Korma Recipe
Indian · Main course · 45 min total
A rich, creamy, and mildly spiced Indian curry made with yogurt, nuts, and aromatic spices. This home-cook version is easy to prepare and delivers authentic flavor.
15
min prep
min prep
30
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 cup plain yogurt, whisked
- 1/2 cup heavy cream
- 1/4 cup ground almonds or cashew paste
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat ghee or oil in a large pan over medium heat. Add onions and cook until golden brown, about 8 minutes.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Add cumin, coriander, turmeric, and chili powder. Stir for 30 seconds.
- Add chicken pieces and cook until browned on all sides, about 5 minutes.
- Reduce heat to low. Stir in yogurt, cream, and nut paste. Mix well.
- Cover and simmer for 20 minutes, stirring occasionally, until chicken is cooked through and sauce thickens.
- Stir in garam masala and salt. Cook for 2 more minutes.
- Garnish with fresh cilantro and serve with rice or naan.
Tips
- For a vegetarian version, substitute chicken with paneer or mixed vegetables.
- To make nut-free, use coconut milk instead of nut paste.
- Leftovers can be stored in the refrigerator for up to 3 days.
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