Indian Chicken Korma

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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 Food is one of my favorite new sections on the blog, including favorite recipes like Butter ChickenVegetable BiryaniChicken Tikka Masala and Easy Tandoori Chicken.

Indian Chicken Korma Recipe 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.

Easy Chicken Korma

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 1/2 tablespoons ground cardamom
  • 2 1/2 tablespoons cinnamon
  • 1/2 teaspoon grated nutmeg
  • 3 tablespoons ground cloves
  • 3 tablespoons coarse ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  1. Add the spices to a dry skillet and cook on medium heat, stirring frequently until you can smell the spices.
  2. Let them cool before adding them to a covered container to use within 2 months.



Indian Chicken Korma Recipe

4.95 from 17 votes
  • Yield: 4 Servings
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Course: Main Course
  • Cuisine: Indian
  • Author: Sabrina Snyder
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. 


  • 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


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Cut the chicken thighs into small 1 1/2 to 2 inch chunks and put them in a large bowl.
  2. Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high
  3. speed until completely smooth.
  4. Add the mixture to the bowl with the chicken along with the yogurt and mix well.
  5. Cover and refrigerate for 1-2 hours.

  6. Add the canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
  7. Add the onions and cook for 5-7 minutes, or until just caramelized.

  8. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through.

  9. Add the heavy cream to the skillet and mix well, cooking for an additional 3-4 minutes.

Nutrition Information

Yield: 4 Servings, Amount per serving: 682 calories, Calories: 682g, Carbohydrates: 11g, Protein: 36g, Fat: 55g, Saturated Fat: 17g, Cholesterol: 210mg, Sodium: 582mg, Potassium: 658mg, Fiber: 3g, Sugar: 4g, Vitamin A: 895g, Vitamin C: 4.3g, Calcium: 126g, Iron: 2.3g

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Keyword: Indian Chicken Korma
Indian Chicken Korma
Easy Indian Chicken Korma

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Question – I don’t like ginger much. Can I skip this or is ginger pretty necessary? I’m using Garam Masala that I bought premade at the store and that has ginger in it. Is that enough?

    another question – can you marinate the chicken as long as you want or does it need to be 1-2 hours?

    SO excited to try.

    1. I wouldn’t marinate more than 24 hours, but at least 1-2 hours. Skipping ginger would alter the flavor, but it sounds like it would be more to your liking.

  2. Wow! What a great recipe! I made it as written and it was extremely delicious. Everyone in my family declared this to be their new favorite. ? Thank you for sharing it.

    1. Also, that was not meant to be a question. I’d better quit trying to add emojis and just use more creative descriptors. (insert laughing-crying face here)

  3. Thank you for this recipe! I’m excited to try it. I went out for Indian food last night and had an incredible Korma. I swear it had cashews and maybe even some golden raisins. Are those not normal in this dish? I can’t imagine it without them after having it that way lol

  4. Love this recipe!! So delicious and comforting! I totally didn’t read ahead and refrigerate the chicken in the yogurt spice mix (whoops!) and it still turned out amazing! Thank you for sharing all of your delicious recipes!! Several of them are staples at our house!!

  5. Hi Sabrina,

    I cooked this dish today and it was extremly good. The hole family enjoyed it with a big smile.

    I have a question I would like to aske you, my korma chicken never became yellow, it became more or less the same colour as tikka masala. What could I have done wrong?

    Thank you in advance and I look forward to try cooking your other recipes.

    1. I’m so glad you enjoyed it! I’m not sure why it would’ve been reddish in color as the ingredients that would cause that are in small quantities.

  6. So good! I’ve made and eaten…LOTS of korma…and this was delicious…just like some of the best restaurant versions. I’ve now made it now two ways – a couple of times with almonds as your recipe calls for…and once with 1 cup cashews instead of almonds. I loved both!

    Thanks for sharing!

  7. My GF loves chicken korma and after making this recipe for her she wants to marry me. It’s definitely going into my fav recipe binder. Very straight forward and clear instructions! Not as quick as I usually like to cook (prep time was prob closer to 40 min) but I tend to be slow and careful with new dishes and the more I make it the faster it’ll go. The flavor profile however was well worth the time and effort.

  8. Greetings from Australia!
    I just made this tonight….it worked really well and was delicious! I had no idea making a korma was so easy!!! Thank you! 🙂

  9. LOVE this recipe!!! I’ve made it twice and now crave it on a regular basis. I have struggled in the past making Indian recipes flavorful but this one turns out very tasty! Thank you for the recipe!

  10. This dish came out great and was gone quickly in my household, even without the almonds (I don’t like nuts, so I skipped that part). I also used regular plain yogurt instead of greek yogurt and was very happy with how the dish turned out.

    1. Absolutely stunning. Added cauliflower. First gave it some colour then added butter and panfried it rather than boiling it and then adding to the dish.

  11. made this today for my wife (I don’t eat curry’s or any spicy food) she loved it said it was better than what she buys from our local Indian restaurant. problem I see now is I know how to make another great dish. I will be asked to cook this again I know it.
    cheers from a happy cook.

  12. So easy to make and very delicious, I did marinade it for most of the day and used coconut milk since I don’t have heavy cream. This one is going into the have to make it again list. Thank you

  13. I don’t usually post comments on recipes but this is really good!! Pair it with a nice dry Riesling and you have an awesome dinner. 13/10 would recommend 🙂

  14. Just made this tonight for dinner. It was awesome! We loved it, this William replace my regular visit to my favourite indian restaurant. Made pesshwari rice as accompaniment. Thanks for the recipe, it’s a keeper!

  15. Made this recipe last night and it came great! Very flavorful with the right amount of spicy tingle. I marinated the chicken the night before, to cut down on day of prep time. Worked great!

  16. Outstanding dish, thank you for such a rich, savory recipe! Very clear and easy to follow directions. Took me a little longer, but well worth the wait. Thanks again!

  17. Hi Sabrina!  

    This recipe is fantastic. I made it today for the first time. Both my husband (Indian heritage) and I LOVED IT. He can be fairly picky about Indian food, but he had nothing but good things to say about this dish. I loved the almond flavor (I used roasted almonds because I wasn’t sure). 

    Super easy and very flavorful. I didn’t modify it at all—but I did add a bit more salt than yours called for. 

    I would maybe add some cilantro to the dish next time, but it certainly doesn’t need it. 

    Oh, and I’ll probably double the recipe so we have lots of leftovers. 

    Thank you for sharing! 

  18. In traditional korma you would cook spices/aromatics first, then onion, then marinated yogurt chicken. I’ve never seen korma with tomato paste or almonds either, cashews are normal. I make chicken coconut korma weekly. I just wanted to let you know in case you’d like to try a traditional method. Otherwise looks good. 🙂