Chicken Korma
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Chicken Korma – creamy, golden, spiced just right. Tender chicken in a rich, nutty sauce that demands a second helping.
Creamy, Golden, and Completely Irresistible
If there’s one thing I know about you guys, it’s that you love a creamy, rich curry as much as I do. Every time I post an Indian inspired recipe, the comments and emails flood in, so it’s safe to say we share the same weakness. This Chicken Korma is no exception. It’s luscious, golden, and full of cozy, nutty flavor that keeps you going back for “just one more spoonful.”
Now, before the curry police come for me, let me say this loud and clear: this is not an authentic Chicken Korma. It’s my at home, Jo style version, adapted for the everyday cook with ingredients you can find at your local grocery store. But authentic or not, it’s a total crowd pleaser, and every bite makes me wish smell-o-vision was a thing so you could inhale this straight from your screen.
Why You’ll Love This Chicken Korma
- Creamy without being heavy: Greek yogurt and a splash of cream give you richness without feeling like you need a nap after.
- Big flavor, mild heat: Warm spices, nutty almonds, and just enough kick to keep it interesting without clearing your sinuses.
- Weeknight friendly: Marinate in the morning, cook in under 30 minutes at dinner time.
- Flexible: Swap in veggies, chickpeas, or cashews. This recipe doesn’t mind a little improvisation.
- Better than takeout: And you don’t have to wait 45 minutes or tip the delivery driver.
Before You Start: Tips & Ingredient Notes
- Chicken: Thighs are my favorite here because they stay tender after simmering for 20–25 minutes. Breasts cook faster, so keep an eye on them at around the 15-minute mark.
- Marinating time: Give the chicken at least 1 hour in the korma paste so the flavors really sink in. Overnight is even better if you can plan ahead.
- Onions: Cook them low and slow for about 5 minutes until golden. Rush this step and you’ll miss out on that sweet, mellow base flavor.
- Nuts: Almonds are classic, but cashews make the sauce extra creamy. If you use whole nuts, blend them really well so the sauce stays smooth.
- Cream: Add it at the very end and stir gently. Boiling cream too hard will make it split and ruin that silky texture.
- Spice freshness: If your garam masala smells faint, it will taste faint. A fresh batch will make all the difference, so maybe toss those jars from 2014.
- Cooking vessel: Use a wide skillet so the chicken browns instead of steams. Crowding the pan = pale, sad chicken.
- Taste and adjust: Before serving, taste the sauce. A pinch more salt or garam masala right at the end can wake up all the flavors.
Add tomato passata, garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds, and yogurt to a food processor. Blend until smooth. It should look thick and creamy, almost like a dip.
Toss the chicken pieces in the paste until fully coated. Cover and refrigerate for at least 1 hour. This step is where the flavor magic happens, so don’t cut it short if you can help it.
Heat olive oil and butter in a large skillet over medium heat. Add onions and cook for about 5 minutes until soft and golden. This slow sauté builds sweetness into the sauce. Stir in the marinated chicken along with any extra paste left in the bowl. Cook for 15–20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Reduce the heat to low, pour in the heavy cream, and stir gently. Let it warm through for 5 minutes, just enough to marry the flavors without boiling the cream.
How To Serve It
Chicken Korma is all about the sauce, and you’ll want every drop of that creamy, spiced goodness on your plate. Serve it hot, straight from the skillet, while it’s still rich and velvety. A quick sprinkle of cilantro and an extra drizzle of yogurt make it look as good as it tastes. Here’s how to pair it:
Basmati Rice
Easy Homemade Naan
Skillet Green Beans
Mango Lassi
Frequently Asked Questions
Can I make this ahead of time?
Yes. Marinate the chicken up to 24 hours ahead, then cook it just before serving. You can also make the entire dish a day in advance, the flavors get even better overnight.
Is Chicken Korma spicy?
Not really. It’s mild compared to most curries, with more warmth than heat. If you like it hotter, add chili powder or fresh chilies when you cook the onions.
Can I use coconut milk instead of cream?
Absolutely. It gives a slightly sweeter flavor and makes it dairy-free if you also skip the yogurt or use coconut yogurt.
What can I use instead of chicken?
This works beautifully with lamb, shrimp, paneer, or chickpeas. Just adjust the cooking time depending on your protein.
Can I freeze Chicken Korma?
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Can I make this in the slow cooker?
Yes. Sauté the onions first, then add everything except the cream to the slow cooker. Cook on low for 5–6 hours, stir in cream at the end.
Try These Indian Recipes Next
- Butter Chicken
- Tandoori Chicken
- Chicken Tikka Masala
- Coconut Basil Chicken Curry
- Mulligatawny Soup
- Balti Chicken
- Chicken Tikka Masala
- Chicken Vindaloo
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Chicken Korma
Video
Ingredients
- 1 pound chicken thighs (boneless and skinless, cut into small bite size pieces)
- ½ cup tomato passata (or crushed tomatoes or tomato sauce)
- 3 cloves garlic
- 1 teaspoon ginger (fresh, crushed)
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon paprika (sweet)
- 1 teaspoon coriander
- ½ teaspoon salt (or to taste)
- ½ cup almonds (or cashews)
- ¾ cup Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoon butter (unsalted)
- 1 medium onion (chopped)
- ½ cup heavy cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add passata, garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds, and yogurt to a food processor. Blend until smooth.
- Toss the chicken with the paste and mix well. Cover with a plastic wrap and refrigerate for 1 to 2 hours.
- Add the olive oil and butter to a large skillet over medium high heat. Add the onions and cook for 5 minutes or until they start to brown a bit and are softened.
- Add the chicken to the skillet, including the yogurt mixture that's left in the bowl and cook for about 15 minutes or until the chicken is cooked through.
- Stir in the heavy cream and mix well. Cook for an additional 5 minutes.
- Garnish with yogurt and cilantro, if preferred. Serve over rice and naan bread.
Equipment
Notes
- Marinate the chicken for at least 1 hour so the spices really sink in. Overnight is even better.
- Use fresh spices for the best flavor, old garam masala loses its punch.
- Swap almonds for cashews if you want a creamier, slightly sweeter sauce.
- Coconut milk can replace the cream for a dairy free twist.
- Leftovers taste even better the next day and freeze beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
