North Indian Chicken Korma

Ingredients

• 1 whole (around 1.5–1.7 kg), cut into 10–12 pieceschicken
• ½ tspground turmeric
• 5 tbspyoghurt
• 1 tbspginger and garlic paste
• 1 tspgaram masala
• 2 tspKashmiri red chilli powder
• 1 tspsalt
• Not specifiedghee, for the nut paste
• Not specifiedgreen cardamoms, for the nut paste
• Not specifiedonions, for the nut paste
• Not specifiedcashews
• Not specifiedyoghurt, for the nut paste
• Not specifiedghee, for the gravy
• Not specifiedbay leaf
• Not specifiedcloves
• Not specifiedcinnamon
• Not specifiedgreen cardamoms, for the gravy
• Not specifiedpeas (optional)
• Optional; amount not specifiedchopped herbs, to garnish

Instructions

1. 1

   Marinate chicken

   In a large bowl, mix the turmeric, 5 tbsp yoghurt, ginger and garlic paste, garam masala, Kashmiri chilli powder and salt. Add the chicken and coat it well.

2. 2

   Chill the chicken

   Cover and refrigerate for at least 2 hours or overnight, until you are ready to cook.

3. 3

   Cook the onions

   Heat ghee in a small pot. Add the cardamoms and onions and sauté for 20 minutes, until the onions caramelise.

4. 4

   Blend nut paste

   Add the cashews and cook for 1 minute. Transfer the mixture to a blender with the yoghurt and process until smooth.

5. 5

   Heat whole spices

   To begin the gravy, heat ghee in a large pot over medium-high heat. Add the bay leaf, cloves, cinnamon and cardamoms.

6. 6

   Cook the chicken

   Stir the spices for 1 minute, then add the chicken and cook for 5 minutes.

7. 7

   Add the paste

   Add the remaining ingredients and the nut paste. Mix well and cook for 10 minutes.

8. 8

   Finish the gravy

   Lower the heat, taste and adjust the seasoning, then add peas if using. Continue cooking until the chicken is fully cooked and the gravy has the consistency you want.

9. 9

   Garnish and serve

   Scatter over chopped herbs if desired and serve with your choice of carbohydrates.

What is North Indian chicken korma?

Korma is a family of South Asian curries known for a richly flavoured sauce, often made with yoghurt, nuts or both. This North Indian-style version builds its gravy from caramelised onions and cashews, then combines it with spiced, yoghurt-marinated chicken.

Marinating gives the chicken time to take on the seasoning, while the blended nut paste helps make the sauce smooth and substantial. The method provided does not specify quantities for several gravy ingredients, so check the original recipe for those amounts before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 46g protein, 12g carbs, 32g fat.

Chicken supplies most of the protein, while the yoghurt and cashews contribute additional protein and fat; ghee and cashews are likely to provide much of the sauce's fat. The chicken and any rice or bread served alongside supply most of the carbohydrates. Pair a moderate portion with vegetables or peas to round out the plate.

The marinade and chicken

Coat evenly: mix the marinade ingredients thoroughly before adding the chicken so the turmeric, chilli and garam masala are distributed across the pieces.

Allow time: the recipe calls for at least 2 hours in the fridge, or an overnight rest. Keep the chicken chilled while it marinates.

Building the nut paste

Caramelised onions: cook them in ghee for the full 20 minutes, stirring as needed, until they have turned golden and sweet rather than merely softened.

Smooth blend: cashews are cooked for 1 minute before being blended with the onions and yoghurt. Blend until no coarse pieces remain for a more even gravy.

Blooming the spices

Whole spices: bay leaf, cloves, cinnamon and cardamoms go into hot ghee first. Stir them for 1 minute to release their aroma, taking care not to let them burn.

Chicken: cook the marinated pieces for 5 minutes after adding them to the pot. They will finish cooking later in the gravy.

Checking the finish

Doneness: cook until the chicken is fully cooked through; the recipe gives no exact final cooking time, so check the thickest pieces rather than relying only on the clock.

Consistency: simmer until the gravy reaches your preferred thickness. The recipe suggests tasting for seasoning once the heat is reduced, before the final simmer.

What to serve alongside

Rice: plain rice is an easy accompaniment that lets the creamy, spiced gravy take centre stage.

Flatbreads: serve with naan or roti for scooping up the sauce. Add peas during the final cooking stage if you are using them.

Recipe notes & tips

• Marinate the chicken in the refrigerator, not at room temperature.
• Use a large pot so the chicken can be stirred into the spices without crowding.
• Stir the onions regularly during their 20-minute cook to help them colour evenly.
• Blend the onion, cashew and yoghurt mixture until smooth for a more uniform sauce.
• Check the largest chicken pieces for doneness before serving.
• Add peas only if using them, during the final simmer as directed.

Variations

• Add peas: stir them in during the final cooking stage if you want them in the gravy.
• Adjust the chilli: use less Kashmiri chilli powder for a milder result.
• Choose herbs: finish with chopped herbs if you have them to hand.
• Serve with rice: spoon the gravy over plain rice for a simple accompaniment.
• Serve with flatbread: use naan or roti to scoop up the sauce.

Common mistakes to avoid

• Short marinating: allow at least 2 hours in the fridge, or leave the chicken overnight.
• Pale onions: give them the full 20 minutes to caramelise before adding the cashews.
• Burnt spices: stir the whole spices for 1 minute and keep them moving in the hot ghee.
• Coarse nut paste: blend the cashews, onions and yoghurt until smooth.
• Undercooked chicken: continue cooking until the thickest pieces are fully cooked through.
• Over-thick gravy: keep cooking only until it reaches the consistency you prefer.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot throughout, stirring and adding a splash of water if the gravy has thickened.

Frequently asked questions