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Chicken korma is a traditional Indian chicken dish that is so delicious. It’s made with tender chicken smothered in a creamy, wonderfully seasoned sauce. It’s so good your family will think you got takeout!
Reasons You’ll Love This Recipe
- Flavors: You will love the incredible flavor this dish has with all of the herbs and spices it uses.
- Restaurant Quality: This recipe is so good your family will think you got takeout! It’s a great way to save money while still giving your kids something new to try!
- Easy to Make: I love how quick and easy this meal is. Dinner can be on the table in just 40 minutes.
What is the difference between Chicken Korma, Tikka Masala, and Butter Chicken?
It’s sometimes hard to know the difference between some of these traditional Indian dishes. So, to make it easier, here is a rundown of what’s going on in these popular dishes.
- Chicken Korma: This dish is mild and creamy with a yogurt and nut-based sauce.
- Butter Chicken: You’ll get a creamy, buttery tomato base with this sauce and a hint of a smoky, mild flavor.
- Chicken Tikka Masala: This dish has a creamy, tomato based sauce with a smoky, charred flavor. It has a bit more heat than butter chicken.
Ingredients Need to Make Chicken Korma
I love going out to eat and getting Indian food. I just love how flavorful everything is! With this list of ingredients, you can have the best chicken korma you have ever had in no time! For exact measurements, scroll to the bottom of the post.
- Boneless Skinless Chicken Breast: The hearty protein base that absorbs all of the flavors.
- Vegetable Oil: Helps sautee the vegetables and sear the chicken.
- Ghee: This is a type of clarified butter. If you don’t have any, I highly recommend getting some here, or you can use unsalted butter instead.
- Yellow Onion: Adds a bright punch of savory flavor and slight texture.
- Garlic Cloves: Indian food is known for its bold flavors, and garlic is at the top of the list!
- Minced Fresh Ginger: One of my favorite ways to brighten a dish with its spicy, vibrant flavor.
- Whole-Fat Yogurt: Gives the sauce a creamy texture and tangy flavor.
- Seasonings: Indian food is known for the many herbs and spices it uses. This recipe uses ground coriander, cumin, chili powder, turmeric, and garam masala.
- Salt and Pepper: To taste.
- Cilantro: As a garnish for serving.
How to Make This Chicken Korma Recipe
Making chicken korma is actually quite simple. From start to finish, this will only take you about 40 minutes. I love recipes that I can quickly make on busy week nights that taste amazing!
- Sautée: Heat the vegetable oil and ghee in a large skillet over medium-high heat. Add in the onion and cook, stirring frequently, until the onions start to brown. Add in the garlic and ginger and cook another 2-3 minutes.
- Blend: Using a slotted spoon, remove the onions, garlic, and ginger from the oil and then add them to a blender. Then, add the yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to the blender. Blend until you have a smooth consistency.
- Sear: Add the chicken to the hot oil and ghee and sear the chicken for 3-4 minutes.
- Combine and Simmer: Add the yogurt mixture to the skillet and then stir to combine and coat all the chicken. Then, reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes. Once the chicken is cooked, serve it over rice with naan.
Chicken Korma Tips and Variations
You can make this as is and you’re going to love it. If there are some things you want to change up, I have some tips and ideas to get you started.
- Spice: Use more or less chili powder depending on the spice level you are looking for.
- Chicken: You can use chicken thighs or bone-in for a richer flavor, but the cooking time will increase. Cook the chicken thighs in the pan for 4-5 minutes on each side, then let it simmer in the sauce for 20-30 minutes until the internal temperature reaches 165 degrees Fahrenheit. Shred or dice the chicken after it is cooked.
How to Store Leftover Chicken Korma
Having leftovers of this dish is one of my favorites. The flavors get to meld together even more, so it tastes even better the next day! It’s great for meal prep.
- Refrigerator: Store completely cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze this recipe in an airtight freezer-safe container for up to 2 months.
- Reheat: To reheat from frozen. Let it thaw in the fridge overnight, and then warm it up on the stovetop or in the microwave.
More Indian-Inspired Chicken Recipes
Although these dishes are similar, they each bring something unique to the table! You can play around with some of the ingredients to make it just how you like! Let me know your favorite in the comments below.
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Chicken Korma
Equipment
- Blender
Ingredients
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup ghee
- 1 yellow onion, diced, about 2 cups
- 3 garlic cloves
- 2 teaspoons minced ginger, 1 large knob
- 1 cup whole-fat yogurt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
- Cilantro for serving
Instructions
- Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the 1 yellow onion, and cook, stirring frequently, until the onions start to brown. Add in the 3 garlic cloves and 2 teaspoons minced ginger, and cook another 2-3 minutes.
- Using a slotted spoon, remove the onions, garlic, and ginger from the oil and add them to a blender with the 1 cup whole-fat yogurt, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and Salt and pepper to taste. Blend until you have a smooth consistency.
- Add the 2 pounds boneless skinless chicken breast, to the hot oil and ghee and sear the chicken for 3-4 minutes. Add the yogurt mixture to the skillet and stir to combine and coat all the chicken.
- Reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes until the chicken is cooked through. (165 degrees fahrenheit)
- Once the chicken is cooked, serve it over rice with naan and add Cilantro as a garnish if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night! It was really good, thanks for sharing it 👍🏻