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    Cooking Gorgeous » Recipes » Main Dishes

    Creamy Chicken Korma Recipe

    Published: Jan 17, 2024 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.

    It is extremely easy to prepare, and makes for a delightful curry night when served with Bullet Naan - Spicy Indian Flatbread with Cheese, Crispy Onion Bhaji (Pakora) and Dal Palak (Spinach Dal).

    creamy chicken korma served with bullet naan

    Ready in just 30 minutes, this mildly spiced and fragrant Indian curry is perfect for busy weeknight family dinners!

    Jump to:
    • Ingredients You'll Need
    • How to Make Homemade Chicken Korma?
    • Top Tips From the Chef
    • Serving Suggestions
    • Storage and Reheating
    • Recipe FAQs
    • Related Recipes
    • Creamy Chicken Korma Recipe

    Chicken Korma is a flavorful and aromatic South Asian dish made with tender chicken pieces braised in a rich, creamy, and mildly spiced curry.

    The dish typically includes ingredients like yogurt, cream, ground nuts (such as almonds or cashews), and a blend of various spices.

    It has a smooth and velvety texture, along with subtle and balanced flavors—a delightful curry that both adults and kids would love.

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Ingredients You'll Need

    Labelled picture of ingredients for creamy chicken korma recipe
    • Chicken - You can choose either boneless chicken thighs or chicken breast for this recipe. Alternatively, bone-in cuts, such as thighs, drumsticks, or wings, also work well. Adjust the cooking time according to the type of meat you select.
    • Onions - You have the option to use roughly chopped brown, yellow, or white onions. Shallots would also work well.
    • Green chili - It is optional, you can use green peppers if you want your curry extra mild.
    • Yogurt - Ensure you use plain, unsweetened natural or Greek yogurt for this curry recipe. Yogurt contributes to a creamy texture in the curry sauce. Use cashew yogurt for dairy free version.
    • Cashew nuts - They thicken the sauce and provide that classic korma texture. Almonds can also be used.
    • Cream - It gives a velvety finish to korma dish. You can replace it with coconut milk for dairy free option or use low fat version for a lighter curry.
    • Garlic and ginger paste - This is a fantastic ingredient for Asian recipes, adding an incredible spicy flavor and amazing color to korma. Alternatively, you can use grated garlic and ginger.
    • Spices - I use ground cumin, coriander, turmeric, and garam masala for this curry dish. You can add your favorite curry spices to create your own recipe.

    How to Make Homemade Chicken Korma?

    Making Creamy Chicken Korma Recipe is surprisingly easy.

    However, there are a few simple steps to follow for you to achieve the best results:

    Prepare the Sauce

    Cut chicken thighs into chunky pieces, and set them aside in a plate.

    chicken thighs are cut into chunks

    In a saucepan, place the roughly chopped onions, green chili, and cashew nuts.

    roughly chopped onions and chili are placed in a pan along with cashew nuts

    Add a few drops of water and cook for 10 minutes until the onions have softened.

    onions, chili and cashew nuts are cooked for 10 minutes

    Add the yogurt, place them in a food processor bowl, and blitz until you get a smooth sauce consistency.

    yogurt is added to cooked onions, chili, and cashew nuts

    Transfer it to a bowl and set it aside. 

    creamy sauce for korma in a bowl

    You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.

    Cook Chicken Korma

    Heat ghee in a pan and add garlic-ginger paste. Sauté until fragrant.

    sautéing garlic ginger paste with ghee

    Add diced chicken and cook until it turns golden brown.

    sautéing chicken pieces in ghee

    Sprinkle ground coriander, ground cumin, garam masala, and turmeric powder over the chicken. Mix well.

    spices are added to the sautéed chicken pieces

    Pour the prepared sauce into the pan. Stir and let it simmer for about 15 minutes, until the chicken is fully cooked.

    creamy sauce is added to sautéed chicken

    Add double cream (or heavy cream) and salt to the chicken mixture. Stir until the sauce thickens.

    sautéed chicken pieces are cooked in creamy sauce

    Garnish with cashew nuts or flaked almonds, and coriander leaves before serving.

    creamy chicken korma garnished with coriander

    Top Tips From the Chef

    • You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.
    • This recipe uses boneless, skinless chicken thighs for maximum flavor. If you prefer to use any other part of the chicken, you'll need to adjust the cooking time.
    • Although traditionally, chicken korma is a mild dish, I add a green chili to introduce some heat. You can skip the chili and use green pepper to maintain the recipe's authenticity.
    • Yogurt provides a wonderful tang and is rich in protein; however, you can substitute it with cashew yogurt for a dairy-free version.

    Serving Suggestions

    When serving Chicken Korma, you have many side dish options to chose from:

    Yellow Rice (Indian Turmeric Pilau Rice)

    Sweet Coconut Peshwari Naan

    Guyanese Oil Roti

    Indian Chickpea Salad (Chana Salad)

    Crispy Onion Bhaji (Pakora).

    Storage and Reheating

    Allow the Chicken Korma to cool to room temperature before storing.

    Transfer it to an airtight container and refrigerate within two hours of cooking.

    You can store Chicken Korma in the refrigerator for up to 3-4 days, or up to 4 months in the freezer.

    To reheat, place the desired portion of Chicken Korma in a saucepan over low heat, stirring occasionally.

    Add a splash of water or broth if the sauce has thickened during refrigeration.

    If using a microwave, transfer the Chicken Korma to a microwave-safe dish.

    Heat in short intervals, stirring between each interval, until the desired temperature is reached.

    Recipe FAQs

    What is Chicken Korma?

    Chicken Korma is a flavorful and mildly spiced Indian dish made with chicken, yogurt, and a blend of aromatic spices. It is known for its creamy texture and rich taste.

    Is Chicken Korma spicy?

    Traditionally, Chicken Korma is a mild dish. However, you can adjust the spice level to your liking by adding or reducing the amount of chili or using mild or hot curry powder.

    What should I do if the sauce is too thick?

    If you over-thicken the sauce, or it thickens during storage, you can adjust the consistency by adding a bit of water or broth during reheating.

    Related Recipes

    For more delicious Indian main dish recipes why not try:

    • Easy Chicken Handi Recipe
    • Butternut Squash Curry with Chickpeas
    • dal palak - spinach dal
      Dal Palak (Spinach Dal)
    • 2 pieces of tandoori chicken thighs served on rice
      Spicy Tandoori Chicken Recipe in Oven

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this creamy and mildly spiced South Asian Chicken Korma Recipe as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

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    Creamy Chicken Korma Recipe

    Ayla Clulee
    This homemade Creamy Chicken Korma Recipe is infused with aromatic Indian spices and created with everyday ingredients.
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    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Indian, Pakistani, South Asian
    Servings 4 people
    Calories 431 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Sharp knife

    Ingredients
     
     

    For the Sauce

    • 1 medium onion (roughly chopped)
    • 1 green chili (roughly chopped)
    • 50 g cashew nuts
    • 80 g plain natural yogurt

    For the Chicken Korma

    • 2 tablespoon ghee
    • 2 teaspoon garlic ginger paste
    • 800 g boneless skinless chicken thigh (diced)
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon garam masala
    • ½ teaspoon turmeric powder
    • 2 tablespoon double cream or heavy cream
    • 1 teaspoon salt
    • cashew nuts or flaked almonds, and coriander leaves (for garnish)

    Instructions
     

    Preparing the Sauce

    • Cut chicken thighs into chunky pieces, and set them aside in a plate.
    • In a saucepan, place the roughly chopped onions, green chili, and cashew nuts. Add a few drops of water and cook for 10 minutes until the onions have softened.
    • Add the yogurt, place them in a food processor bowl, and blitz until you get a smooth sauce consistency.
    • Transfer it to a bowl and set it aside. You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.

    Cooking the Chicken Korma

    • Heat ghee in a pan and add garlic-ginger paste. Sauté until fragrant.
    • Add diced chicken and cook until it turns golden brown.
    • Sprinkle ground coriander, ground cumin, garam masala, and turmeric powder over the chicken. Mix well.
    • Pour the prepared sauce into the pan. Stir and let it simmer for about 15 minutes, until the chicken is fully cooked.
    • Add double cream (or heavy cream) and salt to the chicken mixture. Stir until the sauce thickens.
    • Garnish with cashew nuts or flaked almonds, and coriander leaves before serving.

    Notes

    • You can prepare the korma sauce up to 3 days in advance to save a significant amount of time when preparing the curry.
    • This recipe uses boneless, skinless chicken thighs for maximum flavor. If you prefer to use any other part of the chicken, you'll need to adjust the cooking time.
    • Although traditionally, chicken korma is a mild dish, I add a green chili to introduce some heat. You can skip the chili and use green pepper to maintain the recipe's authenticity.
    • Yogurt provides a wonderful tang and is rich in protein; however, you can substitute it with cashew yogurt for a dairy-free version.
    • You can store Chicken Korma in the refrigerator for up to 3-4 days, or up to 4 months in the freezer.

    Nutrition

    Calories: 431kcalCarbohydrates: 9gProtein: 42gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 220mgSodium: 813mgPotassium: 672mgFiber: 2gSugar: 3gVitamin A: 185IUVitamin C: 4mgCalcium: 67mgIron: 3mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!
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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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