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.
Table of Contents
- What is Chicken Korma?
- You’ll Love This Easy Chicken Korma!
- Chicken Korma Ingredients
- How to Make Chicken Korma (Instructions)
- FAQs
- Meal Prep & Storage
- More Indian Food Recipes
- 35+ Mouthwatering Indian Recipes to Make at Home
- Butter Chicken (Murgh Makhani)
- Vegan Tikka Masala (Stovetop or Instant Pot)
- Emerald Dal
- Chicken Korma recipe
You’ll Love This Easy Chicken Korma!
- Fast and Easy! Using boneless chicken breast makes the prep for this recipe much simpler, plus we skip the marinating process without sacrificing flavor!
- 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!
- 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.
FAQs
A traditional Mughlai dish, chicken korma typically uses bone-in chicken cooked with spices, onion paste, yogurt, and nuts. This recipe is a simplified version with boneless chicken and ground spices.
Korma is rich and creamy, made with yogurt. It tends to be milder. Curry traditionally uses a wider variety of spices and incorporates vegetables.
The main difference is that chicken korma has a nuttier and tangy profile due to the nuts and yogurt that are blended into the sauce.
The richly spiced thick and creamy sauce is on the milder side with a somewhat sweet tang.
You get to control the heat here. If you like spice chop the serrano chilies up, if you prefer more on the mild side, slit the chilies in half up to the stem so they are still connected. You can then remove the chili or chop it and serve it on the side for those who like more spice.
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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Chicken Korma recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 1x
- Category: dinner idea, chicken recipe,
- Method: Stovetop
- Cuisine: North Indian
- Diet: Gluten Free
Description
A simplified Indian classic, this Chicken Korma recipe is easy and lively with so much flavor! Tender chicken cooked in a luscious yogurt sauce with fragrant Indian spices.
Ingredients
- 1 pound chicken breasts (or chicken thighs- *see notes)
- 1 tablespoon coconut oil (or avocado oil, or other neutral oil)
- 1 yellow onion, sliced (see notes)
- 1 tablespoon fresh ginger, chopped
- 6 cloves garlic, chopped
- 1 teaspoon whole cumin seeds
- 1/2 cup plain yogurt (full fat was used for this recipe)
- 1 tablespoon tomato paste
- 1/4 cup raw cashews (or blanched almonds or coconut cream or coconut milk)
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon salt, plus more for seasoning the chicken
- 1 tablespoon ghee or coconut oil
- 1 teaspoon Kashmiri chili powder or red chili powder, paprika or 1/4 teaspoon cayenne pepper
- 1 teaspoon garam masala curry powder
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1–2 serrano chilies- see notes
- serve with fresh spinach and fresh cilantro
Instructions
- Cut chicken breast into 1-2″ chunks, 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 stirring a minute to coat all the pieces with the spices, add the serrano chilies 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.
Notes
How to slice the onion: Slice the ends of the onions. Stand onion on the cut side and slice in half. place the halved onion cut side down and slice into 1/8-1/4 inch slices, slicing with the grain.
Using chicken thighs: Thighs need to cook a little longer to get tender. You can either sear the thighs first for added flavor (we don’t do this with the breasts to avoid overcooking) and then add in as stated in the instructions or just add in the same as the breasts without precooking. Cook them for an additional 5-10 minutes. They should register around 175- 180F.
Adjusting the heat: Serrano chilies- if you like spice chop these up, if you prefer more on the mild side, slit the chilies in half up to the stem so they are still connected- they will impart more of an essence rather than dispersing the spicey pepper throughout. You can then remove the chili or chop it and serve it on the side for those who like more spice.
Leftovers and Storage: Leftovers will keep in the fridge for up to 4 days and stored sealed in an 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.
Prepping ahead: Sauté the onions ahead of time, blend the sauce, and measure out the spices. When you’re ready to cook, simply simmer the chicken while the rice is cooking. Dinner will be ready in just 20 minutes!
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 306
- Sugar: 4.3 g
- Sodium: 517.5 mg
- Fat: 14.6 g
- Saturated Fat: 6.7 g
- Carbohydrates: 11.3 g
- Fiber: 1.9 g
- Protein: 31.5 g
- Cholesterol: 95 mg
The Chicken Korma was full of flavor as all your dishes are, and it was fabulous.
This is the best curry we have ever made. Make a chicken one and tofu one. Delicious and so easy to make! Thank you x.
Yay, that is so nice to hear Karen!
This is BETTER than a restaurant!
Light, subtle, sooo flavorful.
Added spinach and carrots and did a version with chicken and one with grilled tofu. So good!
Oh nice Brian! So glad you enjoyed!
This was so delicious. I used jalapeño because that is what I had. And added broccoli and carrots. My husband was impressed and said it was restaurant quality.
So great to hear Janis!
So good! Used chicken thighs.
Main course for Christmas Eve meal–it was a favorite.
Glad to hear about the thighs! So happy you enjoyed.
So good! I made a TRIPLE recipe since I wanted lots of leftovers. Also added carrots, cauliflower florets and frozen peas to bulk it up a little and add color. This will be on the rotation for sure! (The only thing I was confused about was the bay leaf?)
Oh thanks Daina- will adjust the recipe! So glad you enjoyed this, the veggies sound delicous!
I used coconut cream instead of yogurt, pecans instead of almonds/cashews, half the amount of chicken. I added a heap of steamed veggies (green beans, carrots, cauliflower, broccoli, cabbage, mushrooms) when i simmered the final mix. Topped with cilantro and coconut yogurt. Absolutely divine!!
Love this Jade! So glad it worked out deliciously!
Where’s the note about chicken thighs?
It is in there now!
Thanks! Getting ready to cook this asap.
Great! Hope you enjoy.
Delicious as always. Love your recipes.
Great to hear!