Tender chicken, creamy yogurt, warm spices, and a hint of heat—this Chicken Korma Recipe is comfort food at its finest.
Okay, so I have to tell you—this Chicken Korma Recipe wasn’t something I just whipped up on a whim. It actually started during a trip to London. You know how they say London has some of the best Indian food outside of India? Well, I can vouch for that. One rainy evening (classic London), I ducked into this little family-run Indian restaurant tucked away on a side street. Their Chicken Korma was life-changing. Creamy, fragrant, just the right amount of spice… I swear I thought about it for weeks.
When I got home, I was determined—no, obsessed—with recreating that dish. And after some trial runs (including one that nearly set off the smoke alarm—oops!), this version was born. My husband said it was better than the restaurant one, but he’s legally obligated to say that, right?
Why You’ll Love This Chicken Korma Recipe?
I’ll be honest, I’m picky when it comes to korma. I don’t want it bland or overly sweet (looking at you, random takeout places). This recipe gets it right—rich without being heavy, creamy without feeling like you need a nap afterward. The secret? Almond butter and tomato puree give it a smooth, velvety texture. The spices are layered, not dumped in, so you get that warm, cozy flavor that makes you go back for “just one more bite” …and then another.
Oh, and it’s flexible! Don’t have chicken breast? No worries. Prefer it spicier? Easy fix. This dish plays nice with your preferences.
Ingredient Notes:
I always say—get to know your ingredients. It makes the cooking process way more fun. Here’s why each one matters:
- Ghee or Vegetable Oil: Ghee brings richness. Veggie oil works too, but ghee gives you that nutty depth.
- Onions: Cook these low and slow until they’re sweet and golden. They’re the flavor base!
- Garlic & Ginger: Go fresh. Pre-minced doesn’t bring the same punch. Trust me, I’ve tried.
- Chillies: Add as much or as little heat as you like. I usually throw in one green and one red—keeps it interesting.
- Garam Masala & Friends: This is your spice squad. It’s all about balance, not heat. Don’t skip the cardamom—it’s a game-changer.
- Tomato Puree: Brings a subtle tang. Diced tomatoes or passata? Totally fine swaps.
- Almond Butter: This adds creaminess without dairy overload. If you’re a cashew person, go for it!
- Yogurt & Cream: Gives the dish that luscious, creamy finish. I use full-fat because… why not?
- Chicken: Breast meat works, but thighs? Even juicier.
- Cilantro: Optional, but it adds a pop of freshness that cuts through the richness.
How To Make Chicken Korma?
Step 1: Caramelize Those Onions
I know it’s tempting to rush this step, but don’t! Settle in and give them a good 20 minutes over medium heat. They should be deep golden brown. This is where the magic starts.
Step 2: Build the Base
Toss in garlic, ginger, and your chillies. Stir until your kitchen smells like heaven—about a minute or two.
Step 3: Spice Time
Sprinkle in the garam masala, coriander, cayenne, cinnamon, and those crushed cardamom pods. Give it a stir and let them toast. This is when it’ll start smelling like you really know what you’re doing (even if you’re winging it).
Step 4: Add the Tomato Puree & Almond Butter
Pour them in along with half a cup of water and the rest of your salt. Simmer until the oil starts to rise to the top and shimmer. That’s your “we’re on the right track” signal.
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Step 5: Chicken Goes In
Add your cubed chicken and stir it through the sauce. Cover and cook on low for about 10 minutes. It’ll release some of its own juices, so keep an eye on it. Add a splash of water if it looks too thick.
Step 6: Creamy Finish
Stir in the yogurt and cream. Simmer gently—no rushing here! Taste, tweak, and adjust the salt or garam masala if you want. Don’t be shy about tasting as you go.
Step 7: Garnish and Serve
Chop up some cilantro and throw it on top. Serve it hot with fluffy rice or naan to mop up all that creamy goodness.
Storage Options:
If by some miracle you have leftovers, they’ll keep in an airtight container in the fridge for up to 3 days. It reheats like a dream. You can freeze it too, but I’d leave the cream and yogurt out until you’re ready to eat. Just stir those in after you reheat it!
Variations and Substitutions:
- Chicken Swap: Use boneless thighs for more flavor, or even paneer if you’re going veggie.
- Nut-Free: Skip the almond butter and use sunflower seed butter or just add more cream.
- Dairy-Free: Sub in coconut yogurt and coconut cream for a different but delicious twist.
- Spicy Version: Crank up the heat with extra chillies or a little more cayenne. You do you.
What to Serve with Chicken Korma?
This dish is practically begging for some classic sides:
- Steamed Basmati Rice: Soaks up all the sauce.
- Garlic Naan: Trust me, you’re gonna want something to scoop with.
- Raita: Cooling yogurt sauce balances out the spices.
- Pickled Onions or Chutney: Adds a little zing that works beautifully.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. It tastes even better the next day. The flavors get all cozy together.
Is Chicken Korma spicy?
Not typically. It’s more about warmth and depth than heat. But you can adjust it however you like.
Can I freeze it?
Yep! Just hold off on the yogurt and cream until you’re ready to reheat. Then stir those in and you’re good to go.
There you have it. My go-to Chicken Korma Recipe, straight from my kitchen to yours. Give it a whirl and let me know how it turns out! Did you put your own spin on it? Did you burn the onions once like I did (it happens to the best of us)? Leave a comment and let’s swap stories.
Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Korma Recipe
Ingredients
- ¼ cup ghee or vegetable oil
- 2 ½ cups finely chopped onion
- 2 teaspoons kosher salt divided
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 green or red chillies
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
- 10 whole green cardamom pods lightly crushed (or ½ teaspoon ground cardamom)
- ½ cup tomato puree alternatively diced tomatoes or jarred passata may be used
- ¼ cup almond butter
- ½ cup water plus more as needed
- ¼ cup plain yogurt
- ½ cup heavy whipping cream 35% milkfat
- 2 lbs boneless chicken breast cut into 1½-inch cubes
- 1 tablespoon finely minced cilantro optional, for garnish
Instructions
Sauté the Aromatics:
- Heat the ghee or vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and 1 teaspoon of kosher salt. Sauté gently for approximately 20 minutes, stirring occasionally, until the onions become deeply golden brown. This step is crucial to developing the foundational flavor of the dish.
Incorporate Garlic, Ginger, and Chillies:
- Add the minced garlic, minced ginger, and whole chillies to the pan. Cook for 1 to 2 minutes until fragrant, ensuring the mixture does not burn.
Add the Spices:
- Stir in the garam masala, ground coriander, cayenne powder, ground cinnamon, and cardamom pods. Sauté for an additional minute to toast the spices, releasing their essential oils and aromas.
Introduce Tomato and Almond Butter:
- Add the tomato puree, almond butter, and ½ cup of water to the mixture. Incorporate the remaining 1 teaspoon of kosher salt. Stir to combine, and allow the mixture to simmer until the oil begins to separate and shimmer on the surface, approximately 5 to 7 minutes.
Cook the Chicken:
- Add the chicken pieces to the pan, stirring well to coat them evenly with the sauce. Cover and simmer on low heat for approximately 10 minutes, or until the chicken is thoroughly cooked. Stir frequently and add additional water in small increments if the sauce becomes too thick or begins to stick.
Finish with Yogurt and Cream:
- Reduce the heat to low. Stir in the plain yogurt and heavy whipping cream. Allow the mixture to simmer gently for several minutes, permitting the flavors to meld. Taste the sauce and adjust seasoning as necessary with additional salt or garam masala.
Serve:
- Transfer the Chicken Korma to a serving dish. Garnish with finely minced cilantro if desired. Serve hot, accompanied by basmati rice or naan bread.
Notes
- Garam Masala and all ground spices: Some spice blends may contain traces of gluten or be processed in facilities that handle gluten-containing products.
- Almond Butter: Verify there are no additives or thickeners containing gluten.
- Yogurt and Cream: Ensure they are free from stabilizers or additives that may contain gluten.
- Chicken Broth (if used instead of water): If substituting water with chicken broth, select a gluten-free certified brand.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
