• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauce Recipes
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Chicken Korma - Big Indian Flavor

Chicken Korma - Big Indian Flavor

by Mike Hultquist · Mar 5, 2021 · 136 Comments

Jump to Recipe Save Saved!
Chicken Korma Recipe

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 ready to serve on a plate with garnish

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

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.

Chicken added to the Korma marinade

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.

Simmering the chicken in our Korma sauce

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.

Chicken Korma in a pan with garnish

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

  • Lamb Korma. A delicious lamb version of this dish.
  • Chicken Tikka Masala
  • Butter Chicken
  • Chicken Biryani
  • Massaman Curry
  • Khao Soi – Northern Thai Coconut Curry Soup
  • Sweet and Spicy Cashew Chicken
  • Korean Fried Chicken
  • Easy Chickpea Curry
  • Aloo Gobi (Indian Spiced Potato and Cauliflower)

Check out my Curry Recipes for more wonderful curries.

Chicken Korma in a pan with garnish

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
Print

Chicken Korma Recipe

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.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Indian
Keyword: chicken, curry, recipe, spicy
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Marinating Time: 1 hour hour
Total Time: 40 minutes minutes
Calories: 671kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
5 from 53 votes
Leave a Review

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
Chicken Korma Recipe
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.

 

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Andrea says

    May 02, 2025 at 12:15 pm

    5 stars
    Fantastic recipe! I'm about to try this with habaneros!

    Reply
    • Mike Hultquist says

      May 02, 2025 at 1:08 pm

      Yes!! I hope you love it, Andrea! I'm in!

      Reply
  2. Jennifer says

    April 27, 2025 at 8:37 pm

    Do you use salted cashews?

    Reply
    • Mike Hultquist says

      April 28, 2025 at 5:54 am

      I did not, but you can if you'd like.

      Reply
  3. TERESA PADDOCK says

    April 04, 2025 at 7:35 am

    5 stars
    I have made this several times!! Our favorite!! Making it today! Love your cookbook!

    Reply
    • Mike Hultquist says

      April 04, 2025 at 7:46 am

      Awesome to hear!! Glad you like it, Teresa, and my cookbook! Thanks so much.

      Reply
  4. Jaime says

    March 20, 2025 at 9:37 am

    5 stars
    This is definitely a keeper! Delicious and authentic… Just like the Indian restaurant we go to. Make sure to start it early in the day or the day before so it has plenty of time to absorb flavors.

    Reply
    • Mike Hultquist says

      March 20, 2025 at 11:59 am

      Awesome! Thanks, Jaime!! Very happy you're enjoying it! Cheers!

      Reply
  5. Chad says

    February 27, 2025 at 10:14 am

    5 stars
    Probably my favorite thing on your site, which is really saying something. Thanks for this one!

    Reply
    • Mike H. says

      March 03, 2025 at 4:49 am

      You are welcome, Chad!

      Reply
« Older Comments

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD