Picture a warm, fragrant curry bubbling on the stove—a luscious blend of yogurt, toasted nuts, and aromatic spices that hugs you from the inside out. This is not just any korma; it’s an Easy Korma Curry with Yogurt, Nuts, and Warm Spices, the kind of dish that feels like a comforting embrace after a long day. Inspired by classic korma curry recipes from across the Indian subcontinent, this rendition is approachable for everyday cooks. Whether you’re in the mood for something vegetarian (a paneer korma or veggie korma recipe twist), exploring mutton korma recipes, or craving a chicken korma recipe easy enough for weeknights, this versatile formula has you covered. Let’s simmer away into deliciousness!
Creamy Korma Curry with Yogurt, Nuts & Warm Spices
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Indian
Servings 4 generous portions
Heavy-Bottomed Pan or Dutch Oven Distributes heat evenly; you can substitute with a deep skillet or sauté pan.
Blender or food processor For smooth nut paste; if unavailable, chop nuts finely and whisk into sauce.
Wooden spoon or silicone spatula Gentle on cookware and perfect for stirring.
Knife & cutting board For chopping onions, garlic, ginger, vegetables.
Grater or microplane For ginger and citrus zest.
Measuring cups & spoons To precision your spices; eyeballing works in home cooking.
Protein / Vegetables
- 500 g 1 lb boneless chicken thighs (for chicken korma recipe easy) or paneer cubes for vegetarian paneer korma, or diced mutton if doing mutton korma recipe
- Or use a mix of vegetables like cauliflower florets peas, carrots, potatoes for a veggie korma recipe
Yogurt Base
- 1 cup full‑fat plain yogurt room temperature
- 2 tbsp heavy cream optional for extra richness
Nut Paste
- ½ cup blanched almonds or cashews
- ¼ cup milk to soak nuts
Onions & Aromatics
- 2 medium yellow onions thinly sliced
- 3 cloves garlic minced
- 1 ″ piece ginger grated
Spice Mix (Warm spices)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp ground cardamom or a couple of green pods crushed
- ¼ tsp ground cinnamon
- Pinch of ground cloves
- ¼ tsp turmeric optional, for color
- 1 tsp Kashmiri chili powder or paprika adjust to taste
Additional Flavor Builders
- 1 –2 green chilies slit (optional)
- 2 tbsp ghee or vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Finishing Touches
- 1 tbsp rose water or a pinch of saffron threads soaked in 2 tbsp warm water for authentic korma aroma
- Roasted sliced almonds or cashews for garnish
Prep the nut paste
Soak the almonds or cashews in warm milk for about 10 minutes.
Drain and blend to a smooth paste with a couple of tablespoons of water. Set aside.
Caramelize the onions
Heat ghee (or oil) in your pan over medium heat.
Add sliced onions and a pinch of salt. Cook for 15–18 minutes, stirring now and then, until golden brown. Don’t rush: well-caramelized onions infuse deep sweetness into the curry.
Saute aromatics & spices
To the browned onions, add garlic, ginger, and green chilies (if using). Cook 1–2 minutes until fragrant.
Stir in the ground coriander, cumin, chili, turmeric, cardamom, cinnamon, and cloves. Cook, stirring continuously, for about 1 minute; careful not to scorch.
Add protein or veggies
Add chicken chunks (or paneer/veggies). Stir to coat with the spiced onion mixture. Cook for 3–4 minutes until all sides are lightly seared.
Incorporate yogurt and nut paste
Reduce heat to low. Whisk yogurt until smooth, then stir into the pan. Add nut paste and ½ cup water (or chicken/vegetable broth).
Mix gently to avoid yogurt curdling. Season with salt.
Simmer & meld flavors
Bring to a gentle simmer, cover with lid ajar, and cook 15–20 minutes. Stir halfway, and add more water if the curry gets too thick.
If you’re using paneer or delicate veggies, reduce simmer time to avoid breaking them apart.
Finish with richness
Stir in heavy cream, rose water or saffron water, and garam masala. Heat for a final 2–3 minutes. Taste and adjust salt or spice.
Garnish & serve
Transfer to a serving bowl. Top with roasted nuts and fresh cilantro. Serve hot.
Serving & Pairings
Fluffy rice (basmati)
Absorbs creamy sauce and balances richness
Warm Indian breads
Naan, roti, or paratha let you dip into every last drop
Fresh cucumber raita
Cool yogurt dip refreshes the palate
Crisp salad
Sliced cucumbers, radishes, and cherry tomatoes
Light dessert
Mango lassi, kheer, or fresh fruit purify the palate
For a richer spread in Pakistani food recipes style, add sides like acar (spicy pickles), green chutney, and even poha recipe inspired snack bits alongside the meal.
FAQ
1. Can I use chicken breast instead of thighs?
Sure—breast cooks faster and remains lean, but be careful not to overcook (aim for ~12 minutes simmer time after adding yogurt). For juicier texture, thighs are ideal.
2. What’s best for nut paste – almonds or cashews?
Both work wonderfully. Almonds give a mild, earthy flavor; cashews produce an ultra-creamy and slightly sweet profile. Experiment to match your taste!
3. Can I convert this into a vegetarian paneer korma?
Absolutely! Replace chicken with 500 g paneer cubes (either homemade or store‑bought). Add them after the yogurt and simmer gently for 8–10 minutes to heat through without crumbling.
4. How do I master warm spice balance?
The heart of korma lies in delicate layering—sweet onions, warm spices, and creamy yogurt. Follow the sequence deliberately; to boost aromatic impact, toast dry spices before adding oil, then continue with onions.
5. Can I use dried spices only, skipping aromatics?
You could, but your flavor will be flatter. Fresh garlic, ginger, and onions build depth that dried powders alone can’t match. If pressed, use a pre-made onion-ginger-garlic paste, but start with freshly chopped aromatics when possible.
