Enjoy a rich and creamy Chicken Korma made with tender chicken, aromatic spices, yogurt, and nuts. A comforting Indian curry perfect for any occasion. It's no lie that I love chicken, in all its form and glory, whether fried stewed or even baked, I could eat, eeeeat chicken all day 'er day! I had lamb korma at one time at the Radisson Blu Larder Restaurant in Nairobi and I knew I had got try out the recipe with chicken, hence today's delicious recipe was born...a few months later but oh, well, it's here! Chicken Korma is a luxurious Indian curry known for its velvety texture and delicate balance of spices.
This dish combines marinated chicken cooked in a creamy sauce of yogurt, ground nuts, and fragrant spices like cardamom, cinnamon, and cloves. Whether you're preparing a festive meal or a comforting dinner, chicken korma is a crowd-pleasing classic that pairs beautifully with naan, rice, or paratha. Its rich aroma and mildly spiced flavor make it a timeless favorite across generations. Chicken Korma has so many varieties that you can decide to make it your own, if you love more heat then just add more spices and green chilies. I like my curries a little milder so I skipped the green chilies, which did not take away from the tastiness of the dish. I promise you the aroma that was coming out of my kitchen as I made this dish was just heavenly! This chicken Korma is nutty, creamy and oh so decadent that you can literally down a whole bowl all by yourself, without any accompaniment. Don't take my word for it, you simply must try this chicken korma dish. Have it your way!
MARINADE
1/2 kg Boneless Skinless Chicken Breast
1/8 Teaspoon Turmeric
3 Tablespoons Plain Yoghurt
1 Tablespoon Ginger Garlic Paste
3/4 Teaspoon Garam Marsala
1 Teaspoon Red Chili Powder
1/2 Teaspoon Black Pepper
1/8 Teaspoon Salt
CHICKEN KORMA GRAVY
2 Bay Leaves
1/4 Cup Water
4 Garlic Cloves
3/4 Teaspoon Garam Marsala
2 Cinnamon Sticks
1/2 Teaspoon Whole Cloves
1/2 Teaspoon Coriander
1/4 Teaspoon Red Chilli Powder
1/8 Teaspoon Salt
3 Tablespoons Fresh Cilantro
PASTE
4 Tablespoons Plain Yoghurt
3 Cardamons
1 Cup Onion
2 Tablespoons Oil
METHOD
Add chicken to medium bowl, pour in plain yoghurt, add ginger garlic paste, turmeric, salt, red chilli powder, garam Marsala and black paper
Mix thoroughly with your hands until all the chicken is fully coated with the marinade mixture. Cover with cling film and set aside for 30 minutes but is best left marinating overnight
Heat pan with oil, add onions and cardamon, fry until golden brown. Add the cashew nuts and cook a few seconds. Set aside on a plate to cool completely. Once cooled add in a blender jar, add yoghurt and blend until a smooth paste forms. Set aside
In the same pan you fried the onions, add oil then sautée bay leaf, whole cardamom, cinnamon sticks and whole cloves for a few minutes
Add into the pan the marinated chicken
Fry the chicken until there is no more smell of the raw garlic ginger paste
Add in the onion yoghurt paste that you blended
Add the coriander, garam masala, salt and red chili powder
Pour 1 cup water, cover and let the chicken cook on low heat until the chicken is cooked through, tender and the gravy has reduced to your desired consistency
Garnish the chicken korma with freshly chopped cilantro and serve with rice, chapati or even Naan bread
CHICKEN KORMA
Recipe by Mulunga Alukwe
Prep time: 01 Hour
Cook time: 45 Minutes
Total time: 1hr 45mins
Yield: 4 Servings
Ingredients
- 1/2 kg Chicken Breasts
- 1/8 Teaspoon Turmeric
- 3 Tablespoons Plain Yoghurt
- 1 Tablespoon Ginger Garlic Paste
- 3/4 Teaspoon Garam Marsala
- 1 Teaspoon Red Chili Powder
- 1/2 Teaspoon Black Pepper
- 1/8 Teaspoon Salt
- 2 Bay Leaf
- 1/4 Cup Water
- 4 Garlic Cloves
- 3/4 Teaspoon Garam Marsala
- 2 Cinnamon Sticks
- 1/2 Teaspoon Whole Cloves
- 1/2 Teaspoon Coriander
- 1/4 Teaspoon Red Chili Powder
- 1/8 Teaspoon Salt
- 3 Tablespoons Fresh Cilantro
- 4 Tablespoons Plain Yoghurt
- 3 Cardamoms
- 1 Cup Onions
- 2 Tablespoons Vegetable Oil
- Add chicken to medium bowl, pour in plain yoghurt, add ginger garlic paste, turmeric, salt, red chili powder, garam Marsala and black paper. Mix thoroughly with your hands until all the chicken is fully coated with the marinade mixture. Cover with cling film and set aside for 30 minutes but is best left marinating overnight
- Heat pan with oil, add onions and cardamon, fry until golden brown. Add the cashew nuts and cook a few seconds. Set aside on a plate to cool completely. Once cooled add in a blender jar, add yoghurt and blend until a smooth paste forms. Set aside
- In the same pan you fried the onions, add oil then sauté bay leaf, whole cardamom, cinnamon sticks and whole cloves for a few minutes. Add into the pan the marinated chicken
- Fry the chicken until there is no more smell of the raw garlic ginger paste. Add in the onion yoghurt paste that you blended. Add the coriander, garam marsala, salt and red chili powder
- Pour 1 cup water, cover and let the chicken cook on low heat until the chicken is cooked through, tender and the gravy has reduced to your desired consistency
- Garnish the chicken korma with freshly chopped cilantro and serve with rice, chapati or even Naan bread
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Indian Chicken Korma: FAQs
What is Chicken Korma?
Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces simmered in a sauce of yogurt, cream, ground nuts, and aromatic spices like cardamom, cinnamon, and cloves. It is a mild, flavorful dish that balances creaminess with fragrant spices.
How spicy is Chicken Korma?
Traditionally, Chicken Korma is mildly spiced, making it suitable for those who prefer less heat. However, the spice level can be adjusted by varying the amount of chili or pepper used, according to personal taste.
Can I make Chicken Korma ahead of time?
Yes, Chicken Korma often tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator for up to 2-3 days and gently reheat before serving.
What should I serve with Chicken Korma?
Chicken Korma pairs wonderfully with basmati rice, naan bread, or roti. It can also be served alongside other Indian dishes as part of a larger meal.
Is Chicken Korma gluten-free?
Yes, the traditional recipe uses gluten-free ingredients, making it safe for those with gluten intolerance, as long as no wheat-based thickeners or additives are added.
Can I make Chicken Korma dairy-free or vegan?
The classic recipe includes yogurt and cream, so to make it dairy-free or vegan, substitute with coconut milk or cashew cream and use plant-based yogurt alternatives. For vegan, use tofu or vegetables instead of chicken.
Printable Nutrition Card (Per Serving - approx. 1 cup)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~320 kcal | Varies by amount of cream and oil |
| Carbohydrates | ~8 g | Mostly from yogurt and spices |
| Protein | ~28 g | From chicken |
| Fat | ~20 g | From cream, nuts, and cooking oil |
| Saturated Fat | ~7 g | Due to cream and nuts |
| Fiber | ~2 g | From spices and possible vegetables |
| Sodium | ~450 mg | Depending on salt added |
Note: Nutritional values vary depending on recipe variations.
Dietary Information
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegan | ❌ No | Contains chicken and dairy |
| Vegetarian | ❌ No | Contains chicken |
| Gluten-Free | ✅ Yes | No gluten ingredients used |
| Dairy-Free | ❌ Usually No | Can be modified with dairy substitutes |
| Nut-Free | ❌ Usually No | Contains ground nuts |
| Keto-Friendly | ✅ Yes | Low in carbs, high in fat and protein |
| Paleo-Friendly | ✅ Yes | Uses natural ingredients, no grains |
Tip: For a richer sauce, soak cashews in warm water and blend into a cream substitute.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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