Chicken Korma

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.

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!

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 – I prefer to use fresh, if minced is all you have on hand just keep in mind that 1 1/2 teaspoons equals one fresh clove.
• 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.

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.

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.

More Indian Dishes You’ll Love:

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