Craving a creamy, flavorful dish that’s easy to make at home? This easy chicken korma recipe brings rich, aromatic spices together in a velvety sauce that’s perfect for a cozy meal.
Tender chicken simmers in a fragrant blend of yogurt, coconut milk, and warming spices, creating a dish that’s both comforting and delicious.
It’s the kind of recipe that feels fancy but comes together effortlessly in your kitchen.
Serve it with fluffy rice or warm naan, and get ready to enjoy a restaurant-quality meal without the hassle!
INGREDIENTS:
For Cooking the Chicken:
2 Tbsp light olive oil or vegetable oil
1 ½ lbs chicken breast, tenderloin, or trimmed thighs, cut into bite-size pieces
Aromatics:
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 tsp minced ginger (about 1-inch piece of ginger)
Spices:
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
½ tsp ground turmeric
½ tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper
Saucy Ingredients:
2 Tbsp tomato paste
½ cup plain Greek yogurt, preferably full-fat
½ cup canned coconut milk, preferably the cream on top*
¼ cup heavy whipping cream
Optional for Extra Creaminess:
¼ cup almond flour, or 2 Tbsp almond butter or cashew butter
1 tsp granulated sugar
For Garnish:
¼ cup fresh cilantro, chopped
Directions:
- Cut chicken into bite-sized pieces and finely chop the onion.
- Heat oil in a large skillet over medium heat.
- Add onions and sauté for about 5 minutes until golden and softened.
- Add the chicken pieces and cook until no longer pink on the outside.
- Stir in minced garlic and ginger, then add all the spices (garam masala, cumin, coriander, chili powder, turmeric, salt, and pepper).
- Mix in the tomato paste and cook for 2 minutes until fragrant.
- Add Greek yogurt, coconut cream, ground almonds (if using), and sugar. Stir well.
- Bring to a boil, then reduce heat and simmer for 8-10 minutes until the chicken is cooked through.
- Stir in heavy whipping cream and let it simmer briefly. Adjust seasoning if needed.
- Serve hot over white rice or with pita/naan bread.
- Garnish with freshly chopped cilantro for added flavor.
