This chicken korma recipe is made with classic Indian spices and ingredients, with chicken marinated in a homemade korma paste and yogurt, then cooked quickly and simmered with cream. Mild in heat, but big on flavor, it's a spicy food lover's dream, so creamy and comforting.
Chicken Korma Recipe
If you're a spicy food lover, I'm sure you've worked your way into curries. Curries are typically quite spicy though the levels of heat will vary from dish to dish.
Spicy, of course, means the recipes uses a lot of spices and certain fresh ingredients. It doesn't always mean "hot", though it can. Most people who enjoy spicy food find their way to Indian restaurants or Thai restaurants, seeking out those curries and other dishes with big spice.
I had my first taste of chicken korma at a local Indian restaurant quite a long time ago and was instantly smitten. Such a delicious dish. Like many Indian recipes and curries, it doesn't have a lot of heat, though you can adjust that to your own personal tastes, as I do.
But when it comes to flavor, BOOM! Chicken Korma truly delivers.
What is Korma?
Korma is the general name for a dish of meat and/or vegetables braised in a yogurt or cream sauce. A variety of spices can be used, as well as stock or water, along with various meats and vegetables. As the mixture simmers, it thickens into a flavorful sauce.
Korma originated in India and has spread through the local region. As with any type of recipe like this, you'll find variation after variation, depending on the location and the preferences of the cook.
My recipe is a result of numerous efforts. I've made different korma recipes and versions, and this is the one that I prefer. When I make it, this is the exact way I make it. It's the best recipe for chicken korma around.
Let's talk about how to make chicken korma, shall we? I will also offer ingredients alternatives so you can make the recipe your own.
Breaking Down Chicken Korma - Recipe Steps
When making this dish, it is easiest to break it into simple steps, as there are quite a lot of ingredients. Don't let that frighten you. It is still an easy recipe that I make all the time.
The steps for making chicken korma include:
- Making the Korma Paste
- Marinating the Chicken
- Cooking the Chicken Korma
- Garnishing and Serving
Chicken Korma Ingredients
- FOR THE SAUCE/MARINADE
- Boneless Chicken. I used boneless, skinless chicken breast, but chicken thighs are great.
- Cashews. You can also use almonds.
- Tomato Paste. Optional.
- Fresh Garlic and Fresh Ginger.
- Spices. Garam masala, red pepper flakes, paprika, turmeric, ground coriander, ground cardamom, cumin, cinnamon, salt and black pepper.
- Yogurt. Green yogurt is great here.
- FOR THE CHICKEN KORMA
- Olive Oil. Or use ghee.
- Chili Peppers. I use serrano peppers though you can use other peppers to your preference.
- Onion.
- Chicken Stock.
- Heavy Cream. Or use coconut milk.
- For Serving. Fresh chopped herbs, spicy red chili flakes, and cashews
How to Make Chicken Korma - the Recipe Steps
First, make your korma paste.
Making the Korma Paste
Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
It looks like this in the food processor.
Next, Mix the paste in a small bowl with the yogurt. It gets nice and wet.
Marinating the Chicken
Next, spoon the korma sauce over the chopped chicken and mix well.
Cover and refrigerate at least 1 hour to marinate and let the flavors develop. You can leave it overnight to develop even more flavor.
TIP: You can do this at home in the morning or the night before to save you lots of time making the next dinner. I often like to get the marinade going the night before to give it more time for flavor to develop. So delicious.
Cooking the Chicken Korma
When you’re ready to cook, heat the oil in a large pan over medium heat.
Add the onion and cook with the peppers. Cook them down for 5 minutes to soften.
Add the chicken and cook with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
Stir in the heavy cream or coconut milk and simmer for 10 more minutes. Do not let it boil. You can simmer longer if you’d like to let the flavors develop more. I usually let it simmer for a good 20 minutes or longer for more flavor.
Garnishing the Chicken Korma
Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve. You can garnish with parsley, basil or cilantro, or whatever herbs you might prefer.
Boom! Done! It turned out great! Very easy chicken korma recipe for quick weeknight meals if you can get the marinating going ahead of time. We love Indian food. Absolutely HUGE on flavor.
It’s very easy to double up on this recipe and make a big batch.
Recipe Notes
- Adjust the Spices. This is a classic Indian dish similar to butter chicken or other curries, and they're easy to customize. Feel free to incorporate a spicy chili powder into the mix. Or use spicier peppers.
- Serving Chicken Korma. Indian Chicken Korma is great over steamed white rice or brown rice. Top it with spicy chili flakes and fresh herbs for a pop of flavor. Fried onions adds nice texture and flavor as well.
Serve it up with some spicy chilli pickle!
Storage and Leftovers
Store any leftover chicken korma in a sealed container in the refrigerator. It will keep for up to 5 days. Heat in a pot on the stove or in the microwave to enjoy it again.
I like to freeze it – it freezes well in freezer containers. It's great for quick and easy lunches during the week this way. Just thaw it out, heat and serve it up.
Try Some of These Other Popular Curry Recipes
- Chicken Tikka Masala
- Butter Chicken
- Spicy Beef Vindaloo
- Massaman Curry
- Spicy Thai Curry Chicken Soup
- Coconut Chicken Curry
- Chicken Saag
- Khao Soi – Northern Thai Coconut Curry Soup
- Sweet and Spicy Cashew Chicken
- Korean Fried Chicken
- Easy Chickpea Curry
- Homemade Yellow Curry Paste
- Aloo Gobi (Indian Spiced Potato and Cauliflower)
Check out my Curry Recipes for more wonderful curries.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Korma Recipe
Ingredients
FOR THE SAUCE/MARINADE
- 2 pounds boneless chicken breast or thighs, chopped into bite sized pieces
- ½ cup cashews lightly chopped (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 1 cup plain yogurt Greek yogurt is great
FOR THE CHICKEN KORMA
- 1 tablespoon olive oil
- 2-3 spicy chili peppers chopped - I used serrano peppers
- 1 medium onion chopped
- ½ cup chicken stock or more as needed, to simmer
- 1 cup heavy cream or use coconut milk
FOR SERVING: fresh chopped herbs, spicy red chili flakes, and cashews
Instructions
- Add the chopped chicken to a large bowl and set aside.
- Add the cashew nuts to a food processor and pulse to break them up. Add the tomato paste, garlic, ginger, and seasonings. Add salt and pepper to taste and pulse to form a thick paste. If it is too thick, add a couple tablespoons of water to thin it just slightly.
- Mix the paste in a small bowl with the yogurt.
- Spoon the marinade over the chopped chicken and mix well. Cover and refrigerate at least 1 hour to let the flavors develop. You can leave it overnight to develop even more flavor.
- When you’re ready to cook, heat the oil in a large pan.
- Add the peppers and onion and cook them down for 5 minutes to soften.
- Add the chicken with all of the marinade (Korma sauce) along with the chicken stock. Stir and cook for 15 minutes, stirring here and there.
- Stir in the heavy cream or coconut milk and simmer for 10 more minutes. You can simmer longer if you’d like to let the flavors develop more.
- Garnish with fresh chopped herbs, spicy red chili flakes, and cashews to serve.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 3/5/21 to include new information and video. It was originally published on 4/1/19.
Carrie W says
This was so yummy! Was short of time so I only let it sit for 2 hours in the marinade but it was still flavor. Both my husband and I thought we would add golden raisins in for the simmer step next time, and there will be another time because, yum! I used a half tsp of pepper flakes and it was pleasantly warm but not spicy.
Mike Hultquist says
Awesome to hear! Glad you both enjoyed it, Carrie! Thanks for sharing this. =)
Chanda says
I’m allergic to nuts so instead of cashew /almonds I used pumpkin seeds instead. My family says they couldn’t tell the difference. We loved it. Thanks for sharing this recipe with us
Mike Hultquist says
Great substitution, Chanda! Glad you all enjoyed it.
Sara says
Wow! My whole family loves chicken korma and this is hands down the best, most authentic tasting one I've ever made. The first time I made it, I did 3 serrano peppers and although it was still amazing, it was too too spicy. It's hard to know b/c peppers differ in spiciness pepper to pepper. The other times I used 2 jalapeno peppers instead and it was perfect heat. It's so good, my son is coming home from college for the weekend and asked me to make this recipe! Thanks for sharing!
Mike Hultquist says
Wonderful! A new family recipe, Sara! I love it! Thanks for sharing this. =) Enjoy.
Mary Fletcher says
Made this last night for dinner…my first attempt at making Indian food.
It was awesome! My husband and I both loved it. I would like to explore more recipes like this. Any suggestions?
Mike Hultquist says
Great! Glad you enjoyed it. I do have many Indian Recipes on the site here you can try: https://www.chilipeppermadness.com/chili-pepper-recipes/indian/
Monica says
Would this recipe work if I omitted the yogurt?
Mike Hultquist says
Monica, the yogurt is pretty important, but you can make it with coconut milk instead. You can definitely still do the recipe without either. It just wouldn't be a korma. Let me know what you wind up doing! I'd love to hear.
Julie-anne Hill says
Hi there I’ve went and put the coconut milk in with the marinade and not realising it’s supposed to go in later will this matter or will I have to start again?
Kind regards Julie
Mike Hultquist says
You should be OK, Julie-Anne. Let me know how it turns out for you. It might darken a bit as you cook.
Vicki says
this turned out great. I had a question just prior to making it and took a chance and emailed Mike directly and low and behold he answered right away. Thanks MIKE~
I am looking forward to trying more recipes from chilipeppermadness!
Mike Hultquist says
Awesome, Vicki! Glad you enjoyed it! I appreciate you sharing this! =)
TERESA PADDOCK says
Thank you so much for this great recipe!! I have made several of your recipes, all delicious. My husband and I love extra spicey!!!!
Mike Hultquist says
Yay! Glad you enjoyed it, Teresa! You came to the right place! =)
Abby says
Do you think you could freeze the chicken in the korma sauce to thaw in the fridge and make?
Could be a good meal prep.
Amazing recipe!
Mike Hultquist says
Abby, absolutely. It would work perfectly. Enjoy!
Steve Buesking says
This is amazing...I've made this recipe half a dozen times and each is an unqualified success. That success is due to the recipe, not the cook. Thank you.
Mike Hultquist says
Thanks so much, Steve. VERY HAPPY you enjoy it! Glad to be helpful.
Cynthia says
This was delishous! Best recipe I've tried for chicken korma.
Mike Hultquist says
Awesome! Glad you enjoyed it, Cynthia!
Chris says
Hey Mike, do you think this would work ok with Shrimp? I don’t eat meat.
Mike Hultquist says
Absolutely, Chris. You can just add them at the end to simmer until done, then serve. Enjoy.
Chris says
Thank you , I can’t wait to make it. I’ll report back
Sheila Savell says
Made this yesterday and it is amazing! Used 3 Serranos and must admit I will use 2 next time lol. Will make again and use the coconut milk for comparison. Oh used chopped fresh basil on top and it worked beautifully. Thanks!
Mike Hultquist says
Glad you enjoyed it, Sheila!
Diane Carpenter says
Hi - can you freeze the finished dish or just the paste? Anxious to try this/
Mike H. says
You can freeze the paste, Diane - works great!
Banks says
This recipe is perfect. We substituted almonds for cashews and used coconut milk instead of heavy cream. We paired it with some dill raita to cool things off and it worked great.
Mike Hultquist says
Wonderful! Glad you enjoyed it, Banks!
Donna says
I’m searching for a chicken curry recipe I loved from years ago in my college days. The curry chicken sauce was served over rice with an array of condiments in small bowls - chopped nuts, chopped boiled egg, chopped green onion, coconut, maybe others I can’t remember.
Michael Hultquist - Chili Pepper Madness says
Not sure, Donna, but I do have several curry recipes here you can review! I hope you find it.
Erin says
I wanted to thank you Michael for this awesome and easy korma dish! The paste looked and smelled so good that it's got me to thinking about an Ice cream flavor (I like to make icecream). I added carrots and cauliflower to make it a more one pot mea, and I also used an entire can of coconut milk. The entire family loved it. I can't wait for leftovers for lunch today! My brother uses the word "money" to describe food that is out of this world. I thought this dish was money!!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Erin! I love to hear it. Money!
Sharon Kenny says
Love this recipe. Best I've tried so far. Will not order take-out chicken korma again! Thank you.
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it Sharon!
Sarah Janet Wennik says
This was amazing! I excluded all hot peppers for kids in my house but otherwise I followed the recipe to a T! AMAZING! Oh I also wet chopped the onions (put large chunks into a mini food processor with some water and then drained out the water before cooking). This ensured a really uniform texture and kidden onions for the kids. This recipe was restaurant quality!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you and the family enjoyed it, Sarah. Wise move with the onions. I was like that as a kid. I get it!
Steven Lindsay says
Can you freeze the paste? Love the dish.
Michael Hultquist - Chili Pepper Madness says
Yes, you can freeze the paste, Steven. Works great!
Charlotte says
This is the second time we have made this recipe and it’s awesome. I don’t use the red pepper or Serrano because I have young children. My family love it and it’s now a weekly staple meal for us.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoy it, Charlotte! We love this recipe. I appreciate it!
Lydia Sansanowicz says
I haven't made this yet, but it looks so good. I have a family member who is lactose intolerant. Is there a suitable substitute for the yogurt? Thank you.
Michael Hultquist - Chili Pepper Madness says
Lydia, this isn't my specialty. I do believe there are coconut or soy milk yogurts that you could try. Sorry, I wish I could be more helpful with this.
Cari says
I have just started to explore cooking Indian cuisine. Found this recipe and wanted to give it a try since my family loves any dish with rice. It was FANTASTIC!! We are not a big “spice” family so I used shisihito peppers and it was perfect. Definitely will make again.
P.S. - squeeze a little lime juice on top….really enhances the flavors!
Michael Hultquist - Chili Pepper Madness says
Awesome, Cari! Glad you enjoyed it! I'm with you with a squeeze of lime or lemon. Nice citrus pop!
Joseph G Smith says
I added 2 tablespoons of garam masala, and 3 tablespoons of Kashmiri chili powder. I used deep fried onions instead of fresh, and 1 teaspoon of curry powder. Awesome! We've also used a couple of tablespoon of peanut butter when we didn't have cashews, but go easy on that, it will overpower it.
Michael Hultquist - Chili Pepper Madness says
Very nice! I'd dig into that! Thanks, Joseph.
kazy says
This was a keeper. I pulled back though on the 1 tablespoon of red pepper flakes and only used half, considering there were 2-3 chopped serrano already in there plus more for garnish. Can't handle spice the way I use to. I included the chili peppers and onions as part of the almond/marinade paste and pulsed them in my food processor along with the other sauce ingredients. I know it was to be cooked separately just before the chicken along with the marinade but I chose to puree it as part of the paste as that's the way most Indian recipes do it and it's the way I usually make Korma. I also used almonds instead of cashews, even though I like cashews more, but I'm on a low carb diet and cashews have too many carbohydrates. I also used a whole can of coconut milk instead of 1 cup of heavy cream. Came out great.
Michael Hultquist - Chili Pepper Madness says
Awesome, Kazy! Glad you enjoyed it!
kazy says
Are the chili peppers to be chopped or sliced when added to the heated pan with the onions? You didn't specify.
Michael Hultquist - Chili Pepper Madness says
Kazy, chop them first. I updated the recipe to make that clear. Thanks! Enjoy.
Vania says
Super simple as easy for busy parents! Big wow in taste! Superb over cauli rice! My new fav!
Michael Hultquist - Chili Pepper Madness says
Thanks, Vania! Definitely a favorite here, too!
Andrie says
I make this at least once a week. We all love this recipe. Thank you so much.
Michael Hultquist - Chili Pepper Madness says
Thank you, Andrie. Super happy you enjoyed it. =)
Yolanda says
Hola, ayer hice esta receta y me quedó espectacular. Muchas gracias por compartir!!!
Ya me la quedo para mi repertorio.
Michael Hultquist - Chili Pepper Madness says
Gracias, Yolanda! Perfecto.
Billy says
🙁 There goes the eat less plan next week. Seriously, stop posting so often!!!!
Drooling already looking at the pics. Keeping my butcher and veg shop happy though, don't even need to mention our taste buds!
Michael Hultquist - Chili Pepper Madness says
Haha, sorry to blow the diet, Billy!
jeffrey palmer says
Thank you so much for this recipe! for me it's Christmas in March:)
Made it a few times - this one looks good - no great
I love Indian cuisine!!!
Jeff
From Cheeseland
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeff! I appreciate it!
Cynthia says
This is the best !!! Oh my, i enjoyed every single bite, thank you! So easy and quick and a show off when you have guests!!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Cynthia. Perfect for guests. We LOVE this recipe.
Phil stynes says
I've cooked a lot of Indian recipes over the years .
I found this korma the best one ever
Korma can be quite bland
I followed your recipe apart from not quite as much chilli
I thought it was perfect
So much so my wife had some for breakfast and wants it for dinner tonight
Thank you so much
Michael Hultquist - Chili Pepper Madness says
Thanks, Phil! I'm glad you enjoyed it! Yes, nice and spicy. Korma for breakfast!
Sue says
Do you use raw or roasted cashews for the paste? What about the garnish? Thank you! I am looking forward to trying this!
Michael Hultquist - Chili Pepper Madness says
Sue, I used roasted cashews. Enjoy!
Cindy says
This will totally spoil the recipe I'm guessing, but my son has a tree nut allergy.... Is there anything I could use to substitute the almonds?
Michael Hultquist - Chili Pepper Madness says
Cindy, you can skip the nuts in this one. There are many other flavors and it will still be enjoyable. If you really wanted an alternative, you could try some sunflower seeds.
Tami says
Came upon your recipe and thought I’d try it. Although I had to buy most of the spices and make the paste by hand (I don’t have a food processor yet), it came out wonderfully and is currently marinating. Can’t wait to taste it!!!
Can I replace the olive oil with coconut oil to enhance the coconut flavour?
Michael Hultquist - Chili Pepper Madness says
Great, Tami! Oh, yes! Coconut oil would be WONDERFUL here! Let me know how it goes. Enjoy!
Joanne Gauthier says
This was my first attempt at Indian food, this is my favorite dish to order, my husband was blown away by this dish as was i, I've now Mahe it several times since and it's become one of our favorites, thank you!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad you both enjoyed it, Joanne! Thanks for sharing.
tom orlando says
Made this recipe three times. Each time it came out better, mostly because of practice. Family loved it, I followed the recipe to a "T" I only used heavy cream the first time then coconut milk the last two, we enjoyed more with the coconut milk, sweeter and more mild flavor to compliment the spices. The first time seemed like a ton of ingredients which I had to buy but now I have them for many more dishes and it gets easier as you cook each time. Loved it! and look forward to trying more dishes from Mike and Patty at chillipeppermadness.com
Ps: the spice and heat was perfect, not too hot and definitely not bland. I also recommend Marinating overnight as it really creates a nice bold flavor. So Good!!!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Tom! Super happy you enjoyed it! Thanks so much for sharing your comments. Take care.
Teresa says
This was amazing!! Made it for my finance and he loved it! Such wonderful flavors!! Will make this again! Thanks for the fabulous recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Teresa! Nice! Super happy you enjoyed it. I love this recipe! Delicious.
Becca says
I have grown up with a deep appreciation for India cuisine. My mom cooked it, and I've been to plenty of restaurants, but only recently decided I need to learn to cook it for myself. This was my first attempt at a main dish and WOW was I impressed at the results. AND it was pretty simple dish to create.
The only question I had was what I was supposed to do with the chilis. I split them, removed the seeds and let them cook while simmering, removing them before serving. This worked out great and gave it a good amount of heat without being over the top.
I can't wait to make this for Mom!! Thanks very much for the keeper. And after reading the reviews, I'm absolutely going to make your Korean Chicken!
Michael Hultquist - Chili Pepper Madness says
Thanks, Becca! I appreciate it! Glad you enjoyed it, and I hope you enjoy the Korean Chicken, too!
Stephanie Lake says
Holy yum!!! So delicious!!!!!!!
Michael Hultquist - Chili Pepper Madness says
Oh yeah! Thanks, Stephanie. Glad you enjoyed it.
Dan says
We tried your Korean Chicken recipe and loved it so we couldn’t wait to make your Korma. It was worth the wait! What fantastic flavors and very easy to make. We made the marinade the night before and let it sit with the chicken for 24 hours. Wow the flavor and not to spicy with 2 Serranos. As with the Korean Chicken, this recipe will become one of our go to’s when we make Indian food. Thanks for sharing.
Michael Hultquist - Chili Pepper Madness says
This is great to hear, Dan! I'm glad you enjoyed this one. It's such a good recipe, with lots of flavor. Enjoy it again and again for sure!
Amit Kumar says
Chicken Korma looks really good and alluring, The method is a bit different from what I employ but certainly seems interesting, I will try out your method too very soon. Thank you once again 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Amit! I appreciate it!
Sarah says
Wowwww this is delicious thank you! Will be a new regular in this house
Michael Hultquist - Chili Pepper Madness says
Great, Sarah! Super happy you've discovered a new regular recipe. Enjoy!
Karson says
Made this recipe last night and it was very good, Had the left overs this morning with a fried egg on top.
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love the leftover idea! Making that for myself soon!
Shirazi says
This is a nice chicken dish but not a qorma plz .. original qorma dish never uses tomatoes turmeric corainder .. qorma gravy has a dark look not turmeric look .
Michael Hultquist - Chili Pepper Madness says
Shirazi, there are many regional variations of korma, so the ingredients will differ from region to region. Tomato paste is optional.
Vardhini says
Very true. Korma varies from place to place and color depends on the amount of turmeric, coriander cayenne pepper. If you want to enhance the taste and almond paste too. Its awesome.
Michael Hultquist - Chili Pepper Madness says
Thanks, Vardhini. Excellent advice, my friend. More almond paste for me for sure.