If you’re searching for the ultimate comfort food that brings together aromatic spices, creamy sauce, and tender chicken, look no further than Indian Chicken Korma. This classic dish holds a special place in my heart, and I can’t wait for you to fall in love with its gentle heat, silky texture, and those irresistible layers of flavor. Whether you’re serving it for a cozy family dinner or a festive gathering, Indian Chicken Korma is sure to impress every palate at the table.
Ingredients You’ll Need
What makes Indian Chicken Korma so blissful is its harmony of simple but essential ingredients. Each one plays a unique role, adding delicious depth, a pop of color, or a dose of richness that makes the dish so inviting and unforgettable.
- Chicken: Opt for boneless, skinless chicken thighs or breasts for melt-in-your-mouth tenderness and juicy results.
- Plain yogurt: Acts as the foundation of the marinade, keeping the chicken moist and adding a gentle tang.
- Lemon juice: Brightens up the flavors while tenderizing the meat.
- Ground cumin: Brings an earthy warmth that’s signature to korma curries.
- Ground coriander: Adds a fresh, slightly citrusy note that lifts the whole dish.
- Turmeric: Gives the korma its beautiful golden hue and subtle earthiness.
- Salt: Essential for seasoning both the marinade and the final dish.
- Vegetable oil or ghee: Use ghee for rich, nutty undertones, or stick with vegetable oil for a lighter result.
- Onion: Slow-cooked onions build irresistible sweetness and body in the sauce.
- Garlic: Just two cloves infuse plenty of savory aroma—don’t skip it!
- Fresh ginger: Adds a zesty punch that wakes up the creamy base.
- Ground cinnamon: Delivers a hint of sweet warmth that makes korma so inviting.
- Ground cardamom: Just a touch transforms the flavor with subtle floral, citrusy notes.
- Cayenne pepper (optional): For a little kick, adjust to your preferred spice level.
- Ground almonds or cashews: These create the ultra-creamy, luxurious texture korma is known for.
- Coconut milk or heavy cream: Choose coconut milk for fragrant comfort, or heavy cream for extra indulgence.
- Chicken broth: Adds savory depth and helps meld all the spices together beautifully.
- Tomato paste: A spoonful brings color, slight acidity, and a lovely touch of sweetness.
- Fresh cilantro: Don’t forget a fresh, herbal finish—it’s the best way to garnish Indian Chicken Korma!
How to Make Indian Chicken Korma
Step 1: Marinate the Chicken
Begin by mixing yogurt, lemon juice, cumin, coriander, turmeric, and salt in a large bowl. Toss the chicken pieces in this vivid marinade, making sure they’re coated thoroughly. Not only does this step infuse loads of flavor, it also ensures the chicken stays ultra-juicy and tender. Let it marinate for at least 30 minutes (longer if you can—it’s worth it!).
Step 2: Sauté the Aromatics
Heat your oil or ghee in a large skillet or Dutch oven over medium heat. Add the sliced onions and cook them until they soften and turn a gorgeous golden brown, about 6 to 8 minutes. Stir in the minced garlic and grated ginger, letting them sizzle just long enough to release their fragrance—your kitchen will smell incredible.
Step 3: Build the Spice Base
Sprinkle in the ground cinnamon, cardamom, and cayenne (if using). Stir everything together, toasting the spices gently for about a minute. This step truly unlocks that unmistakable complexity signature to Indian Chicken Korma.
Step 4: Brown the Chicken
Add the marinated chicken, spreading it out evenly in the pan. Let it sear for 5 to 6 minutes until it’s lightly browned all over. This gives the chicken a head start toward deliciousness and lays the flavor foundation for your sauce.
Step 5: Simmer the Korma Sauce
Add your ground nuts, coconut milk or cream, chicken broth, and tomato paste. Give everything a good stir to combine, then lower the heat. Cover the pan and simmer gently for 15 to 20 minutes. The sauce will thicken and coat every piece of chicken, and the flavors will meld together into that signature korma lushness.
Step 6: Garnish and Serve
Sprinkle loads of chopped cilantro over the top just before serving, and let your Indian Chicken Korma bask in all its vibrant, fragrant glory. This is a dish made to impress!
How to Serve Indian Chicken Korma
Garnishes
A generous handful of chopped fresh cilantro does wonders here, lending a burst of green and a cool, herby accent to balance the creamy sauce. For a special touch, add a sprinkle of toasted slivered almonds or a swirl of extra cream before bringing the dish to the table.
Side Dishes
You simply can’t go wrong with fluffy basmati rice—it catches every drop of sauce perfectly. Warm, pillowy naan is another top choice, just waiting to scoop up those rich bites. Want to round out your meal? Try serving it alongside crisp cucumber raita or a tangy carrot salad for contrast and crunch.
Creative Ways to Present
Serve Indian Chicken Korma in a beautiful serving bowl, or make individual portions in small handis or ramekins for dinner parties. For a fun, modern twist, top baked potatoes or roasted cauliflower steaks with a spoonful of korma and fresh herbs.
Make Ahead and Storage
Storing Leftovers
Indian Chicken Korma actually gets even tastier the next day! Once cool, store any leftovers in an airtight container in the fridge for up to three days. The flavors continue to deepen and mingle, making for an even richer meal upon reheating.
Freezing
This dish is freezer-friendly, so feel free to portion out any extra servings into airtight containers or freezer bags. It’ll keep beautifully for up to two months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
For stovetop reheating, place the korma in a saucepan over medium-low heat, adding a splash of water or cream if needed to loosen up the sauce. Stir gently until heated through. You can also microwave individual portions—just be sure to cover, and give it a stir halfway through for even heating.
FAQs
Can I make Indian Chicken Korma dairy-free?
Absolutely! Use coconut milk instead of cream and swap the yogurt for a dairy-free alternative. The result is still incredibly silky and full of flavor.
Can I use chicken breasts instead of thighs?
Yes, both work well. Chicken thighs are naturally juicier and more forgiving, but breasts are fantastic if you prefer a leaner option. Just avoid overcooking breast meat to keep it from drying out.
How spicy is Indian Chicken Korma?
Korma is known for its mild heat, but you have total control. Leave out the cayenne for a gentle, family-friendly dish, or add a touch more if you love a spicy kick.
Is it possible to make this vegetarian?
Definitely! Substitute the chicken with paneer cubes or cauliflower florets, and use vegetable broth instead of chicken broth. You’ll still get that luscious sauce and all the beautiful flavors.
What can I do if my korma sauce is too thick?
Simply stir in a bit of extra chicken broth or coconut milk until you reach your perfect consistency. Let simmer for a minute or so, and your sauce will be glossy and pourable again.
Final Thoughts
I hope you love making—and more importantly, eating—this Indian Chicken Korma as much as I do. It’s the perfect combination of comforting, luxurious, and absolutely packed with flavor. Give it a try, and prepare to add a new favorite to your kitchen repertoire!
Print
Indian Chicken Korma Recipe
- Total Time: 45 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and creamy Indian Chicken Korma recipe that is full of fragrant spices and tender chicken, perfect for a cozy dinner. This dish is easy to make and is sure to impress your family and friends!
Ingredients
For the Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
For the Korma:
- 2 tablespoons vegetable oil or ghee
- 1 large onion (finely sliced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup ground almonds or cashews
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix the yogurt, lemon juice, cumin, coriander, turmeric, and salt. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to overnight).
- Cook the Korma: Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add the sliced onion and sauté until golden. Add garlic, ginger, spices, and marinated chicken. Cook until browned. Add nuts, coconut milk, broth, and tomato paste. Simmer, covered, until chicken is tender.
- Serve: Garnish with cilantro and serve hot with rice or naan.
Notes
- For a richer sauce, use heavy cream instead of coconut milk.
- You can blend the sauce for a smoother texture before adding the chicken.
- Adjust spices to your preferred heat level.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
