Indian Chicken Korma

Chicken Korma is a traditional Indian dish of light, flavorful almond curry made with tomato paste, spices and cream. Buttery and 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 with rice in bowl

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.

Indian Chicken Korma collage of prep steps

Frequently Asked Questions

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 the 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 in Chicken Korma?

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.

Indian Chicken Korma collage of cooking steps

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
  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 with rice in bowl and fork

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.
Indian Chicken Korma with rice in bowl

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Indian Chicken Korma Recipe

Chicken Korma is a traditional Indian dish of light, flavorful almond curry made with tomato paste, spices and cream. Buttery and delicious!
Yield 4 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Author Sabrina Snyder

Ingredients
 

  • 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

Instructions

  • 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.

Video

Nutrition

Calories: 682kcal | Carbohydrates: 11g | Protein: 36g | Fat: 55g | Saturated Fat: 17g | Cholesterol: 210mg | Sodium: 582mg | Potassium: 658mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 4.3mg | Calcium: 126mg | Iron: 2.3mg
Keyword: Indian Chicken Korma
Indian Chicken Korma Collage

Photos used in a previous version of this post.

Indian Chicken Korma Recipe

Easy 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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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Comments

  1. Love this recipe, I make it all the time. Not only does it taste wonderful, the house smells so good afterwards. I serve with naan and cauliflower rice (my spouse is on a keto kick). Sometimes I pair it with your saag recipe. Always a hit!

    1. This is an amazing recipe loved by the whole family, I use ground ginger instead of fresh and it works, I also add a tablespoon of honey to sweeten it up xx

  2. Hi, with the korma chicken recipe, do you wipe off the marinade from the chicken completely or just a little, looking forward to trying out your recipe,thanks

  3. Made this based on ratings alone even though I was hoping for an instant pot recipe. Wasn’t able to marinate for the suggested times and was still so delicious!!!! Making for the second time and know it will not disappoint. So easy but captures the warm and rich Indian flavours perfectly.

  4. Delicious, authentic, easy, restaurant quality meal! Saving it to my recipe file. I definitely would make this again!! I will be trying your other recipes. Thanks for sharing this one!

  5. Really nice combination of spices and very simple. I marinaded the chicken all day as I was working. Turned out great.

    One thing I wanted to ask was how to loosen the suave up as it went very thick when sitting with rice. I read add water but wouldn’t that dilute the flavors?

    1. It shouldn’t dilute the flavors too much, just don’t add a lot of water all at once. Try a tablespoon at a time. Glad you enjoyed it!

    2. Hi Sabrina
      Looking forward to making your recipe. Just wanted to know what the weight of the 6 thighs are…approx…..I want to us3 breasts?

        1. This was insanely delicious! I love ordering chicken korma when out to eat. This was my first time trying this at home. It’s a keeper!

  6. Love this recipe, would definitely recommend for a date night. I elected to use cashews rather than almonds and add some more bulky veggies. This was excellent and look forward to trying many other of your recipes

  7. Hi Sabrina,

    I searched online for a couple hours looking for a korma recipe and was quite pleased to find yours. This is amazing! I ended up cooking it a day later than anticipated, so chicken marinated for 24 hours. It was very tender and the spice blend and ratio are great. I garnished with chopped cilantro and served with basmati rice and garlic naan. Hubby and I stuffed ourselves until we couldn’t move ?

    I will definitely be making this again and will try it with the homemade garam masala which I’m sure will add even more flavor. Planning to try your Tikka Masala next.

    Question: for the recipes containing yogurt in the marinade, can the chicken be frozen in the marinade for future use? It sure would be convenient to make bigger batches and freeze in dinner sized portions with very little work needed to complete the meal.

  8. Haven’t made this recipe yet, but looks good. I’m trying to find some tweaks to improve my recipe. For those who had issues grinding the almonds try almond flour, it’s blanched peeled ground almonds. I’ve even used almond butter before and it’s worked well too.
    The only thing a little different with this recipe is how the ingredients are pureed first in the marinade, most recipes I’ve seen/used the puree is done after cooking the onions, and usually with the cream or some yogurt to help thin it. I am going do a quick puree for the marinade to really blend it, but will still blend the onion and nuts later. I’m going to add the tomato to the marinade, I’ve never used tomato in my korma but am willing to give it a try (I think adding it to the marinade will allow the spices to blend better).
    Definitely toast your spices if you can!

    1. I am going to try this recipe tweeking the amounts here and there! It looks yummy. I find using the mortar and pestle as I find it easy to ground the almonds then an electric grinder!

  9. I must of missed what the butter goes into ?! But I’m making this as I write so I’ll just add it to the skillet to sauté the chicken and sauce!!!

  10. Made it for my History project. Tasted great! I do have to say when I was processing my paste I had to add water because the almonds did not want to blend. Thank you!

  11. I like the flavors of this recipe a lot, but I find that the paste you have to make with the almonds, tomato paste, ginger, garlic and spices is just so difficult and impractical to do in a food processor, unless it’s just because I have a very small and cheap 3 cup counter-top appliance? It just won’t do it. Maybe if you have a very expensive and powerful blender it’s ok, but it’s a very dry mix. I can only do this easily by actually grinding the almonds first in a coffee grinder and even that isn’t very ideal… but it’s workable.

    The paste you get is so thick and I always have to add a little water, and a little more… I almost feel like this would be better done by hand with mortar and pestle but that’s too tedious for me to make it an easy meal. I’m an American that’s just begun to appreciate the deep flavors and rich combinations of Indian spices, and I know these are sort of westernized recipes but I like them so far a lot, I just have trouble with the preparation as given and I wonder if you should make some adjustments to your explanation to note that you need a different method or something because a good recipe should be simple to reproduce exactly if all steps are followed. If you can’t do so, then something is wrong.

    Great flavor, love the dish, but difficult preparation that I wish would be easier.

    1. Alexander, this review is kind of silly, no offense. But, yes, this is an issue with your cheap appliance. I recommend getting a good food processor if you like cooking. This is how Indian recipes are often made, and complaining about the steps is a strange choice. Just practice more, maybe invest in a better processor or accept that good food takes time 🙂

      1. I have a KitchenAid food processor and I had the same problem as Alexander. I didn’t add water, just decided to use the paste with almond chunks instead, since I don’t mind the chunks.

    2. I have an insanely expensive blender that can probably play the national anthem if I press the right button, but I still have to use my old trusty food processor for this kind of job. It’s nothing fancy – big, flat bottom w/ 2 big horizontal blades.

      It sounds to me like the blades on your food processor are either angled upwards, are too short or placed too far from the bottom – the almonds shouldn’t have anywhere to “hide”

      Have you tried adding the yogurt and a few tbsps of water to the mix before blitzing?

    3. A way you could make this easier would be to use garlic/ginger paste (or powder for less flavor) for your marinade and skip the puree until after you cook onions, take them out before you cook the chicken then just puree almonds, cooked onions, and the cream, then add back to the cooked chicken and finish. You can also find almond flour online or in the grocery store which skips the need for grinding almonds. If you use garlic/ginger paste, almond flour, and cut everything small you can skip the processor altogether, it just wouldn’t incorporate the flavors as much I imagine but will speed up the prep.

      You should be able to do all the pureeing necessary with a magic bullet, I’ve done it before with just that! Just add some cream or liquid, the hot onions will help temper the cream and it’s never broken on me.

    4. I love this recipe and I make it about once a month now. However, I agree about the paste so I always add the greek yoghurt to the blender as well now, plus sometimes a little water. It works really well. I honestly don’t know how anybody gets a paste without adding something else to the dry mix.

  12. I have made this many times including for company and its always delicious. Its easy to tweak so it tastes like my favorite Indian restaurant korma (I add cashews and raisins. This is in my regular dinner rotation. Thanks!

      1. Shannon I add the cashews to the chicken when its marinating and sometimes a little cashew butter. The raisins I add when its simmering.

  13. This recipe looks lovely! Are the paprika and the red pepper supposed to be fresh, or the dried and powdered variety?

  14. This has become one of our favourite recipes! I have substituted sun dried tomatoes or a ripe tomato for the tomato paste and it is still delicious. Also, we use a whole chicken cut up and skinned and cook a longer time til done. Thank you.

  15. Hi! I made this last week and it was way too thick. The flavours were there but I couldn’t figure out what I had done wrong. Amy suggestions? I think I used 1/2 cup ground almonds instead of whole if that makes a difference? I wanted to try again tonight.

  16. Hey Sabrina! I would just like to provide a clarification as an Indian who has grown up with authentic mughlai cuisine as part of my household. Qorma is a mughlai dish that has a very specific list of ingredients and spices… And any slight variation will shift it towards another category of curry. What I learned from my grandmother and my mother is that certain ingredients are not added in qorma at all. These are turmeric, tomatoes, coriander, green chili, tomato paste. What should be added are fried onions that is crushed and made into a paste with almonds and cashews there’s no cream in it as well. Mace and nutmeg are also essential for the specific aroma and flavor. Another essential ingredient added towards the end is kewra water… Which is an essence derived from the kewra plant. Qorma should be orange – ish in color and the garnish should be fried onions and almond slivers.
    All the best and hope you enjoy making more Indian dishes! 🙂

      1. Restaurant quality korma recipe, I added a little water to the Korma marinade while cooking, but actually as it heated up it thinned up anyway.

  17. Hi, Sabrina!
    Might I be able to sub the chicken for lamb chunks? Do you think it would be a similar process/cooking time?
    Thanks so much!

  18. Thank you SO much for this recipe! I use it as a base and it’s such a solid foundation. I don’t usually have cardamom or almonds on hand but it takes really yum anyway! One time I made it without butter (how could i forget!) and it was STILL delicious! One time i didn’t have yoghurt, and it still turned out good! I doubled the amount of spices for only 3 chicken breasts and it was, again, delicious. This recipe gave me more confidence to experience and it always turns out great. THANK YOU SO MUCH!

  19. I’ve made this wonderful recipe countless times at this point. My six year old son (who is very picky) requests this Korma on a weekly basis. We all love it and Korma night has become a thing. The flavors are amazing…it’s comforting, it’s satisfying and it’s addictive! Between Sabrina’s awesome Asian and Indian recipes we no longer get take out…they hit the spot and save us cash. Thanks, Chef!!!

  20. If I were to add mango into the recipe when would I do that? My favorite Indian restaurant from my home town did a mango chicken korma and I have yet to see it anywhere else so I was going to try and make it myself but I can’t seem to find a recipe for it either! I’m very excited to try your recipe and I think it would be perfect to add the mango to it I’m just not sure at what step I should do it at?

    1. Oooh, that sounds amazing! I haven’t tested it but I think you could add 1 mango to the food processor and then add another chopped up with the cream in the last step. I’m going to add this to my research list though as well. Thanks for the suggestion.

  21. I have a HUGE aversion to onions. For example, I can’t stand it if my teeth slice into one while I’m eating lasagna. I am OBSESSED with chicken korma from our local Indian restaurant and have never NOTICED the presence of onions. Can I leave them out? Or if I include them as called for, will they not be obvious in the textural sense? I want to make this for me and my husband so bad and i want to be able to enjoy it fully. Thanks for the wonderful recipe.

    1. If they’re an issue for you, just leave them out and add 1 tablespoon of onion powder instead. It’ll change it up a bit but it will still be delicious! Enjoy!

  22. Absolutely delicious recipe. I used chicken breast meat instead of thighs. I also used a really thick strained yoghurt with 10% cream and then coconut milk. It was lobelh and rich and luxurious. The whole family licked their bowls clean. Will definitely be making this one again.

  23. I can’t wait to make this. I’ve made your tikka masala and chicken saag and they were fantastic. They tasted as good as I’ve had at Indian restaurants. Thank you!

  24. its a tasty recipe ,but i changed a few things , i doubled up on dried spices and ginger and garlic as used this second amount after frying the onions in ghee for 20 mins on a slow low heat .i added heavy cream , as well as evaporated milk and coconut milk and some chicken stock , this gave it more sauce without compromising on flavour of the spices ( hence doubling up ).i also added the ground almonds to the sauce as well as to the marinade .
    i also griddled the marinated chicken on a high heat to char it and added to the sauce , this gave the chicken thigh a lovely spicy coating in the finished dish . it turned out full of flavour with a nice thick sauce on the sweeter mild side . kashmiri chilli powder gave it a great colour too and is nice and mild ….. thank you , will be batch cooking this again

    1. They are very similar but masala often contains cardamom with coriander and mace including fennel seeds, jeera, nutmeg and other blends of spices. I hope you enjoy this dish.

  25. When mixing the tomato paste and all the spices and almonds it came out in a ball. Would it be best to add the yogurt during that mixing process To smooth it out?

    1. My ingredients didn’t come out smoothly either, so I added the yogurt to make it blend better. The recipe still turned out really good! 🙂

      1. I had the absolute same situation and saw your comment it out of the yogurt as well. I think it has to do with the food processor because if you add tomato paste And then I’ll dry ingredients there’s no way it wouldn’t come out to be sick until you added something with a little more liquid. If you had a super fast high processing food processor it may liquefied a bit.

  26. What would I need to do for this to be extra saucy? A couple of the reviews say it was a little on the dry side.

  27. I absolutely love this recipe. It has become a part of my menu rotation for over a year. I do have a question though. I shop at an Indian grocery store for the Masala and other things. I’ve noticed that they have a spice labeled korma. What is the difference between that and the Garam masala?
    Thanks!

    1. They have many of the same ingredients but the flavor profiles are different. Korma has fenugreek and cumin and Garam Masala has a much stronger flavor and uses more pungent spices. Glad to know you love the recipe so much.

  28. Easy and most delicious Korma ever! Second time making it and it’s so much easier now. Yes the 1-2 hour to marinate is long wait but it’s all worth it. Let the mixture soak into the chicken. It’s worth the wait.

  29. Another absolutely amazing recipe from you. SO good! Next time I’ll double the cream and let it simmer longer so there’s more sauce for soaking up with naan.

  30. The best, bar none. I was even able to find all of the ingredients in my rural Nebraska town (I generally keep the spices and basmati rice on hand) Fantastic recipe!

  31. Super simple and delicious every time! I’ve made this numerous times. I use coconut milk instead of heavy cream and have subbed cashews for the almonds a time or two–still turned out great.

  32. I am wondering if this can be converted to a slow cooker recipe? Would I need to add broth or change the timing of the yogurt or heavy cream?

  33. The flavour of this was stellar!!! It was very dry, but I knew I wasn’t making an English-style korma, so I wasn’t expecting a lot of sauce. I did add water with the chicken to deglaze the pan and add a bit of moisture.

    I made the recipe with what I had on hand, so these were my subs:

    -chicken breast instead of thighs (so took less time to cook);
    -cashews for the almonds and “cashew cream” for the heavy cream;
    -adding two small roasted chiles de arból instead of the crushed pepper;
    -sour cream instead of yoghurt (and I added it directly into the food processor with the spices and nuts because the spices and nuts refused to come together into a paste);
    -adding carrot with the onion to cut down on the heat a bit from the chiles.

    This one is going into the rotation. I almost never follow recipes exactly because I find the seasoning isn’t enough, but the spice quantities for this one were perfect.

  34. This was absolutely fantastic. It truly rivaled the korma from my favorite Indian restaurant. I will definitely make again and try some of your other Indian recipes.

    1. So glad you like it! I love it when it is a take out copy cat 🙂 Let me know if you try other recipes and how they turn out!

  35. 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.

  36. 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)

  37. 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

  38. 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!!

  39. 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.

  40. 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!

        1. I’ve never tested it with a substitution so I’m not sure what would work. You could always just leave them out and see how that turns out. Good luck!

  41. 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.

  42. 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! 🙂
    Sarah.

  43. 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!

  44. 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.

  45. 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.

  46. sorry to sound a little dumb when you say add chicken do you add all the ingredient (marinade and chicken) to the pan ?

  47. 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

    1. My wife and I thought it could use a bit more spice as well, but it wasn’t too hard to add more to taste. A bit of cumin and cayenne pepper helped a lot. Still a good recipe for those who prefer the milder creamier aspects of korma.

  48. 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 🙂

  49. 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!

  50. 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!

  51. 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!

  52. 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! 

  53. Love Indian dishes! I haven’t attempted to make many dishes at home, but this is happening this weekend!

  54. 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. 🙂