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chicken korma

Creamy Chicken Korma Recipe | Rich, Flavorful & Easy 2025

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Make creamy, flavorful chicken korma at home with tender chicken, rich spices, and a silky gravy. Easy step‑by‑step recipe for a royal family dinner!
Course Main Course
Cuisine Indian
Keyword best chicken korma, chicken korma recipe, creamy chicken korma, easy korma, homemade korma recipe, spiced chicken
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 440

Equipment

  • Big pot
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring spoons and cups
  • maybe an immersion blender

Ingredients

Base:

  • 3 tbsp ghee or oil
  • 1 big onion chopped fine
  • 4 tbsp ginger-garlic paste
  • 2 green chilies minced

Spices:

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • 2-3 green cardamom
  • 2-3 cloves
  • 1 inch cinnamon stick
  • 2 bay leaves
  • salt

Protein & Sauce:

  • 800 g chicken chunks
  • 1 cup full-fat yogurt
  • ½ cup heavy cream or coconut milk
  • 2 tbsp tomato paste

Finish:

  • 2 tbsp fresh cilantro
  • 1 tbsp fresh mint
  • 1 tbsp lemon juice
  • 1 tbsp ground almonds optional

Instructions

  • 1. Heat ghee in a pot. Add finely chopped onions. Cook 5-8 minutes till soft and starting to turn golden. Stir sometimes.
  • 2. Add ginger-garlic paste and minced green chilies. Cook 2 minutes. Should smell cooked and fragrant.
  • 3. Add cumin, coriander, garam masala, turmeric, red chili powder. Stir well. Cook 1-2 minutes till you smell the spices change from raw to warm.
  • 4. Add green cardamom, cloves, cinnamon, bay leaves. Stir and cook 1 minute. Whole pot should smell like korma now.
  • 5. Add tomato paste. Mix really well. Cook 2 minutes. Add chicken chunks and stir so everything gets coated. Cook 2-3 minutes.
  • 6. Pour in yogurt. Stir really well and break it apart. Mix till smooth and creamy.
  • 7. Add heavy cream or coconut milk. Stir. Taste and add salt if needed.
  • 8. Turn heat to low. Gentle simmer. Cover partially (tilt the lid). Cook 20-30 minutes. Stir every few minutes. Chicken should be cooked through, sauce creamy.
  • 9. Add lemon juice, cilantro, mint. If using almonds, add now and cook 2-3 more minutes. Taste and adjust salt.
  • 10. Serve hot with basmati rice, naan, or roti. Add raita on the side.

Notes

  • Cook the onions properly. Don't skip ahead. It's 5-8 minutes. Changes the whole thing.
  • Toast the spices. Takes 1 minute. Makes them taste better. Do it.
  • Stir yogurt in really well when you add it. Don't just dump it.
  • Low heat when simmering. Not boiling. Keeps the sauce from looking weird.
  • Lemon juice at the end is not optional. Changes everything. Do it.
  • Fresh herbs at the very end. Cilantro and mint. Makes it taste fresh not heavy.
  • It tastes better the next day. Make it ahead if you want.
  • Freezes really well for 3 months.
  • Reheats best on the stove, not the microwave.
  • Don't use high heat at any point. It messes things up.
NUTRITION (Per serving): Calories: About 420-480
Protein: 38 grams
Carbs: 8 grams
Fat: 28 grams
Fiber: 1 gram