This Chicken Korma recipe is not just the best chicken korma I’ve ever had, but also the best curry recipe I’ve ever made, and my Indian husband agrees.
With cubes of succulent boneless chicken simmered in a nut and cream korma sauce infused with spices, prepare to fall in love.
There’s just so much authentic flavor in this tested-till-perfect recipe for Chicken Korma curry. Let’s dive into this recipe that rivals a restaurant!
Table of Contents
Why You’ll Love It
Chicken Korma is a classic dish, but this particular recipe is something special. Here are a few reasons why you’ll love it:
- Creamy and Spicy: It tastes similar to Butter Chicken, but less tomato-y, thicker and more complex, thanks to the nuts and yogurt. This recipe strikes the perfect balance between creaminess and spiciness. The sauce is rich and decadent, while the spices add a delicious nip of heat.
- Easy to Make: Although it’s packed with flavor, this recipe is actually quite easy to make. It only takes about 10 minutes of hands-on effort to prepare.
Gather Your Ingredients to Make the BEST Chicken Korma Ever!
- Onion: cooked low and slow, the onions add sweetness to the sauce and dissolve right in.
- Several cloves garlic and fresh ginger (or swap in ginger garlic paste).
- Chillies: green chillies are traditional, but you can use red thai bird chillies if that’s what you can find.
- Korma spices: this includes a handful of ground and whole spices – garam masala, ground coriander, cinnamon, red chili powder (like Kashmiri chili powder or cayenne), ground cinnamon, and whole green or black cardamom pods. You could also add a teaspoon of ground cumin, a bit of black pepper, and/or a few whole cloves.
- Tomato: I like to use canned tomato puree but feel free to use 1 whole fresh juicy tomato if they’re in season
- Chicken: I prefer boneless chicken for this recipe since it is already rich and doesn’t need the added richness of chicken with bones. If you’ve only got bone-in chicken on hand, though, feel free to use it!
- Nuts: to make things easy (and extra creamy), I use almond butter. You could substitute whole cashew nuts and finely chop them.
- Yogurt: plain yogurt, any kind is fine, Greek, regular or coconut yogurt.
- Cream: this calls for whipping cream (or 35% fat), but you can use canned or homemade coconut milk instead if you like. Just don’t use milk or half-and-half because it may curdle.
Note: there’s no need to buy a specific korma curry paste. Using a few fresh aromatics and basic pantry spices, you’ll get way more flavor without buying an extra jar.
Grab These Tools
To make this Chicken Korma recipe, you’ll need a few essential tools to help you get the job done right. Here are some tools you’ll want to have on hand before you start cooking:
- Large saucepan: You’ll need a heavy-bottomed pot or dutch oven to cook the onions and spices to ensure even heat distribution and prevent burning.
- Immersion Blender: An immersion blender is optional to blend the sauce for a smooth, creamy texture.
How to Make Chicken Korma: Easy Step-by-Step Guide
Make the Korma Masala:
The word masala refers to a spice mixture but also refers to the “wet” masala, the mixture that forms base of the sauce or gravy in an Indian curry recipe.
To make the masala for this chicken korma curry:
- Cook the Onions: Heat ghee or oil over medium heat and cook onions with salt until very soft and deep golden brown. This step needs patience but is important to develop the base flavor.
- Add the Aromatics: Add garlic, ginger, and chillies and cook until fragrant.
- Spice it Up: Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook for another minute to toast the spices, infuse the oil, and bring out their flavors.
- Add the Tomato Puree: Add tomato puree, almond butter and water and cook until the oil starts to bubble up. NOTE: An Indian chef once taught me that the masala is ready when the oil shimmers on top.
Cook the Chicken
- Add the chicken and simmer until cooked through. The chicken takes on the flavors of the masala as it simmers. It also releases moisture as it cooks so don’t panic if it looks dry at this point.
Finish the Curry
- Add the Yogurt and Cream: Stir in the yogurt and cream, which helps balance out the heat and add a rich creaminess to the dish.
- Garnish and Serve: Serve the korma with your desired side dishes, garnish with cilantro, and enjoy your homemade Chicken Korma.
Up Next: the delicious Shrimp Korma version for prawn lovers!
FAQs
Just skimming through? Here are quick answers to some common questions.
Korma sauce is made of onions, garlic, ginger, chillies, and spices (like many other curries), but what makes korma special is the addition of yogurt, cream, and nuts.
The difference between chicken tikka and chicken korma is that in chicken tikka, the chicken is pre-marinated and cooked in a clay oven before being simmered in a sauce. Chicken korma has a richer sauce with the addition of nuts and yogurt.
Korma is different from other curry recipes in a few key ways:
Ingredients: Korma typically has a creamier sauce that is made with ingredients such as heavy cream, yogurt, or nut butters, while curry usually has a thinner sauce made with tomatoes, onions, and spices. Korma also often includes nuts and dried fruit for added texture and flavor.
Spices: While both dishes use similar spices like cumin, coriander, and turmeric, korma often includes additional warm spices like cardamom, cloves, cinnamon, and nutmeg. Other curry recipes tend to be spicier and more heavily seasoned with cayenne pepper, ginger, and curry powder.
Heat: Korma is generally milder and less spicy than curry, which can be quite hot and spicy depending on the recipe.
Meat and Vegetables: Both korma and curry can be made with a variety of meats, vegetables, and legumes, but different versions of the dishes tend to feature different ingredients. For example, chicken korma and lamb korma are popular meat-based korma dishes, while chicken curry and chickpea curry are common curry dishes.
Indian chicken korma (also known as Chicken Kurma or Shahi Korma) tastes rich and nutty with earthy spices and warmth from ginger and chillies. It isn’t traditionally a very spicy curry, but a rather mild one with a rich sauce and tender cubes of boneless chicken.
How to Serve this Easy Chicken Korma Recipe
This Chicken Korma recipe is creamy, spicy, and so full of flavor, it deserves to be served in style. Here are some fun and creative ways to enjoy your Indian curry.
- Shahi Korma style: Traditionally, Shahi Korma is topped with finely chopped nuts, such as almonds, cashews, or pistachios. Toast some up and sprinkle them on top before serving.
- Naan: Serve with soft homemade butter naan bread or aloo naan to mop up all the delicious sauce. Or go for these tender whole wheat roti, viral paratha or soft chapathi if you prefer.
- Rice: Scoop the korma onto a bed of fluffy basmati rice to balance out the heat and add some subtle sweetness. Use my Indian mother-in-law’s instagram-viral easy basmati rice cooking method.
- Yogurt Salad: Cool off with some Indian Cucumber Salad on the side. The yogurt balances the heat and adds an extra element of freshness and creaminess to the dish.
- Don’t forget dessert! Finish the meal with some creamy Mango Kulfi or these soft, warm Gulab Jamun (with a scoop of vanilla ice cream). Pass the masala chai!
Make-Ahead and Storage Tips
Chicken Korma is a dish that tastes just as delicious the next day, making it perfect for meal prep or leftovers. Here are some tips to help you make the most of this recipe:
- Make-Ahead: The entire recipe can be made a day or two in advance and stored in an airtight container in the fridge. Honestly, like with many Indian curries, the flavors develop and get even better with time.
- Storage: Store the chicken korma in an airtight container in the fridge for up to four days.
- Freeze it: The curry can also be frozen for up to three months. Allow it to cool completely and freeze in an airtight container until ready to use. When you’re ready to serve, thaw in the fridge or in the microwave on medium power.
- Reheating: When you’re ready to serve, gently reheat on the stove on low until thoroughly heated through (the chicken should reach 165ºF). You can also use the microwave for a quick and easy reheating option.
Other Favorite Indian Curries You’ll Love
- Wildly-popular Butter Chicken recipe
- Adarsh’s Chicken 65
- Coconut Curry Chicken
- Vindaloo Lamb or South Indian Pork curry
- Amma’s Masoor Dal Recipe, Chana Curry or Creamy Madras Lentils
- Paneer and Greens Curry (aka Saag Paneer) or Palak Paneer
- Butter Paneer + Malai Kofta
- Aloo Gobi
Next reading: The Indian Curry Recipes my Family Loves the Most + other fan-favorite Indian dinner ideas!
Chicken Korma Recipe
Ingredients
- ¼ cup ghee or vegetable oil
- 2 ½ cups finely chopped onion
- 2 tsp kosher salt divided use
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 2 green or red chillies
- 2 tsp garam masala
- 1 tsp coriander
- ½ tsp cayenne powder
- ¼ tsp cinnamon
- 10 whole green cardamom pods smashed with flat side of knife or 1/2 tsp ground cardamom
- ½ cup tomato puree possible substitutes: diced tomato or use jarred passata
- ¼ cup almond butter
- ½ cup water plus more as needed
- ¼ cup yogurt
- ½ cup whipping cream (aka heavy cream, 35% milkfat)
- 2 lbs chicken breast cut in 1 1/2″ cubes
- 1 tbsp finely minced cilantro
Instructions
Saute the Onions, Ginger + Garlic
- Heat oil over medium heat and cook onions with 1 tsp salt until very soft and deep golden brown, about 20 minutes (don’t rush this step, it’s important for the flavour).
- Add garlic, ginger and chillies and cook 1-2 minutes, until fragrant.
Add the Spices
- Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook a minute more.
Add Wet Ingredients
- Add tomato puree, almond butter and 1/2 cup of the water water plus remaining 1 tsp salt; cook until oil starts to bubble up and shimmer on top.
Cook the Chicken
- Stir in chicken; cook, covered, about 10 minutes or until cooked through. Stir frequently and add a little more water if needed to prevent scorching. Note that the chicken will release moisture as it cooks so don't add more unless it really needs it.
Finish and Serve
- Stir in the yogurt and cream. Simmer on low heat for a few minutes to meld the flavors. Taste and add more salt and/or garam masala if needed. Top with cilantro.
Video
Notes
- Note that commercially-frozen chicken breasts are often plumped up with salt water. This keeps them tender but also causes them to release more water.
Variations
- Dairy-Free Korma: Replace the heavy cream with coconut milk and the yogurt for coconut yogurt.
- Spice Level: Add more chili peppers or cayenne pepper for an extra kick of heat or omit the cayenne for a mild version.Â
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your recipes, thank you for sharing with us.
Please consider making the printed image small so the visual people like me can have a small reference to know what I’m aiming for without having 1 entire printed page of an image. Just a suggestion.
Hello there! I love chicken korma and we miss it terribly! We live in a country where we cannot get almond butter. Any ideas for substitutes? Would regular peanut butter work okay? We are kind of limited to peanut butter and hazelnut butter here.
Hi Shay, you could use very finely-chopped almonds or cashews, or just swap in 1/4 cup more cream for that quantity of almond butter. Let me know how it goes!
Im having trouble finding the fresh chili peppers. Is there anything else I can sub?
Hi Jenn, are you able to find jalapenos? Or any other spicy peppers? If not, just omit it and add cayenne to your desired spice level.
Great thank you!
I love the look of this recipe, and I’m going to make it for a Christmas party. Do you think it would it be ok to make a day ahead, except for the yogurt and cream? I was thinking I would add that the next day as I warm it up.
Hi Kathryn, you can make it ahead even with the yogurt and cream just reheat gently (don’t boil it). Enjoy! xo
I made this for dinner and it was a hit for my whole family! My picky husband and 2 picky kids loved it. We make a lot of Indian food and this is the first dish that my kids have finished on their own! We paired it with your homemade naan recipe and it was a winner all around. It’s going in our regular rotation for sure!!
Hi Susanne,
That’s amazing, I am just thrilled to hear it! You made my day.
When do you remove the cardamom pods?
I don’t remove them, I just let people know not to eat them. 🙂