Chicken Korma

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!

Worried 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. 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, but 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
• Jamaican Curry Chicken
• Instant Pot Coconut Chicken Curry

Chicken Korma Recipe

Katerina | Diethood

Rich and flavorful Chicken Korma is an all-time favorite chicken curry recipe that’s easy to make at home.

5 from 10 votes

Rate this Recipe!

Servings : 6

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

  

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For the Chicken & Marinade

• ▢ 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• ▢ 1 teaspoon ground ginger, or 1 tablespoon fresh minced ginger
• ▢ 3 cloves garlic, minced
• ▢ ½ teaspoon garam masala
• ▢ ¼ teaspoon ground turmeric
• ▢ ¼ cup plain yogurt
• ▢ 1 tablespoon fresh lemon juice
• ▢ salt and freshly ground black pepper, to taste

For the Onions & Cashews

• ▢ 2 tablespoons vegetable oil
• ▢ 3 small yellow onions, thinly sliced
• ▢ pinch of salt
• ▢ ½ cup raw cashews, coarsely chopped
• ▢ ¼ cup plain yogurt

For the Gravy

• ▢ 1 tablespoon vegetable oil
• ▢ 1 bay leaf
• ▢ 1 tablespoon black peppercorns, optional
• ▢ 1 teaspoon ground cardamom
• ▢ ½ teaspoon ground cinnamon
• ▢ 2 serrano chilis, seeded and diced
• ▢ ½ cup water
• ▢ ½ teaspoon garam masala
• ▢ ¼ teaspoon salt, or to taste
• ▢ ¼ teaspoon chili powder
• ▢ ¼ cup heavy cream
• ▢ fresh chopped cilantro, for garnish
• ▢ cooked rice, for serving

Instructions

 

• Marinate. In a large mixing bowl, combine the chicken pieces, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper; mix well, cover, and set aside. You can also let it marinate for 2 hours and up to 2 days in the refrigerator.
• Cook the onions and cashews. Heat 2 tablespoons vegetable oil in a large skillet set over medium-low heat. Add the sliced onions to the hot oil; season with salt and cook for 10 to 12 minutes, or until caramelized. Stir often to prevent burning. Stir in the chopped cashews and cook for 1 minute.
• Blend. Remove from heat and transfer the onions and nuts to a blender or food processor; add ¼ cup yogurt and process until smooth and combined. Set aside.
• Saute. Return the skillet to high heat and add 1 tablespoon vegetable oil. Add the bay leaf and peppercorns, and cook for 1 minute. Stir in the cardamom and cinnamon. Add diced chilis and cook for 1 minute.
• Add the rest. Stir in the chicken and cook over medium heat for 5 minutes. Add the prepared onion paste and ½ cup water; season with garam masala, salt, and chili powder.
• Cook. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes or until the chicken is cooked through.
• Add cream. Stir in the heavy cream and cook for 2 minutes or until heated through. Taste the dish for salt and seasonings and adjust accordingly.
• Serve. Remove from heat, garnish with cilantro, and serve with rice.

Nutrition

Serving: 8 ounces | Calories: 371 kcal | Carbohydrates: 11 g | Protein: 33 g | Fat: 22 g | Saturated Fat: 6 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 155 mg | Sodium: 256 mg | Potassium: 603 mg | Fiber: 2 g | Sugar: 4 g | Vitamin A: 239 IU | Vitamin C: 5 mg | Calcium: 88 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course

Cuisine: Indian, Pakistani

Keyword: easy chicken curry, indian chicken curry recipe, indian curry

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