Tender Chicken Korma Recipe

The kitchen smells like a small, happy festival when I make chicken korma — warm cardamom, roasted nuts, and a whisper of brown butter. I think of rainy afternoons and steamy bowls that make the world feel softer; that’s exactly the comfort I chase with this recipe. This version keeps things simple: tender **boneless chicken thighs**, creamy yogurt and cream, and a handful of pantry spices that bloom into something cozy and very hug-like. It takes about an hour from start to finish, but most of that is gentle simmering, which gives you time to sip tea, chop a salad, or pretend you’re on a British cooking show. Trust me — the payoff is a silky sauce and melt-in-your-mouth chicken.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This Chicken Korma turns basic ingredients into a luxurious, creamy dinner that feels restaurant-level but stays totally home-cook friendly. The sauce goes velvety from blended nuts and yogurt, the spices add warm floral notes (think cardamom and coriander), and the chicken stays juicy thanks to a quick sear and gentle simmer. It’s so forgiving even your weeknight can feel fancy — and honestly, who doesn’t love a sauce you can spoon into every crevice?

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1–1½ inch pieces (about 24 oz)
• 1 large yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil or ghee
• 2 tbsp butter (or use oil — see FAQ)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp ground cardamom (optional but lovely)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup raw cashews or blanched almonds
• 3/4 cup plain whole-milk yogurt, whisked
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1 tbsp tomato paste
• 1/2 cup water or low-sodium chicken broth
• Fresh cilantro for garnish
• Optional: toasted slivered almonds or fried shallots for crunch

For the Sauce / Garnish (if applicable):

• Juice of 1/2 lemon to brighten
• 1 tsp sugar or honey to balance acidity (optional)

How I Make It

Step 1:

I start by toasting the **cashews** in a dry skillet for 2–3 minutes until they smell nutty and turn a shade darker — that smell! Then I blitz them in a mini food processor with **1/4 cup water** until they form a smooth paste. Meanwhile, I pat the chicken dry and season with **1 tsp salt** and pepper.

Step 2:

I heat **2 tbsp oil** and **1 tbsp butter** in a large skillet over medium-high heat. When it shimmers and gives a happy sizzle, I add the chicken in a single layer and **sear 3 minutes per side** until edges go golden. Don’t crowd the pan — do this in batches if you need to. Transfer the chicken to a plate and set aside.

Step 3:

Lower the heat to medium and add the chopped onion. I cook, stirring, until the onions get soft and start to caramelize—about **8–10 minutes**. The kitchen fills with sweet, savory steam and you’ll hear that quiet, cozy sizzle. Add the **garlic** and **ginger** and cook 1 minute more until fragrant. Stir in the spices: **coriander, cumin, turmeric, cardamom**, and **tomato paste**; cook for 30–45 seconds to wake them up.

Step 4:

I return the seared chicken to the pan, pour in the **nut paste** and **whisked yogurt**, then add **1/2 cup water or broth**. Bring to a gentle simmer and lower the heat. Cover and cook for **15 minutes**, stirring once halfway through. Uncover, stir in **1/2 cup heavy cream**, taste and adjust salt, and simmer uncovered 3–5 minutes to thicken. The sauce should coat the back of a spoon and glow a warm, golden-cream color.

Step 5:

I finish with a squeeze of **lemon juice** and a pinch of sugar if the sauce needs rounding. Garnish with **fresh cilantro** and toasted slivered almonds for crunch. Let it sit 5 minutes — the sauce relaxes and flavors marry. Serve hot over steamed basmati rice or buttery naan.

Pro Tips

• Use **boneless thighs** for the juiciest result. They tolerate simmering better than breasts.
• Tempering the yogurt: whisk yogurt well and add a few spoonfuls of hot sauce to it before stirring into the pan to avoid curdling.
• For extra silkiness, blitz the onion mixture with the nut paste in a blender before adding chicken back.
• If you want more depth, brown a cinnamon stick and 2–3 green cardamom pods with the onions.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or chickpeas for a vegetarian option (texture will be firmer; simmer gently).
• Use Greek yogurt instead of plain yogurt for tang, or coconut milk and coconut yogurt to make it dairy-free (richer, sweeter profile).
• Substitute cashews with almonds or sunflower seeds for nut-free: expect a slightly different flavor and texture.
• For gluten-free, this recipe already qualifies — just check your spice blends.

Variations & Tips

• Spicy korma: add 1 finely chopped green chili or 1/2 tsp cayenne during step 3.
• Kid-friendly: omit chilies and add a touch more cream and a little honey for sweetness.
• Weeknight shortcut: use pre-chopped frozen onions and store-bought roasted cashew butter.
• Seasonal twist: fold in 1 cup roasted butternut squash for autumn warmth.
• Herb-forward: stir in chopped mint and cilantro at the end for a bright finish.
• Creative twist: finish with a teaspoon of rose water for a subtle floral lift — use sparingly.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, then refrigerate up to 3 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce. Flavors meld and often taste even better the next day.

Can I double the recipe?

Sure thing. Use a wider skillet or two pans so you avoid overcrowding when searing the chicken. Simmer time stays roughly the same, but you may need a little extra liquid.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for juicy, opaque chicken pieces and a sauce that clings to the meat. Chicken should reach an internal temp of 165°F when checked with a thermometer.

What if I don’t have ingredient X?

Missing cashews? Use blanched almonds or even a tablespoon of tahini. No yogurt? Stir in a splash more cream and a squeeze of lemon to mimic tang.

How I Like to Serve It

I love this korma over steaming basmati rice with a little extra cream drizzled on top, plus buttered naan for sauce-sopping. On chilly nights, pair it with a crisp cucumber raita and a cold lager; in summer, serve with a bright salad and chilled white wine. It fits weeknights and cozy weekends equally well.

Notes

• Store leftovers airtight in the fridge up to 3 days or freeze up to 2 months.
• Reheat gently on low and add a splash of water or cream to loosen the sauce. Cooked chicken should reach 165°F for safety when reheated.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this silky, comforting Chicken Korma. Spoon, savor, repeat.