Our all-time favorite chicken curry, Chicken Korma, is a bold, rich, and flavorful dish that’s simple to prepare at home. It features marinated chicken in a spiced yogurt sauce, cooked to delicious perfection in a creamy gravy. This spicy, impressive meal is perfect for any occasion.

If you’re a fan of Indian cuisine, you’ll definitely want to try my butter chicken, this tikka masala, and one of my faves, tandoori chicken!

 

Chicken korma is a hearty, comforting curry dish that has become especially popular in curry houses recently. A korma is known for its mildly spiced flavor and rich, thick sauce, which includes ingredients like almonds, cashews, or other nuts, along with coconut cream or coconut milk. My recipe features a rich, onion-based gravy seasoned with a blend of herbs and spices, delivering an authentic chicken korma with robust flavor. This delicious dish is a must-try if you love Pakistani or Indian food!

Concerned about making homemade curry? Don’t worry ’bout it! The process is straightforward as long as you follow the recipe, and soon, you’ll be savoring this flavor-packed Indian chicken korma that you’ll be eager to make over and over—I guarantee it. Before you know it, you’ll be hooked on curry, whipping up dishes like Massaman curry or Jamaican curry chicken every weekend! Also, this korma recipe is quite adaptable, allowing for modifications based on the ingredients you have on hand or what’s available at your local supermarket.

What You’ll Need

To make chicken korma at home, you’ll need a few basic ingredients and a handful of spices to give it that flavorful curry taste. Make sure to scroll down to the recipe card for full details.

• Chicken: You’ll need skinless, boneless chicken thighs cut into bite-sized pieces. Chicken breast can be used in a pinch.
• Spices and Seasonings: Throughout this recipe, we’ll use a number of spices including ground ginger, garam masala, ground cardamom, turmeric, ground cinnamon, chili powder, salt, and pepper.
• Yogurt: Sour cream works, too, but plain yogurt is preferable for its texture.
• Lemon: Fresh lemon juice has the brightest flavor, but you can definitely use bottled lemon or lime juice if that’s what you prefer.
• Onions: Thinly sliced onions are an essential part of chicken korma!
• Cashews: Coarsely chopped raw cashews give the korma a unique flavor and texture. Almonds are a great alternative.
• Vegetable Oil: For extra flavor, you can substitute ghee or butter for some of the oil in the gravy.
• Bay Leaf: A whole bay leaf adds a pungent note.
• Peppercorns or Black Pepper: Optional, but whole black peppercorns pack a punch of flavor.
• Chilis: Seeded and diced serrano chilis add heat and flavor to the curry. Leave them out for a milder curry.
• Heavy Cream: To add a bit of velvety richness to the korma sauce. You can use coconut milk instead.

How To Make Chicken Korma

This korma recipe is relatively easy, but there are a number of steps, so it’s helpful to read over them a couple of times before you begin. Here’s the process in detail. 

1. Marinate the Chicken. Combine the chicken, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper in a large mixing bowl, or in a zip-top bag. Mix well and set aside.
2. Make the Onion and Cashew Sauce. While the chicken marinates, heat the vegetable oil in a large skillet set over medium-low heat. Add the onions, sprinkle with salt, and let them cook for 10 to 12 minutes, stirring often. Then, add the cashews and cook for a minute. Scoop the mixture into a blender or food processor. Add in the yogurt and pulse until smooth and combined. 
3. Cook the Spices. Return the skillet to high heat, and add a tablespoon of oil. Add the bay leaf and peppercorns, and cook them together for a minute. Next, stir in the cardamom and cinnamon, as well as the diced chilies, and cook for another minute. 
4. Add the Chicken and Sauce. Stir in the chicken and cook for about 5 minutes before adding the onion mixture and about half a cup of water. Stir this well, adding in the garam masala, salt, and chili powder. 
5. Simmer. Cover the skillet, and reduce the heat to medium-low. Cook for 12 to 15 minutes, or until the chicken is cooked through. Then stir in the heavy cream, and cook for about two minutes, or until heated through.
6. Season and Serve. Taste for salt and other seasonings. Adjust if needed, and taste again. When the korma is seasoned to your liking, take it off the heat, garnish, and serve. 

Serving Suggestions

This easy Chicken korma recipe is wonderful with a simple side of basmati rice or Mediterranean rice. Adding a side dish or two can really change the whole dining experience. My popular two Ingredient Naan offers an authentic, tasty side dish that goes well with traditional chicken korma. Or try this yummy lavash bread.

Roast up just about any root vegetable, like my roasted potatoes and carrots, and you’ve got a perfect side for curry! I particularly like the sweet, garlicky flavor of honey garlic butter roasted carrots.

Make your menu an Indian-inspired feast with this spicy, fragrant vegetable biryani rice and a side of Mulligatawny stew – it’s a classic.

How to Store and Reheat Leftovers

• Store leftovers in an airtight container and keep it in the fridge for up to 2 days. You can also freeze chicken korma for 2 to 3 months. Thaw in the refrigerator before reheating.
• To reheat, put the desired amount in a covered skillet over low heat and cook until heated through. You can also reheat in the microwave.

More Curry Chicken Recipes

• Yogurt-Marinated Chicken Thighs
• Chicken Rogan Josh
• Coconut Chickpea Curry
• Instant Pot Coconut Chicken Curry