Indian Chicken Korma

This creamy, spiced Chicken Korma recipe 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 Curry 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 korma 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!

Here’s what you will need:

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

A few readers have commented that the korma came out bitter. I’ve made this lots of times with no issues, and so have the majority of readers. I suspect that any problems were because the spices used were either bitter to begin with, or over-toasted. However, I have updated the recipe slightly to prevent a bitter ending.

With that said, I can’t emphasize enough the importance of using quality spices! I love Simply Organic / Frontier Co-Op 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!

How to Make Chicken Korma

Here is the process of how to make chicken korma with photos to show you each step.

Make the Chicken Korma Marinade

First, we will make the chicken korma marinade. You will need these ingredients: 3 pounds boneless skinless chicken breasts, 2 teaspoons extra virgin olive oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Make Chicken Korma at home. Here is the Chicken Korma marinade ingredients.

Instead of a bowl, I prefer to use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up. Put the chicken in the bag. 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. 

Homemade Chicken Korma recipe. Here is how to marinate the chicken.

Cook the Chicken Korma Chicken

Now, after the chicken has marinated for at least 2 hours, we will cook the chicken.

Heat a cast iron or grill pan over medium-high heat.

Cook the chicken for 5-6 minutes per side.

Cook the chicken for this authentic chicken korma recipe.

Cook until you get an internal temperature of at least 165 degrees F.

Cook the chicken for this authentic chicken korma recipe.

Remove the chicken to a cutting board and cover with foil, allowing it to rest while you make the sauce.

Cooked chicken for this authentic chicken korma recipe.

How to Make Korma Sauce

Assemble the ingredients to make the chicken korma sauce recipe.  You will need these chicken korma ingredients: 3 tablespoons extra virgin olive oil, 3/4 cup water, divided into 1/4 cup and 1/2 cup, 2 white onions, peeled and cut into quarters, 1/2 cup raw almonds, ground, 6 cloves garlic, minced, 1 1/2 cups plain low-fat yogurt, 4 teaspoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground coriander seed, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon ground cardamom, 1/8 teaspoon freshly grated nutmeg, 3 large tomatoes (3 cups), diced small, 1 cup unsweetened canned coconut milk, 1/2 of a small red chili, de-seeded and minced, 1 tablespoon freshly grated ginger root, and 1 tablespoon brown sugar (packed).

How to make korma sauce for this authentic chicken korma recipe.

Heat 1 tablespoon olive oil in a large skillet or wok set over medium heat.

When hot, add onions and 1/4 cup water.

Sauté until onions are golden brown, 12-15 minutes.

How to make korma sauce for this authentic chicken korma recipe.

Stir in the ground almonds and garlic and cook for 1 minute.

How to make korma sauce for this authentic chicken korma recipe.

Add yogurt and remaining water to the bowl of a blender.

Transfer the onion and almond mixture to the blender.

How to make homemade korma sauce for this authentic chicken korma recipe.

Puree until smooth.

How to make korma sauce for this authentic chicken korma recipe.
Measure out the spices (curry powder through nutmeg) into a small bowl.

In the same skillet or wok, heat remaining olive oil over medium heat. Once the oil is shimmering, add the spices.

How to make korma sauce for this easy chicken korma recipe.
Then toast for 1 minute.

How to make korma sauce for this easy chicken korma recipe.Then stir in the onion-yogurt puree. Process for how to make homemade chicken korma.

Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.

Process for how to make homemade chicken korma sauce recipe.

Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. 

Process for how to make homemade chicken korma.

Stir well.

How to make homemade chicken korma recipe.

Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.

Cut the cooked chicken into bite-sized pieces.

Process for how to make homemade chicken korma.

Add the chicken to the pan.

Process for how to make home made chicken korma.Stir in the chicken well. Simmer for an additional 15 minutes.

Process for how to make homemade chicken korma.
Serve with steamed basmati rice and/or naan.

Looking for chicken korma recipes? Here is a delicious one that is highly rated!!!
Optionally garnish with chopped chives.

Looking for Indian chicken recipes? Here is a delicious chicken korma with coconut milk recipe you can make at home!

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

Ready to Cook?

Here’s the Chicken Korma Recipe!

Indian Chicken Korma

Indian Chicken Korma

Yield: 6 servings
Prep Time: 2 hours 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 3 hours 25 minutes

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

Ingredients

For the Chicken Marinade

  • 3 pounds boneless skinless chicken breasts
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For the Sauce

  • 3 tablespoons extra virgin olive oil, divided into 2 tablespoons and 1 tablespoon
  • 3/4 cup water, divided into 1/4 cup and 1/2 cup
  • 2 white onions, peeled and cut into quarters
  • 1/2 cup raw almonds, ground
  • 6 cloves garlic, minced
  • 1 1/2 cups plain low-fat yogurt
  • 4 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large tomatoes (3 cups), diced small
  • 1 cup unsweetened canned coconut milk
  • 1/2 of a small red chili, de-seeded and minced
  • 1 tablespoon freshly grated ginger root
  • 1 tablespoon brown sugar (packed)

Optional Garnish

  • 1/4 cup of chopped chives

Instructions

  1. Drizzle the chicken with 2 teaspoons of olive 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. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
  2. Heat a cast iron or grill pan over medium-high heat.
  3. Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
  4. Meanwhile, make the korma sauce. Heat 1 tablespoon olive oil in a large skillet or wok set over medium heat. When hot, add onions and 1/4 cup water. Sauté until onions are golden brown, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.
  5. Measure out the spices (curry powder through nutmeg) into a small bowl.
  6. In the same skillet or wok, heat the remaining 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the spices and toast for 1 minute, then stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
  7. Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
  8. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
  9. Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well. Simmer for an additional 15 minutes.
  10. Serve with steamed basmati rice and/or naan.
  11. Optionally garnish with chopped chives.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 784Total Fat 36gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 19gCholesterol 212mgSodium 906mgCarbohydrates 31gFiber 5gSugar 18gProtein 83g

Nutrition information has been auto-calculated for your convenience.

Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

Originally posted on August 9th, 2013. 

Old photo (just for fun):

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

Please note that some misspell this recipe as: Indian chicken kurma recipe or Indian chicken corma recipe.

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

January 8, 2016 | Last Updated on February 12, 2021 by Linda

108 thoughts on “Indian Chicken Korma”

  1. My wife and I really enjoued this. I skipped the water altogether when preparing the onions, because that’s how I usually handle that step in Indian cuisnine. My one question wtth this recipe and so many like it: IF you are using curry powder is it really necessary to ALSO add your own spices. Why not simply double the amount of store-bought curry and save yourself some time? This, of course assumes you are happy with your store’s curry powder. If not, find another one or use more home-ground spices.

    Reply
    • Hi Steve,

      I’m glad you really enjoyed this recipe. As to you question, using all curry powder might work just fine, but I haven’t tried it. If you give it a try, then let us know your thoughts.

      – Linda

      Reply
  2. didn’t change a thing which is unusual for me! Hands down the best Korma I have ever tasted. Lucky to have stumbled upon your recipe and now will try your other creations.

    Reply
  3. Quite easily the best Korma I have ever made, the recipe was easy to follow, I doubled up on the coconut milk and tomatoes , as I was using tinned ingredients. I will certainly use this as my go to Korma recipe.

    Reply
  4. Took a while to make but definitely a keeper for the recipe book. Be warned, unless you are really, really hungry or don’t have a veg to go with this, it feeds a lot more than 6.

    Reply
  5. To those that have found this to have a bitter taste… Do you like cilantro? Coriander is the seeds of the cilantro plant. Many people find cilantro to taste bitter or even soapy because of a certain chemical compound that it contains.

    Perhaps you may have even used cilantro instead of coriander as it is often referred to as either name.

    Reply
  6. Thank you so much for the recipe. Yes, I change things up to my liking and families liking, and it sure is helpful to have people like you to place your recipes here for people like me to create from. I cannot have salt, so that is always something I remove and then replace with an acid, in this case it was a fresh squeezed lime. I also toasted the whole spices and then grind them in a spice grinder as my family does not care for whole spices. (Sissies). I tend to sauté onions, garlic, and fresh ginger in ghee. But this sure helps me make much better food having your recipe to guide me! I have made a few of your recipes now and have loved them. So thank you so much!!

    Reply
  7. Very true. Korma varies from place to place and color depends on the amount of turmeric, coriander cayenne pepper. If you want to enhance the taste and almond paste too. Its awesome.

    Reply
  8. I think where you have gone wrong in the recipe is saying to cook the onions and a cup of water for two minutes. Hence the bitterness. It would take way longer for onions and water to start to brown. Hope this helps

    Reply
    • I agree. I don’t blend my onions, I make the sauce first with chopped onions then blend the sauce with a stick blender. No bitterness then

      Reply
      • I love kormas and was delighted to see this dairy free as I have a dairy allergy. I made this recipe just as advised, only with fish instead of chicken, and I lightly toasted the spices in the pan until fragrant. The recipe was absolutely delicious, sweet and flavorful! I thought the texture of the sauce was just right too, nice and thick. I would definitely make this again. Thank you for sharing it!

  9. Made it and it tastes amazing but added extra ground almonds, brown sugar then for thickening I used cornflour mixed in with the reminder of the coconut milk tastes similar to a restaurant I eat at that’s done it for over 25 years

    Reply

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