Chicken Korma

Chicken Korma is creamy and velvety with the perfect pairing of Indian spices. It is not overpowering in heat and tastes divine.

This popular Indian dish is hearty and comforting. It is best paired in a bowl of Jasmine or Basmati rice. For more Indian inspired dishes try Lentil Curry, Instant Pot Butter Chicken, and Chickpea Curry.

Chicken korma cooking in a skillet

A Favorite Indian Chicken Dish

Chicken Korma is a traditional Indian dish that’s 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, often featuring nuts.

Now you can get your favorite Indian take out 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. 

If you are anything like me, you crave these Indian spices. I love that I can pull together a delicious dish that warms my belly and soul. 

Sautéing onions and spices for chicken korma recipe

How to Make Chicken Korma

SOAK. Add the cashew halves to a small bowl, and pour the boiling water over the top. Let sit 15-20 minutes to soften the cashews.

SAUTE. 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. Then, 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.

BROWN. Add the chicken to the skillet, and cook until lightly browned.

SIMMER. Stir in the tomato paste and chicken broth, and bring the mixture to a simmer. Cover, reduce heat, and simmer 15 minutes.

BLEND. 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.

SIMMER & SERVE. 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.

Indian chicken korma cooking in a skillet

Additions/Variations

Want to change it up? Here are a few ideas…

  • Adding veggies? You can add in some vegetables to make the dish light and more flavorful such as bell peppers, carrots, or potatoes. 
  • Use coconut milk instead of heavy cream
  • Cashew milk: We like to use the cashews by themselves because they offer a thicker base than the milk, which will naturally be thinner and be more processed.
  • Less spicy: Leave out the chili powder. The garam masala is more flavorful than spicy so you should still include it in the ingredient list.

Creamy chicken korma recipe

Storage Tips

Keep leftovers STORED in the fridge for 3-5 days in an airtight container.

REHEAT on the stovetop or in the microwave until warmed through!

FREEZE leftovers in an airtight container for up to a month.

Indian chicken korma recipe in a skillet

For more curry dishes, try:

Chicken Korma Recipe

Chicken Korma is creamy and velvety with the perfect pairing of Indian spices. It is not overpowering in heat and tastes divine.
5 from 3 votes
Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 8
Calories: 215kcal
Print 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 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 3 boneless skinless chicken breasts - cut into bite sized pieces
  • 1 tablespoon 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 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 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.

Nutrition

Calories: 215kcal | Carbohydrates: 6g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 219mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Crispy Buffalo Chicken Nuggets

Total Time: 48 minutes
4.84 from 12 votes

Buffalo Chicken Stuffed Shells

Total Time: 1 hour
4.75 from 4 votes

Skillet Mac and Cheese

Total Time: 50 minutes
5 from 5 votes

Instant Pot Pork Gyros

Total Time: 1 hour 10 minutes
5 from 8 votes

Cashew Chicken Lettuce Wraps

Total Time: 30 minutes
5 from 6 votes

About the Author

Alicia Skousen

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. 5 stars
    This chicken korma is a delicious dinner recipe! The chicken is so tender and juicy and the sauce is amazing!