Best Chicken korma

You know what’s funny? The first time I tried making Chicken Korma, I totally messed it up. I thought, ‘How hard can it be?’ But I ended up with burnt onions, lumpy yogurt, and chicken that was still raw in the middle. The smell in the kitchen was so bad.

that I had to open every window, and I didn’t give up because Chicken korma is one of those dishes that keeps calling you back.

After a few more tries, things finally changed because I learned to slow down with the onions so they turned golden instead of black. I also figured out that yogurt needs to be added gently, or it curdles and ruins everything, and the moment I finally got Chicken korma right, I almost cried since the sauce turned silky and the chicken came out soft, while the smell was pure heaven.

So, let me ask you this have you ever had a recipe that scared you a little, and excited you at the same time because that’s exactly what Chicken korma was for me, and even though it felt tricky at first once I figured it out it felt like magic and if I could go from burnt onions to creamy perfection then you can too so are you ready to dive in?

ingredients

• 1 pound chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup plain yogurt
• 1/4 cup heavy cream or coconut milk
• 1/4 cup ground almonds or cashews
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, chopped for garnish

ingredients notes

• Chicken: Use boneless, skinless pieces for quick cooking and tenderness.
• Yogurt and cream: Make the sauce smooth and creamy.
• Ground almonds/cashews: Adds nuttiness and thickness.
• Spices: Turmeric, coriander, cumin, and garam masala give classic Indian flavor. Adjust chili powder for a mild or spicy taste.
• Fresh cilantro: Optional, but adds a fresh, bright flavor on top.

How to make Chicken korma?

step 1: prepare the chicken

Cut chicken into bite-sized pieces so it cooks evenly and stays tender. Pat dry with a paper towel to remove excess moisture.

step 2: sauté onions

Heat oil or ghee in a large skillet over medium heat. Add chopped onions and cook until golden brown, stirring often so they don’t burn.

step 3: add garlic and ginger

Add minced garlic and ginger to the onions and cook for 1–2 minutes until fragrant.

step 4: add spices

Stir in turmeric, coriander, cumin, and optional chili powder. Cook for 1 minute to release the flavors.

step 5: cook chicken

Add the chicken pieces to the skillet and stir to coat with the spices. Cook until the chicken is lightly browned on all sides.

step 6: add yogurt and nuts

Reduce heat to low and stir in yogurt and ground almonds or cashews. Mix well so the chicken is coated and the sauce starts to thicken.

step 7: simmer with cream

Pour in the cream or coconut milk and simmer for 10–15 minutes until the chicken is fully cooked and the sauce is creamy and rich.

step 8: finish with garam masala

Stir in garam masala and salt to taste. Cook for another 2 minutes. Remove from heat and sprinkle fresh cilantro on top for garnish.

kitchen equipment needed

• Cutting board
• Sharp knife
• Measuring spoons and cups
• Large skillet or sauté pan
• Wooden spoon or spatula
• Small bowl for mixing yogurt and nuts
• Serving plate or bowl

storage options!

Chicken korma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy. You can also freeze cooked chicken korma for up to 2 months; thaw overnight in the fridge before reheating.

variations!

You can make chicken korma mild for kids by skipping chili powder or spicier for adults by adding extra chili. Use coconut milk instead of cream for a dairy-free version. You can also swap chicken for lamb, shrimp, or tofu for different protein options. Adding vegetables like peas or carrots makes it more colorful and nutritious.

what to enjoy with Chicken korma?

There are so many tasty ways to enjoy Chicken korma and make a full, delicious meal. It was very delicious. You can serve it with steamed basmati rice, warm buttered naan, soft roti, or even mashed potatoes for a cozy twist.

Personally, I love enjoying Chicken korma with some Harvest Punch because the sweetness of the punch complements the creamy, spiced korma perfectly.

tips for making the best chicken korma

• Use boneless chicken for tenderness and faster cooking.
• Pat the chicken dry before cooking to get a nice sear.
• Cook onions slowly to bring out sweetness and depth of flavor.
• Stir spices gently to avoid burning and bitterness.
• Use ground nuts to thicken sauce naturally and add richness.
• Adjust chili powder for kid-friendly or spicy flavors.
• Let the korma simmer gently to meld flavors without reducing too much.
• Garnish with fresh cilantro for a fresh and vibrant touch.

FAQ

what is chicken korma made of?

It’s made of chicken, yogurt, cream or coconut milk, ground nuts, and a mix of warm spices like turmeric, coriander, cumin, and garam masala.

what does chicken korma taste like?

It tastes creamy, mildly spiced, nutty, and rich with a hint of sweetness from the onions and yogurt.

can I use chicken thighs instead of breasts?

Yes, thighs stay juicy and tender, perfect for korma.

how long does it take to cook?

About 30–35 minutes including prep and cooking.

can kids eat chicken korma?

Yes, make it mild by skipping chili powder and it’s soft and easy to eat.

can I freeze chicken korma?

Yes, freeze up to 2 months in an airtight container.

can I make it dairy-free?

Yes, use coconut milk instead of cream and skip yogurt or use dairy-free yogurt.

what goes well with chicken korma?

Steamed rice, naan, flatbreads, roasted vegetables, or salad.

is it spicy?

You control the heat. Skip chili powder for mild, add more for spice.

can I add vegetables?

Yes, peas, carrots, or bell peppers work well.

should I marinate the chicken?

It’s optional. Marinating adds extra flavor but is not necessary.

can I make chicken korma in advance?

Yes, it tastes even better the next day as flavors develop in the fridge.