Enjoy the comforting flavors of this Easy Chicken Korma recipe. A mildly spiced, creamy dish that’s sure to become your new favorite.
Chicken Korma is a traditional Indian dish that’s a light and flavorful curry made with tomato paste, plenty of spices, and cream that is buttery and completely delicious. It is a mildly spiced Indian dish with a thick sauce.
Now you can get your favorite Indian takeout at home, and it’s much easier to make than you think! With just a few key spices, you too can create that rich flavor profile.
This popular Indian dish is hearty and comforting. It is best paired with a bowl of Jasmine or Basmati rice. For more Indian-inspired dishes, try Lentil Curry, Instant Pot Butter Chicken, and Chickpea Curry.
Table of Contents
Why We Love Chicken Korma
- Easy Chicken Korma offers a creamy, rich flavor without being overly spicy.
- This dish is simple and quick to prepare.
- Chicken Korma reheats well and makes it great for leftovers.
Recipe Ingredients
- Garam Masala: Adds a warm, aromatic blend of spices.
- Ground Coriander: Provides a citrusy, slightly sweet taste.
- Ground Turmeric: Imparts a mild, earthy flavor and a vibrant yellow color that adds depth to the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Dairy-Free Variation: Use coconut milk instead of heavy cream for a dairy-free option. We prefer using whole cashews instead of cashew milk because they create a thicker base. Cashew milk tends to be thinner and more processed.
- Herbs and Spice Variation: For a refreshing twist, add fresh cilantro or mint leaves at the end of cooking. Incorporate a pinch of saffron soaked in warm water for added richness. For a different spice blend, try ground cardamom or fennel seeds, which add a subtle sweetness.
How to Make Easy Chicken Korma
Step 1: Add the cashew halves to a small bowl, and pour the boiling water over the top. Let sit for 15-20 minutes to soften the cashews.
Step 2: Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and bay leaves to the skillet, and cook until fragrant, 2-3 minutes. Add the onion to the skillet and cook until softened. Add the coriander, garam masala, cumin, turmeric, and chili powder to the skillet, and stir to combine.
Step 3: Add the chicken to the skillet, and cook until lightly browned. Stir in the tomato paste and chicken broth, and bring the mixture to a simmer. Cover, reduce heat, and simmer for 15 minutes.
Step 4: Toward the end of the simmer time, add the cashews and water, heavy cream, and yogurt to a food processor or blender. Blend until very smooth.
Step 5: Pour the cream mixture into the skillet and stir to combine. Bring the sauce to a simmer and simmer for an additional 10-15 minutes, until thickened and creamy. Serve hot over rice.
Expert Tips
- Marinate the Chicken: Marinate the chicken in yogurt, garlic, and ginger for at least 30 minutes before cooking to tenderize the meat and infuse it with extra flavor.
- Less Spicy Korma Sauce: Leave out the chili powder to reduce the heat. The garam masala is more flavorful than spicy, so be sure to still include it in the ingredient list.
FAQs
Yes, you can use different chicken parts such as chicken thighs, drumsticks, or even bone-in chicken pieces. Thighs and drumsticks add more flavor and remain juicier compared to breast meat. Adjust the cooking time as needed to ensure the chicken is fully cooked.
Try incorporating bell peppers, carrots, or potatoes. These veggies not only enhance the dish’s texture but also add nutritional value and additional layers of flavor.
Storage Info
To STORE Easy Chicken Korma, let it cool completely, then transfer it to an airtight container. It will stay good in the refrigerator for up to 3 days. To FREEZE, store in your freezer for up to 2 months.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm on the stove over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave, stirring every 1-2 minutes.
More Curry Dishes to Try
Easy Chicken Korma Recipe
Ingredients
- 1/2 cup cashew halves
- 1/2 cup boiling water
- 3 tablespoons oil
- 2 teaspoons minced garlic
- 1 teaspoon ginger paste
- 2 bay leaves
- 1 medium onion - chopped
- 1 teaspoon ground coriander
- 1 tsp garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 3 boneless chicken - skinless chicken breasts cut into bite sized pieces
- 1 tbsp tomato paste
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup plain yogurt
- Basmati or jasmine rice - for serving
Instructions
- Add the cashew halves to a small bowl, and pour the boiling water over the top. Let sit for 15-20 minutes to soften the cashews.
- Heat the oil in a large skillet over medium heat. Add the garlic, ginger, and bay leaves to the skillet, and cook until fragrant, 2-3 minutes. Add the onion to the skillet and cook until softened. Add the coriander, garam masala, cumin, turmeric, and chili powder to the skillet, and stir to combine.
- Add the chicken to the skillet, and cook until lightly browned. Stir in the tomato paste and chicken broth, and bring the mixture to a simmer. Cover, reduce heat, and simmer for 15 minutes.
- Toward the end of the simmer time, add the cashews and water, heavy cream, and yogurt to a food processor or blender. Blend until very smooth.
- Pour the cream mixture into the skillet and stir to combine. Bring the sauce to a simmer and simmer for an additional 10-15 minutes, until thickened and creamy. Serve hot over rice.
Such a flavorful dish, the chicken picked up the spices so well.
This was amazing ! Just a couple edits- I used fresh seeds and ground them myself – trust me it makes a difference in flavour ! Also used some corn starch and sauce mix to thicken it up at the end – also used 1 tsp of salt in the seasoning mix as I didn’t see salt in this recipe and it does bring flavors together! This recipe was the closest to restaurant style I have had thank you!
Hi Samantha, thanks for sharing your changes.
I think just found a few favorite! It came out so good, creamy and tasty! We loved it for dinner.
This chicken korma is a delicious dinner recipe! The chicken is so tender and juicy and the sauce is amazing!
Thanks so much for sharing! I’m so glad you like it as much as we do!
I love the spices!! This dish is so flavorful & creamy! It would be great over rice or noodles!