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Chef Priya
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Easy recipes, bold spices, and stories from my family kitchen.

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Creamy Chicken Korma

Murgh Korma

(45 reviews)
"

Chicken Korma always feels like an indulgent hug on a plate, bringing back memories of grand festivals and family gatherings. The creamy, nutty sauce is a treasure trove of textures and flavors.

"
Creamy Chicken Korma
Prep time:20 mins
Cook time:40 mins
Total time:1 hr

Protein

35g

Carbs

16g

Fat

40g

Calories

550 kcal

Servings:
4
Gluten Free

Ingredients

boneless chicken thighs1.50 lbs
(cut into 1.5-inch pieces)
plain whole milk yogurt1 cup
(whisked)
onion2 large
(thinly sliced)
garlic5 cloves
(minced)
fresh ginger2 tsp
(grated)
cashew nuts0.50 cup
(soaked in hot water for 15 minutes)
almonds10
(blanched and peeled)
heavy cream0.50 cup
ghee3 tbsp
saltto taste
fresh cilantro2 tbsp
(chopped)

Spices

green cardamom pods4
cloves5
cinnamon stick1 inch
ground coriander2 tsp
turmeric powder0.50 tsp
red chili powder1 tsp

Directions

Prepare the Base

  1. In a blender, combine soaked cashews and blanched almonds with a few tablespoons of water to form a smooth paste.
  2. Heat ghee in a large, deep pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Sauté until fragrant, about 1 minute.
  3. Add sliced onions and sauté until golden brown, about 10–12 minutes.

Cook the Chicken

  1. Add garlic and ginger to the pan. Sauté for 2 minutes until the raw smell fades.
  2. Add the chicken pieces, turmeric, ground coriander, red chili powder, and salt. Stir well to coat the chicken with spices.
  3. Cook for 5 minutes until the chicken is lightly browned.

Create the Korma Sauce

  1. Lower the heat and add the yogurt to the chicken, stirring continuously to avoid curdling.
  2. Add the nut paste and continue to cook, stirring gently, until the chicken is cooked through and the sauce is rich and creamy, about 25–30 minutes.
  3. Stir in the heavy cream and simmer for another 5 minutes.
Chef's tip: Keep the heat low after adding yogurt to ensure a smooth sauce without splitting.

Garnish and Serve

  1. Garnish with chopped cilantro and serve hot with naan or basmati rice.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.