Home » Chicken Korma - Big Indian Flavor

Chicken Korma - Big Indian Flavor

Name: Chicken Korma Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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); 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)

by Mike Hultquist · Mar 5, 2021 · 77 Comments

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My chicken korma recipe is derived from classic ingredients and spices from India, 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.

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 we make chicken korma, shall we? I will also offer ingredients alternatives so you can make the recipe your own.

Breaking Down Chicken Korma

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
2 pounds boneless chicken breast (or chicken 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 (I use serrano peppers though you can use other peppers to your preference)
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

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.

Here I've moved it to a large bowl. You can see how thick it is.

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.

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. I like to freeze it – it freezes well. It's great for quick and easy lunches during the week this way. Just thaw it out, heat and serve it up.

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. Chick Korma is great over steamed white rice or brown rice. Top it with spicy chili flake 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!

Try Some of These Other Popular Curry Recipes

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

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Course: Main Course

Cuisine: American, Indian

Keyword: chicken, curry, recipe, spicy

Prep Time: 10 minutes

Cook Time: 30 minutes

Marinating Time: 1 hour

Total Time: 40 minutes

Calories: 671kcal

Author: Mike Hultquist

Servings:

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5 from 32 votes

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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

Heat Factor: Mild, though it is very BIG on flavor. You can easily add some heat by incorporating spicier chili peppers and/or spicy chili flakes.

Nutrition Information

Calories: 671kcal Carbohydrates: 18g Protein: 56g Fat: 41g Saturated Fat: 18g Cholesterol: 235mg Sodium: 464mg Potassium: 1324mg Fiber: 2g Sugar: 7g Vitamin A: 1600IU Vitamin C: 12.6mg Calcium: 146mg Iron: 3mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 3/5/21 to include new information and video. It was originally published on 4/1/19.

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