Chicken Korma isn’t just another curry—it’s history on a plate. Back in the days of the Mughal Empire, this rich, creamy dish was a staple in royal kitchens. Korma comes from the Urdu word meaning “to braise,” hinting at the slow-cooking method that makes the flavors meld together so beautifully. Over time, it’s picked up influences from Persian, Indian, and Central Asian cuisines, creating the comforting classic we know today. My version keeps things simple but still delivers all the indulgent, creamy goodness this dish is loved for. Ready to cook like royalty? Let’s get started.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Beginner-friendly but satisfying for seasoned cooks!
- What You’ll Need:
- Large frying pan or skillet
- Cutting board and sharp knife
- Measuring cups and spoons
- A stirring spoon
Make It Ahead: You can cook Chicken Korma in advance and store it in the fridge for a day—or freeze it for up to 3 months. Just reheat it gently, and it’s good to go.
Ingredients You’ll Need
The Essentials
- 2 tbsp ghee (or sunflower oil if you don’t have ghee)
- 1 onion, finely chopped
- 3 chicken breasts (about 1 lb), cut into bite-sized chunks
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp turmeric
- ½ tsp mild chili powder (optional)
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato puree
- ½ cup plain full-fat yogurt
- ½ cup coconut cream (you can use the thick part of coconut milk instead)
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp heavy cream
For Serving
- Chopped cilantro (for garnish)
- Steamed rice or warm naan bread
How to Make Chicken Korma
Step 1: Get Everything Ready
Measure out your spices, chop the onions, and cut the chicken into pieces. Trust me, having it all prepped makes cooking so much smoother.
Step 2: Sauté the Onions
Heat up the ghee in a frying pan over medium heat. Toss in the chopped onions and cook for about 5 minutes, stirring now and then. They should turn soft and golden—not too brown.
Step 3: Cook the Chicken
Add the chicken pieces to the same pan. Stir them every couple of minutes to ensure they cook evenly. You’re just looking to seal the outside; the chicken doesn’t need to be fully cooked yet.
Step 4: Build the Flavor
Time to bring the spices in! Add garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, and white pepper. Stir it all together so the chicken is coated. Then stir in the tomato puree and let it cook for 2 minutes until you start smelling those amazing aromas.
Step 5: Create the Creamy Sauce
Pour in the yogurt, coconut cream, ground almonds, and sugar. Give it a good stir and bring it to a gentle boil.
What to Watch For: The sauce should be smooth and creamy at this point.
Step 6: Let It Simmer
Turn the heat to low and let the korma simmer for about 6–8 minutes. Stir occasionally to make sure nothing sticks. If the sauce starts to get too thick, add a splash of water.
Step 7: Finish with Cream
Right before you’re ready to serve, stir in the heavy cream. Sprinkle some chopped cilantro on top. Done!
Customize It Your Way
Want Spicier?
Add fresh green chilies or use extra chili powder.
Prefer Milder?
Skip the chili powder, and it’s still delicious.
Need a Vegan Option?
Swap out the chicken for tofu or cauliflower, and use coconut yogurt instead of regular yogurt.
How to Serve and Store
Serving Tips:
Chicken Korma pairs beautifully with fluffy basmati rice or warm naan. Sprinkle a little extra cilantro on top for color and freshness.
Leftovers?
Here’s how to store your korma:
- Fridge: Keep it in an airtight container for up to 1 day.
- Freezer: Freeze for up to 3 months. When you’re ready to eat, defrost it overnight in the fridge.
How to Reheat:
- On the stovetop: Add a splash of cream or water while heating.
- In the oven: Cover the dish with foil and bake at 350°F (175°C) for 15–20 minutes.
- In the microwave: Heat it in short 30-second bursts, stirring in between.
Final Thoughts
Making Chicken Korma is easier than you think. The best part? The creamy, flavorful sauce will make you feel like you just cooked something straight out of a royal kitchen. Whether it’s for a cozy dinner night or a family gathering, this dish is a guaranteed crowd-pleaser. Try it out, and enjoy a taste of culinary history!
PrintChicken Korma Recipe
Chicken Korma is a creamy, aromatic curry that hails from the grand kitchens of the Mughal Empire. Known for its rich blend of spices, yogurt, and tender chicken, this dish is a perfect pick for a comforting dinner or a festive gathering. My easy, beginner-friendly version keeps the luxurious flavors alive while simplifying the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For the Main Dish
- 2 tbsp ghee (or sunflower oil)
- 1 onion, finely chopped
- 3 chicken breasts (approx. 1 lb), cut into bite-sized pieces
- 2 garlic cloves, minced
- 2 tsp minced ginger
- 1 tsp ground cumin
- 1½ tsp ground coriander
- 1½ tsp garam masala
- ½ tsp turmeric
- ½ tsp mild chili powder (optional)
- ¼ tsp salt
- ¼ tsp white pepper
- 2 tbsp tomato puree
For the Sauce
- ½ cup full-fat plain yogurt
- ½ cup coconut cream (or thick part of coconut milk)
- 2 tbsp ground almonds
- 1 tbsp sugar
- 4 tbsp heavy cream
Optional Garnish
- Freshly chopped cilantro
Instructions
Get everything ready before cooking: chop the onion finely, cut the chicken into even chunks, and measure the spices.
Pro Tip: This makes cooking faster and more organized.
Heat ghee or oil in a large pan over medium heat. Add the chopped onions and cook for about 5–6 minutes until softened and lightly golden.
Visual Cue: Onions should be tender but not too dark.
Common Mistake: Don’t rush this step—undercooked onions can affect the flavor.
Toss the chicken pieces into the pan and cook for about 5 minutes, stirring occasionally, until sealed and no longer pink on the outside.
Pro Tip: Avoid crowding the pan to ensure even cooking.
Add garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato puree. Stir everything well to coat the chicken in the spice blend. Cook for about 2 minutes until fragrant.
Common Mistake: Avoid burning the spices by keeping the heat at medium.
Reduce the heat to low and stir in yogurt, coconut cream, ground almonds, and sugar. Mix thoroughly, then bring to a gentle simmer.
Visual Cue: The sauce should look smooth and creamy.
Let the curry cook for 6–8 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Add a splash of water if needed to adjust the consistency.
Pro Tip: Stir gently to avoid breaking the rich, creamy texture.
Turn off the heat and stir in the heavy cream. Sprinkle fresh cilantro on top for garnish.
What to Look For: A rich, velvety sauce that evenly coats the chicken.
Notes
Serving Suggestions
- Serve hot over steamed basmati rice with naan or chapati on the side.
- Garnish with extra cilantro for a fresh pop of color.
Tips & Tricks
- Use full-fat yogurt and heavy cream to avoid curdling.
- For extra creaminess, add more ground almonds or a tablespoon of cashew paste.
- Adjust the spice level by increasing or omitting the chili powder.
Storage & Reheating
- Fridge: Store in an airtight container for up to 24 hours.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating:
- Stovetop: Heat on low, adding a splash of water or cream if needed.
- Microwave: Reheat in short intervals, stirring in between to avoid overcooking.
- Oven: Cover with foil and bake at 350°F for 15–20 minutes.
Pro Tip: Always reheat until piping hot to ensure food safety.
