Creamy Chicken Korma with Caramelized Onions
Aromatic Indian curry built on a velvety cashew-yogurt sauce enriched with caramelized onions and warm spices like cardamom, cinnamon, and garam masala. Chicken pieces simmer until tender in this mild, slightly sweet korma. Perfect for weeknight dinners or entertaining—serve over rice with fresh spinach and cilantro. This version prioritizes slow-caramelized onions as the flavor foundation, creating depth that balances the creamy sauce and makes the dish feel more restaurant-quality than quick curries.
Ingredients
- 1 pound chicken breasts, cut into 1-2 inch chunks
- 1 tablespoon coconut oil, or avocado oil
- 1 whole yellow onion, sliced
- 1 tablespoon fresh ginger, chopped
- 6 cloves garlic, chopped
- 1 teaspoon whole cumin seeds
- ½ cup plain yogurt, full fat
- 1 tablespoon tomato paste
- ¼ cup raw cashews, or blanched almonds or coconut cream or coconut milkblanched almonds or coconut cream or coconut milk1:1nut/dairytree_nuts-freeadds dairy
coconut milk yields thinner sauce; adjust broth
Full guide → - ½ cup chicken broth, or vegetable broth
- 1 teaspoon salt, plus more for seasoning
- 1 tablespoon ghee, or coconut oil
- 1 teaspoon Kashmiri chili powder, or red chili powder, paprika, or 0.25 teaspoon cayennepaprika or red chili powder or 0.25 teaspoon cayenne1:1 or as markedspice
paprika less spicy; cayenne much hotter—use caution
- 1 teaspoon garam masala curry powder
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 1 to 2 serrano chilies, whole
- fresh spinach, for serving(optional)
- fresh cilantro, for serving(optional)
Instructions
- 1
Cut chicken into 1-2 inch chunks and season with salt and pepper.
- 2
Saute onions in coconut oil over medium-low heat for 15 minutes until softened and browning.
- 3
Add cumin seeds, ginger, and garlic, saute another 15 minutes until onions are golden and caramelized.
- 4
Cool briefly, then transfer to blender with yogurt, tomato paste, cashews, broth, and salt; blend until mostly smooth or leave some texture as preferred.
- 5
Combine Kashmiri chili powder, garam masala, coriander, cumin, turmeric, cardamom, cinnamon, and black pepper in a small bowl.
- 6
Heat ghee in pot over low heat, add spice mixture and stir for about 1 minute.
- 7
Increase heat to medium, add chicken and stir for 1 minute to coat with spices.
- 8
Add serrano chilies and korma sauce, bring to simmer for 8-10 minutes, stirring frequently to prevent sticking.
- 9
If sauce is too thick, add more broth or water and adjust salt and garam masala as needed.
- 10
Remove from heat once chicken is cooked through.
- 11
Serve with fresh spinach and cilantro.
Tips
Caramelizing onions for 30 minutes total creates the korma's deep, sweet base—don't rush this step or skip it. The golden, melty texture is what elevates homemade korma over quick versions.
Full-fat yogurt prevents curdling and creates a silkier sauce than low-fat versions. Stir frequently during simmering to keep the bottom from catching on the pan.
Keep serrano chilies whole so they infuse heat without breaking apart. Remove before serving if you prefer milder heat, or leave them in for guests who enjoy spice.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months; thaw overnight in fridge before reheating gently on stovetop.
Prepare up to 2 days ahead: caramelize onions and make sauce, store separately. Assemble and simmer with chicken on serving day for best texture and spice brightness.
Over basmati rice, with naan, or with cauliflower rice. Garnish with fresh cilantro, spinach, and a dollop of yogurt. Serve with cucumber raita or lime wedges.
Common Mistakes
Rush onion caramelization to avoid flat, one-note flavor; low-and-slow is essential.
Skip frequent stirring during simmering to prevent sauce from burning and sticking to pan.
Use low-fat yogurt to avoid curdling in the hot sauce; full-fat is crucial for smoothness.
Substitutions
Dairy-Free Swaps
coconut milk yields thinner sauce; adjust broth
Full guide →General Alternatives
paprika less spicy; cayenne much hotter—use caution
FAQ
Can I use boneless, skinless chicken thighs instead of breasts?
Yes. Thighs stay moister and more flavorful, though cooking time may extend 1-2 minutes. They're an excellent swap if you prefer a richer korma. Adjust seasoning if using thighs as they may need slightly more salt.
What if my sauce is too thick or too thin?
Too thick: add broth or water in quarter-cup increments, stirring to combine, and rebalance salt and garam masala. Too thin: simmer uncovered a few minutes longer or stir in a paste of yogurt and cornstarch. Aim for pourable but coating consistency.
How long does chicken korma keep, and can I freeze it?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months; thaw overnight in fridge and reheat gently on stovetop over low heat, stirring often. Frozen korma tastes best within 2 months for optimal spice flavor.