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Home / Recipes

Chicken Korma

1 hour 35 minutes
4.59 from 24 votes
16 Comments
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  • 242
by: Joanna Cismaru
06.05.22

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This Chicken Korma is a delicious Indian dish made with mildly spiced chicken that’s been marinated in a homemade korma paste. It’s so easy to make, luscious and creamy, this chicken will surely become a show-stopper! My recipe is packed full of amazing flavor and will more than hit the spot.

overhead shot of chicken korma over rice and garnished with cilantro

Chicken Korma

Some of the most satisfying and flavorful dishes I make in my kitchen are Indian recipes. Whether it’s a curry, some tandoori chicken, or some Mulligatawny, these recipes almost end up being a big hit. I was craving Indian food all day today and decided on this classic, Chicken Korma. Not only is this dish super packed with creamy flavor, but it’s a sure fire way to get some tender chicken.

What Is Chicken Korma?

Chicken Korma is a mildly spiced Indian dish with a thick sauce, often featuring nuts such as almonds or cashews. My recipe uses some garam masala spice to get that quintessential flavor, bright turmeric, and creamy almonds. I like to use Greek yogurt for this recipe as it adds some great tang and packs quite a bit of protein. I’m so excited to share this with you guys, I know you’ll love it!

overhead shot of ingredients needed to make chicken korma

Ingredients In Chicken Korma

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Chicken – I’m using chicken thighs today because I’m looking for super moist and tender chicken with tons of flavor.
  • Tomato passata – This is basically just uncooked tomato puree that has been strained of seeds and skins. Crushed tomatoes or tomato sauce will do as well.
  • Garlic – Use as much or little as you like.
  • Garam Masala – This is an Indian spice blend, definitely pick some up if you’re looking to make this recipe. I’ve included how to make your own in the tips section.
  • Spices – Turmeric, paprika, and coriander are the rest of the spices to round off our dish.
  • Almonds – This will give flavor, texture, and some great creaminess to our dish. You can also use cashews.
  • Yogurt – I’m using Greek today because it’s my favorite to cook and bake with. It’s full of protein and acidity.
  • Onion – Something that cooks down well, like white or yellow onion.
  • Cream – I use heavy cream in my Korma but if you’re looking to reduce the fat, feel free. Coconut milk would be a nice addition here as well.
  • Olive oil and Butter – We want both to saute everything off in, the olive oil will lower the smoke point of the butter to prevent the butter from burning.
  • Seasoning – Along with all the spices we need I also add a bit of salt, we don’t need too much today.
process shots showing how to make chicken korma

How To Make Chicken Korma

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Create a flavor base: Add the passata, garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds and yogurt to your food processor and mix on high. Toss your chicken in this paste till it’s well coated and pop covered in the fridge for 1 – 2 hours.
  • Create your sauce: 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. Add the chicken to the skillet along with any leftover mixture you may have. Cook this for 15 minutes and stir in the heavy cream once the chicken is cooked through.
  • Finish the Chicken Korma: Cook for an additional 5 minutes and serve hot drizzled with some yogurt and over fluffy rice and naan.

Tips For Making The Best Chicken Korma

  • If you really want to set the flavor off in this dish, I recommend making your own Garam Masala spice blend, directions for doing so can be found here.
  • Using quality spices will make a big difference on the flavor profile of your Chicken Korma.
  • Add some red pepper flakes if you’d like to add some heat in your dish!
  • Crushed cardamom and cinnamon are nice warm additions as well.
overhead shot Chicken Korma in a skillet garnished with yogurt and cilantro

What Else Can I Use In My Chicken Korma?

This dish is like a blank canvas for cooking up some veg, you can have some fun with it so feel free to get creative.

Veggies
  • Potatoes
  • Bell pepper, any color.
  • Carrots
  • Zucchini

You can also add chickpeas if you’d like a protein substitute for the chicken!

Storing Leftover Chicken Korma

This dish will last up to 3 days in the fridge if stored in an airtight container. This curry freezes superbly as well! Just store it in a shallow container and be sure it’s completely cooled before popping it in. It should keep for up to 3 months if frozen, just reheat on the stove when you’re ready to enjoy it.

chicken korma with rice on a white plate garnished with yogurt and cilantro

More Indian Dishes You’ll Love:

  • Butter Chicken
  • Naan Bread
  • Tandoori Chicken
  • Lamb Korma
  • Chicken Tikka Masala
  • Coconut Basil Chicken Curry
  • Mulligatawny Soup
  • Mango Lassi
  • Roasted Potatoes with East Indian Spices

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overhead shot of a bowl of chicken korma with a side of rice

Chicken Korma

4.59 from 24 votes
Prep: 10 mins
Cook: 25 mins
Marinating time: 1 hr
Total: 1 hr 35 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Chicken Korma is a delicious Indian dish made with mildly spiced chicken that's been marinated in a homemade korma paste. It's so easy to make, luscious and creamy, this chicken will surely become a show-stopper! My recipe is packed full of amazing flavor and will more than hit the spot.
 

Equipment

  • KitchenAid 7-cup Food Processor

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
US Customary – Metric

Instructions

  • Add the tomato passata, garlic, ginger, garam masala, turmeric, paprika coriander, salt, almonds, yogurt to your food processor and process on high 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.

Video

Recipe Notes

This dish will last up to 3 days in the fridge if stored in an airtight container. This curry freezes superbly as well! Just store it in a shallow container and be sure it’s completely cooled before popping it in. It should keep for up to 3 months if frozen, just reheat on the stove when you’re ready to enjoy it.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 394kcal (20%)Carbohydrates: 9g (3%)Protein: 19g (38%)Fat: 32g (49%)Saturated Fat: 11g (69%)Cholesterol: 113mg (38%)Sodium: 297mg (13%)Potassium: 399mg (11%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 700IU (14%)Vitamin C: 4.2mg (5%)Calcium: 92mg (9%)Iron: 1.5mg (8%)
Course:Dinner, Lunch
Cuisine:Indian
Keyword:chicken korma, chicken recipes
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 242

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. p shockey says

    May 25, 2022 at 5:08 pm

    i doubled the recipe, and I found the yogurt mixture with chicken needed more liquid to cook in ( I used chicken broth) prior to adding the cream… and i also had to cover the deep skillet I used to prevent yogurt mixture from sticking. i have a similar recipe before but maybe I browned the chicken prior to adding to yogurt mixture in skillet? i added fresh squeezed lime in addition to the cilantro

    Reply
  2. Nadine says

    September 30, 2020 at 5:00 am

    I have made this recipe many times. And it rocks every single time!
    One question….I accidentally received Greek coconut yogurt in my shop this week…could I use this?

    Reply
    • jo says

      September 30, 2020 at 8:41 am

      If you don’t mind the coconut flavor in it, sure.

      Reply
  3. Ciara Smith says

    August 31, 2020 at 2:24 pm

    Would soya cream work as a substitute to heavy cream? I’m allergic to coconut and intolerant to dairy. Would love to try!

    Reply
    • jo says

      August 31, 2020 at 3:39 pm

      I haven’t tried it myself, and I’m not familiar with soya cream, but I don’t see why not.

      Reply
  4. Terri says

    May 17, 2020 at 3:39 pm

    instead of whole almonds could you use almond flour? If so how much would you use?

    Reply
    • Jo Cooks Team says

      May 19, 2020 at 10:08 am

      Almond flour will give this sauce a very gritty texture if you don’t mind. That being said, I’d add a few tbsp up to 1/4 cup.

      Reply
  5. Malia says

    May 3, 2020 at 8:17 pm

    5 stars
    Amazing!

    Reply
  6. Naseem says

    April 5, 2020 at 10:33 pm

    I recently had GI surgery and am only able to eat really tender meats-wondering if you think it would be ok to cook this in the instant pot to accomplish that? Thank you!

    Reply
    • Jo Cooks Team says

      April 6, 2020 at 10:05 am

      Yes definitely! It would be lovely in the IP. Only difference it that it’ll be a bit more liquidy. You can cook off the excess moisture or add a cornstarch slury.

      Reply
  7. Olivia says

    December 5, 2019 at 7:35 am

    How much coconut milk would you recommend vs heavy cream? 🙂

    Reply
    • Jo Cooks Team says

      December 5, 2019 at 11:09 am

      Use the same amount!

      Reply
  8. Allyson Wilcox says

    November 23, 2019 at 6:37 pm

    5 stars
    I make your Chicken Korma recipe all the time! It’s so easy and so delicious!

    Reply
  9. baltisraul says

    June 4, 2019 at 7:45 am

    5 stars
    We just never think to try and make Indian food but this recipe changed all that. Thanks, Jo!

    Reply
  10. lola@cheflolaskitchen says

    June 2, 2019 at 8:23 pm

    5 stars
    I’ve been craving for Indian recipes sine long! Surely trying out this chicken korma at the soonest! Thanks Joanna.

    Reply
    • Joanna Cismaru says

      June 2, 2019 at 9:17 pm

      My pleasure!

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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