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Best Easy Chicken Korma Recipe

Name: Best Easy Chicken Korma Recipe
Total time: 55 min
Yield: 275 g
Ingredients: boneless skinless chicken thighs 1.5 lbs; plain whole milk yogurt 0.5 cup; heavy cream 0.25 cup; raw cashews 0.25 cup; yellow onion 1 large; garlic cloves 3 cloves; fresh ginger 2 tbsp; vegetable oil 3 tbsp; ground coriander 2 tsp; ground cumin 1.5 tsp; garam masala 1.5 tsp; ground turmeric 0.5 tsp; ground cardamom 0.5 tsp; cayenne pepper 0.25 tsp; kosher salt 1.5 tsp; black pepper 0.5 tsp

Chicken korma is a mild, aromatic Mughlai curry made with yogurt, cream, and a blend of warming spices. This protein-rich chicken dish is a family favorite that delivers comfort in every bite.

Cook 55 min Difficulty NORMAL 425 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken thighs 1.5 lbs
plain whole milk yogurt 0.5 cup
heavy cream 0.25 cup
raw cashews 0.25 cup
yellow onion 1 large
garlic cloves 3 cloves
fresh ginger 2 tbsp

Seasonings/Sauce

vegetable oil 3 tbsp
ground coriander 2 tsp
ground cumin 1.5 tsp
garam masala 1.5 tsp
ground turmeric 0.5 tsp
ground cardamom 0.5 tsp
cayenne pepper 0.25 tsp
kosher salt 1.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 14 g 13%

Protein 36 g 34%

Fat 25 g 53%

Serving size 275g

Cooking steps

1

In a blender or food processor, puree the yogurt, cream, cashews, garlic, ginger, and half the onion until completely smooth.
2

Cut the chicken thighs into 1.5-inch pieces and season with 1/2 teaspoon kosher salt and black pepper.
3

Heat the vegetable oil in a large heavy-bottomed skillet over medium heat. Add the remaining finely sliced onion and cook, stirring frequently, for 7–10 minutes until golden and caramelized.
4

Add coriander, cumin, garam masala, turmeric, cardamom, cayenne, and remaining salt to the pan. Stir for 1 minute until the spices are deeply fragrant but not burnt—adjust heat lower if needed.
5

Add the chicken pieces and sauté until lightly browned on all sides, about 4 minutes. Pour in the yogurt-cashew sauce, stir well, cover, and reduce heat to low. Simmer gently for 25–30 minutes, stirring a few times, until the chicken is cooked through and the sauce is thick and creamy.
6

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Personalized Q&A

Q. What's the key ingredient in this Chicken Korma recipe?

The key ingredients that define this Chicken Korma are chicken thighs for their tenderness, whole milk yogurt and heavy cream for the mild creamy base, and the blend of aromatic spices like coriander, cumin, garam masala, and cardamom, which give the dish its signature Mughlai flavor.

Q. Which step is most crucial for getting the best flavor in Chicken Korma?

Caramelizing the onions slowly over medium heat (step 3) and blooming the spice blend with careful heat control (step 4) are essential for developing deep, layered flavors without burning the spices or having harsh notes in the finished dish.

Q. How can I prevent the chicken from getting tough or dry?

To ensure juicy chicken, it's important to simmer the dish gently after adding the yogurt-cashew sauce. Keeping the heat low during the last stage (steps 5–6) avoids overcooking and keeps the chicken tender and moist in the creamy sauce.

Q. How many calories and how much protein are in each serving?

Each serving of this Chicken Korma is about 275 grams, delivering approximately 425 calories and 36 grams of protein, making it a satisfying and protein-rich curry option.

Q. What is the ratio of protein to carbohydrate in this dish?

This Chicken Korma provides about 34% of its calories from protein and only 13% from carbohydrates, resulting in a protein-to-carb ratio favorable for high protein meal choices.

Best Easy Chicken Korma Recipe

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