If you are craving a dish that wraps you up in warm, comforting flavors with a touch of exotic charm, this Creamy Chicken Korma Recipe is a must-try. Rich, silky, and infused with a delicate mix of spices, this Indian classic offers tender chicken bathed in a luscious sauce made from fragrant spices, creamy yogurt, and nuts. It’s a perfect meal to impress family or friends yet simple enough to whip up any night of the week. The balance of mildly spiced, buttery goodness makes it one of those dishes that’ll keep you coming back for seconds and sharing the recipe like a treasured secret.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether adding depth of flavor, richness, or texture. The simplicity of the ingredients belies the complexity of the taste they create together, making this Creamy Chicken Korma Recipe both accessible and unforgettable.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Provides tender, juicy meat that absorbs flavors beautifully.
- 3 tablespoons plain Greek yogurt or whole-milk yogurt: Adds creaminess and helps tenderize the chicken.
- 1 tablespoon lemon juice: Brightens the marinade and balances richness.
- 1 teaspoon ground turmeric: Gives the dish a golden hue and subtle earthiness.
- 1 teaspoon ground cumin: Adds warm, nutty undertones.
- 1 teaspoon garam masala: A fragrant spice blend essential for that authentic korma flavor.
- 1/2 teaspoon chili powder: Adds just a hint of heat to round out the flavors.
- 1 teaspoon salt: Brings all the flavors together perfectly.
- 2 tablespoons ghee or vegetable oil: For sautéing, providing a nutty richness or neutral taste.
- 1 large onion, finely sliced: Caramelizes to add sweetness and body to the sauce.
- 3 cloves garlic, minced: For a punch of savory depth.
- 1 tablespoon fresh ginger, grated: Adds warmth and zingy brightness.
- 1/2 cup tomato puree or crushed tomatoes: Brings acidity and color to balance creaminess.
- 1/2 cup heavy cream or coconut milk: The key to the luscious, creamy texture that defines this korma.
- 1/4 cup ground almonds or cashew paste: Thickens the sauce and adds a subtle nutty flavor.
- 1/4 cup water (as needed): To adjust sauce consistency perfectly.
- Chopped fresh cilantro for garnish: Adds fresh vibrancy and a burst of green color.
- Slivered almonds for garnish (optional): For a delightful crunchy contrast.
How to Make Creamy Chicken Korma Recipe
Step 1: Marinate the Chicken
Start by mixing yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt in a medium bowl. Toss the chicken pieces in this fragrant marinade, coating each piece well. Let it sit for at least 30 minutes to soak up those vibrant flavors, or if you have time, refrigerate overnight to really deepen the taste and tenderize the chicken. This step is your flavor foundation.
Step 2: Caramelize the Onions and Build the Base
Heat ghee or vegetable oil in a large skillet over medium heat. Add the finely sliced onions and let them cook slowly, stirring occasionally, until they’re golden and wonderfully caramelized—this usually takes about 8 to 10 minutes. This slow cooking draws out their natural sweetness, which is essential for that rich korma sauce. Then stir in the minced garlic and grated ginger, cooking just one more minute until that fragrant aroma fills the kitchen.
Step 3: Brown the Chicken
Next, add the marinated chicken to the skillet. Cook it for about 6 to 8 minutes, stirring frequently. You want the pieces to turn nicely golden on all sides. This further locks in the juicy flavors and gives the dish a robust base before adding the creamy sauce.
Step 4: Add Tomato and Creamy Ingredients
Pour in the tomato puree and cook for 2 to 3 minutes, allowing it to deepen the sauce’s flavor profile. Then stir in the heavy cream (or coconut milk if you prefer a dairy-free option) and the ground almonds or cashew paste. These ingredients bring that signature creaminess and body that transform this from just any curry to a dreamy korma. Simmer gently on low heat for 10 to 15 minutes until the chicken is thoroughly cooked and the sauce has thickened. Add small amounts of water as needed to get the perfect consistency—rich and velvety but not too thick.
Step 5: Final Taste and Garnish
Taste your creation and adjust seasoning if necessary—sometimes just a little extra salt or a pinch more chili powder can elevate the dish. Sprinkle chopped cilantro over the top for a fresh herbal note and, if you like, add some slivered almonds for a delicate crunch that contrasts beautifully with the creamy sauce. And there you have it: your own luscious, aromatic Creamy Chicken Korma Recipe ready to enjoy!
How to Serve Creamy Chicken Korma Recipe
Garnishes
Fresh cilantro is a must for its lively color and flavor contrast, while slivered almonds add a subtle crunch that makes each bite more enjoyable. You might also consider a light drizzle of cream for that elegant finishing touch or some toasted seeds for a little extra texture.
Side Dishes
Basmati rice is the classic companion, absorbing every bit of that silky korma sauce with its fluffy grains. Alternatively, warm naan or roti bread are perfect for scooping and savoring the creamy goodness. If you’d like to add a touch of freshness, a simple cucumber raita or a tangy salad with lemon vinaigrette can balance the richness splendidly.
Creative Ways to Present
For a special occasion, consider serving this Creamy Chicken Korma Recipe in small, beautiful bowls garnished with edible flowers or microgreens. Layered on a platter with vibrant sides like saffron rice, roasted vegetables, and chutneys, it becomes a feast for both the eyes and palate. This dish also makes a fabulous filling for wraps or topped over grilled flatbreads for a casual, crowd-pleasing meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Korma in an airtight container in the refrigerator. Because of its creamy texture and rich spices, it keeps well and tastes even better the next day once the flavors have mingled. Consume within 3 to 4 days for best quality.
Freezing
If you want to save the korma for longer, freezing is a great option. Portion it out into freezer-safe containers and freeze for up to 2 months. When freezing, avoid adding fresh garnishes so you can add crisp, fresh ones once it’s reheated.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or cream to loosen the sauce if it has thickened. Alternatively, microwave in short intervals, stirring in between until heated thoroughly. This keeps the chicken tender and the sauce silky and smooth.
FAQs
Can I use chicken breasts instead of thighs for this Creamy Chicken Korma Recipe?
Absolutely! Chicken breasts work fine, though thighs tend to be juicier and more forgiving to cook, especially in a slow-simmered dish like korma. Just be careful not to overcook breasts as they can dry out.
Is it possible to make this recipe dairy-free?
Yes, simply substitute the yogurt and cream with coconut yogurt and coconut milk. Also, choose vegetable oil instead of ghee to keep it fully dairy-free. The flavor and creaminess remain deliciously rich and satisfying.
How spicy is this Creamy Chicken Korma Recipe?
This recipe is designed to be mild and flavorful with just a gentle kick from the chili powder. If you prefer more heat, feel free to add fresh green chilies or extra chili powder to taste.
Can I prepare Chicken Korma ahead of time for a party?
Definitely! Chicken Korma tastes even better the next day after the flavors have melded. Just reheat gently before serving, and garnish fresh. It’s a perfect make-ahead dish for entertaining.
What’s the best nut substitute if I have allergies?
If you need to avoid nuts, simply leave out the almonds or cashew paste and add a bit more heavy cream or coconut milk to maintain that creamy texture. The dish will still be rich and flavorful without them.
Final Thoughts
There is something so deeply satisfying about making and savoring this Creamy Chicken Korma Recipe. Each step builds on the last, culminating in a dish that feels both special and comforting. Whether you’re treating yourself on a quiet night or impressing guests with vibrant home cooking, it’s a recipe that delivers warmth and happiness with every bite. Give it a go—you won’t be disappointed!
Print
Creamy Chicken Korma Recipe
- Prep Time: 15 minutes (plus at least 30 minutes marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes (active cooking time, excluding marination)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces marinated in yogurt and spices, then cooked with caramelized onions, garlic, ginger, tomato puree, cream, and ground nuts for a luxurious texture. This mild, flavorful dish is perfect for those seeking a comforting yet elegant meal, served best with basmati rice or naan.
Ingredients
Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons plain Greek yogurt or plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Main Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1/4 cup ground almonds or cashew paste
- 1/4 cup water (as needed)
Garnish
- Chopped fresh cilantro
- Slivered almonds (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator to enhance tenderness and flavor.
- Caramelize the Onions: Heat the ghee or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 8 to 10 minutes. This step builds the base flavor for the korma.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant, ensuring the spices and aromatics release their full flavor.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook over medium heat for 6 to 8 minutes, stirring often, until the chicken is browned on all sides and mostly cooked through.
- Add Tomato Puree: Stir in the tomato puree and cook for 2 to 3 minutes, allowing the mixture to reduce slightly and deepen in flavor.
- Finish the Korma Sauce: Add the heavy cream and ground almonds or cashew paste, stirring well to combine. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally until the chicken is fully cooked and the sauce is thick and creamy. Add water as necessary to adjust the sauce to your desired consistency.
- Adjust Seasonings and Garnish: Taste the korma and adjust the seasoning with salt or additional spices if needed. Garnish with chopped fresh cilantro and slivered almonds before serving, adding a fresh and nutty finish.
- Serve: Serve the creamy chicken korma hot with basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- For a nut-free version, omit the ground almonds or cashew paste and add extra cream to maintain richness.
- Marinating the chicken longer enhances both tenderness and depth of flavor, making the dish more succulent.
- Korma is traditionally mild; to increase heat, add extra chili powder or fresh green chilies during marination or cooking.
