What Herbs and Spices Go in Chicken Korma? (10 Options)

With so many herbs and spices available, it can be tough to know which ones to use when cooking chicken korma.

But don’t worry, I’m here to help!

I’ve rounded up 10 of the best herbs and spices to use in chicken korma.

This list includes both traditional and more unique spices, so you are sure to find a combination that you’ll love.

So go ahead and give one (or all!) of these spices a try the next time you make chicken korma!

What Herbs and Spices Go in Chicken Korma?

The most common herbs and spices used in chicken korma are cumin, coriander, cardamom, cloves, cinnamon, black pepper, and bay leaves.

However, there are many variations of this dish, so feel free to experiment with other herbs and spices that you enjoy.

Here are 10 herbs and spices that go in chicken korma:

1. Cumin

Rich and hearty, earthy and warm, cumin is the perfect spice for chicken korma.

It adds complexity and depth of flavor, and helps to round out the sweetness of the tomatoes and the creaminess of the yogurt.

How much I’d add

I would start with 1 teaspoon of cumin and go from there, depending on how strong you want the flavor to be.

2. Coriander

Floral and citrusy, coriander is a very fresh-tasting herb.

It’s often used in Indian cooking, and it goes particularly well with chicken korma.

How much I’d add

I would start with a teaspoon of ground coriander and go from there.

3. Cardamom

Cardamom is citrusy, floral, spicy, and herbal all at the same time, making it a perfect addition to chicken korma.

It pairs well with other spices commonly used in Indian cuisine, such as cumin, coriander, and cloves.

How much I’d add

I would start with 1/2 teaspoon of ground cardamom and add more to taste.

4. Cloves

This intensely aromatic spice has a subtly sweet flavor and is often used in savory dishes.

It can add a warm, rich flavor to chicken korma.

I would start with ¼ teaspoon of cloves and add more to taste.

I would add the cloves at the beginning of cooking so that they have time to infuse their flavor into the dish.

5. Cinnamon

A sweet and woody flavor, cinnamon has a slight citrusy and floral aroma.

It’s a versatile spice that can be used in both sweet and savoury dishes.

When used in chicken korma, it helps to balance out the rich and creamy flavors.

How much I’d add

I would start by adding 1/4 teaspoon of cinnamon and adjust to taste.

I would add the cinnamon towards the end of cooking so that the flavor isn’t too overwhelming.

6. Black pepper

Black pepper carries a complex flavor profile of piney, citrusy notes that can really elevate the flavors in your chicken korma.

How much I’d add

I would start by adding 1/4 teaspoon of black pepper to the dish, and then taste and adjust from there.

I would add the black pepper at the very end of cooking, so that its flavor is not cooked away.

7. Bay leaves

Bay leaves have an almost minty flavor (somewhere between spearmint and menthol) and can be used to flavor chicken korma.

They can be added whole or ground, and are often used to flavor soups and stews.

How much I’d add

If you’re using whole bay leaves, I would add 3-4 to the recipe.

If you’re using ground bay leaves, I would start with 1/2 teaspoon and add more to taste.

I would add the bay leaves at the beginning of cooking, so they have time to infuse their flavor into the dish.

8. Nutmeg

Whole or ground, nutmeg tastes nutty, warm, and slightly sweet.

It’s often used to add flavor to sweet dishes like pies and cakes, but it can also be used to flavor savory dishes like chicken korma.

How much I’d add

I would start by adding 1/8 teaspoon of ground nutmeg to the chicken korma recipe.

I would add it along with the other spices, at the beginning of cooking.

9. Saffron

Saffron has a sweet, floral taste to it that can really enhance the flavor of your chicken korma.

Just a small pinch of saffron can go a long way in terms of flavor!

How much I’d add

I would start with just a small pinch of saffron, and then add more to taste if needed.

I would add the saffron towards the end of the cooking process so that its flavor is not overwhelmed by the other ingredients.

10. Turmeric

Turmeric has a lot going for it when it comes to cooking chicken korma.

For one, it’s a great source of antioxidants and has anti-inflammatory properties. It also gives the dish a beautiful yellow color.

How much I’d add (and when)

I would add 1 teaspoon of turmeric to the dish, and add it when you’re cooking the chicken and onion.