This Chicken Thigh Korma is a rich, aromatic curry that wraps you in a warm, comforting hug. It celebrates bone-in chicken thighs simmered in a velvety, layered sauce of toasted spices, yogurt, and cream. Your kitchen will smell incredible as this straightforward weekend project turns dinner into a celebration.
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Why You’ll Love This Chicken Thigh Korma
- Incredibly tender chicken: Bone-in thighs stay juicy and add deep flavor.
- Sauce worth savoring: A velvety, complex gravy built from toasted spices and cream.
- Sensory cooking experience: Toasting spices and slow simmering fill your kitchen with amazing aromas.
- Flexible & great leftovers: Adjust heat easily; flavors meld beautifully overnight.
Ingredients & Tools
- 4 large bone-in, skin-on chicken thighs
- 1 tsp salt, plus more to taste
- 1/2 tsp turmeric powder
- 2 tbsp vegetable oil or ghee
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, slit lengthwise (optional, for heat)
- 1 bay leaf
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 inches)
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 cup plain, full-fat yogurt, whisked until smooth
- 1/4 cup raw cashews, soaked in hot water for 20 minutes
- 1/2 cup heavy cream or coconut milk
- 1 tsp garam masala
- 2 tbsp fresh cilantro, chopped (for garnish)
Tools: A heavy-bottomed pot or Dutch oven, a blender or food processor, and a good wooden spoon.
Don’t be intimidated by the list—it’s all about building layers. The raw cashews, once blended, are the secret to that restaurant-style creamy texture without needing tons of cream. And using whole spices, which we toast in the oil, provides a fragrance you just can’t get from powders alone.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 38 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on thighs? They are simply more forgiving and flavorful. The skin adds fat and flavor to the sauce, and the bone keeps the meat incredibly moist during the long simmer. You can remove the skin after browning if you prefer, but I recommend keeping it on for that initial sear.
- Don’t rush the onions. This is arguably the most important step. Frying the sliced onions until they are a deep, golden brown is what gives the korma its signature base flavor and beautiful color. If they’re pale, your sauce will be pale and less complex.
- Whisk that yogurt! Always whisk your yogurt until it’s completely smooth before adding it to the hot pan. If you add it cold and lumpy, it’s very likely to split or curdle. Bringing it to room temperature also helps.
- Soak your cashews. Soaking the raw cashews in hot water for 20 minutes softens them perfectly, allowing them to blend into an incredibly smooth, rich paste that thickens the sauce naturally and adds a lovely, subtle nutty sweetness.
How to Make Chicken Thigh Korma
Step 1: Marinate the Chicken. Pat the chicken thighs completely dry with paper towels. This is crucial for getting a good sear. In a bowl, rub the chicken all over with 1 teaspoon of salt and the 1/2 teaspoon of turmeric powder. Let it sit while you prepare the other ingredients—even 15-20 minutes makes a difference.
Step 2: Fry the Onions. Heat the oil or ghee in your heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook, stirring frequently. You’re not just softening them; you’re looking for a proper golden-brown color, which will take a good 15-20 minutes. Be patient—the color and sweet, deep flavor they develop here is the foundation of your sauce.
Step 3: Toast the Whole Spices. Once the onions are a rich golden brown, push them to one side of the pot. Add the bay leaf, crushed cardamom pods, and cinnamon stick to the cleared space in the oil. Let them sizzle for about 30 seconds until incredibly fragrant. This toasting process wakes up their essential oils.
Step 4: Create the Flavor Base. Now, add the minced garlic, grated ginger, and the optional slit green chili to the pot. Stir everything together and cook for another minute until the raw smell of the garlic disappears. Then, add the coriander and cumin powder. Stir constantly for just 30 seconds—you’ll smell them toasting and blooming in the oil. Be careful not to burn them.
Step 5: Brown the Chicken. Push the onion-spice mixture to the sides of the pot, creating a clear space in the center. Place the marinated chicken thighs skin-side down. Let them sear undisturbed for 4-5 minutes until the skin is golden brown and crisp. Flip and sear for another 2 minutes on the other side.
Step 6: Incorporate the Yogurt. Reduce the heat to low. Add the whisked, smooth yogurt one tablespoon at a time, stirring it into the sauce thoroughly after each addition. This slow process prevents the yogurt from curdling. Once all the yogurt is in, let it simmer gently for 2-3 minutes.
Step 7: Blend the Cashew Paste. While the yogurt is incorporating, drain the soaked cashews and add them to a blender with about 1/4 cup of fresh water. Blend on high until you have a completely smooth, creamy, white paste. This is your natural thickening agent.
Step 8: Simmer to Perfection. Add the cashew paste to the pot, along with enough water to just barely cover the chicken thighs (about 1 to 1.5 cups). Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes. The chicken will become fall-off-the-bone tender, and the sauce will thicken.
Step 9: Finish with Cream and Garam Masala. Turn off the heat. Stir in the heavy cream or coconut milk and the teaspoon of garam masala. Taste and adjust salt if needed. The residual heat is enough to warm the cream through without it splitting. Garnish with fresh cilantro just before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop, adding a splash of water or cream to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed Basmati Rice — The ultimate, non-negotiable partner. Its fluffy, separate grains are perfect for soaking up every last drop of that luxurious korma sauce.
- Buttery, Flaky Naan or Roti — There’s nothing quite like using a piece of warm, soft bread to scoop up the chicken and sauce. It’s a truly hands-on, satisfying experience.
- A Simple Cucumber Salad — A quick mix of sliced cucumbers, red onion, lemon juice, and a pinch of salt provides a crisp, refreshing contrast to the rich, creamy curry.
Drinks
- A Crisp, Indian Lager — The cold, carbonated bite of a beer like Kingfisher cuts through the richness of the cream and fat beautifully, cleansing the palate between bites.
- Sweet Mango Lassi — This classic yogurt-based drink is cool, slightly sweet, and tangy, creating a wonderful flavor and temperature contrast that balances the spices.
- Iced Mint Tea — A less traditional but fantastic option. The herbal, cooling notes of mint are a brilliant foil for the warm, aromatic spices in the korma.
Something Sweet
- Gulab Jamun — These warm, syrup-soaked milk-solid dumplings are the quintessential Indian dessert to follow a rich meal. Their sweet, rose-scented flavor is the perfect finale.
- Mango Kulfi — A dense, creamy Indian ice cream. The intense mango flavor and cold temperature make it a delightful and refreshing end to the meal.
- A Simple Bowl of Fresh Berries — Sometimes, after a rich meal, a light, tart, and fresh dessert is all you need. It’s simple, elegant, and requires no effort.
Top Mistakes to Avoid
- Mistake: Adding yogurt too quickly. If you dump cold, lumpy yogurt into a hot pan, it will almost certainly curdle and split, leaving you with a grainy-looking sauce. The low heat and slow, tablespoon-by-tablespoon incorporation is non-negotiable.
- Mistake: Not browning the chicken skin. That initial sear isn’t just for looks. It renders fat into the sauce and creates fond (the browned bits at the bottom of the pan) that adds a ton of savory, umami depth. Don’t move the chicken until it releases easily from the pan.
- Mistake: Boiling the sauce after adding the cream. Once you stir in the cream or coconut milk at the end, you should never let it come to a boil. High heat can cause the dairy to separate, making the sauce oily and broken. Just warm it through gently.
- Mistake: Skipping the cashew soak. If your cashews aren’t properly softened, they won’t blend into a smooth paste. You’ll be left with a gritty texture in your otherwise velvety sauce, which is a real shame.
Expert Tips
- Tip: Make it a day ahead. Curries are almost always better the next day. The flavors meld, the sauce thickens, and the chicken becomes even more tender. Simply reheat it gently on the stovetop, adding a splash of water or cream if it’s too thick.
- Tip: Control the heat with the chili. For a completely mild korma, simply omit the green chili. For a bit of warmth, leave it whole and slit—it will infuse the sauce without making it overly spicy. For more heat, chop it up finely before adding.
- Tip: Use a splatter screen for the onion step. Frying thinly sliced onions can be a messy business. A splatter screen will save you from cleaning oil spots off your stovetop and walls, making the process much more pleasant.
- Tip: Finish with a drizzle of ghee. For an extra layer of aroma and richness, drizzle a teaspoon of warm ghee over each serving right before you bring it to the table. It’s a small touch that makes it feel incredibly special.
FAQs
Can I use chicken breast instead of thighs?
You can, but I really don’t recommend it for this recipe. Chicken breast is very lean and will almost certainly become dry and stringy during the required simmering time to develop the sauce’s flavor. Thighs, with their higher fat content and connective tissue, stay juicy and tender. If you must, use boneless, skinless thighs and reduce the simmering time by about 10 minutes.
My sauce split! Can I fix it?
Don’t panic! A split sauce is usually due to the yogurt or cream getting too hot too fast. The easiest fix is to remove the pot from the heat immediately. Let it cool down for a few minutes, then add a couple of tablespoons of cold cream or yogurt and whisk vigorously. You can also try blending a small portion of the sauce and stirring it back in to re-emulsify it.
Is this recipe gluten-free?
Yes, as written, this Chicken Thigh Korma is naturally gluten-free. Just be sure to double-check the labels on your spices and yogurt to ensure no gluten-containing additives have been used, which is rare but possible.
Can I make this dish dairy-free?
Absolutely. For a dairy-free version, use coconut oil instead of ghee, substitute the yogurt with a thick, plain coconut yogurt, and use full-fat coconut milk in place of the heavy cream. The flavor profile will shift slightly towards a more coconut-forward taste, but it will still be delicious.
How long will leftovers keep in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. In fact, they’ll taste even better on day two or three. You can also freeze it for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a little water or cream to loosen the sauce if needed.
Chicken Thigh Korma
Learn how to make the best Chicken Thigh Korma with this easy recipe. Rich, creamy, and packed with aromatic spices. Get the full recipe now!
Ingredients
For the main ingredients:
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4 large bone-in, skin-on chicken thighs
-
1 tsp salt (plus more to taste)
-
1/2 tsp turmeric powder
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2 tbsp vegetable oil or ghee
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2 large onions (thinly sliced)
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4 cloves garlic (minced)
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1 inch piece ginger (grated)
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1 green chili (slit lengthwise (optional, for heat))
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1 bay leaf
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4 green cardamom pods (lightly crushed)
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1 cinnamon stick (about 2 inches)
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2 tsp coriander powder
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1 tsp cummin powder
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1/2 cup plain, full-fat yogurt (whisked until smooth)
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1/4 cup raw cashews (soaked in hot water for 20 minutes)
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1/2 cup heavy cream or coconut milk
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1 tsp garam masala
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2 tbsp fresh cilantro (chopped (for garnish))
Instructions
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Pat the chicken thighs completely dry with paper towels. In a bowl, rub the chicken all over with 1 teaspoon of salt and the 1/2 teaspoon of turmeric powder. Let it sit while you prepare the other ingredients—even 15-20 minutes makes a difference.01
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Heat the oil or ghee in your heavy-bottomed pot over medium heat. Add the thinly sliced onions and cook, stirring frequently. You’re not just softening them; you’re looking for a proper golden-brown color, which will take a good 15-20 minutes.02
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Once the onions are a rich golden brown, push them to one side of the pot. Add the bay leaf, crushed cardamom pods, and cinnamon stick to the cleared space in the oil. Let them sizzle for about 30 seconds until incredibly fragrant.03
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Now, add the minced garlic, grated ginger, and the optional slit green chili to the pot. Stir everything together and cook for another minute until the raw smell of the garlic disappears. Then, add the coriander and cumin powder. Stir constantly for just 30 seconds—you’ll smell them toasting and blooming in the oil.04
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Push the onion-spice mixture to the sides of the pot, creating a clear space in the center. Place the marinated chicken thighs skin-side down. Let them sear undisturbed for 4-5 minutes until the skin is golden brown and crisp. Flip and sear for another 2 minutes on the other side.05
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Reduce the heat to low. Add the whisked, smooth yogurt one tablespoon at a time, stirring it into the sauce thoroughly after each addition. Once all the yogurt is in, let it simmer gently for 2-3 minutes.06
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While the yogurt is incorporating, drain the soaked cashews and add them to a blender with about 1/4 cup of fresh water. Blend on high until you have a completely smooth, creamy, white paste.07
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Add the cashew paste to the pot, along with enough water to just barely cover the chicken thighs (about 1 to 1.5 cups). Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes.08
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Turn off the heat. Stir in the heavy cream or coconut milk and the teaspoon of garam masala. Taste and adjust salt if needed. Garnish with fresh cilantro just before serving.09
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