, 1 tsp kosher salt, 1 tsp ground coriander, 1/2 tsp ground cumin and 1/2 tsp Kashmiri chili powder. Cover and marinate at least 30 minutes or overnight for best flavor.
Soak 1/3 cup raw cashews in hot water for 15 minutes to soften. Peel 4 garlic cloves and a 1 1/2 inch piece of fresh ginger. Peel and roughly chop 1 large yellow onion.
In a blender combine the drained cashews, the chopped onion, garlic, ginger, the remaining 1 tsp ground coriander, 1/2 tsp ground cumin, the remaining 1/2 tsp Kashmiri chili powder, 1/2 tsp ground turmeric and 1/4 tsp ground cardamom. Add a splash of the 1/2 cup water or stock and blitz to a smooth, thick paste. Don’t add too much liquid or it'll be runny.
Heat 2 tbsp vegetable oil or ghee in a heavy skillet over medium heat. Add 1 bay leaf, 1 small cinnamon stick, 3 green cardamom pods and 3 whole cloves and fry 30 to 45 seconds until fragrant.
Add the rest of the chopped onion and cook, stirring, until deep golden brown about 8 to 12 minutes. This caramelization gives the korma its sweet, rounded flavor so don't rush it.
Stir the cashew-onion paste into the pan and cook for 3 to 4 minutes until the raw smell is gone and the paste darkens slightly.
Add the marinated chicken and any leftover yogurt from the bowl, stir to coat, then pour in 1/2 cup water or low sodium chicken stock. Bring to a simmer, cover and cook gently for 12 to 15 minutes until the chicken is cooked through and sauce has thickened. Add the remaining 1/2 tsp kosher salt during this simmer if needed.
Finish the sauce by stirring in 1/4 cup heavy cream, 1 tsp garam masala and 1 tsp sugar. Simmer 1 to 2 more minutes to meld flavors.
Turn off the heat, squeeze in 1 tbsp lemon juice, sprinkle 2 tbsp chopped fresh cilantro and give it a final stir. Taste and adjust salt or lemon if needed, then serve with rice or warm naan.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.