Chicken Korma is a traditional Indian dish of light, flavorful almond curry made with tomato paste, spices and cream. Buttery and delicious!
Curries are so different and yet somehow they are all so comforting. If you’ve never really enjoyed them, try cooking it at home and you may find you absolutely love experimenting with all different versions of curries from Chinese to Japanese to Thai to Indian.
The most popular is probably Indian Curry because of the warm flavors, and Indian dishes use 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 another favorite Indian recipe, Butter Chicken.
Frequently Asked Questions
This easy Chicken Korma recipe is made using a spiced yogurt marinade, butter cooked chicken and onions that is lightened with cream. Apart from the time it marinates, the curry can be made in just 45 minutes.
Yes, korma is an Indian curry dish made with garam masala.
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.
Absolutely. If you have a preference for coconut milk to heavy cream you can add it in. I prefer heavy cream personally for its richness and because it doesn’t compete with the flavors of the spices in the chicken korma.
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Homemade Garam Masala
You can make your own garam masala for this 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.
How to Store Chicken Korma
- Serve: Do not leave Chicken Korma at room temperature longer than two hours.
- Store: Keep Chicken Korma sealed tightly in the refrigerator for 3-4 days.
- Freeze: Chicken Korma can be frozen for up to 2 months. Thaw in the refrigerator and reheat gently in a saucepan on the stove.
- 6 chicken thighs , boneless and skinless
- 2 tablespoons tomato paste
- 1 tablespoon 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 for1-2 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.
Photos used in a previous version of this post.