Chicken Korma with Flatbread or Rice – Creamy, Fragrant, and Full of Flavor

Chicken Korma is a beloved South Asian dish known for its creamy, aromatic, and mildly spiced curry. Tender chicken is simmered in a luxurious sauce made from yogurt, cream, ground nuts, and warming spices, resulting in a dish that feels both indulgent and comforting.

Often served at family gatherings and special occasions, Chicken Korma is traditionally paired with soft naan or buttery flatbreads, though it’s just as satisfying over steamed basmati rice.

This version simplifies the process for home cooks without sacrificing authenticity or depth of flavor. It’s perfect for a cozy dinner and surprisingly easy to make — with everyday ingredients and one pot.

Ingredients Overview

Each component plays an important role in balancing richness, warmth, and texture. Here’s a breakdown of what you’ll need:

Chicken

Boneless, skinless chicken thighs are ideal for korma — tender, juicy, and flavorful. They stay moist during simmering.

• Substitute: Chicken breast (for a leaner version), or bone-in thighs for deeper flavor (increase cooking time slightly).

Tip: Cut into uniform 1½-inch pieces for even cooking.

Yogurt

Plain whole-milk yogurt is the base of the marinade and sauce — it tenderizes the meat and adds creamy tang.

• Important: Use full-fat yogurt to prevent curdling during cooking.

Substitute: Greek yogurt (thinned with water) or coconut yogurt for a dairy-free version.

Cream or Coconut Milk

Adds body and richness to the final sauce.

• Use heavy cream for traditional korma or coconut milk for a dairy-free, slightly sweet twist.

Nuts (Cashews or Almonds)

Ground cashews or blanched almonds thicken the sauce and give korma its signature richness.

• Soak nuts in warm water for 10 minutes, then blend into a smooth paste.

• Nut-free option: Use sunflower seeds or skip and increase yogurt/cream.

Aromatics

• Onions: Caramelized for sweetness and depth.

• Garlic and Ginger: Freshly minced for bright, savory flavor.

Spices

• Ground coriander, cumin, turmeric, and garam masala: Warm and fragrant, but not spicy.

• Cinnamon stick and cardamom pods (optional): Add floral and earthy notes.

• Chili powder or cayenne (optional): For a hint of heat.

Oil or Ghee

Use ghee for authentic flavor, or neutral oil (like canola or avocado) for convenience.

Fresh Herbs

• Cilantro for garnish

• Mint (optional) for cooling contrast

Step-by-Step Instructions

1. Marinate the Chicken

1. In a large bowl, combine:

   • 1½ lbs boneless chicken thighs, cut into chunks

   • ½ cup plain yogurt

   • 1 tbsp ginger-garlic paste (or 1½ tsp each fresh minced garlic and ginger)

   • 1 tsp ground coriander

   • ½ tsp ground cumin

   • ½ tsp turmeric

   • Salt to taste

2. Cover and marinate for at least 30 minutes (or overnight in the fridge for best flavor).

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2. Caramelize the Onions

1. Heat 2 tbsp oil or ghee in a deep skillet or Dutch oven over medium heat.

2. Add 1 large thinly sliced onion and cook slowly for 10–12 minutes, stirring often, until deeply golden brown.

Tip: Don’t rush this step — it builds the flavor base of the sauce.

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3. Add Spices and Nuts

1. Stir in 2 cloves minced garlic and 1 tbsp grated ginger. Sauté 1 minute.

2. Add 1 tsp garam masala, ½ tsp chili powder (optional), and a pinch of cinnamon or a cinnamon stick.

3. Add ground nuts (¼ cup cashew or almond paste) and stir until well blended.

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4. Cook the Chicken

1. Add marinated chicken to the skillet with onions and spices.

2. Sauté until the chicken is no longer pink, about 5–6 minutes.

3. Pour in ½ cup water and bring to a gentle simmer. Cover and cook for 10–15 minutes until chicken is fully cooked and tender.

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5. Finish the Sauce

1. Stir in ¼ cup heavy cream or coconut milk.

2. Simmer uncovered for 3–5 more minutes until sauce thickens slightly.

3. Taste and adjust salt or spice level as needed.

Optional: Add a splash of rose water or a few strands of saffron for authentic Mughlai flair.

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6. Serve

• Garnish with chopped cilantro and serve hot with your choice of flatbread or steamed basmati rice.

Tips, Variations & Substitutions

Cooking Tips

• Avoid curdling: Don’t add cold yogurt directly to a hot pan. Let it come to room temp or whisk with warm water first.

• Blend the sauce: For extra-smooth korma, blend sautéed onions and nuts with a splash of water before adding chicken.

• Make it ahead: Korma tastes even better the next day as flavors develop.

Variations

• Vegetarian: Substitute paneer, tofu, or cooked chickpeas for chicken.

• Lamb Korma: Use cubed lamb shoulder and simmer longer (45–60 minutes) until tender.

• South Indian twist: Use coconut milk and curry leaves for regional variation.

Substitutions

• Dairy-free: Use coconut yogurt and coconut milk.

• Nut-free: Use seeds or double the yogurt and cream.

• Low-carb: Serve with cauliflower rice or low-carb flatbread.

Serving Ideas & Occasions

Chicken Korma is a festive but approachable meal — ideal for:

• Family dinners and Sunday meals

• Entertaining guests with naan, rice, and chutneys

• Meal prep — makes 4–6 portions and reheats well

Serve with:

• Garlic naan or roti

• Steamed basmati or jeera (cumin) rice

• Cucumber raita or mango chutney

• Pickled onions and lemon wedges

Nutritional & Health Notes

Chicken Korma is rich but can be balanced with a few adjustments:

• Protein-packed from chicken and yogurt

• Customizable fat content — use lean chicken and light cream if preferred

• Naturally gluten-free

Healthier swaps:

• Use half cream and half broth to lighten the sauce.

• Serve with whole-grain rice or a side of sautéed greens.

Each serving (with cream) typically has around 450–550 calories depending on portion size and sides.

FAQs

Q1: Can I make chicken korma without yogurt?

A1: Yes — use coconut milk or cashew cream instead. The flavor will be slightly different but still delicious and creamy.

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Q2: How spicy is chicken korma?

A2: Korma is traditionally mild. You can adjust the heat by adding chili powder, fresh green chilies, or keeping it kid-friendly by leaving them out.

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Q3: Can I freeze chicken korma?

A3: Absolutely. Let it cool fully, store in an airtight container, and freeze for up to 2 months. Thaw overnight and reheat gently with a splash of water or cream.

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Q4: What’s the difference between korma and tikka masala?

A4: Korma is creamier and milder, often made with nuts and aromatic spices. Tikka masala is spicier, tomato-based, and usually has a grilled element.

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Q5: Can I make this in a slow cooker?

A5: Yes — sauté onions and aromatics first, then add everything to the slow cooker. Cook on LOW for 4–5 hours, stir in cream at the end.

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Q6: What kind of rice goes best with korma?

A6: Basmati rice is the traditional choice. For extra flavor, try jeera (cumin) rice or saffron rice.

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Q7: How do I thicken the sauce if it’s too runny?

A7: Simmer uncovered for a few extra minutes, or add 1 tbsp ground cashews or a spoonful of cream to thicken naturally.

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