Name: Korma Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 2 servings
Ingredients: 300 g boneless chicken thighs or breast; 3 tbsp plain yogurt; 1/2 tsp turmeric powder; 1/2 tsp salt; 1 medium yellow onion, thinly sliced; 1 tsp cumin seeds; 3 green cardamom pods; 1 cinnamon stick; 3 cloves; 2 tbsp neutral oil or ghee; 1 tbsp butter; 50 g ground almonds or unsalted cashew paste; 1 cup water, for blending; 1/2 tbsp chopped ginger; 1/2 tbsp chopped garlic; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp chili powder; 100 ml chicken stock or water; 100 ml cream or coconut milk; salt, to taste

Main Dish · Prep 30 min · Cook 30 min · Serves 2 · intermediate · By Tina · Published 2026-03-02

The Creamiest, Most Fragrant Curry You Will Ever Make

Korma is the curry I make when I want to impress someone who thinks they do not like spicy food. It is aromatic and complex but gentle -- a creamy, nut-based sauce that wraps tender chicken in pure luxury. This has been in my recipe collection since the very beginning of Sugar Spice Lab, and it is the dish I make when I want to show someone what Indian-inspired cooking can be at its most elegant.

My family's version is a little richer than most, with a cashew paste that creates an impossibly silky sauce and a hint of rose water that makes it unforgettable.

Marinating the Chicken

Cut your chicken into large pieces and marinate in yogurt, garam masala, turmeric, a pinch of salt, and a squeeze of lemon juice for at least 30 minutes. The yogurt tenderizes the meat and helps the spices penetrate deeply. If you have time, marinate for a couple of hours or even overnight.

The Korma Sauce Base

Soak a handful of cashews in hot water for 15 minutes, then blend them into a smooth paste. This cashew paste is the secret to korma's legendary creaminess -- no flour, no heavy cream, just nuts and technique.

Heat ghee or oil in a large pan and saute a sliced onion until deeply golden. Add minced garlic, grated ginger, and whole spices -- a cinnamon stick, a few cardamom pods, and a bay leaf. Stir in garam masala, coriander, and a pinch of turmeric. Cook for one minute until incredibly fragrant.

Bringing It Together

Add the marinated chicken pieces and sear until lightly golden on the outside. Pour in the cashew paste along with a splash of water. Stir well, reduce heat to low, cover, and simmer for 20 to 25 minutes until the chicken is cooked through and the sauce is thick and creamy.

Stir in a generous pour of cream and, if you have it, a few drops of rose water. This is optional but transformative -- it adds a floral note that makes the korma taste like something from a high-end restaurant.

Serve Like Royalty

Garnish with toasted slivered almonds, a swirl of cream, and fresh cilantro. Serve with fluffy basmati rice or warm, buttery naan.

Tina's Tips

Soak and blend the cashews smooth. Grainy cashew paste means grainy sauce. Soak them long enough and blend until completely silky. Add a splash of water if needed.
Use whole spices. Whole cinnamon, cardamom, and bay leaves add a depth of flavor that ground spices cannot replicate. Toast them in the ghee for 30 seconds before adding the onion.
Low and slow on the simmer. Korma should never boil aggressively. A gentle simmer keeps the sauce velvety and prevents the cream from separating.
Rose water is a game changer. Just two or three drops transform the entire dish. Use it sparingly -- too much makes it taste like perfume.
Make it with lamb for a special occasion. Swap the chicken for lamb shoulder and increase the simmer time to 90 minutes. Lamb korma is one of the most luxurious things you will ever eat.

Korma Chicken

Ingredients

For marinade

For Curry paste

For cooking