This creamy and nutty Chicken Korma is a traditional mild Indian curry that's pure comfort. Making it yourself at home is easier than it looks, and the results are restaurant-worthy!
Although I love supporting my local Indian restaurants, I also love cooking Indian food at home. Chicken korma is one of my absolute favorite Indian curry dishes. The term "korma" actually means "braise" and can describe many variations of this dish.
The version I am sharing is what you would find in most Indian restaurants throughout the United States and United Kingdom. It features a ground nut-based sauce and plenty of yogurt.
That creamy, nutty flavor is for me what defines chicken korma. You can use cashews, almonds, or a combination of the two. Although you'll need a little time to marinate your chicken, this chicken korma recipe is straightforward and yields absolutely delicious restaurant-worthy results.
Ingredient notes
- Chicken: I typically make this chicken korma with white meat, opting for skinless boneless chicken breasts or tenders cut into bite-size pieces. If you are a dark meat fan you could use boneless skinless chicken thighs, but keep in mind it may take slightly longer to cook until tender.
- Yogurt: Even though chicken korma recipes can differ quite a bit, yogurt is one of the ingredients that's always included. Use plain unflavored yogurt for this recipe. A thicker Greek style yogurt will work just fine as well.
- Cashews/Almonds: Chicken korma is typically made with cashews, almonds or even a combination of both. You can grind the nuts yourself in a food processor, but if you have almond meal or cashew meal (pre-ground nuts which are great for baking) you can use the same volume/weight called for in the recipe. This is what I do, and it's a bit of a time saver. It also saves me from dirtying my food processor for that one step since I can otherwise combine the marinade by hand in a bowl.
- Kashmiri Chili Powder: I use Indian chili powder (listed as medium-hot spice) that I purchased at Kalustyan's Indian grocery store in New York City. You can find these ingredients in well stocked international markets or online as well. In a pinch, use ground cayenne pepper or crushed red pepper flakes as a substitute, though spice levels may vary.
- Heavy Cream/Coconut Milk: You can finish your chicken korma with either heavy cream or coconut milk. Some folks prefer theirs very creamy, in which case use more than the recipe calls for, but I think 2 to 4 tablespoons is enough if you don't want it too rich.
How to make it
Add cashews/almonds to a food processor and finely grind. Add the yogurt, tomato paste, garlic, ginger, and spices to a food processor and process until smooth (if using almond or cashew meal you can just stir it all together in a bowl until smooth). Transfer the mixture to a metal or glass mixing bowl or to a large zip-top bag (PHOTOS 1-2).
Add the chicken pieces and combine until chicken is well coated with the marinade. Tightly cover the bowl or seal the bag and refrigerate for 2 hours or overnight.
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly until softened and starting to turn golden, about 5 to 7 minutes.
Transfer the cooked onions to a small food processor and puree until smooth (add a splash or two of the chicken broth to help it along if necessary).
In the same skillet over medium heat add the chicken with all of its marinade and cook for about 7 minutes or until the chicken is just cooked through.
Stir in the chicken broth, pureed cooked onion, and brown sugar (if using), reduce the heat to low and cook for another 7 minutes, uncovered until thickened. Add the cream or coconut milk and cook for another 3 to 4 minutes. Taste and adjust seasoning if needed.
Remove finished chicken korma from the heat, transfer to a serving bowl, garnish with nuts and chopped herbs if desired, and serve with basmati rice.
Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.
Expert tips
These cooking times are based on breasts and tenders, but using chicken thighs may take a little longer to cook. Check them for doneness and extend the cooking time longer if needed.
I cut the chicken into about 1-inch pieces which are smaller than some others do, but I find it easier to eat when they are cut more bite-size like this. They also cook faster! You do you.
If your skillet isn't non-stick you may find the marinade sticking and browning to the bottom a bit while you first cook the chicken. Don't fret. When you add the broth it will slowly soften and dissolve it as the korma simmers away (use your spoon to help it along). Just beware to lower your heat if you notice it browning to the pan so it doesn't end up burning.
To make this chicken korma dairy-free: 1) use non-dairy yogurt such as cashew yogurt in place of the regular yogurt (you're using nuts anyway so why not?), 2) use oil and not ghee for cooking the onion, and 3) use coconut milk to finish instead of heavy cream. This recipe is naturally gluten-free.
Other recipes you may like
- Chicken Saag
- Butter Chicken
- Murgh Masala
- Chicken Vindaloo
- Chana Dal
- Dal Makhani
- Jeera Rice (Indian Cumin Rice)
- Homemade Naan and Dipping Sauces
- Pollo en Pepitoria (Chicken Braised in Saffron, Almond, and Egg Yolk Sauce)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also follow me on social media on Facebook, Instagram, and Pinterest!
Indian Chicken Korma
Ingredients
Chicken Marinade:
- ½ cup (75 grams) cashews, blanched almonds, or a combination of both (or use an equal amount of almond or cashew meal)
- 1 cup plain yogurt
- 2 tablespoons tomato paste
- 1 tablespoon minced or crushed fresh garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon kosher (coarse) salt
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ½ teaspoon Kashmiri chili powder (alternatively use ground cayenne or crushed chili flakes)
- 2 pounds (900 grams) skinless, boneless chicken breasts, tenders, or thighs cut into bite-size pieces
To Finish:
- 1 tablespoon canola, vegetable, or other neutral oil or ghee
- 1 large onion, peeled and chopped
- ½ cup chicken broth or stock
- 1 tablespoon packed light brown sugar (optional)
- 2 to 4 tablespoons heavy cream or coconut milk
- Kosher salt, as needed
- Sliced or slivered almonds or whole or split cashews, for garnish (optional)
- Chopped scallion or cilantro (fresh coriander), for garnish (optional)
- Julienned fresh ginger, for garnish (optional)
Instructions
- Add cashews/almonds to a food processor and finely grind. Add the yogurt, tomato paste, garlic, ginger, and spices to a food processor and process until smooth (if using almond or cashew meal you can just stir it all together in a bowl until smooth). Transfer the mixture to a metal or glass mixing bowl or to a large zip-top bag.
- Add the chicken pieces and combine until chicken is well coated with the marinade. Tightly cover the bowl or seal the bag and refrigerate for 2 hours or overnight.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly until softened and starting to turn golden, about 5 to 7 minutes. Transfer the cooked onions to a small food processor and puree until smooth (add a splash or two of the chicken broth to help it along if necessary).
- In the same skillet over medium heat add the chicken with all of its marinade and cook for about 7 minutes or until the chicken is just cooked through. Stir in the chicken broth, pureed cooked onion, and brown sugar (if using), reduce the heat to low and cook for another 7 minutes, uncovered until thickened. Add the cream or coconut milk and cook for another 3 to 4 minutes. Taste and adjust seasoning if needed.
- Remove from the heat, transfer to a serving bowl, garnish with nuts and chopped herbs if desired, and serve with basmati rice.
Notes
- These cooking times are based on breasts and tenders, but using chicken thighs may take a little longer to cook. Check them for doneness and extend the cooking time longer if needed.
- I cut the chicken into about 1-inch pieces which are smaller than some others do, but I find it easier to eat when they are cut more bite-size like this. They also cook faster.
- If your skillet isn't non-stick you may find the marinade sticking and browning to the bottom a bit while you first cook the chicken. Don't fret. When you add the broth it will slowly soften and dissolve it as it simmers. Just beware to lower your heat if you notice it browning to the pan so it doesn't end up burning.
- To make this chicken korma dairy-free: 1) use non-dairy yogurt such as cashew yogurt in place of the regular yogurt (you're using nuts anyway so why not?), 2) use oil and not ghee for cooking the onion, and 3) use coconut milk to finish instead of heavy cream. This recipe is naturally gluten-free.
Nutrition
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*
Aimee-Louise says
Amazing Loved it