Indian Chicken Korma

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

In the interest of full disclosure, I feel that I must confess to you that this is NOT a “light” or healthy recipe.

But it is worth it.

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

Seriously, you guys. Trust me on this one.

Chicken Korma is one of those magical dishes that seems to fill up 95% of my plate whenever I visit an Indian food buffet. It is rich, creamy, full of spices and flavor, and just begs to be soaked up by a piece of fresh naan. If you’ve never tried your hand at making Indian food at home, this should definitely be your starter recipe. It’s much easier than you’d think, as long as you have a few basic Indian spices in your pantry.

The chicken does like to marinate for a while, so get it set in the morning before heading to work.

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

I know that the ingredient list looks a bit long but DON’T FREAK OUT.

Most of it is spices, and if you are missing any of them I’d highly suggest investing a few dollars into a bottle so you can cook more international meals at home! I love Simply Organic brand, which you can find in the organic foods section of most stores or order from Amazon. Nothing will open up your kitchen to more possibilities than a well-stocked spice cabinet!

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

Ready?

Here’s Your Recipe!

Indian Chicken Korma
 
Prep time
Cook time
Total time
 
Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!
Author:
Serves: 6
Ingredients
For the Chicken Marinade
  • 3 pounds boneless skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons garam masala
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
For the Sauce
  • 2 white onions, peeled and cut into quarters
  • 6 cloves garlic, peeled
  • 4 teaspoons curry powder
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 1 teaspoon cinnamon
  • 1 teaspoon ground coriander seed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cumin
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • 3 tablespoons extra virgin olive oil
  • 3 large tomatoes, diced small
  • 1 tablespoon freshly grated ginger root
  • ½ cup ground almonds
  • 1 cup unsweetened canned coconut milk
  • 1½ cups plain low-fat yogurt
  • ½ a small red chili, de-seeded and minced (dried or fresh)
  • 1 tablespoon brown sugar (packed)
Instructions
  1. Drizzle the chicken with the oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight.
  2. Heat a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side, until cooked through.
  3. Meanwhile, make the sauce: place the onions, garlic, and 1 cup of water in the bowl of a blender. Puree until smooth.
  4. Measure out the spices (curry powder through cumin) into a small bowl.
  5. In a large saucepan heat 3 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly, until it begins to darken in color.
  6. Add the tomatoes, ginger, ground almonds, coconut milk, yogurt, red chili, pre-measured spices, and brown sugar. Stir well.
  7. Turn the heat down to low and simmer 30 minutes. Cut the chicken into bite-sized pieces and add to the pan; simmer for an additional 15 minutes. Serve with steamed basmati rice and/or naan.

Originally posted on August 9th, 2013. Photos updated and recipe edited for clarity on January 8th, 2016. 

Old photo (just for fun):

Korma1

Creamy, spiced Chicken Korma is the stuff dreams are made of. Loosen up those pants and make this delectable Indian dish at home!

Comments

  1. Kristen says

    Just wondering why you are saying it isn’t gluten free, it
    looks by the list of ingredients to be gluten free. I am going to
    try to make it this weekend regardless!!

  2. Karen says

    Made this for my family of 6 this week – everyone loved it – teenagers, husband, and even the 9 yr old! Leftovers were excellent, too. And thank you for the instructions for cooking perfect rice – where has this blog been all my life??

    I have to say, I tasted a little piece of the seasoned chicken when it came off the grill and had a hard time stopping the nibbling! That’s going to be my “go to” spice blend for grilled chicken from now on! Time to order more garam masala.

  3. Jenny says

    the first time I made the sauce, I tasted it and it had a bitter flavour to it! I had to add heaps of sugar to balance the flavour out,but it still wasn’t much better. I was wondering whether your measurements of spices were right or if I was missing something? I followed the recipe and did accurate measuring.

    • says

      Hi, Jenny! I’m not sure why it would have turned out that way – I use this recipe quite frequently and haven’t had that happen. Sometimes if I accidentally let garlic cook too long it burns a little bit and turns the whole dish bitter. I’m sorry this didn’t work for you the first time, I know how frustrating that can be!

  4. Emily says

    Where do I find mild yellow curry powder? Is there anything I can use instead? What would happen if I omitted it? Thank you!

  5. Allie says

    This looks delicious!! I am following a paleo diet and I’m wondering if I can omit the yogurt? Anything I should use to replace? More coconut milk? Thanks – am excited to try this tonight!

    • says

      Hi! I’m not sure about replacing the yogurt. My best guess would be to increase the coconut milk, and stir in a little bit of cornstarch while the liquid is cold. Maybe a touch of lemon juice to add some tang :) Let me know how it turns out!

  6. Izzy says

    hey! this looks awesome and I can’t wait to try it, but, how long does it take? Its just I have quite a tight schedule… Thanks a lot!

  7. DJ says

    You do not need to buy garam masala. You can find recipes on pinterest and it is made from most of the spices that are requered in this recipe. We make our own.

  8. Tara Allen says

    Hi there!

    I have gathered most of the ingredients listed above, but am having a hard time finding the ground cardamom for a decent price. The only one I found was a medium bottle for 17$, most of them are within the 3-6 dollar range, am I looking in the right spot? Will it be a huge difference if I omit just that one spice? Thanks in advance.

    I am wanting to try this out tomorrow night, super excited.

    • says

      Wow, I’m pretty sure my bottle is McCormick and I don’t remember it bring that expensive. You can leave it out and it will still be delicious!

      • Tara Allen says

        Hello again,

        I am making the korma right now and I seem to be having the same issue another person had with it tasting bitter. It is still cooking and thickening up so it could change, but I added a little more brown sugar and it helped a small amount, I know I didn’t burn my garlic when adding it. Any ideas what it could be?

  9. Tara Allen says

    I am making this now, and am having difficulties with the sauce tasting bitter. I see that only one other person has had this problem. I measured all of the ingredients out to a T and made sure not to burn my garlic. Any suggestions?

  10. Lynne says

    I was just chatting to my daughter last night about wanting to try something new for dinner, and she mentioned how much she enjoyed a Korma meal she had awhile ago. So it was great seeing this today. I am always keen to try new dishes, and love the idea of Indian dishes, especially now as we are heading for winter. I have all the necessary ingredients, so will be making this for tonight ! Thanks for great recipes. :-)

  11. Natalie says

    Hi! I made this last night and it was SO AMAZING! My husband always orders Korma when we go to an Indian restaurant, but I had never attempted it at home. He said it was the best he had ever had! Thank you for posting this. I will definitely make it again and often!

  12. says

    This is an AMAZING chicken korma recipe Anetta! Your instructions are clear and easy to follow and your photos are fantastic!
    We really can’t wait to try this one! Yummed!
    Sending you lots of sunshine from Euboia island,
    Panos and Mirella

  13. Kat says

    My husband and I made this for dinner on somewhat of a whim (we had a free evening in case it look a long time) so the chicken only ended up marinating for about 15 minutes. We also cooked it on the stove since we don’t have a grill. Still delicious! It worked out that we had almost all the spices on hand except the cardamom and red chili, so we used 1/2 tsp of cayenne pepper, which turned out to be plenty as I am somewhat of a spice wimp! I especially loved the texture; in most of my curry-making experience they turned out thinner than I wanted, but not so with this recipe. I’m already looking forward to making this again!

  14. Kathleen Prucher says

    I made this for the first time last month for a crowd of 100 at one of our dances. It was a complete hit!!! People were coming back for seconds and thirds!! Cooking Indian food for a large crowd is a bit risky, but this was a no-brainer. I did make some substitutions. Instead of ground almonds, I used canned cashews (inexpensive at Sam’s Club), soaked overnight and then drained and pureed with some of the coconut milk, high quality canned whole tomatoes sliced up (instead of the fresh) and added heavy whipping cream at the end to smooth it out. It took me a while to find this recipe. I have NO IDEA why it doesn’t come up at the beginning of the search . . . IMHO it should come up first!!! Thank you!!!

  15. Andrea says

    Thank you for sharing this recipe, Anetta! It truly is wonderful. I didn’t have coconut milk on hand and ended up adding a little chicken stock instead and it turned out delicious!

  16. Alli says

    Is this really supposed to be six servings? I followed your recipe exactly and have WAY more than 6 servings for it. When I was cooking, I had to use a second pot because I had too much sauce when it came time to add the chicken. We had six servings tonight between us, and I still have probably a good 10 servings left, even with us eating large portions.

    That’s not exactly a bad thing, since it came out well, though a bit over-oniony. It just seems like a huge amount compared to the number of servings you stated. Next time I try this, I’ll be using only one onion, and half the chicken.

    • says

      Hi, Alli! I usually assume about a half pound of chicken per serving, so using 3 pounds of chicken should produce about 6 servings. Although, I’ve stretched this recipe to 8 servings once before. Might you try using a sweet onion instead of yellow onion? Sometimes I get really pungent onions this time of year :/

  17. Melanie says

    Made this tonight and it was a hit! Took longer than I anticipated but the flavours are totally worth it, will definitely make it again!

  18. Don Mertes says

    Made it a couple nights ago and followed the recipe exactly – it was WONDERFUL and everyone had seconds! Thanks for the recipe!!!

  19. gerry c says

    Tried this yesterday, and while you say it’s not a “light” recipe I must have burnt a lot of calories making it.
    I didn’t have powdered clove, cardamon or nutmeg – but I did have the whole versions, so grating bashing and grinding till I worked up a sweat and there we go (Who needs a gym when you have a kitchen).
    Just to add to the workout I made my own Naan to go with it.
    I didn’t add the sugar as I’m trying to avoid doing that whenever I cook. The tomatoes I used were very ripe though (as in going soft) so that probably added enough sweetness.

    Lovely dish – thoroughly enjoyed it!

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