Indian Chicken Korma: A Creamy, Aromatic Classic You Can Master at Home

If you’re looking to bring the luxurious flavors of authentic Indian cuisine into your kitchen, look no further than this show-stopping Indian Chicken Korma. Rich, creamy, and delicately spiced, this dish is a beloved staple in Indian households and restaurants alike. What makes this recipe truly stand out is its balance of bold spices with a mellow, nutty creaminess that will have everyone at your table reaching for seconds (and thirds!).

Whether you’re cooking for your family, hosting a dinner party, or simply want to expand your culinary horizons, this Chicken Korma is approachable yet impressive. With easy-to-find ingredients and straightforward steps, even beginner cooks can feel confident tackling this classic dish.

In this guide, I’ll walk you through everything you need to know — from ingredients to equipment, pro tips, storage solutions, and even drink pairings. Plus, don’t miss the FAQ section at the end for handy swaps and answers to common questions!

Why You’ll Love This Chicken Korma Recipe

This Chicken Korma isn’t just another chicken curry. It’s a layered experience of flavor and texture: tender chicken, a silky, aromatic sauce, and just the right amount of heat. Here’s why it deserves a spot in your regular meal rotation:

• Restaurant-Quality at Home: Skip the takeout and create an even better version yourself.

• Make-Ahead Friendly: Marinate overnight for deeper flavor.

• Customizable Heat Level: Adjust the chili to your taste.

• Crowd-Pleaser: Perfect for both family dinners and elegant entertaining.

• Freezer-Friendly: Make a double batch and freeze for later!

Ingredients You’ll Need

For the Chicken Marinade:

• 3 pounds boneless skinless chicken breasts

• 2 teaspoons extra virgin olive oil

• 2 teaspoons garam masala

• 2 teaspoons curry powder

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

For the Korma Sauce:

• 2 white onions, peeled and quartered

• 6 cloves garlic, peeled

• 4 teaspoons curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon garam masala

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1/2 teaspoon ground coriander seed

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cumin

• 1/4 teaspoon ground cardamom

• 1/8 teaspoon freshly grated nutmeg

• 3 tablespoons extra virgin olive oil

• 3 large tomatoes, diced small

• 1 tablespoon freshly grated ginger root

• 1/2 cup ground raw almonds

• 1 cup unsweetened canned coconut milk

• 1 1/2 cups plain low-fat yogurt

• 1/2 small red chili, de-seeded and minced

• 1 tablespoon packed brown sugar

Optional Garnish:

• 1/4 cup chopped chives or cilantro

Kitchen Equipment You’ll Need

To create this stunning dish, gather these essentials:

• Cast iron or grill pan

• Large skillet or wok

• Blender or food processor

• Sharp knife and cutting board

• Mixing bowls (or a gallon zip-top bag for marinating)

• Measuring spoons and cups

• Wooden spoon or spatula

• Meat thermometer (optional, but highly recommended!)

Step-by-Step Instructions

Step 1: Marinate the Chicken

Place your chicken in a large bowl or zip-top bag. Drizzle with olive oil and sprinkle on the garam masala, curry powder, salt, and pepper. Massage everything well into the chicken for maximum flavor absorption. Marinate in the refrigerator for at least 2 hours — overnight is even better for deeper flavor.

Pro Tip: Using a zip-top bag ensures even coating and makes for easy cleanup!

Step 2: Cook the Chicken

Heat your cast iron or grill pan over medium-high heat. Cook the chicken for about 5–6 minutes per side, ensuring an internal temperature of at least 165°F. Once cooked, let it rest under foil while you prepare the sauce.

Step 3: Make the Korma Sauce

In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the onions and ¼ cup water, sautéing until the onions are translucent and lightly browned — about 12–15 minutes. Add the ground almonds and garlic, cooking for another minute.

Transfer this mixture to a blender. Add yogurt and any remaining water from cooking the onions, then puree until smooth.

Measure out your spices (curry powder through nutmeg) and keep them ready.

In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Toast the spices for about 1 minute to release their aromas, then stir in the onion-yogurt puree. Cook for another 2–3 minutes, stirring constantly until the sauce darkens slightly.

Add the tomatoes, coconut milk, chili, ginger, and brown sugar. Stir well, reduce heat to low, and let it simmer gently for 30 minutes, stirring occasionally.

Step 4: Bring It All Together

Cut the rested chicken into bite-sized pieces and add them to the simmering sauce. Cook for an additional 15 minutes, allowing the flavors to meld beautifully.

Step 5: Serve and Enjoy!

Serve your Chicken Korma over steamed basmati rice or with warm, fluffy naan. Garnish with chopped chives or cilantro for a burst of color and freshness.

Pro Tips for the Perfect Chicken Korma

• For Extra Creaminess: Add a splash of heavy cream toward the end of cooking.

• Vegetarian Twist: Swap chicken for paneer or tofu, and follow the same steps.

• Nut-Free Option: Skip the almonds and use sunflower seed butter or omit entirely.

• Spice It Up: Love heat? Add an extra chili or a pinch of cayenne.

• Time Saver: Use pre-minced garlic and ginger to cut down prep time.

Storing and Reheating Leftovers

Chicken Korma stores beautifully, making it an ideal make-ahead meal.

• Refrigerate: Store in an airtight container for up to 4 days.

• Freeze: Cool completely, then freeze in portions for up to 3 months.

• Reheat: Gently reheat on the stovetop over low heat, adding a splash of water or coconut milk to loosen the sauce.

Bonus Tip: Always store rice separately to avoid it becoming mushy!

Suggested Pairings

To complete your meal, consider these perfect pairings:

• Sides: Steamed basmati rice, garlic naan, or even a cucumber raita for cooling contrast.

• Drinks: A chilled mango lassi or crisp white wine like Riesling complements the spice beautifully.

• Dessert: End with something light, like mango sorbet or coconut rice pudding.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add even more juiciness to this dish. Adjust cooking time as needed.

Q: Can I make this recipe dairy-free?
Yes! Swap the yogurt for a dairy-free yogurt alternative and make sure your coconut milk is full-fat for richness.

Q: How spicy is this Chicken Korma?
This version is mild to medium. Adjust the chili according to your spice tolerance.

Q: Can I make this vegetarian or vegan?
You can! Replace chicken with tofu, chickpeas, or mixed vegetables. Use plant-based yogurt for a fully vegan option.

Q: Do I need to toast the spices?
Toasting the spices deepens their flavor and brings out their essential oils. Don’t skip this step if you want maximum flavor!

Final Thoughts

There you have it — an irresistible, restaurant-worthy Indian Chicken Korma you can proudly serve at home. This recipe brings together vibrant spices, creamy textures, and succulent chicken in a way that’s both comforting and exciting. It’s a culinary journey worth taking!

If you try this recipe, I’d absolutely love to hear how it turns out! Please share this post with your friends and family, and don’t forget to subscribe to the blog for more globally-inspired recipes delivered straight to your inbox.

Happy cooking, and enjoy every flavorful bite!