Chicken Korma is a traditional Indian dish that’s light and flavorful almond curry made with tomato paste, plenty of spices and cream thats buttery and completely delicious.
Indian Chicken Korma Recipe
Curries are so different and yet somehow they are all so comforting. I never really enjoyed them until I had graduated college but now I find I absolutely love experimenting with all different versions of curries from Chinese to Japanese to Thai to Indian.
My favorite is probably Indian Curry because I love the warm flavors and I prefer the addition of heavy cream instead of the more coconut flavors of Thai curry.
This Chicken Korma recipe is well flavored and balanced, but it is less of a punch of flavor than my favorite Indian recipe, Butter Chicken.
How do you make a chicken korma?
This easy Chicken Korma recipe is made using a spiced yogurt marinade, butter cooked chicken and onions that is lightened with cream. Apart from time it marinates, the curry can be made in just 45 minutes.
Is a korma a curry?
Yes, korma is an Indian Curry dish made with garam masala.
What vegetables can you put in a chicken korma?
The classic chicken korma recipe includes onions, garlic and ginger but red bell peppers, carrots or potatoes would work well in the dish as well as they’d complement the lighter flavors of the korma curry.
Can you substitute coconut milk?
Absolutely. If you have a preference for coconut milk to heavy cream you can add it in. I prefer heavy cream personally for it’s richness and because it doesn’t compete with the flavors of the spices in the chicken korma.
What can I substitute for Garam Masala seasoning? You can make your own! Here’s a great homemade version for you:
Homemade Garam Masala Recipe:
- 3 ½ tablespoons ground cardamom
- 2 ½ tablespoons cinnamon
- ½ teaspoon grated nutmeg
- 3 tablespoons ground cloves
- 3 tablespoons coarse ground black pepper
- 1 tablespoon ground cumin
- 1 ½ teaspoons ground coriander
- Add the spices to a dry skillet and cook on medium heat, stirring frequently until you can smell the spices.
- Let them cool before adding them to a covered container to use within 2 months.
- 6 chicken thighs boneless and skinless
- 2 tablespoons tomato paste
- 1 tablespoon sized piece of fresh ginger peeled
- 2 cloves garlic
- 1 tablespoon garam masala
- 1/4 teaspoon crushed red pepper
- 1/2 teaspoon paprika
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/2 cup almonds
- 3/4 cup greek yogurt
- 1 tablespoon canola oil
- 3 tablespoons butter
- 1 yellow onion diced
- 1/4 cup heavy cream
- Cut the chicken thighs into small 1 ½ to 2 inch chunks and put them in a large bowl.
- Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high
- speed until completely smooth.
- Add the mixture to the bowl with the chicken along with the yogurt and mix well.
- Cover and refrigerate for 1-2 hours.
- Add the canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
- Add the onions and cook for 5-7 minutes, or until just caramelized.
- Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through.
- Add the heavy cream to the skillet and mix well, cooking for an additional 3-4 minutes.