Name: Indian Chicken Korma Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces); 1 cup plain yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon garam masala; 1/2 teaspoon chili powder; 3 tablespoons vegetable oil or ghee; 1 large onion (finely chopped); 4 cloves garlic (minced); 1 tablespoon grated fresh ginger; 1/4 cup ground almonds or cashew paste; 1/2 cup heavy cream or coconut milk; 1/4 cup water (as needed); Salt to taste; Fresh cilantro (for garnish)

Jump to Recipe·Print Recipe

If you’re craving something warming and fragrant, say hello to this incredible Indian Chicken Korma Recipe. It’s tender chicken in a rich, creamy sauce layered with gentle spices, aromatic onions, and just the right touch of nutty sweetness. Whether you’re cooking for a quiet night in or gathering friends around the table, this dish always feels indulgent yet comforting, offering the perfect balance of flavor and texture in every bite.

Indian Chicken Korma Recipe - Recipe Image

Ingredients You’ll Need

The magic of a good korma lies in its harmonious blend of ingredients. Each element in this Indian Chicken Korma Recipe brings something special—be it flavor, aroma, richness, or that signature golden hue.

Chicken thighs: Opt for boneless, skinless chicken thighs for extra juiciness and tenderness in every bite.
Plain yogurt: This becomes the base of your marinade, tenderizing the chicken and adding a subtle tang.
Lemon juice: Just a splash brightens up the whole dish and boosts the marinade’s flavor.
Ground cumin: Adds a toasty earthiness that’s key to an authentic korma profile.
Ground coriander: Lends delicate citrus notes that work perfectly with the yogurt.
Turmeric: A vibrant spice that gives the curry its lovely golden color.
Garam masala: This essential Indian blend provides warmth and a gentle spice complexity.
Chili powder: Adds just a whisper of heat; adjust up or down to your preference.
Vegetable oil or ghee: Ghee gives a classic flavor, but any neutral oil works beautifully.
Large onion: Sautéed until golden, onions form the sweet, savory backbone of the sauce.
Garlic: Fresh garlic infuses the korma with aromatic depth.
Fresh ginger: Grated ginger provides a zesty kick and extra warmth.
Ground almonds or cashew paste: Both add richness and a gentle nuttiness—pick your favorite!
Heavy cream or coconut milk: Makes the sauce sumptuously creamy; coconut milk is a fantastic dairy-free alternative.
Water: Just a splash ensures the sauce is perfectly scoopable.
Salt: Essential for tying all the flavors together—taste and adjust!
Fresh cilantro: A generous garnish wakes up the whole dish with color and freshness.

How to Make Indian Chicken Korma Recipe

Step 1: Marinate the Chicken

To start, combine the yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and a pinch of salt in a large bowl. Add the chicken pieces and ensure each one is fully coated in the marinade. Cover and refrigerate for at least one hour (or overnight if time allows), letting the flavors soak deep into the meat and tenderize it beautifully.

Step 2: Brown the Onions

Heat the oil or ghee in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook patiently, stirring often, until it turns a deep golden brown—this usually takes about 10 minutes. Don’t rush this step; golden, caramelized onions are the secret to a deliciously rich and sweet sauce.

Step 3: Add Garlic and Ginger

Once the onions are ready, stir in the minced garlic and grated ginger. Sauté together for about a minute, just until fragrant. This quick step awakens all those aromatic notes and sets the stage for the chicken.

Step 4: Cook the Chicken

Pour in the marinated chicken along with all its flavorful yogurt mixture. Stir everything well, making sure the onions, garlic, and ginger mingle with the chicken. Continue to cook for about 10 minutes, stirring frequently, until the chicken starts to brown and the marinade thickens up a bit.

Step 5: Build the Sauce

Add the ground almonds or cashew paste, stirring to combine thoroughly. Pour in the heavy cream or coconut milk and enough water to loosen the sauce to your desired consistency. Reduce the heat and let the mixture simmer gently for 15 to 20 minutes, uncovered, until the chicken is cooked through and the sauce is rich and velvety.

Step 6: Taste and Garnish

Taste your Indian Chicken Korma Recipe and adjust salt or seasoning as desired. Turn off the heat and finish with a scattering of fresh cilantro across the top. The aroma at this stage will be irresistible!

How to Serve Indian Chicken Korma Recipe

Garnishes

A flourish of fresh cilantro leaves adds a pop of green and a burst of herbal freshness to every serving. For an extra fancy touch, sprinkle with a few slivered almonds or a light dusting of garam masala right before serving. These simple garnishes make your Indian Chicken Korma Recipe feel restaurant-worthy in seconds.

Side Dishes

Traditionally, Indian Chicken Korma Recipe shines brightest alongside steamed basmati rice or pillowy naan bread to soak up all that creamy sauce. Don’t hesitate to add a crisp cucumber raita or a tangy mango chutney—the cooling and sweetness balance out the warmth of the curry beautifully.

Creative Ways to Present

If you want to impress, serve korma in mini bowls or cups for individual portions at a party, or spoon it over saffron rice for an elegant dinner. For a cozy family meal, simply pile it high in a big dish and let everyone help themselves. A pretty swirl of cream and a sprinkle of pomegranate seeds will elevate the look for special occasions.

Make Ahead and Storage

Storing Leftovers

Let your Indian Chicken Korma Recipe cool to room temperature before transferring leftovers to an airtight container. It can be refrigerated for up to 3 days. The flavors develop even more overnight, making your second-day korma taste even richer and more satisfying.

Freezing

Korma freezes beautifully! Portion it into freezer-safe containers and freeze up to 2 months. When you’re ready to enjoy, let it thaw overnight in the fridge—this helps preserve the creamy texture and ensures even reheating.

Reheating

To reheat, place the korma in a saucepan over low heat, adding a splash of water or cream to loosen if needed. Stir gently until it’s heated through. You can also reheat individual portions in the microwave, heating in short bursts and stirring in between for even warmth.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works fine if you prefer a leaner cut; just be sure not to overcook it, as it can dry out more easily than thighs. Marinating helps keep the breast meat succulent.

Is this Indian Chicken Korma Recipe spicy?

This recipe is quite mild and creamy, making it very family-friendly. The chili powder brings warmth but not overpowering heat. You can add extra chili or fresh green chilies if you want more kick.

How do I make this recipe nut-free?

If you need to skip the almonds or cashews, leave them out and add a bit of extra cream or coconut milk for body. The korma will still be delicious and velvety without nuts.

What’s the best way to get a really creamy sauce?

Be sure to simmer the sauce gently after adding the cream or coconut milk. Letting it cook low and slow allows the flavors to meld and the sauce to thicken naturally. Stir often to prevent sticking!

Can I make Indian Chicken Korma Recipe ahead for a party?

Definitely. This dish actually tastes even better when made a day in advance, as the flavors get a chance to deepen and mingle. Reheat it gently before serving, and you’re ready to impress a crowd.

Final Thoughts

There’s something magical about sharing a pot of this Indian Chicken Korma Recipe—it never fails to bring warmth and excitement to the table. If you’ve been searching for a korma that’s simple, creamy, and deeply flavorful, this is the one to try. Don’t be surprised when you find yourself making it again and again!

Indian Chicken Korma Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

Author: admin
Total Time: 45 minutes (plus marinating time)
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A rich and flavorful Indian Chicken Korma recipe that features tender chicken cooked in a creamy, spiced sauce with hints of nuts and aromatic spices. This dish is perfect for a cozy dinner or special occasions.

Ingredients

Scale

Marinade:

2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder

Curry:

3 tablespoons vegetable oil or ghee
1 large onion (finely chopped)
4 cloves garlic (minced)
1 tablespoon grated fresh ginger
1/4 cup ground almonds or cashew paste
1/2 cup heavy cream or coconut milk
1/4 cup water (as needed)
Salt to taste
Fresh cilantro (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken, coat well, and marinate in the fridge.
Cook the Curry: Heat oil in a skillet, sauté onion until golden. Add garlic, ginger, marinated chicken, almonds, cream, and water. Simmer until chicken is tender.
Finish and Serve: Adjust seasoning, garnish with cilantro. Serve hot with rice or naan.