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Creamy Korma Curry with Yogurt, Nuts & Warm spices

Creamy Korma Curry with Yogurt, Nuts & Warm Spices

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 generous portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the nut paste

  1. Soak the almonds or cashews in warm milk for about 10 minutes.
  2. Drain and blend to a smooth paste with a couple of tablespoons of water. Set aside.

Caramelize the onions

  1. Heat ghee (or oil) in your pan over medium heat.
  2. 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

  1. To the browned onions, add garlic, ginger, and green chilies (if using). Cook 1–2 minutes until fragrant.
  2. 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

  1. 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

  1. Reduce heat to low. Whisk yogurt until smooth, then stir into the pan. Add nut paste and ½ cup water (or chicken/vegetable broth).
  2. Mix gently to avoid yogurt curdling. Season with salt.

Simmer & meld flavors

  1. 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.
  2. If you’re using paneer or delicate veggies, reduce simmer time to avoid breaking them apart.

Finish with richness

  1. 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

  1. Transfer to a serving bowl. Top with roasted nuts and fresh cilantro. Serve hot.