This chicken korma recipe is made of zesty spices, an addicting creamy korma sauce, and totally tender and juicy chicken. This recipe is easy-to-follow, and crazy high in protein. It’s perfect for a weeknight dinner, but flavor-packed enough for a celebration. Here’s how to make it!
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Ingredients & Substitutes
As with most Indian dishes, this easy chicken korma has a simple ingredient list, including quite a few spices. Here’s what to collect, and a few potential swaps:
- The Chicken: Opt for chicken thighs for this chicken korma recipe, as they tend to stay tender and juicy when slow-cooked in the sauce. You can always substitute the protein if you’re looking for something a little different–think shrimp curry or salmon curry. You can also use chicken breast if you prefer (just keep in mind chicken breast doesn’t stay as tender and moist).
- The Sauce: This creamy korma sauce is made of tomato sauce, cashews (or almonds if you prefer), Greek yogurt, olive oil, butter, and onion; plus a handful of spices. This blend forms the base of our dish, offering a luscious texture and depth of flavor. Psst–yogurt marinated chicken helps tenderize the meat.
- The Spices: Garlic, ginger, garam masala, turmeric, sweet paprika, and coriander. Each spice contributes to the dish’s distinctive taste profile. I strongly recommend sticking to this list of spices, and adjusting once you’ve tasted the recipe.
How To Make Chicken Korma
Easy to make, and even easier to enjoy–this easy chicken korma recipe comes together with a bit of toasting, a bit of marinating, then a gentle simmer. Here’s how:
- Saute the onion.
- Toast the spices–don’t skip! This brings out their flavors and marries everything together.
- Blend until smooth and creamy, either in a food processor or a blender. You can use an immersion blender, but it won’t make your sauce as smooth.
- Add the chicken and marinate in the fridge.
- Place in a pot and simmer until the chicken has cooked through.
Can You Make Slow Cooker Chicken Korma?
You can make slow cooker chicken korma by placing your marinated chicken and marinade in your crockpot, and cooking it on low for 4-6 hours; until the internal temp of your chicken has reached 165F.
Here’s how we like to serve this korma curry, the tradition AND the low carb way:
- With white rice or naan, for a traditional variation.
- Keep it low carb with keto naan, or serve it alongside roasted vegetables such as curried cauliflower.
How to Store, Reheat + Freeze Chicken Korma
I often make a double batch of this dish, as it’s easy to do and it makes for the perfect meal prep.
- To Store: Keep leftover korma curry in an airtight container in the refrigerator for up to three days to maintain its freshness.
- To Freeze: Portion the korma into freezer-safe containers, I like a large resealable baggie for this. Label and stash in the freezer.
- To Reheat: Gently reheat the korma on the stovetop or in the microwave, adding a splash of water or cream to retain its consistency.
- How is chicken korma different from chicken curry? Chicken korma has a creamy, nutty sauce while chicken curry has a more robust and spicy flavor profile.
- What does korma taste like? A blend of yogurty tang/creaminess, nutty, and mildly spiced.
- Is korma meant to be spicy? Traditionally, korma is mild. That said, you can always up the spice level with a bit of cayenne pepper.
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Chicken KormaPrint Recipe Pin Recipe
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon sweet paprika
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- 1/2 cup cashews
- 3/4 cup Greek yogurt
- 1/2 cup tomato sauce
- 1 pound chicken thighs boneless + skinless. Cut into 1" cubes.
- fresh cilantro chopped
- rice or cauliflower rice
- Melt butter along with the oil in a pan over medium heat. Add the onion, and saute until soft, about 6-8 minutes.
- Add the garlic, ginger, garam masala, turmeric, sweet paprika, and coriander. Continue to toast until fragrant, about 2 minutes. Remove from heat.
- Add onions and toasted spices to a food processor or blender, along with the Kosher salt, cashews, Greek yogurt, and tomato sauce. Blend until completely smooth.
- Pour sauce into a large bowl and stir in the chicken. Cover with plastic wrap and place your bowl in the fridge to marinate for 6-8 hours.
- Place a large pot or skillet with a lid over medium-high heat and add the chicken and all the yogurt marinade. Bring the sauce to a gentle simmer and place the lid on top. Reduce the heat to maintain a simmer, and continue to cook until all the chicken has reached an internal temp of 165 F (about 15-20 minutes).
- Serve your korma over a bed of rice with cilantro sprinkled on top, and enjoy!