Kosher Chicken Korma Recipe

With cubes of succulent boneless chicken simmered in a nut and cream korma sauce infused with spices, prepare to fall in love. It easily rivals my wildly-popular Butter Chicken recipe. Best served with a batch of soft homemade butter naan. (But if you prefer seafood in korma sauce, try my delicious Shrimp Korma recipe. Or for a vegetarian option with similar vibes, try my Malai Kofta, Aloo Gobi or Butter Paneer recipe).

Indian chicken korma (also known as Chicken Kurma or Shahi Korma) tastes rich and nutty with earthy spices and warmth from ginger and chillies. It isn’t traditionally a very spicy curry, but a rather mild one with a rich sauce and tender cubes of boneless chicken.

Chicken Korma is a classic dish, but this particular recipe is something special. Here are a few reasons why you’ll love it:

Easy Chicken Korma Recipe {korma Sauce Perfected!}

Note that there’s no need to buy a specific korma curry paste. Using a few fresh aromatics and basic pantry spices, you’ll get way more flavor without buying an extra jar.

To make this Chicken Korma recipe, you’ll need a few essential tools to help you get the job done right. Here are some tools you’ll want to have on hand before you start cooking:

This Chicken Korma recipe is easy to make and packed with flavorful spices and ingredients. Here are the steps you’ll need to follow to create this wildly delicious dish:

Menu Musings Of A Modern American Mom: Indian Chicken Korma

The word masala refers to a spice mixture but also refers to the “wet” masala, the mixture that forms base of the sauce or gravy in an Indian curry recipe. To make the masala for this chicken korma curry:

Add the chicken and simmer until cooked through. The chicken takes on the flavors of the sauce as it cooks, making it tender and delicious.

Korma sauce is made of onions, garlic, ginger, chillies, and spices (like many other curries), but what makes korma special is the addition of yogurt, cream, and nuts.

Lamb Korma Recipe

The difference between chicken tikka and chicken korma is that in chicken tikka, the chicken is pre-marinated and cooked in a clay oven before being simmered in a sauce. Chicken korma has a richer sauce with the addition of nuts and yogurt.

Ingredients: Korma typically has a creamier sauce that is made with ingredients such as heavy cream, yogurt, or nut butters, while curry usually has a thinner sauce made with tomatoes, onions, and spices. Korma also often includes nuts and dried fruit for added texture and flavor.

Spices: While both dishes use similar spices like cumin, coriander, and turmeric, korma often includes additional warm spices like cardamom, cloves, cinnamon, and nutmeg. Other curry recipes tend to be spicier and more heavily seasoned with cayenne pepper, ginger, and curry powder.

Indian Favorite Made Easy: Chicken Korma From Scratch

Meat and Vegetables: Both korma and curry can be made with a variety of meats, vegetables, and legumes, but different versions of the dishes tend to feature different ingredients. For example, chicken korma and lamb korma are popular meat-based korma dishes, while chicken curry and chickpea curry are common curry dishes.

This Chicken Korma recipe is creamy, spicy, and so full of flavor, it deserves to be served in style. Here are some fun and creative ways to enjoy your Indian curry.

This Chicken Korma recipe is versatile and adaptable, allowing you to personalize the dish to your taste or dietary needs. Here are some variations to consider:

Gluten Free Chicken Korma

Chicken Korma is a dish that tastes just as delicious the next day, making it perfect for meal prep or leftovers. Here are some tips to help you make the most of this recipe:

Calories: 361 kcal Carbohydrates: 14 g Protein: 28 g Fat: 22 g Saturated Fat: 10 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 7 g Trans Fat: 0.01 g Cholesterol: 114 mg Sodium: 734 mg Potassium: 767 mg Fiber: 3 g Sugar: 6 g Vitamin A: 733 IU Vitamin C: 26 mg Calcium: 91 mg Iron: 2 mgThis creamy and nutty Chicken Korma is a traditional mild Indian curry that's pure comfort. Making it yourself at home is easier than it looks, and the results are restaurant-worthy!

Although I love supporting my local Indian restaurants, I also love cooking Indian food at home. Chicken korma is one of my absolute favorite Indian curry dishes. The term korma actually means braise and can describe many variations of this dish.

Chicken Korma Recipe

The version I am sharing is what you would find in most Indian restaurants throughout the United States and United Kingdom. It features a ground nut-based sauce and plenty of yogurt.

That creamy, nutty flavor is for me what defines chicken korma. You can use cashews, almonds, or a combination of the two. Although you'll need a little time to marinate your chicken, this chicken korma recipe is straightforward and yields absolutely delicious restaurant-worthy results.

Add cashews/almonds to a food processor and finely grind. Add the yogurt, tomato paste, garlic, ginger, and spices to a food processor and process until smooth (if using almond or cashew meal you can just stir it all together in a bowl until smooth). Transfer the mixture to a metal or glass mixing bowl or to a large zip-top bag (PHOTOS 1-2).

Easy Chicken Korma

Add the chicken pieces and combine until chicken is well coated with the marinade. Tightly cover the bowl or seal the bag and refrigerate for 2 hours or overnight.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring regularly until softened and starting to turn golden, about 5 to 7 minutes.

Transfer the cooked onions to a small food processor and puree until smooth (add a splash or two of the chicken broth to help it along if necessary).

Chicken Korma In The Slow Cooker

In the same skillet over medium heat add the chicken with all of its marinade and cook for about 7 minutes or until the chicken is just cooked through.

Stir in the chicken broth, pureed cooked onion, and brown sugar (if using), reduce the heat to low and cook for another 7 minutes, uncovered until thickened. Add the cream or coconut milk and cook for another 3 to 4 minutes. Taste and adjust seasoning if needed.

Remove finished chicken korma from the heat, transfer to a serving bowl, garnish with nuts and chopped herbs if desired, and serve with basmati rice.

Madhur Jaffrey Creamy Chicken Korma Recipe

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

These cooking times are based on breasts and tenders, but using chicken thighs may take a little longer to cook. Check them for doneness and extend the cooking time longer if needed.

I cut the chicken into about 1-inch pieces which are smaller than some others do, but I find it easier to eat when they are cut more bite-size like this. They also cook faster! You do you.

The Best Authentic Chicken Korma

If your skillet isn't non-stick you may find the marinade sticking and browning to the bottom a bit while you first cook the chicken. Don't fret. When you add the broth it will slowly soften and dissolve it as the korma simmers away (use your spoon to help it along). Just beware to lower your heat if you notice it browning to the pan so it doesn't end up burning.

To make this chicken korma dairy-free: 1) use non-dairy yogurt such as cashew yogurt in place of the regular yogurt (you're using nuts anyway so why not?), 2) use oil and not ghee for cooking the onion, and 3) use coconut milk to finish instead of heavy cream. This recipe is naturally gluten-free.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can alsofollow me on social mediaonFacebook, Instagram, andPinterest!

Woolworths Chicken Korma With Rice Chilled Meal 350g Is Not Halal

This creamy and nutty Chicken Korma is a traditional mild Indian curry that's pure comfort. Making it is easy, and the results are restaurant-worthy!

Calories: 325 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 102 mg | Sodium: 301 mg | Potassium: 242 mg | Fiber: 2 g | Sugar: 5 g

*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*Have you ever wanted to make authentic Indian Chicken Korma at home, but didn't really know where to start? If you're looking for a better-than restaurant-style Instant Pot Chicken Korma, this one is so easy that you can make it on a weeknight in less than an hour, start to finish.

Chicken Korma With Royal® Chef's Secret Long Grain Basmati Rice

Trust me, once you see how simple it is to make chicken korma at home using your Instant Pot, you'll be enjoying it a lot more often.

A korma sauce has come to mean a sauce that is creamy, slightly sweet and mild. I'm all for the creamy and mild, but I don't love the sweet that restaurant chicken korma can sometimes have.

You can expect something truly authentic to Indian cuisine with plenty of spice and a slight coconut undertone from the dairy-free milk included.

Madhur Jaffrey's Chicken Korma Recipe

While Chicken Korma and