Creamy Chicken Korma
This exquisite Chicken Korma features tender chicken pieces simmered in a rich, mild, and aromatic sauce, making it a perfect family dinner. The delicate balance of spices, ground nuts, and cream creates a truly luxurious experience.
- Total
- 45 min
- Serves
- 4
- Style
- Easy · Indian
Scale the recipe
Macros per serving
Verify macros · ProCalories
580kcal
Protein
38g
Carbs
22g
Fat
39g
Fibre 4g · Sugar 7g · Sodium 650mg · Batch total 2320 kcal
Ingredients
- Boneless, skinless chicken thighs500 g
- Natural yoghurt150 g
- Garlic cloves3, crushed
- Fresh ginger2 cm piece, grated
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric powder½ tsp
- Garam masala1 tsp
- Vegetable oil2 tbsp
- Onion1 large, finely chopped
- Cinnamon stick1 (5 cm)
- Green cardamom pods4, lightly crushed
- Ground almonds50 g
- Coconut milk200 ml (full-fat)
- Double cream50 ml
- Salt½ tsp, or to taste
- Fresh coriander2 tbsp, chopped (for garnish)
- Flaked almonds1 tbsp, toasted (for garnish)
Method
- 01
Marinate the Chicken5 min
Cut the chicken thighs into 3-4 cm pieces. In a large bowl, combine the natural yoghurt, crushed garlic, grated ginger, ground cumin, ground coriander, turmeric powder, and half a teaspoon of garam masala. Add the chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 15 minutes, or up to 30 minutes for deeper flavour.
- 02
Sauté Aromatics7 min
Heat the vegetable oil in a large, heavy-bottomed pan or casserole dish over a medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally. Do not allow them to brown too much.
- 03
Add Whole Spices1 min
Stir in the cinnamon stick and lightly crushed green cardamom pods into the softened onions. Cook for another 1 minute, until fragrant, allowing the oils from the spices to release into the pan.
- 04
Brown the Chicken4 min
Add the marinated chicken pieces (reserving any excess marinade in the bowl) to the pan. Increase the heat slightly and cook for 3-4 minutes, browning the chicken on all sides. This helps seal in the juices.
- 05
Simmer the Sauce15 min
Pour in any remaining marinade from the bowl, then add the ground almonds, full-fat coconut milk, and salt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pan, and cook for 15 minutes. Stir occasionally to prevent sticking.
- 06
Finish with Cream and Spices5 min
After 15 minutes, remove the lid. Stir in the double cream and the remaining half teaspoon of garam masala. Continue to simmer gently for another 3-5 minutes, uncovered, allowing the sauce to thicken slightly to your desired consistency.
- 07
Adjust Seasoning2 min
Taste the korma and adjust the salt if necessary. Remove the cinnamon stick and cardamom pods, if preferred, before serving.
- 08
Garnish and Serve1 min
Ladle the creamy chicken korma into serving bowls. Garnish generously with freshly chopped coriander and toasted flaked almonds. Serve immediately with warm basmati rice or naan bread.
Pair it
Chef's tips
- For the best flavour, marinate the chicken for at least 2 hours, or even overnight, allowing the spices to fully penetrate the meat.
- Bloom your whole spices: briefly toast the cinnamon and cardamom in a dry pan before adding them to the oil to deepen their aroma and flavour.
- If you prefer a silkier sauce, blend a small portion of the finished korma sauce with an immersion blender before adding it back to the pan, or blend a handful of blanched cashews with a little water until smooth and add with the ground almonds.
- Always use full-fat coconut milk and double cream for an authentic, rich korma; reduced-fat alternatives won't give the same luxurious texture.