Northern India Chicken Korma
When it comes to Indian food, Northern India Chicken Korma is a great first recipe for someone new to cooking Indian cuisine. It’s a deeply flavored, yogurt-based curry with deep authentic flavors. Chicken pieces are slowly braised with a cashew onion paste and warm spices, creating a thick, creamy, and deliciously saucy curry.
Table of contents
Ingredients
- Yogurt
- Indian kashmiri chili powder
- Ground turmeric
- Garam masala
- Ground coriander
- Vegetable oil
- Onion
- Cashews
- Ground cardamom
- Black cardamom pod
- Ground cloves
- Ground black pepper
- Cinnamon stick
- Bay leaf
- Garlic
- Ginger
- Chicken
- Salt
- Water
Indian korma types
The reason I called this a Northern Indian recipe is because there are actually two variations of korma – north and south. Northern korma (qorma or kormah, meaning “to braise”) is yogurt-based, while the southern version is coconut milk based. Looking at the two of them, you may see slight differences in the colors depending on the combination of spices used. Sometimes heavy cream is added, but there is none in this Indian recipe, which keeps the sauce creamy yet light.
Other Indian curries
India is home to many beloved curries, with Chicken Tikka Masala being one of the most popular. Chicken Madras and this Northern Indian Chicken Korma are close behind. For me, though, this one might just be my all-time favorite.
Korma differs from tomato-based curries like Butter Chicken. This chicken korma starts with an onion base and includes cashews (sometimes almonds), yogurt, and warm spices. Indian cooking is all about building flavors in layers, and this korma is no exception. It’s been popular here since 2022.
Chicken korma curry paste
Preparation is key to achieving maximum flavor, and the all-important first step is making the onion paste. Onions are slowly browned to bring out their natural sweetness, then blended into a paste with cashews for added creaminess.
The second stage is cooking the spices in oil, which removes their raw taste and releases their aroma. The third step is cooking the chicken with yogurt mixed with spices and the onion paste. This process makes the chicken incredibly soft and deliciously tender.
Cardamom
As you can see in the picture above, there is ground green cardamom on the left and black cardamom pods on the right. I buy the black cardamom pods from Amazon—they’re very inexpensive and an integral part of the flavor profile, so don’t skip this step! If you can’t find whole spices, ground black cardamom works too.
This chicken korma recipe uses both black and green cardamom in ground form, each adding a distinct flavor. Black cardamom is slightly smoky, while green cardamom is more herbal, with hints of eucalyptus and mint.
The dish has a nicely balanced level of spice. It’s not so hot that you’d have trouble eating it comfortably, but the heat is definitely noticeable. If you prefer it spicier, you can add more Kashmiri red chili powder – or use a simple substitute: mostly paprika for color, with a small pinch of cayenne for heat.
Indian curry making tips
Having made many curries, these are my expert tips for success:
- Marinate the chicken. Coat the chicken breasts in a marinade of plain yogurt and spices. Let it sit for at least 30 minutes to tenderize the meat and add flavor.
- Cook the onions slowly. Sauté finely chopped onions in ghee or oil until soft and lightly golden. This builds the sweet, aromatic base that korma is known for.
- Bloom the spices. Add spices to the hot oil so they release their aroma.
- Add ground nuts for richness. Almonds or cashews give korma its signature creamy texture and mild, nutty flavor. Blend them with the golden brown onions to create the base of the curry sauce.
- Keep the heat gentle. After adding water (or chicken broth) korma should simmer slowly so the chicken stays tender and the sauce thickens without splitting. Cook any dairy on low heat to keep the sauce smooth and velvety. Low to medium heat to gently bubble.
- Finish with cilantro. A sprinkle of fresh herbs at the end brightens the dish and adds a final layer of flavor.
Serving suggestions
I always serve my curries with plain basmati rice. And of course, Naan Bread or roti is a must for soaking up every bit of the delicious curry sauce.
Northern India Chicken Korma
Video
Ingredients
- ¾ cup (142 grams) plain yogurt
- 1 teaspoon Indian kashmiri powder, This is a brilliant red Indian chili pepper powder, not a chili spice blend
- ½ teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground green coriander
- 4 tablespoons + 1 tablespoon vegetable oil
- 4 cups (270 grams) onions, peeled, cut in half then sliced
- 12 raw cashews
- ½ teaspoon ground green cardamom
- 1 black cardamom pod
- Small pinch ground cloves
- ¼ teaspoon ground black pepper
- ½ cinnamon stick
- 1 bay leaf
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 ½ pounds chicken breast, cut into large pieces
- ½ teaspoon salt, you can add more at the end
- 1 cup water
Instructions
- Add the yogurt to a bowl and stir in the Kashmiri chili powder, turmeric, garam masala, and coriander until well mixed. Set aside.
- Add the oil to a large pan over medium heat. When hot, add the onions. Cook for about 10 minutes, stirring often, until softened and browned. Remove from the pan and set aside to cool.
- Add the cooled onions, cashews, and a little water to a blender. Blend until a thick paste forms. Set aside.
- In the same pan used for the onions, add the remaining 1 tablespoon oil over medium-low heat. Add the ground cardamom, black cardamom pod, cloves, pepper, cinnamon stick, and bay leaf. Cook for a few seconds until fragrant. Add the garlic and ginger and cook for 1 minute, making sure they do not brown.
- Add the onion paste and cook for 1 minute. Stir in the spiced yogurt and salt, mixing well to combine with the paste. Simmer for 10 minutes. Add the water and simmer for another 10 minutes, or until the sauce thickens.
- Remove the bay leaf and cinnamon stick. Taste for salt and add more if needed.
- Serve over cooked basmati rice.