Have you ever found yourself staring at an Indian restaurant menu wondering what chicken korma actually tastes like? I totally get it! When I first started exploring Indian cuisine, I was confused by all the different curry options. Today I’m gonna break down everything about this delicious dish in simple terms so you can decide if it’s worth ordering next time!
The Essence of Chicken Korma: A Flavor Profile Breakdown
Chicken korma isn’t just another curry – it’s a creamy, dreamy delight with roots dating back to the Mughal Empire. The name “korma” comes from the Urdu word “qormā,” which means “to braise.” And that’s exactly how this dish gets its amazing flavor!
The Main Flavor Elements
If I had to describe chicken korma’s taste in one sentence, I’d say it’s a luxuriously creamy, mildly spiced dish with nutty undertones and subtle sweetness. But that hardly does it justice! Let’s break down the key flavor components:
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Creaminess The most dominant sensation is undoubtedly the velvety, rich creaminess from yogurt, cream, and ground nuts
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Subtle Spices: Unlike fiery curries, korma uses spices for warmth and depth rather than heat. You’ll taste:
- Cardamom (aromatic and slightly sweet)
- Coriander (citrusy and gentle)
- Cumin (earthy and warm)
- Garam masala (complex and warming)
- Turmeric (earthy with a golden color)
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Nutty Goodness: Ground almonds or cashews give korma its signature nutty flavor and help thicken the sauce.
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Gentle Sweetness: A hint of sweetness balances the savory elements, coming from the nuts themselves or sometimes added dried fruits.
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Savory Base: The chicken, onions, garlic, and ginger create a savory foundation.
What’s amazing about korma is that no single flavor overpowers the others – they work together in perfect harmony!
How Chicken Korma Differs From Other Indian Curries
When my friends ask me about korma, they often want to know how it’s different from other Indian curries, especially butter chicken. Here’s a simple comparison:
| Aspect | Chicken Korma | Butter Chicken |
|---|---|---|
| Base | Yogurt/cream with nuts | Tomato-based with butter |
| Flavor | Mild, nutty, slightly sweet | Tangy, smoky, slightly spicier |
| Texture | Dense, heavy, ultra-creamy | Smoother, slightly oily |
| Calories | ~300-400 per serving | ~500-700 per serving |
| Origin | Mughal Empire (ancient) | Delhi, 1950s (relatively modern) |
While both dishes are creamy and use many of the same spices, korma lacks the tanginess and tomato flavor of butter chicken. Korma also tends to be milder and often incorporates nuts and sometimes dried fruits, which butter chicken typically doesn’t.
What Makes Chicken Korma So Darn Creamy?
The magical creaminess of korma comes from several key ingredients:
- Yogurt: Often used to marinate the chicken and then incorporated into the sauce
- Heavy cream: Adds richness and silky texture
- Ground nuts: Usually almonds or cashews, sometimes poppy seeds
- Slow cooking method: Allows everything to meld together perfectly
This combination creates that velvety, luxurious mouthfeel that korma is famous for. The sauce clings beautifully to the tender chicken pieces, making every bite absolutely delightful.
Is Chicken Korma Spicy?
This is probably the #1 question I get asked about korma! The answer is: generally no, chicken korma is NOT spicy.
Korma is one of the mildest curry options you’ll find in an Indian restaurant. It uses aromatic spices for flavor rather than heat. The focus is on creating a balanced, harmonious taste rather than delivering a fiery punch.
This makes korma an excellent choice for:
- People new to Indian cuisine
- Those who prefer milder flavors
- Kids and others with low spice tolerance
- Anyone who wants to taste the complex flavors without heat overwhelming them
That said, some restaurants might add a touch more chili to their korma, so if you’re very sensitive to spice, it’s always worth asking how mild their version is.
How Ingredients Impact Korma’s Taste
The specific ingredients used in chicken korma can significantly alter its final flavor profile:
Chicken Quality
Using high-quality chicken thighs instead of breast meat makes a huge difference. Thighs are more tender and flavorful, which is why most authentic korma recipes call for them. The chicken should be properly browned before adding to the sauce for extra depth.
Dairy Base Choice
The choice between yogurt and cream is super important:
- Yogurt-based kormas: Slightly tangier and lighter
- Cream-based kormas: Richer and more decadent
Many recipes (including my favorite one) use a combination of both for the perfect balance.
Nut Variations
Different nuts create subtle but noticeable differences:
- Almonds: Delicate sweetness
- Cashews: Buttery richness
- Poppy seeds: Earthy notes and thickening properties
Regional Differences
Like many Indian dishes, korma has evolved differently across regions. Kashmiri korma often incorporates saffron for a more vibrant color and unique flavor, while other regional versions might use different spice blends or cooking techniques.
Nutritional Profile of Chicken Korma
If you’re curious about the nutritional side of things, here’s what you can expect from a typical serving of chicken korma (about 2lbs of chicken):
- Calories: 361kcal
- Carbohydrates: 14g
- Protein: 28g
- Fat: 22g
- Saturated Fat: 10g
Compared to butter chicken (which contains about 408 calories per serving), korma is slightly healthier but still quite rich. The yogurt in korma contributes to a lower calorie count than the butter-heavy sauce of butter chicken.
What To Serve With Chicken Korma
To truly appreciate the amazing flavors of chicken korma, you need the right accompaniments! Here are my favorite pairings:
Basmati Rice
Nothing beats fluffy basmati rice with korma. The light, delicate grains provide the perfect neutral base that allows the korma’s flavors to shine. I’m obsessed with a viral basmati rice cooking method that makes perfect rice every time!
Naan Bread
Warm, freshly baked naan is fantastic for scooping up that creamy korma sauce. Butter naan or garlic naan are particularly excellent choices. There’s something so satisfying about using naan to soak up every last bit of sauce!
Cooling Side Dishes
The richness of korma pairs beautifully with cooling side dishes like:
- Raita (yogurt with cucumber and mint)
- Simple green salad with a light vinaigrette
- Fresh chutneys
How To Make Your Own Chicken Korma
If you’re feeling adventurous, making chicken korma at home is totally doable! The basic steps include:
- Taking time to cook onions until deeply golden brown (this is crucial for flavor!)
- Adding garlic, ginger, and spices
- Incorporating tomato puree, almond butter and water
- Adding chicken cubes followed by yogurt and cream
- Simmering until the chicken is tender and the sauce is thick
The key to great homemade korma is patience – don’t rush the process, especially when caramelizing the onions. This builds an incredible depth of flavor that makes all the difference.
Can Chicken Korma Be Made Vegetarian?
Absolutely! Chicken korma can easily be adapted for vegetarians by substituting the chicken with:
- Vegetables like cauliflower, potatoes, peas
- Paneer (Indian cheese)
- Tofu (for a vegan option)
For a vegan version, you’d also need to swap the dairy components with:
- Coconut yogurt (unflavored)
- Coconut cream
- Cashew cream
The spices and cooking method remain basically the same, resulting in a delicious plant-based version of this classic dish.
Final Thoughts: Is Chicken Korma Worth Trying?
If you’ve never had chicken korma before, I strongly recommend giving it a try! It’s one of those dishes that appeals to almost everyone because of its:
- Luxurious, creamy texture
- Mild but complex flavor profile
- Comforting warmth
- Satisfying richness
It’s particularly good as an introduction to Indian cuisine if you’re nervous about spice levels. The gentle balance of flavors makes it accessible while still being authentically delicious.
Chicken korma has been one of my favorite comfort foods for years now. There’s something about that creamy, nutty sauce and tender chicken that just hits the spot every time. Whether you order it at a restaurant or try making it yourself, I’m pretty sure you’ll fall in love with this classic Indian dish!
Have you tried chicken korma before? What did you think? I’d love to hear about your experiences with this delicious dish!
Why is chicken marinated for Korma?
I have tested & retested chicken korma a lot of times without marinating and realized it made a huge difference to the flavor and texture. Chicken unlike red meat, cooks faster and does not get enough time to soak up the flavors while cooking.
I found the resulting dish was not as flavorful & succulent as the marinated chicken. This step also helps to get rid of the raw meat flavor quickly.
Photo Guide
Make Korma Curry/ Gravy
4. While the chicken marinates, go ahead with the recipe. Heat 1½ tablespoon oil or ghee in a pan. Add 2 to 3 cardamom pods. I used a bit more here as we like the flavor.
5. Add 1 cup sliced yellow onions (2 medium yellow onions). Avoid using large red onions. Saute them stirring often until golden brown & caramelized, for about 10 to 12 mins.
6. This is how the onions look – golden brown & caramelized. Do not burn. Turn off the stove. Add 10 whole cashew nuts or almonds or a mix of both. If you do not have a powerful blender, you may soak the nuts in half cup hot water for 30 mins, drain before using here. Cool this completely.
7. Add the onions and nuts to a grinder/ blender jar. Pour ¼ cup yogurt or coconut milk.
8. Blend to a smooth puree. If you do not have a powerful blender, you may pour half cup water and blend. (remember to omit adding water later for the gravy)
9. Pour 1 to 2 tablespoon oil to the same pan and spread the oil. Add the following whole spices: (omit if you don’t have) Also note that it is hard to find/remove the whole spices after making the dish, so if you are afraid that you will bite into it, simply omit them.
- 1 bay leaf
- 3 cloves
- 1 cardamom
- 2 inch cinnamon. I used Ceylon cinnamon so used more. If you are using cassia, just use a 2 inch thin strip. Let the spices sizzle in the oil for a minute.
10. Add marinated chicken and slit green chili (optional).
11. Saute on a medium heat until the raw smell of ginger garlic is gone. This takes about 5 to 7 mins.
12. Add the onion paste. Pour ½ cup hot water.
13. Add ¼ teaspoon salt.
14. Add ½ to ¾ teaspoon garam masala and 1½ teaspoon coriander powder. You can also add little chili powder if you prefer red color korma.
15. Mix well and increase the heat to bring it to a boil. Reduce the heat, cover & cook on a medium heat until the chicken is tender and fully cooked through.
16. You will see traces of oil over the korma when it is done. Taste test and adjust salt or garam masala to preference. If the korma is too thick, add some hot water to bring it to consistency. If you want you may also finish this with half tsp or rose or kewra water and a generous pinch of nutmeg. I only add these to my mutton korma. Garnish with 2 tablespoons of chopped cilantro/coriander leaves.
Serve chicken korma with rice, jeera rice, roti, naan or paratha.
Onions: Traditionally onions are deep fried until deep golden to light brown. These crispy onions are later crushed to a coarse powder and then simmered along with the other ingredients after the meat has been partially cooked.
You may make the pan fried brown onions like I have shown in this post or follow this fried onion recipe post to make deep fried crispy onions. Deep fried onions impart a much deeper flavor and a slightly coarse texture to the chicken korma. Alternately you may also use your favorite brand of store bought fried onions.
Nuts: You can use only almonds or only cashews or a mix of both. Alternately you may use almond meal/ flour for convenience. To make the dish nut-free, you may use thick coconut milk.
Yogurt/ Curd: This recipe uses yogurt in the marinade and also in the korma. You can use store bought or homemade yogurt but make sure you don’t use very sour yogurt as it can make your dish too tart. To make this dish dairy free, you may use thick coconut milk.
Spices: A traditional Korma uses a long list of ground and whole spices like bay leaf, cinnamon, cardamoms, cloves, nutmeg, mace, coriander, black cardamoms and black pepper. However I have reduced them to the minimum making sure to retain the best flavors.
Chicken: Usually korma is made with bone-in meat as it makes the best and flavorful dish. I use whole chicken that’s pre-cut (known as curry cut). You can also use boneless chicken or chicken thighs. Avoid using breasts as they can easily dry out if overcooked.
Kewda or Rose Water: Kewda or rose water are artificial flavoring ingredients used in a lot of Korma recipes before finishing. These impart a floral scent (perfume) to the dish. At home, we personally don’t prefer. But if you have, you may use a few drops.
- Bone-in chicken tastes best in this recipe as the juices from the bones seep to the korma and make the gravy delicious.
- Marinating the chicken is optional. It is just done to tenderize the meat. If you prefer to skip the step, add all of the marinade ingredients together to the pan along with chicken.
- A korma curry gets its creamy texture from yogurt and nut paste. Traditional korma recipe does not use any kind of starch to thicken the curry.
- The aroma comes from the fried onion paste, take care to fry the onions evenly.
- If you have a nut allergy just skip the nuts in the recipe and add more yogurt or use coconut milk.
Related Recipes
For best results follow the step-by-step photos above the recipe card
Vegan “THIS ISN’T CHICKEN” Korma Taste Test Review VEGANUARY 2020
FAQ
Does korma taste like Curry?
Korma is fairly light on spice, as far as curry-adjacent dishes go. Its main contributors are coriander, cumin, cardamom, and curry powder, all of which are used somewhat sparingly. What does butter chicken taste like?
Can you make chicken korma the next day?
Chicken Korma is a dish that tastes just as delicious the next day, making it perfect for meal prep or leftovers. Here are some tips to help you make the most of this recipe: Make-Ahead: The entire recipe can be made a day or two in advance and stored in an airtight container in the fridge.
Are korma & butter chicken the same?
The two dishes share many striking similarities in terms of taste, texture, and popular appeal. As similar as they may be, however, they’re not identical. So, what’s the difference between chicken korma vs butter chicken?
What does chicken korma taste like?
Chicken Korma is a classic dish, but this particular recipe is something special. Here are a few reasons why you’ll love it: Creamy and Spicy: It tastes similar to Butter Chicken, but less tomato-y, thicker and more complex, thanks to the nuts and yogurt. This recipe strikes the perfect balance between creaminess and spiciness.
How to make korma?
Korma isn’t korma without this step! Add the ginger and garlic paste to the chicken and cook for a minute. Combine everything: Add the remaining spices to the chicken and mix for a minute, then beat the yogurt and add it to the chicken along with the cashew paste.
What is korma sauce made of?
Korma sauce is made of onions, garlic, ginger, chillies, and spices (like many other curries), but what makes korma special is the addition of yogurt, cream, and nuts. What is the difference between chicken tikka and chicken korma?
Does chicken korma taste like butter chicken?
What’s the main difference between chicken korma and butter chicken? Chicken Kkrma is known for its creamy texture and mildly spiced flavor, whereas butter chicken has a rich, velvety tomato-based sauce with a slightly tangy taste.
What is the taste of chicken korma?
Korma is more delicate in flavour and has a mild nutty flavour due to the almonds. Can you freeze this creamy chicken korma?
Is chicken korma sweet or spicy?
Chicken Korma, unlike most curries by reputation, is quite mild and slightly sweet tasting. It’s a dish ideal for those who are not too familiar with Indian food. It is also ridiculously tasty!
What is the difference between chicken korma and chicken tikka masala?
Chicken Korma is a rich, mildly spiced dish with a creamy, often yogurt or nut-based sauce, while Chicken Tikka Masala features a vibrant, tangy, and spicier tomato-cream sauce. Key differences include their primary flavor profiles (sweet and rich vs. tangy and earthy), the sauce bases (nuts/yogurt vs. tomatoes), and their overall color (pale white/yellow vs. orange-red).