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Indian Chicken Korma

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!

Prep Time
15 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 6 servings
Calories: 325 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Chicken Marinade:
  • ½ cup (75 grams) cashews, blanched almonds, or a combination of both (or use an equal amount of almond or cashew meal)
  • 1 cup PLAIN yogurt
  • 2 tablespoons tomato paste
  • 1 tablespoon minced or crushed fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher (coarse) salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • ½ teaspoon kashmiri chili powder (alternatively use ground cayenne or crushed chili flakes)
  • 2 pounds (900 grams) skinless, boneless chicken breasts, tenders, or thighs cut into bite-size pieces
To Finish:
  • 1 tablespoon canola, vegetable, or other neutral oil or ghee
  • 1 large onion, peeled and chopped
  • ½ cup chicken broth or stock
  • 1 tablespoon packed light brown sugar (optional)
  • 2 to 4 tablespoons Heavy cream or coconut milk
  • kosher salt, as needed
  • Sliced or slivered almonds or whole or split cashews, for garnish (optional)
  • Chopped scallion or cilantro (fresh coriander), for garnish (optional)
  • Julienned fresh ginger, for garnish (optional)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. Remove from the heat, transfer to a serving bowl, garnish with nuts and chopped herbs if desired, and serve with basmati rice.

Notes

  • 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.
  • 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 it simmers. 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.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 15g (5%) Protein 40g (80%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 102mg (34%) Sodium 301mg (13%) Potassium 242mg (7%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 15g 5%
Protein 40g 80%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Cholesterol 102mg 34%
Sodium 301mg 13%
Potassium 242mg 5%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.