This chicken korma recipe makes a spicy, creamy Indian curry flavored with tadka. Make this comforting, hearty meal for dinner tonight!
Curries are delicious all year long, and because they are so easy to make, they’re definitely a favorite. However, in the winter months of the year, they are more popular than ever. The earthy spices and richness are just so perfect after a day out in the cold!
One of my other favorite Indian curry recipes is Chana Masala (Vegan Chickpea Curry), which is a fantastic meatless meal.
Chicken Korma Recipe
Korma is a type of curry that’s made with ingredients like yogurt, cashew or almond butter and turmeric powder. The flavor in this dish is full bodied and packs a delicious punch!
If you’ve never had it, make this chicken korma recipe for a casual weeknight dinner. You won’t believe what you’ve been missing out on!
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Greek Yogurt - This ingredient is key to creating the thick, creamy consistency of the korma. Use a plain, unflavored Greek yogurt.
- Almond Butter - If you’d like to swap this for cashew butter, that’s great! Your final product will be amazing either way.
- Turmeric - No curry or korma would be complete without turmeric! This musky, earthy addition helps develop the rich flavor of the dish.
- Green and Black Cardamom Pods - For the 4 green and 2 black cardamom pods, you can substitute ½ teaspoon ground cardamom total.
- Cinnamon Stick - You can substitute the cinnamon stick with ½ teaspoon of ground cinnamon.
- Cloves - For the 4 whole cloves, you can substitute ⅛ teaspoon ground clove.
- Cayenne Powder - Want your dish to be extra hot? Turn up the heat by adding more cayenne pepper!
Chicken Korma Recipe Video
This dish is so full of flavor, you won’t believe how easy it is to make. Watch the recipe video in the recipe card at the bottom of this post!
How to Make the Indian Curry
- Whisk the ingredients. Whisk together the water, yogurt, almond butter, chili, salt and turmeric powder until fully combined.
- Make the Indian tadka. Start off by first heating up the whole spices in your skillet with a dash of oil. After a few minutes, add the chopped onion and continue cooking until the onion is translucent.
- Add other ingredients. Add the garlic and ginger pastes to the onions and spices, and cook them for about 2 minutes. Then, add the chopped chicken pieces. Stir to mix everything together and cook for 5 more minutes.
- Add the yogurt mixture. Lower your heat and carefully stir in the yogurt mixture. While you’re simmering the mixture for about 10 minutes, you’ll notice the sauce thickening and becoming creamier. Once the sauce is thick enough to start covering the chicken pieces, you know it’s ready!
- Garnish and serve! Chicken korma is best when it’s garnished with ground red chile, chopped cilantro and chopped almonds or cashews. Garnish how you’d like, and enjoy!
Chicken Korma Recipe FAQ
Serve this dish fresh and warm! If you want a heartier dinner, I recommend serving it over a helping of rice.
Rice is a great addition because the sauce will mix right into it, ensuring that you don’t miss a single bite of flavor.
My favorite thing about a chicken korma recipe is the thick, creamy sauce. If you prefer a thinner sauce, though, that’s easy to accomplish. Simply add more water to the sauce, then stir to combine.
The more water you add, the thinner your end result will be, so use caution. Just add a little bit of water at a time, stopping when the consistency is where you’d like it to be.
How long does it stay fresh?
If you love this dish as much as I do, you can make a big batch and keep it in the freezer. When you’re ready to eat it, simply put it back in the skillet and heat it up again. In an airtight container, it will last up to 3 days in the refrigerator.
Need ideas for a larger meal?
Chicken Korma + Video
- 2 lbs boneless skinless chicken breasts cut into 1" pieces
- 1 medium red onion chopped
- 2 tablespoon garlic paste (See Note 1)
- 2 tablespoon ginger paste (See Note 1)
- ½ cup water
- ¼ cup Greek yogurt
- ¼ cup almond butter (See Note 2)
- 1 teaspoon chili powder (See Note 3)
- ½ teaspoon salt
- ⅛ teaspoon turmeric powder
- 2 tablespoon vegetable oil
- 4 green cardamom pods (See Note 4)
- 2 black cardamom pods (See Note 4)
- 2 bay leaves
- 1 cinnamon stick 2-inch piece (See Note 5)
- 4 cloves (See Note 6)
- ⅛ teaspoon cayenne powder
- ¼ cup cilantro chopped
- ¼ cup almonds or cashews toasted and chopped
- Salt to taste
- In a bowl whisk together the water, yogurt, almond butter, chili, salt and turmeric powder and set aside.
- In a large skillet heat the oil over medium heat. Add the whole spices and fry for 2 minutes. If using ground spices (See Notes), fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
- Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
- Add the chopped chicken pieces, stir to mix and cook covered for 5 minutes.
- Add the yogurt mixture, stir to mix in, lower heat. Simmer uncovered for 10 minutes. Sauce should thicken and coat chicken pieces. Season to taste with salt.
- Garnish with ground red chile, chopped cilantro and or chopped nuts.
- Use ¼ teaspoon of ground ginger for every tablespoon of fresh ginger and use ½ teaspoon of ground garlic for every tablespoon of fresh garlic. Powdered ginger is more potent.
- Feel free to substitute cashew butter for the almond butter. It's absolutely delicious as well!
- For more heat ADD ¼ teaspoon cayenne powder total.
- For the 4 green AND 2 black cardamom pods substitute ½ teaspoon ground cardamom total.
- For the 2" cinnamon stick substitute ½ teaspoon ground cinnamon total.
- For the 4 whole cloves, substitute ⅛ teaspoon ground clove.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.