If you’re looking for restaurant-style comfort food that’s easy to make at home, and a creamy, aromatic Indian dish, be sure to try the “Creamy Golden Chicken Korma” recipe, which includes step-by-step instructions.
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Creamy Golden Chicken Korma: Restaurant-Style Comfort Food
Tender pieces of chicken are simmered in a silky sauce made with creamy yogurt, onions, cashews, ginger, garlic, and garam masala. The result is a light, rich curry, perfect for a weekend dinner, yet also a simple and wonderful weeknight comfort food.
In contrast to spicy curries, this traditional-style korma is renowned for its creamy texture, nutty flavor, and mild spice. This version is tailored for the American home cook, using all readily available ingredients.
This classic chicken korma retains its distinctive richness and aroma and can be enjoyed for dinner, served with soft basmati rice, hot naan or homemade flatbread.
Why is Chicken Korma so popular?
- Creamy chicken is a favorite in our dinner recipe collection for several reasons.
- Light yet incredibly flavorful
- Rich and creamy
- Using simple ingredients readily available in US grocery stores
- Using cheese in one pan
- Perfect for cooking
- Restaurant-quality style at home
All the necessary ingredients for Chicken Korma:
Ingredients for the Chicken:
- 1 tablespoon lemon juice
- 1 1/2 pounds boneless and skinless chicken thighs, cut into small pieces
- 1/2 teaspoon salt
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
Ingredients for the Korma Sauce:
- 4 garlic cloves, finely chopped
- 2 green cardamom pods, finely chopped
- 2 tablespoons vegetable oil or ghee
- 1 tablespoon almonds, chopped (optional)
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1 medium yellow onion, finely chopped
- 1 tablespoon grated ginger
- 1/2 cup raw cashews
- 1/2 cup heavy cream
- 1/2 teaspoon salt to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground turmeric
How to Make Creamy Golden Chicken Korma: Full Instructions:
1. Marinating the Chicken
- Use a large bowl.
- Place the chicken pieces in the marinade.
- Add Greek yogurt, lemon juice, pepper, salt, and turmeric.
- Keep mixing until thoroughly coated.
- Cover the bowl and refrigerate for about 25 to 30 minutes.
- If you have more time, marinating for an hour enhances the chicken’s flavor.
2. Preparing the Cashew Mixture
- Place the raw cashews in a small bowl and cover with hot water.
- Soak them for 12 to 15 minutes and drain.
- Place the softened cashews in a blender with 1/4 cup of chicken broth.
- Blend until smooth and creamy.
- This cashew puree is the secret to a thick and velvety korma sauce.
3. Browning the Chicken
- Use a large skillet or Dutch oven.
- Prepare it over medium heat.
- Add vegetable oil or ghee.
- Add the marinated chicken in a single layer.
- Do not overcrowd the pan.
- Cook in batches if needed.
- Cook for about 4 minutes on all sides, until the chicken turns light golden.
- The chicken does not need to be fully cooked at this stage, as it will cook well in the sauce.
- Remove the chicken to a clean plate.
4. Cooking the Aromatics
- Reduce the heat to medium.
- Add the chopped onion to the pan and cook, stirring occasionally, for 7 minutes, until soft and lightly golden.
- Add the finely chopped fresh ginger and garlic, then continue cooking for about 50 to 60 seconds.
- Be careful not to burn the garlic, as this will make it bitter.
5. Roasting the Spices
- Now add the coriander, cumin, turmeric, cinnamon, garam masala, and broken cardamom.
- Roast for 30 to 40 seconds, stirring constantly.
- Slightly toasting the spices releases their natural oils, which gives the chicken korma a deep aroma.
6. Making a Creamy Korma Sauce
- Add the remaining chicken broth and stir well.
- Scrape up any browned bits from the bottom of the pan.
- Add the blended cashew mixture and continue stirring.
- Continue cooking the sauce over low heat.
7. Adding the Chicken
- Return the browned chicken and the juices left on the plate to the pan. Reduce the heat and cover.
- Continue cooking over low heat for about 15 minutes, or until the chicken is cooked through and tender.
- Stir occasionally to prevent the sauce from sticking.
8. Finishing with the Cream
- After the chicken is cooked, reduce the heat.
- Add the heavy cream and stir well.
- Simmer the korma slowly for another 3 minutes.
- Do not bring the sauce to a boil after adding the cream.
- Taste and adjust the salt if needed.
9. Garnish and Serve
- Turn off the heat and sprinkle freshly chopped coriander over the chicken korma.
- Add some chopped almonds or roasted cashews for more texture.
- Serve immediately with hot naan, basmati rice, or your favorite flatbread.
What does Chicken Korma taste like?
Chicken Korma is creamy, mild, slightly nutty, and very aromatic.
Unlike some spicy Indian curries, it doesn’t have to be spicy.
Yogurt adds a slight tang, while cashews and creamy masala add richness. Cumin, cardamom, coriander, cinnamon, and garam masala add warmth and complexity without overpowering the chicken.
If you enjoy a creamy dish like butter chicken but crave something mildly spicy, chicken korma is a great option.
Tips for the best chicken korma:
Using chicken thighs: Boneless chicken thighs are excellent, as they are juicy and tender when cooked on low heat.
Chicken breast can also be used, but be careful not to overcook it.
Don’t Skip the Marinade: A little yogurt or marinade is also great for softening the chicken and enhancing the flavor.
Blending the Cashews: Using a smooth cashew puree helps create the creamy texture that makes the korma so special. If you have large chunks of nuts left in the blender, blend them again with a little broth.
Make sure to keep the heat on medium: High heat separates the yogurt marinade and cream. Gently cooking it results in a smooth sauce.
Toasting the Masala: Lightly cooking the masala in oil releases its aroma and makes the curry more flavorful.
Adjusting the Consistency: If the sauce is too thick, add a few tablespoons of chicken broth. If it’s too thin, continue simmering for a few minutes, uncovered.
Serving Suggestions:
- Creamy Golden Chicken Korma goes well with a variety of sides.
- For a classic dinner, serve with:
- Garlic Naan
- Basmati Rice
- Cumin Rice
- Plain Naan
- Mango Chutney
- Hot Roti
- Cucumber Salad
- Steamed Broccoli
- Roasted Vegetables
- For an American-style family dinner, korma can be served with soft white rice and a simple green salad.
Storage Tips:
Let the Creamy Golden Chicken Korma cool, then store it in an airtight container.
It can be stored in the refrigerator for up to 4 days.
To reheat: Place the chicken korma in a saucepan over low-medium heat.
If the sauce thickens too much, add a little chicken broth or water, stirring gently until thoroughly heated through.
Chicken korma can be frozen in a freezer-safe container for up to 3 months and thaw in the refrigerator overnight before reheating.
Instructions for some easy modifications:
To make it dairy-free: Use unsweetened dairy-free yogurt instead of Greek yogurt and full-fat coconut milk instead of heavy cream.
To make it spicier: Add 1/2 teaspoon of red chili pepper or finely chopped jalapeño along with the onion.
To add vegetables: To make it a complete meal, add spinach, carrots, peas, or cauliflower during the last part of cooking.
FAQ
Answers to questions about Creamy Golden Chicken Korma.
Can I make chicken korma without cashews?
Absolutely! Cashews help thicken the sauce, but you can substitute them with blanched almonds or extra cream if you want a nut-free version. If you have a nut allergy, make sure all ingredients and cooking times don’t combine.
Q. Can I use chicken breast instead of thighs?
Yes! Chicken breast works great, but it cooks very quickly. It tends to dry out when cooked. Cut the breast into equal-sized pieces and cook over low heat until cooked through.
Q. Is chicken korma spicy?
A traditional korma is usually more spicy but remains mild and aromatic. You can adjust the amount with cayenne pepper, chili powder, or chili powder.
Final Thoughts
Creamy Golden Chicken Korma, made with non-chicken aromatic spices, creamy yogurt, cashews, and a rich creamy texture, delivers a restaurant-quality taste that’s perfect for a casual dinner and perfectly prepared. This mildly spiced chicken is a great choice for families, while a rich sauce makes it a guest favorite.