If you are craving a dish that feels like a warm hug on a plate, look no further than this Creamy Chicken Korma with Yogurt and Ground Nuts Recipe. This luscious Indian curry brings together tender chicken pieces marinated in fragrant spices and tangy yogurt, then simmered in a rich, velvety sauce enriched with ground almonds or cashew paste. The subtle sweetness from caramelized onions and the gentle heat from aromatic spices create the perfect balance that will delight your taste buds and make it an instant favorite at your dinner table. It’s comfort food elevated, ideal for sharing with loved ones on any occasion.
Ingredients You’ll Need
Getting your ingredients ready for this recipe is both simple and rewarding. Each element plays a unique role, from the spices that build the signature flavor to the creamy yogurt and ground nuts that add depth and texture to the dish.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for a leaner option, cut into bite-sized pieces for even cooking.
- 3 tablespoons plain Greek yogurt or plain whole-milk yogurt: Adds tanginess and tenderizes the chicken beautifully when used in the marinade.
- 1 tablespoon lemon juice: Brings brightness that balances the richness of the korma sauce.
- 1 teaspoon ground turmeric: Contributes subtle earthiness and a vibrant golden hue.
- 1 teaspoon ground cumin: Offers a warm, nutty undertone essential to authentic flavors.
- 1 teaspoon garam masala: A fragrant spice blend that lifts the dish with complexity.
- 1/2 teaspoon chili powder: Provides a mild kick; adjust to your heat preference.
- 1 teaspoon salt: Enhances all the natural flavors.
- 2 tablespoons ghee or vegetable oil: Ghee adds a nutty richness, but vegetable oil works perfectly as well.
- 1 large onion, finely sliced: Slowly caramelized onions are key to building sweetness and depth.
- 3 cloves garlic, minced: Packs savory punch and aroma.
- 1 tablespoon fresh ginger, grated: Imparts warmth and a fresh zing.
- 1/2 cup tomato puree or crushed tomatoes: Adds gentle acidity and body to the sauce.
- 1/2 cup heavy cream or coconut milk: Creates that signature creamy texture; coconut milk offers a dairy-free alternative.
- 1/4 cup ground almonds or cashew paste: The secret ingredient that gives the korma its luscious thickness and nutty flavor.
- 1/4 cup water (as needed): Helps achieve your desired sauce consistency.
- Chopped fresh cilantro for garnish: Adds a fresh, herbal note for contrast.
- Slivered almonds for garnish (optional): Provide a delicate crunch and pretty finishing touch.
How to Make Creamy Chicken Korma with Yogurt and Ground Nuts Recipe
Step 1: Marinate the Chicken
Start by mixing the yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a medium bowl. This marinade not only infuses the chicken with incredible flavor but also tenderizes it to perfect softness. Toss your chicken pieces well to ensure they’re thoroughly coated. For the best results, let the chicken marinate for at least 30 minutes, or even better, overnight in the fridge to deepen the flavors.
Step 2: Caramelize the Onions and Build Flavor
Heat your ghee or oil in a large skillet over medium heat. Add the thinly sliced onions and cook slowly, stirring frequently, until they turn a rich golden brown and develop a natural sweetness — this can take about 8 to 10 minutes. Next, stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This base is what makes your korma so special, layered with savory goodness.
Step 3: Brown the Chicken
Now it’s time to add your marinated chicken to the skillet. Cook for 6 to 8 minutes, stirring often, until every piece is nicely browned on all sides. This step locks in flavor and texture, setting the stage for that tender, creamy finish.
Step 4: Create the Creamy Sauce
Pour in the tomato puree, stirring well and cooking for a couple of minutes until it melds with the chicken and onions. Then add the heavy cream (or coconut milk) and the ground almonds or cashew paste. Stir to combine, allowing the mixture to gently simmer on low heat for 10 to 15 minutes. This slow simmer thickens the sauce and fully cooks the chicken, creating the characteristic rich and creamy texture of the dish. If the sauce feels too thick, gradually stir in water until you reach your desired consistency. Always taste and adjust salt or spices if needed.
How to Serve Creamy Chicken Korma with Yogurt and Ground Nuts Recipe
Garnishes
Finish your dish with a generous sprinkle of freshly chopped cilantro for a burst of herbal freshness that lifts the creamy richness. If you love a bit of crunch, add some slivered almonds on top for texture contrast and a touch of elegance. These simple garnishes take the korma from home-cooked favorite to something truly special.
Side Dishes
This Creamy Chicken Korma with Yogurt and Ground Nuts Recipe pairs beautifully with fluffy basmati rice, whose delicate grains soak up the luscious sauce perfectly. Soft naan bread is also a fantastic companion, great for scooping up every last bit of that creamy goodness. For a lighter option, serve it alongside a crisp cucumber raita or a fresh salad to balance the richness.
Creative Ways to Present
Elevate your presentation by serving the korma in a rustic bowl, perhaps with a swirl of cream on top and a sprinkle of edible flowers or pomegranate seeds for color. For gatherings, individual ramekins or mini cast-iron skillets make charming vessels. Layering rice underneath the curry in a shallow dish adds visual appeal and makes serving a breeze.
Make Ahead and Storage
Storing Leftovers
Leftover korma is a delight because the flavors deepen overnight. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days, perfect for quick lunches or easy dinners later in the week.
Freezing
This Creamy Chicken Korma with Yogurt and Ground Nuts Recipe freezes very well, making it an excellent dish to prepare in advance. Freeze cooled portions in airtight containers or freezer bags for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge for the best texture and flavor retention.
Reheating
Reheat gently on the stovetop over low heat to prevent the cream from curdling, adding a splash of water or cream if the sauce has thickened too much. Microwaving is fine but use short bursts and stir frequently to keep the sauce smooth and creamy. Reheated korma tastes just as wonderful and is even more comforting after a day or two.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work well if you prefer leaner meat, though thighs tend to stay juicier and more tender during cooking. Just be careful not to overcook breasts so they don’t dry out.
What can I substitute if I don’t have ground almonds or cashew paste?
If you’re nut-free or don’t have these on hand, you can omit them and simply increase the amount of cream or coconut milk slightly to maintain the richness and texture. Some use a bit of sunflower seed butter as an alternative as well.
Is this recipe spicy?
This Creamy Chicken Korma with Yogurt and Ground Nuts Recipe is traditionally mild and creamy, making it approachable for most palates. If you like more heat, feel free to add additional chili powder or fresh green chilies according to your taste.
Can I prepare this dish ahead of time for a dinner party?
Yes! In fact, it’s a perfect make-ahead dish. The flavors improve with time, so preparing it a day in advance will impress your guests with its depth and complexity.
What are some good vegetarian alternatives for this recipe?
For a vegetarian version, you can substitute chicken with paneer, tofu, or a mix of hearty vegetables like cauliflower, potatoes, and peas. The creamy, spiced sauce works beautifully with these options.
Final Thoughts
This Creamy Chicken Korma with Yogurt and Ground Nuts Recipe is one of those special dishes that brings warmth and joy to the table, whether it’s a casual family meal or a festive feast. Its incredible depth of flavor, comforting creaminess, and inviting aroma make it a dish you’ll want to keep coming back to again and again. I encourage you to give it a try — once you do, it just might become your new favorite curry to share with friends and loved ones.
Print
Creamy Chicken Korma with Yogurt and Ground Nuts Recipe
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (active cooking time excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces marinated in a fragrant blend of spices and yogurt, then simmered in a luscious sauce of tomato puree, cream, and ground nuts. This mild yet flavorful dish is perfect served with basmati rice or naan for a comforting and satisfying meal.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons plain Greek yogurt or plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Cooking Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1/4 cup ground almonds or cashew paste
- 1/4 cup water (as needed)
Garnish
- Chopped fresh cilantro
- Slivered almonds (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Add the chicken pieces and toss well to coat. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator for best flavor and tenderness.
- Sauté Onions, Garlic & Ginger: Heat ghee or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden and caramelized, about 8 to 10 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Cook the Chicken: Add the marinated chicken pieces to the skillet and cook for 6 to 8 minutes, stirring frequently, until the chicken is browned on all sides and partially cooked through.
- Add Tomato Puree and Cream: Stir in the tomato puree and cook for 2 to 3 minutes. Then add the heavy cream and ground almonds or cashew paste, mixing well to combine the sauce.
- Simmer the Korma: Reduce the heat to low and let the curry simmer gently for 10 to 15 minutes until the chicken is fully cooked and the sauce is thick and creamy. Add water as needed to adjust the sauce consistency. Taste and adjust seasoning if necessary.
- Garnish and Serve: Remove from heat. Garnish the korma with chopped fresh cilantro and slivered almonds if desired. Serve hot alongside basmati rice or naan bread for a complete meal.
Notes
- For a nut-free version, omit the ground almonds or cashew paste and increase the amount of cream to maintain richness.
- Marinating the chicken longer enhances tenderness and flavor.
- Korma is typically mild; add extra chili powder or fresh green chilies if you prefer more heat.
