Chicken Korma (Tested)

Serves     4-6


Chicken Korma was once a noble dish that graced the banquet tables of the Mughal court, laden with cream, nuts, and expensive spices. Some recipes use just cream, some use yogurt, and some recipes include both. This is a mild curry, not spicy, and I think you’ll find it appealing to all taste buds.  Serve with basmati rice to sop up all the sauce!



One 2-inch piece of ginger, peeled and chopped (about 3 tbsp.)

1 large onion, cut in half (half chopped, half sliced)

5 garlic cloves, chopped

¼ cup cashews

1 ½ cups plain, whole milk yogurt (not Greek-style)

2 tsp. ground coriander

1 ½ tsp. garam masala

1 tsp. kosher salt, or ½ tsp. regular salt

½ tsp. cayenne pepper

3 tbsp. canola oil

2 lb. boneless skinless chicken thighs

One 2-inch stick cinnamon

8 whole cardamom pods

2 bay leaves

3 tbsp. heavy cream

Cilantro sprigs for garnish


Place the ginger, the chopped onion, garlic, and ½ cup water into a blender container. Blend until smooth, then add the cashews and blend until smooth again. Set aside for use later.

Next, whisk the yogurt with the coriander, garam masala, salt and cayenne pepper in a small bowl. Set aside.

Pour the oil into a large, wide, sauté pan and heat. Make sure the pan is good and hot so the chicken won’t stick to the pan. Add the chicken thighs, and turn the heat to medium. Turn the chicken after browning one side, and repeat flipping the chicken thighs until they are mostly done. You will finish cooking them in the sauce.

Remove the chicken and set aside, remove any excess fat in the pan as well, leaving about 2 tablespoons remaining. Still over medium heat, add the cinnamon stick, cardamom pods, and bay leaves. Toast for a minute, then add the remaining sliced onion. Sauté for a few minutes, until the onion turns translucent and is just starting to brown a bit. Add the reserved garlic/ginger paste to the pan, fry for a few minutes so that all the raw flavor has been cooked off.

Stir in the yogurt, the heavy cream, and then nestle the chicken thighs into the yogurt. Simmer on low for 5 to 10 more minutes, until the chicken is done and the sauce has reduced a bit.

Garnish with cilantro sprigs, Serve with basmati rice.


Notes and Instructions

Recipe and photo credit: Linda McElroy

Adapted from