Experience a feast with this Best Indian Curry Recipe featuring succulent marinated chicken enveloped in a rich blend of yogurt, cashew, and aromatic spices. This Chicken Korma Recipe delivers a creamy, spicy, and slightly crunchy delight, sure to charm your taste buds and become a favorite in your culinary repertoire.

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I love creating dishes that not only taste amazing but also offer great nutritional benefits. This Chicken Korma is a bold and creamy Indian curry that uses marinated chicken cut into chunks and tenderly combined with a homemade korma paste.

I start with 2 lbs of boneless chicken thighs or breasts, and mix in 1 cup of plain yogurt along with 2 tbsp of ginger garlic paste to infuse it with flavor. The dish gets its rich flavor from a large, roughly chopped onion and a creamy paste made from 1/2 cup of cashews soaked beforehand.

Spices like 1 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp ground cumin add warmth while 1 tsp red chili powder brings a subtle spicy kick. I finish it with a sprinkle of 1/2 tsp garam masala for an added depth.

Its blend of proteins and healthy fats from the cashews make it a satisfying and hearty meal. Enjoy making this must try Indian curry recipe!

Why I Like this Recipe

I really love how the chicken marinates in yogurt and spices, making it super juicy and packed with flavor. I also like that the cashew paste adds this creamy yet crunchy texture that makes every bite interesting. I enjoy cooking it because the steps are simple and it fills my kitchen with an amazing smell. Lastly, I like how the mix of spices like turmeric, cumin, coriander and cinnamon blend together to give a really bold and authentic taste.

Ingredients

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Chicken: High protein meat that are flavorful and versitile, perfect for hearty savory base.
Yogurt: Creamy and tangy, it tenderize the chicken while adding good bacteria and calcium.
Cashews: Blended into a rich paste, they gives healthy fats and a natural subtle sweetness.
Ginger garlic paste: Infuses robust flavour and health benefit, making dish delightfully aromatic.
Spices: A mix of turmeric, cumin, coriander, and chili add warmth and antioxidant boosts.
Cilantro: Finishes the curry with a fresh, bright taste while offer extra vitamins and flair.
Oil or ghee: Provides a silky base for cookin spices, melding flavour beautifully.

Ingredient Quantities

2 lbs boneless chicken thighs or breasts, cut into chunks

1 cup plain yogurt

2 tbsp ginger garlic paste

1 large onion, roughly chopped

1/2 cup cashews, soaked for about 30 minutes then blended into a paste

1 tsp turmeric powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp red chili powder (or adjust to taste)

1/2 tsp garam masala

1/2 tsp cardamom powder

1/2 tsp cinnamon powder

Salt, to taste

2 tbsp oil or ghee

1/2 cup water or chicken stock (optional, to adjust gravy consistency)

Fresh cilantro, chopped (for garnish)

How to Make this

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1. First, mix the chicken pieces with the yogurt, ginger garlic paste and a pinch of salt in a big bowl. Let it marinate for at least 30 minutes if you can.

2. Heat the oil or ghee in a large pan over medium heat until it’s warm.

3. Toss in the chopped onion and cook it until it turns soft and golden, stirring occasionally so it doesnt burn.

4. Add the marinated chicken into the pan and cook for about 5 minutes until it starts to brown.

5. Now stir in the turmeric powder, ground coriander, cumin and red chili powder. Keep mixing so the spices coat the chicken evenly.

6. Pour in the blended cashew paste and stir well to combine it with the other ingredients.

7. If you prefer a thinner gravy, add the water or chicken stock now and mix everything together.

8. Bring the mixture to a gentle simmer and then lower the heat so it cooks slowly, letting all those flavors develop.

9. Cover the pan and let it cook for about 20-25 minutes until the chicken is fully cooked and the sauce thickens up a bit.

10. Finally, sprinkle the garam masala, add the cardamom powder and cinnamon powder, stir in, then garnish with chopped cilantro and serve hot with rice or naan.

Equipment Needed

1. A big mixing bowl to marinate the chicken with yogurt and spices
2. A large pan for cooking the onion and chicken
3. A stove or burner to heat the oil and cook everything
4. A knife and chopping board to roughly chop the onion and cilantro
5. A blender or food processor to blend the soaked cashews into a paste
6. Measuring cups and spoons to accurately portion out the yogurt, spices, and oil
7. A spatula or wooden spoon to stir and mix all the ingredients during cooking

FAQ

Q: Can I use chicken breasts instead of thighs?

A: Yeah, you definitely can. Chicken breasts work fine but they might be a bit drier so keep an eye on the cooking time.

Q: Do I have to marinate the chicken in yogurt?

A: It's a great idea because the yogurt helps tenderize the chicken and deepens the flavor. If you're really pressed for time, you can mix the spices directly but the taste may suffer a bit.

Q: What if I dont have time to soak and blend cashews?

A: You can use cashew butter as a quick fix but it might change the texture slightly. Just be sure its unsweetened.

Q: How do I adjust the gravy consistency?

A: If your gravy is too thick, add a little water or chicken stock, and if its too runny, just let it simmer a bit longer until it thickens up.

Q: Can I make this recipe less spicy?

A: Sure thing. You can reduce the red chili powder to half a teaspoon or even omit it if you dont like too much heat.

Chicken Korma Recipe Substitutions and Variations

Instead of plain yogurt, you could use sour cream or even coconut yogurt if you are looking for a dairy-free twist. Its not exactly the same but works just fine
If you dont have cashews, try almond paste or sunflower seed butter. These alternatives can add a nice nutty flavor even though they give a slightly different taste
For the chicken, you might use turkey chunks or even paneer if you want a vegetarian version. This small switch gives the dish a whole new vibe
If ginger garlic paste is missing from your pantry, just mince fresh ginger and garlic together. It takes a little extra work but the flavor remains delicious

Pro Tips

1. It helps to marinate the chicken for a longer time if you can; even overnight is awesome, as it really lets the flavors seep in.
2. Make sure your oil is hot before you add the onions, and stir them constantly so they get that perfect golden-brown color without burning.
3. When blending the cashews, try to get a really smooth paste; it’ll mix better with the other ingredients and give the gravy a creamier texture.
4. Add the final spices only towards the end of cooking so they keep their aroma and don’t lose their punch while simmering.