Chicken Korma Recipe (Creamy, Mild & Restaurant Style)
Korma was the curry that taught me patience. The first time I made it, I cranked the heat to get dinner on the table faster, and the yogurt split into an ugly, grainy mess. A friend's grandmother later told me the golden rule: korma is cooked low and slow, and the yogurt goes in gently. Once I respected that, I ended up with a gravy so smooth and creamy it felt luxurious.
Chicken korma is a mild, fragrant curry built on yogurt, cashews and warm whole spices — no fiery heat, just deep, comforting flavour. It's the dish I make when I want something that feels special but still gentle enough for everyone at the table.
Why You'll Love This Recipe
It's rich and creamy without being heavy, mild enough for kids, and tastes like it came from a restaurant kitchen. It pairs perfectly with naan or rice and always feels a little bit luxurious.
Ingredients
For the chicken
- 600g chicken, bone-in or boneless
- 1/2 cup thick yogurt
- 1 tbsp ginger-garlic paste
For the gravy
- 2 onions, thinly sliced
- 10–12 cashews, soaked
- 3 tbsp oil or ghee
- 2 green cardamoms, 2 cloves, 1 small cinnamon stick
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 cup cream
- Salt to taste
Step-By-Step Instructions
1. Marinate
Mix the chicken with yogurt and ginger-garlic paste, and let it rest for 20 minutes. This tenderises the chicken and builds the base flavour.
2. Fry the onions
Heat the oil and fry the sliced onions until deep golden. Set half aside for garnish and blend the rest with the soaked cashews into a smooth paste — this is the secret to korma's creamy body.
3. Cook the spices
In the same pan, add the whole spices and let them sizzle, then add the coriander powder and turmeric.
4. Add the chicken
Add the marinated chicken and cook on medium heat until it changes colour and releases its juices.
5. Simmer low and slow
Stir in the onion-cashew paste and a little water, then simmer gently, covered, until the chicken is tender. Keep the heat low so the yogurt-based gravy stays smooth and doesn't split.
6. Finish
Stir in the cream and garam masala, simmer for a couple of minutes, and garnish with the reserved fried onions.
Pro Tips From Our Kitchen
- Use thick yogurt and bring it to room temperature to avoid splitting
- Fry the onions properly golden — they give colour and sweetness
- Soaked cashews blended in make the gravy luxuriously creamy
- A pinch of saffron or a few drops of rosewater adds an authentic touch
Common Mistakes To Avoid
- High heat after adding yogurt — it splits the gravy
- Under-frying the onions — pale onions mean a flat-tasting korma
- Too much spice — korma is meant to be mild and aromatic, not hot
- Rushing the simmer — slow cooking is what makes it tender and rich
Easy Variations
Swap chicken for paneer, vegetables or mutton (adjust cooking time). For a vegan version, use coconut cream and skip dairy. Add a handful of ground almonds for an even richer, nuttier gravy.
Storage Tips
Chicken korma keeps in the fridge for up to 3 days and tastes even better the next day. Reheat gently on low heat with a splash of water or cream so the gravy stays smooth.
Serving Suggestions
Serve hot with naan, jeera rice or pulao, topped with fried onions and coriander. It's wonderful alongside our Chicken Biryani and Dal Makhani for a feast.
Final Thoughts
Chicken korma is proof that mild can still mean deeply flavourful. Treat it gently, give it time, and you'll have a creamy, fragrant curry that feels special every single time. For more rich Indian curries, browse our recipes or visit the blog.
Frequently Asked Questions
It was likely cooked on too-high heat after adding yogurt or cream. Keep the heat low and use room-temperature yogurt to prevent splitting.
No, korma is a mild, creamy and aromatic curry. You can add a little chilli if you prefer some heat, but traditionally it's gentle.
A paste of fried onions and soaked cashews, plus yogurt and cream, gives korma its signature smooth, rich texture.
Yes. Use blanched almonds, or a little extra cream and yogurt, though cashews give the smoothest result.
Yes, it tastes even better the next day. Store in the fridge and reheat gently on low heat.
Absolutely. Replace the chicken with paneer or mixed vegetables and follow the same method.
HDHUB4U Kitchen Team
Food writers, recipe researchers and home-cooking enthusiasts sharing tested, practical recipes written the way real people actually cook.
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