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.
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.
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.
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.
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.
For more curry dishes, try:
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 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.
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!