Why You’ll Love This this Heavenly Indian Chicken Korma
This korma recipe brings together warm spices like cardamom, cinnamon, and garam masala in a way that’ll make your kitchen smell like heaven – and honestly, who doesn’t need that kind of aromatherapy in their life.
The chicken gets incredibly tender after simmering in that yogurt-based sauce for 25 minutes, which is just enough time to stress about whether you added too much cayenne pepper (spoiler alert: you probably didn’t).
You’ll end up with a rich, creamy curry that’s complex enough to impress but forgiving enough that even your pickiest eater will ask for seconds.
Ingredients List
You’ll need a handful of aromatic whole spices and pantry staples to create this restaurant-quality korma at home.
- 1 large onion, chopped
- 1 inch ginger, chopped
- 5 garlic cloves, peeled
- 1 cinnamon stick, snapped into two pieces
- 5-6 cardamom pods
- 5-6 cloves
- 1/4 cup canola oil or vegetable oil
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 2-3 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (cayenne pepper)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 1/2-2 lbs boneless chicken
- 1 cup plain yogurt
A few things worth mentioning about these ingredients:
- Plain yogurt acts as a natural meat tenderizer and adds probiotics, though the cooking process reduces some of those benefits.
- Turmeric brings anti-inflammatory properties along with that gorgeous golden color.
- Using whole spices like cardamom and cinnamon provides more intense flavor than pre-ground versions, plus they retain their potency longer.
- You can swap the oil for a lighter option like avocado oil if you’re watching calories, though it won’t change the flavor much.
- Greek yogurt works too, but regular plain yogurt gives you that traditional creamy texture without being too thick.
Step by Step Directions
Making this aromatic chicken korma involves building layers of flavor through careful spice preparation and slow cooking.
- Cut the chicken into bite-size pieces and set aside.
- In a blender, combine onion, ginger, garlic, half the cinnamon stick, cardamom seeds (removed from pods), and cloves – blend until it forms a smooth paste.
- Heat oil in a large skillet over medium heat for 1-2 minutes.
- Add coriander seeds, cumin seeds, bay leaves, and remaining cinnamon stick half to the hot oil.
- Once seeds start crackling, add the blended onion-spice paste and reduce heat – cook while stirring frequently until mixture turns slightly brown.
- Add turmeric, chili powder, coriander powder, garam masala, and salt – mix thoroughly to combine all spices.
- Add chicken pieces and yogurt to the skillet – mix over medium heat for 5 minutes ensuring chicken is well-coated with the gravy.
- Reduce heat to low, cover the skillet, and let cook for 25 minutes or until chicken is fully cooked through.
- Serve hot with basmati rice or naan bread.
For the freshest flavor, consider using a premium spice grinder to process your whole spices like cardamom, coriander, and cumin just before cooking.
Substitutions and Variations
- Add vegetables like peas, carrots, or bell peppers during the last 15 minutes of cooking – they’ll soak up all those gorgeous flavors while still maintaining some bite.
- Tone down the heat by reducing or eliminating the chili powder entirely, because korma should be comforting, not a test of your spice tolerance.
- Cashew paste stirred in at the end creates an even more luxurious texture, though honestly, the dish is already pretty indulgent as written.
Additional Things to Serve With This Dish
This korma pairs beautifully with so many sides that you’ll want to make it a regular dinner rotation star.
- Basmenti rice is the classic choice, and for good reason – those long grains soak up every drop of that creamy sauce without getting mushy.
- Naan bread gives you something to scoop with, because let’s face it, sometimes a fork just doesn’t cut it when you want to get every last bit of sauce.
- Roti or chapati work perfectly if you’re looking for something a bit lighter than naan but still want that satisfying bread-and-curry combo.
- Cucumber raita provides a cool, invigorating contrast that cuts through all that rich creaminess – your taste buds will thank you for the break.
- Simple steamed vegetables like broccoli or green beans add some color to your plate and help you feel a little less guilty about that second helping.
- Pickled onions or mango chutney bring a tangy brightness that makes each bite feel more complex, though to be frank, this korma is pretty fantastic on its own.
Cooking Tips & Tricks (Chef’s Notes)
- Taste as you go – korma should have layers of flavor, so don’t be afraid to adjust the salt, add a pinch more garam masala, or throw in an extra squeeze of something acidic if it needs brightening up.
- Let it rest for a few minutes – I know it smells incredible and you want to plunge in immediately, but giving it a five-minute rest lets all those flavors meld together into something truly special.
Nutritional Facts
Based on a serving size of 4-6 portions, this Chicken Korma provides a balanced mix of protein, healthy fats, and essential nutrients.
- High Protein Content – Each serving delivers approximately 25-30g of lean protein from the boneless chicken, supporting muscle maintenance and growth.
- Probiotics from Yogurt – The plain yogurt adds beneficial bacteria for digestive health while contributing calcium and additional protein.
- Anti-inflammatory Spices – Turmeric, ginger, and garlic provide natural anti-inflammatory compounds and antioxidants.
- Heart-healthy Fats – Contains approximately 12-15g of fat per serving, primarily from the cooking oil and natural chicken fats.
- Low Carbohydrate – The dish itself contains only 6-8g of carbs per serving (not including rice or naan).
- Rich in Vitamins – Provides vitamin B6, niacin, and phosphorus from the chicken, plus vitamin C from fresh ginger and garlic.
- Mineral Content – Good source of iron, zinc, and potassium from the combination of meat and spices.
- Calorie Range – Approximately 280-320 calories per serving, making it a moderate-calorie main dish option.
Fun “Did You Know?”
Did you know that Chicken Korma wasn’t originally an Indian dish? It’s actually rooted in Mughal cuisine, brought to India by Persian and Central Asian rulers in the 16th century.
The word “korma” comes from the Turkish word “kavurma,” meaning “to roast.” I find it fascinating that what we consider a quintessentially Indian dish has such diverse origins!
Traditional korma was prepared in ghee and yogurt without tomatoes, which weren’t available in India until Portuguese traders introduced them.
The creamy, aromatic dish we love today represents centuries of culinary evolution and cultural fusion.
