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5 from 3 votes

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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 215kcal


  • 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


  • 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.


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