Craving comfort food with luxurious flavor? Let me introduce you to Chicken Korma, an Indian classic that wraps tender chicken in a creamy, aromatic sauce kissed by warm spices and just a hint of heat. What makes Chicken Korma so beloved is how it balances rich, nutty creaminess with the lively zing of ginger and the deep sweetness of caramelized onions. Whether you’re cooking for a special occasion or just brightening up a weeknight, this dish is wonderfully rewarding and far simpler to make at home than you might expect.
Ingredients You’ll Need
It’s amazing how just a handful of pantry and fridge staples can transform into something as special as Chicken Korma. Each ingredient plays a part in building that lush texture and irresistible flavor, so don’t skip any if you can help it.
- Chicken Thighs: Boneless and skinless for super juicy, flavorful bites that hold up well to a long simmer.
- Greek Yogurt: Acts as a tenderizing marinade and provides a subtle tang to balance the richness.
- Onion: Slow sautéed for a deep, caramelized sweetness that forms the backbone of the sauce.
- Garlic: Fresh garlic delivers punchy, aromatic warmth to every mouthful.
- Fresh Ginger: Grated ginger brings zing and brightness that lifts the creamy sauce.
- Vegetable Oil or Ghee: Ghee gives dairy richness and nuttiness, while vegetable oil keeps things neutral and light.
- Heavy Cream: Adds velvety body and a beautiful luxe finish to the dish.
- Ground Almonds or Cashews: The secret to Korma’s signature creamy, nutty sauce—choose your favorite or use what you have.
- Korma Curry Paste or Garam Masala: Shortcuts bold, authentic flavor without a complicated spice cabinet.
- Ground Coriander: Adds floral, citrusy notes to brighten up the sauce.
- Ground Cumin: Brings earthiness and a hint of smokiness.
- Ground Turmeric: For that signature golden hue and a light, peppery presence.
- Cayenne Pepper (optional): Just a pinch brings gentle heat; use more or less to suit your taste.
- Salt: Balances every other flavor—taste and adjust as you go.
- Fresh Cilantro: Chopped and sprinkled to finish, it adds color and herbaceous pop.
- Cooked Basmati Rice or Naan: The perfect pairing for scooping up all that luscious sauce.
How to Make Chicken Korma
Step 1: Marinate the Chicken
Start by creating the flavor foundation—in a big bowl, mix yogurt, minced garlic, grated ginger, curry paste or garam masala, coriander, cumin, turmeric, and a pinch (or more) of cayenne. Toss in the chicken pieces and give everything a good massage, making sure every morsel is well coated. Let it chill in the fridge for at least 30 minutes (or up to 4 hours if you’re planning ahead). This not only infuses the chicken with flavor but also turns the chicken beautifully tender.
Step 2: Sauté the Onions
While the chicken marinates, heat your oil or ghee in a large skillet over medium heat. Drop in the sliced onions and sauté them slowly, stirring often, until they’re soft, golden, and almost jammy—about 10 minutes should do it. The caramelized onions will melt into the sauce, enriching the dish with gorgeous color and natural sweetness.
Step 3: Cook the Chicken Mixture
Now, add your marinated chicken to the skillet. The yogurt-spice marinade will sizzle and bubble as you stir everything together. Cook for about 6 to 8 minutes, turning the pieces to make sure they’re cooking through evenly while soaking up all that onion flavor. You’ll know it’s ready for the next step when the chicken is mostly cooked with some nice seared edges.
Step 4: Add Cream and Ground Nuts
Turn the heat down to low and stir in the ground almonds or cashews, followed by the heavy cream. These ingredients are what give Chicken Korma its famously sumptuous, nutty sauce. Simmer gently for 10 to 15 minutes—the sauce should thicken and the chicken should be irresistibly tender. Taste and season with salt as needed.
Step 5: Garnish and Serve
Just before serving, sprinkle on a generous handful of chopped cilantro for fresh, vibrant contrast. Now, all that’s left is to heap spoonfuls over rice or tear into some warm naan and dive in!
How to Serve Chicken Korma
Garnishes
Nothing beats a flourish of bright green cilantro on top of a steamy bowl of Chicken Korma. You might also like to toss on a few toasted slivered almonds or cashews for extra crunch, or even a scatter of finely sliced red chili if you like a little color and heat.
Side Dishes
Basmati rice is a classic companion, soaking up every last drop of golden sauce. But warm, pillowy naan is equally irresistible for scooping, dipping, and wiping your plate clean. For a complete meal, round things out with a crisp cucumber raita or a refreshing Indian salad.
Creative Ways to Present
Try serving Chicken Korma in individual bowls over rice, garnished with colorful edible flowers or microgreens for a dinner party. Or, spoon it into lettuce cups for a fun, hands-on appetizer. You can even ladle it over roasted vegetables or stuff it inside a warm wrap for creative leftovers the next day.
Make Ahead and Storage
Storing Leftovers
Chicken Korma is one of those magical dishes that tastes even better the next day. Cool any leftovers completely, then transfer them to an airtight container and refrigerate for up to 3 days. The flavors will mellow and deepen, making for a fantastic lunch or dinner reboot.
Freezing
If you want to stash some for a busy evening, freeze your cooled Chicken Korma in a freezer-safe container for up to 2 months. Remember to leave a little space at the top for expansion. For best results, thaw in the fridge overnight before reheating.
Reheating
To reheat, warm Chicken Korma gently on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce. You can also use the microwave in 30-second bursts, stirring between each, until hot. Be careful not to boil vigorously or the yogurt and cream could separate.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs stay juicier and absorb more flavor, chicken breast will also work well—just be careful not to overcook so the meat stays tender and moist in your Chicken Korma.
How do I make Chicken Korma dairy-free?
Simply swap the Greek yogurt and heavy cream for coconut yogurt and coconut milk. The nutty base and rich spices will still create that traditional creamy feel and flavor.
Is Chicken Korma very spicy?
Korma is naturally mild and aromatic, with most of its heat easily adjusted using cayenne pepper. If you’re heat-shy, simply leave the cayenne out—if you love a little tingle, add an extra pinch!
Can I make this recipe vegetarian?
Definitely. Substitute the chicken with paneer, extra-firm tofu, or your favorite hearty vegetables like cauliflower or chickpeas. The sauce itself remains delightfully rich and full of flavor.
What’s the best way to get a super smooth sauce?
For an extra-silky Chicken Korma, blend the sautéed onions before adding the chicken, or use an immersion blender at the end for a glossy, even consistency. This small step makes the texture truly restaurant-worthy.
Final Thoughts
If you’ve never made Chicken Korma at home, I can’t recommend it enough—it’s soulful, celebratory, and surprisingly stress-free. Give it a try, and don’t forget to make plenty of rice or naan for all that amazing sauce!
Print
Chicken Korma Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and creamy Chicken Korma recipe with tender chicken pieces cooked in a flavorful blend of spices, yogurt, and cream. Perfect served with fragrant basmati rice or warm naan bread.
Ingredients
Main Ingredients:
- 1 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegetable oil or ghee
- ½ cup heavy cream
- ½ cup ground almonds or cashews
- 2 tablespoons korma curry paste or 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan (for serving)
Instructions
- Marinate the Chicken: In a bowl, combine yogurt, garlic, ginger, curry paste or garam masala, coriander, cumin, turmeric, and cayenne pepper. Add chicken, mix well, and marinate for 30 minutes to 4 hours.
- Cook the Chicken: Heat oil in a skillet, sauté onion until golden, add marinated chicken, cook for 6-8 minutes. Stir in almonds and cream, simmer for 10-15 minutes.
- Finish and Serve: Season with salt, garnish with cilantro, and serve with rice or naan.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Adjust the cayenne for more or less heat.
- For a smoother sauce, blend the onions before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
