If there’s one dish that never fails to win hearts at my dinner table, it’s this luscious Chicken Korma Recipe. This creamy, spice-kissed curry features tender chicken enveloped in a fragrant blend of yogurt, nuts, and warming spices, all simmered to silky perfection. The magic? It tastes as though you’ve spent hours in the kitchen, but comes together with surprisingly little fuss. Whether you’re craving something cozy or looking to impress your friends with vibrant flavors, you’ll find this Chicken Korma Recipe absolutely irresistible.

Ingredients You’ll Need

The beauty of this Chicken Korma Recipe is how a handful of simple ingredients transform into something truly extraordinary. Every component adds a specific note—blooming warmth, gentle creaminess, or that signature golden hue—that builds the dish’s unforgettable flavor and texture.

Chicken: Boneless breasts or thighs work; thighs stay juicier, but both absorb the flavors beautifully.
Cashews: These give the sauce body and a subtle, nutty sweetness—almonds make a lovely substitute.
Tomato Paste (optional): Adds depth and a pop of umami, but can be left out for a milder profile.
Garlic: Brings aromatic zing; fresh always beats pre-minced for the best flavor.
Ginger: Offers a lemony, peppery warmth that balances the creamy sauce.
Garam Masala: This essential spice blend gives the Chicken Korma Recipe its signature fragrance.
Red Pepper Flakes: Adjust to taste for gentle heat, or omit if you prefer mild korma.
Paprika: Deepens the color and contributes subtle smokiness.
Turmeric: Paints the curry gold while adding earthy undertones.
Ground Coriander: Gives citrusy lift and complexity to the mix.
Ground Cardamom: Just a whisper brings floral, exotic perfume to the sauce.
Cumin: Lends warmth and depth to ground the other spices.
Cinnamon: Adds sweet, woody fragrance that is classic to korma curries.
Salt and Pepper: Essential for drawing out every nuance of flavor.
Plain Yogurt: Full-fat or Greek yogurt tenderizes the chicken and makes the marinade creamy.
Olive Oil: For sautéing and developing savory flavor at the start of cooking.
Spicy Chili Peppers: Serrano peppers add fire and fresh garden flavor—use your favorite variety.
Onion: Fundamental for the sweet, caramelized backbone of any good curry.
Chicken Stock: Keeps the sauce luscious and moist while simmering.
Heavy Cream or Coconut Milk: Pick your favorite for a silky, luxurious finish—coconut milk adds a tropical twist.
Fresh Herbs, Chili Flakes, and Cashews: For garnish, they bring texture, color, and extra flavor just before serving.

How to Make Chicken Korma Recipe

Step 1: Make the Marinade

Grab your food processor and toss in those lightly chopped cashews, tomato paste, garlic, ginger, and all the gorgeous spices. Give it a whirl until you have a fragrant, thick paste. Don’t be afraid to add a little water if it’s sticking to the sides; it should be spreadable and rich in aroma—the secret to the Chicken Korma Recipe’s depth.

Step 2: Combine Marinade and Yogurt

In a small bowl, fold that spice paste into the plain yogurt until everything is evenly blended. This mixture will tenderize the chicken and infuse every bite with layers of flavor. It’s a step that’s well worth the minute it takes, setting up your dish for creamy success.

Step 3: Marinate the Chicken

Toss your chicken pieces in a large bowl, then pour over the yogurt-spice marinade. Use your hands or a spatula to make sure every piece is generously coated. Cover and refrigerate for at least one hour—though, if you can wait overnight, you’ll find the flavors get even more vibrant and delicious in this Chicken Korma Recipe.

Step 4: Sauté the Aromatics

When you’re ready to cook, heat olive oil in a large pan over medium heat. Add chopped spicy chili peppers and onions, letting them soften and become fragrant, about five minutes. This stage sets the savory stage for everything that follows!

Step 5: Add Chicken and Simmer

Tip in all the marinated chicken along with any extra marinade (don’t leave behind that precious sauce!). Pour in chicken stock and stir everything together. Let it bubble gently for about 15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce is thickening nicely.

Step 6: Finish with Cream or Coconut Milk

Lower the heat and swirl in the heavy cream or coconut milk, whichever you prefer. Let it simmer another 10 minutes for the flavors to meld and the sauce to become luxuriously velvety. If you’re in no rush, go ahead and let it cook even longer—korma only gets better the more the flavors mingle.

Step 7: Garnish and Serve

Once the Chicken Korma Recipe smells too good to resist, take it off the heat and shower with fresh herbs, extra cashews, and a sprinkle of chili flakes. Now, all that’s left is to dig in—and enjoy!

How to Serve Chicken Korma Recipe

Garnishes

This is your moment to make the Chicken Korma Recipe as beautiful as it is delicious. Shower it generously with freshly chopped cilantro or mint, a handful of toasted cashews, and a flicker of red chili flakes for color and heat. These bright, fresh touches contrast the creamy curry and bring every plate to life.

Side Dishes

Fluffy basmati rice, warm naan, or roti are absolute classics with Chicken Korma Recipe. The rice soaks up that golden sauce, while the chewy breads are perfect for scooping and sopping. Add a quick cucumber salad or a tangy raita for a cool, refreshing counterpoint that rounds out the meal.

Creative Ways to Present

For something a little different, serve Chicken Korma Recipe over cauliflower rice for a lighter twist, or tuck spoonfuls into lettuce cups for a colorful party appetizer. If you’re brunching, try gently reheating leftovers and stuffing them inside a paratha or wrap for a decadent start to the day!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the Chicken Korma Recipe to an airtight container and pop it in the fridge. The flavors continue to develop overnight, and it’ll be just as fabulous (if not better) for up to three days. Be sure the sauce covers the chicken to keep it from drying out.

Freezing

You can absolutely freeze this Chicken Korma Recipe! Let the dish cool completely, then portion into freezer-safe containers with tight lids. It will keep beautifully for up to two months. Just remember to leave a little room at the top for expansion.

Reheating

To reheat, simply thaw overnight in the fridge if frozen, then warm on the stovetop over gentle heat. Add a splash of water or extra cream if the sauce seems a bit thick. Stir often for even heating, and enjoy every bit as much as the day you made it.

FAQs

Can I use bone-in chicken for this Chicken Korma Recipe?

Yes, bone-in pieces work wonderfully and add even more flavor as they simmer. Just allow extra cooking time and check that the chicken is cooked through before serving.

Is this Chicken Korma Recipe spicy?

Not particularly, unless you up the chili! The heat is easy to dial up or down by adjusting the red pepper flakes and fresh chilies, so you can make it as mild or as fiery as you like.

Can I make this Chicken Korma Recipe dairy-free?

Absolutely—just swap coconut milk in for cream and use a plant-based yogurt for the marinade. The result is still creamy, fragrant, and utterly satisfying.

What can I use instead of cashews?

Almonds are a classic substitute and work just as well; just be sure to use unsalted, raw nuts and pulse them finely so the sauce stays smooth.

How do I thicken or thin the sauce?

If you prefer a thicker korma, simply simmer the sauce uncovered a little longer. For a lighter, saucier dish, add an extra splash of chicken stock or cream as it finishes cooking.

Final Thoughts

If you’re searching for a dish that’s both soulful and shareable, the Chicken Korma Recipe is ready to become a new favorite. Creamy, spiced just right, and easy to tailor to your tastes, there’s nothing quite like tucking into a generous bowl with someone you love. Give it a go, and let the flavors do the talking!