Chicken Korma

This Chicken Korma recipe is a classic Indian dish made simple and easy. Tender chicken breast is cooked in a luscious yogurt sauce with fragrant Indian spices.

This version of Chicken Korma is made with boneless chicken breast, keeping it fast and easy. Rich caramelized onions, aromatic spices, and creamy yogurt create a flavorful base for the sauce. We skip the marinade process and use ground spices rather than whole spices to save time without sacrificing flavor. The taste is full and rich! The chicken becomes tender and succulent as it absorbs the earthy tang of the creamy yogurt sauce, infusing each bite with a delightful harmony of flavors.

Serve Indian Chicken Korma with fluffy basmati rice and make some homemade fresh naan, or roti, perfect for scooping up every last bit of the yummy sauce.

What is Chicken Korma?

Chicken Korma is a rich, flavorful North Indian dish made with tender chicken cooked in a creamy yogurt sauce, seasoned with aromatic Indian spices. It originates from the 16th century with ties to the Mughals. The sauce typically includes caramelized onions, yogurt, tomato paste, cashews (or almonds), and a blend of ground spices.

You’ll Love This Easy Chicken Korma!

1. Fast and Easy! Using boneless chicken breast makes the prep for this recipe much simpler, plus we skip the marinating process without sacrificing flavor!
2. Creamy, rich, and comforting. An invigorating harmony of warm flavors come together in this recipe. The yogurt adds tang and a creamy texture, while rich caramelized onions add depth. This is the best chicken korma recipe!
3. Simplified method. Using ground spices makes the cooking process quick and simple! This is one of those straightforward, memorable recipes you’ll want to keep in your back pocket.

Chicken Korma Ingredients

• Chicken breasts: Provides the main protein component of the dish, adding tenderness and substance to the Korma. Chicken thighs can also be used.
• Coconut oil: Used for cooking the onions, ginger, garlic, and spices, and adds a subtle nutty flavor to the dish. Ghee, avocado, or other neutral oil can be used.
• Yellow onion: Caramelized onions add a sweet and savory taste to the Korma, enhancing the overall flavor and providing a rich base for the sauce.
• Fresh ginger: Adds a warm and earthy flavor to the dish, along with a hint of spiciness. It also helps to tenderize the meat.
• Garlic cloves: Brings a pungent and aromatic taste to the Korma, enhancing the overall depth of flavor.
• Whole cumin seeds: Add a distinctive nutty and earthy taste to the dish, contributing to its authentic Indian flavor.
• Plain yogurt: Adds creaminess to the sauce and helps balance the spices. It also tenderizes the chicken and adds a tangy flavor. Use full fat.
• Tomato paste: Enhances the color and adds a subtle tangy sweetness to the Korma.
• Raw cashews: Add a creamy and slightly sweet flavor while also thickening the sauce. Alternatively, blanched almonds or coconut cream/milk can be used for variation.
• Chicken broth or vegetable broth: Adds moisture and depth to the dish, intensifying the layers of flavor.
• Ghee or coconut oil: Used for frying the spices, adding richness and depth to the dish.
• Spices: Kashmiri chili powder adds heat and vibrant color. Chili powder, paprika, or 1/4 teaspoon cayenne pepper can be substituted. Garam masala curry powder adds warmth and complexity, ground coriander adds citrus and subtle floral flavor, ground cumin adds a warm and earthy flavor, turmeric provides a vibrant yellow color and mild earthy taste, and ground cardamom adds a floral, citrusy flavor to enhance the aromatic profile. Ground cinnamon adds a warm and sweet flavor.
• Serrano chilies: Add a fresh and spicy kick to the Korma. The amount can be adjusted depending on personal preference.

Serve the Chicken Korma with fresh spinach and fresh cilantro for added freshness and a touch of vibrant green color.

How to Make Chicken Korma (Instructions)

Cut chicken breast into 1-2″ pieces and season with salt and pepper. Set aside.

In a large heavy pan, saute onions in coconut oil for 15 minutes over medium-low heat until softened and starting to brown. Add cumin seeds, ginger, and garlic and saute another 15 minutes or until onions are caramelized, they will be golden brown and melty. Let cool for a few minutes.

Put onion mixture in a blender or food processor with yogurt, tomato paste, cashews (or almonds), broth, and salt. Blend until mostly smooth or leave some texture if you prefer that. The consistency will be thick. Set aside the korma sauce.

In a small bowl mix together Kashmiri chili powder, garam masala, coriander, cumin, turmeric, black pepper, cardamom, and cinnamon. Add ghee and the spices to a pot or large pan. Stir over low heat for about a minute.

Turn up to medium heat and add the chicken.

Stir a minute to coat all the pieces with the spices, and add the serrano chilies, bay leaves, and the korma sauce. Bring to a simmer for about 8- 10 minutes stirring frequently to keep the sauce from sticking to the pan. If you prefer a thinner sauce add more broth or water (adjust the spices accordingly, adding more salt or garam masala if needed). Once the chicken is cooked through remove from heat.

Garnish with fresh cilantro and serve over fresh spinach leaves with steamed basmati rice and naan.

Meal Prep & Storage

Leftovers will keep in the refrigerator for up to 4 days. Store in a sealed, airtight container.

To reheat, add a couple tablespoons of water or broth to the pan along with the chicken korma, cover with a lid, and let heat until warm, about 5 minutes. Alternatively, you can reheat in the microwave, though the stovetop method will result in the best texture!

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