In the colorful world of Indian cuisine, Chicken Korma stands out for its soft and delicate taste and fragrant sauce. It is a traditional delicacy with tender chicken soaked in a milky and spice-rich sauce. It is both gentle and layered, suitable for the whole family to share. Whether it is a festive banquet or an everyday dinner, it can bring a sense of warmth and satisfaction.

The unique charm of this dish
- Delicate taste: The sauce based on yogurt and nuts is smooth and rich, wrapping each piece of chicken.
- Balanced spices: It combines a variety of traditional Indian spices such as cumin, coriander powder, turmeric and Indian mixed spices (Garam Masala), which is rich in aroma but not pungent.
- Easy to make: It can be completed in about 40 minutes, suitable for quick cooking in busy times.
- Family-friendly: The taste is mild, suitable for children and diners who are not tolerant of spicy food.
Ingredients
- Chicken: 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- Fats: 1/4 cup vegetable oil and 1/4 cup ghee (Indian clarified butter)
- Vegetables: 1 large yellow onion, diced
- Seasoning: 3 cloves of garlic, 2 teaspoons fresh minced ginger
- Yogurt: 1 cup whole-fat yogurt (Greek yogurt is also OK)
- Spices: 2 teaspoons cumin powder, 2 teaspoons coriander powder, 2 teaspoons chili powder, 1 teaspoon turmeric powder, 1 teaspoon garam masala
- Salt and black pepper: as needed
- Garnish: fresh cilantro leaves

Steps
1. Sauté the spice base
In a large skillet, heat vegetable oil and ghee over medium-high heat. Add diced onion and sauté until golden brown and releases its sweet aroma. Add garlic and ginger and continue to stir-fry for 2-3 minutes until fragrant.
2. Make the paste
Use a slotted spoon to remove the sautéed onion, garlic and ginger and place in a blender. Add yogurt and all the dry spices (cumin, coriander powder, chili powder, turmeric and garam masala) and blend until smooth.
3. Fry the chicken
Add the chicken pieces to a pan and fry over medium-high heat until lightly golden on the surface to lock in the juices.
4. Combine and cook
Pour in the prepared paste and stir well to make sure each piece of chicken is coated with the rich sauce. Reduce heat, cover the pot and simmer for 8-10 minutes until the chicken is fully cooked and the sauce is thickened.
5. Season and serve
Add salt and pepper to taste and garnish with fresh coriander leaves. Serve with hot basmati rice or naan for best flavor.

Tips and Variations
- Chicken Selection: Chicken thighs have more fat and are more tender and smooth, so the cooking time should be extended accordingly.
- Nuts for Flavor Enhancement: You can add soaked and softened cashews or almonds and mash them into a paste to enhance the richness and smoothness of the sauce.
- Spice Adjustment: The amount of chili powder can be increased or decreased according to your preference. If you like a milder taste, you can use less.
- Dairy Substitution: Yogurt can be replaced with coconut milk, which is suitable for people with lactose intolerance.
- Marinate in Advance: The chicken can be marinated in advance with a small amount of yogurt and spices for 30 minutes for a better flavor.
Storage Recommendations

- Refrigerate: After cooling completely, seal and store in the refrigerator for 3-4 days.
- Freeze: Store in a sealed freezer for up to 1 month. Thaw and heat in advance before eating.
- Reheat: Heat slowly over low heat to prevent the sauce from separating.
Chicken Korma is a classic dish that perfectly combines traditional Indian spices with rich milk flavor. Its warm taste and rich layers bring a journey on the tip of your tongue. Whether you are a beginner or an Indian cuisine lover, this dish can easily capture your taste buds and become a perennial choice on the table.