Can I make this korma in advance?

Absolutely—korma’s flavors deepen beautifully after a day in the fridge. It’s a fantastic make-ahead option for stress-free hosting or next-day lunches.

Can I use chicken breast instead of thighs?

You can, but thighs are much more forgiving and flavor-packed. If you use breast, be extra careful not to overcook it so the meat stays moist.

Is Chicken Korma very spicy?

Not at all! This recipe is on the milder side; most of the heat comes from fragrant spices, not chili. To spice it up, toss in a finely chopped green chili with the onions.

Can I skip the ground almonds for a nut allergy?

Definitely—while almonds give body to the sauce, you can leave them out or substitute with ground sunflower seeds or just omit them for a lighter finish.

Delicious Chicken Korma Recipe

Name: Delicious Chicken Korma Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Cuisine: Indian
Ingredients: 160g (2/3 cup) full fat plain yoghurt; 1 tbsp lemon juice; 1 tbsp finely grated or minced fresh ginger; 2 cloves garlic, finely grated or minced; 1 tsp salt; 1 tsp turmeric; 1 tsp ground coriander; 1 tsp garam masala; 640g (1.4 lb) boneless skinless chicken thighs, diced into large bite-sized pieces; 2 tbsp vegetable oil, or as needed; 1 large white onion, finely diced; 1 tbsp finely grated or minced fresh ginger; 2 cloves garlic, finely grated or minced; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp garam masala; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; 1/8 tsp ground cloves; 240ml (1 cup) chicken stock; 500g (18 oz) full fat coconut cream; 3 tbsp ground almonds; 2 tbsp granulated sugar; 1/2 tsp salt; 1 tbsp full fat plain yoghurt, at room temperature

This Chicken Korma recipe is a true celebration of rich, creamy curry, ideal for anyone who craves flavor-packed comfort food without spending hours in the kitchen. Bursting with complex spices, lush coconut cream, and tender marinated chicken, this dish always impresses—and, yes, you absolutely can achieve restaurant-worthy korma at home. The best part? It’s remarkably simple and quicker than you’d think, making it just right for busy weeknights when you want a meal that feels special, but isn’t fussy.

Why You’ll Love This Recipe

Silky, Fragrant Sauce: The korma delivers on that classic creamy texture and subtle sweetness, with a gentle hum of warming spices.
Weeknight-Friendly: With only light hands-on prep (especially if you marinate ahead), most of the magic happens in your pan—no endless chopping or complicated steps.
Make-Ahead Approved: You can marinate the chicken the night before and even make the sauce ahead—fantastic for effortless entertaining.
Customizable: Adjust the spice, sweetness, and even the protein to fit your tastes or what’s in your fridge.
Loved by All: This is a mild, crowd-pleasing curry that kids and spice-shy friends will adore, but it offers enough depth for real curry fans, too.

Ingredients You’ll Need

Here’s what you need, along with some tips for maximum flavor and convenience:

Plain Yoghurt: Essential for a tangy, tenderizing marinade—go for full-fat for extra richness.
Lemon Juice: Adds a bright, fresh note and helps the marinade work its magic on the chicken.
Fresh Ginger & Garlic: Absolutely worth grating fresh for their punchy kick—these lift the entire dish.
Salt: Enhances every other flavor in the marinade and sauce.
Turmeric, Ground Coriander, Garam Masala: The aromatic backbone of both the marinade and sauce—don’t skip!
Chicken Thighs: Thighs are ideal for their juiciness and flavor; they stay tender after simmering.*
Vegetable Oil: For frying and sautéing; use a neutral oil to let the spices shine.
White Onion: Cooked until softly golden for a grounding sweetness in the sauce.
Ground Cardamom, Cinnamon, Cloves: These bring signature korma warmth and subtle sweetness.
Chicken Stock: Deepens the sauce and balances the creaminess.
Coconut Cream: The secret to a lusciously smooth, non-dairy sauce—use full-fat so it won’t split.
Ground Almonds: Thickens the sauce and gives it that signature nutty richness.
Granulated Sugar: Traditional korma is softly sweet; adjust the sugar to your taste.
Plain Yoghurt (again): Stirred in at the end, it brightens the final sauce and gives silky body.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Swap the Chicken: Use boneless lamb, turkey, or even paneer for a vegetarian twist!
Adjust the Sweetness: Prefer a more savory curry? Cut back on the sugar, or boost it for a classic, kid-friendly version.
Spice It Up: For extra heat, add a small green chili or a whisper more garam masala.
No Coconut Cream? Full-fat Greek yoghurt or heavy cream can stand in, though the flavor will be richer and less coconutty.
Nut-Free Option: Trade ground almonds for sunflower seed meal or just skip them for a lighter sauce texture.

How to Make Chicken Korma

Step 1: Marinate the Chicken

Whisk together your yoghurt, lemon juice, fresh ginger and garlic, salt, turmeric, coriander, and garam masala in a large bowl. Toss in the chunks of chicken, coating them thoroughly. Cover tightly and refrigerate for at least 3 hours—or, for best results, let the flavors develop overnight.

Step 2: Sear the Chicken

Heat a slick of vegetable oil in a large pan over medium-high. Using tongs, sear the chicken pieces (in batches so they have space to brown) until just charred on both sides and almost cooked through. Set aside—the charred spots add real depth later!

Step 3: Build the Sauce

Lower the heat a touch, add a bit more oil if needed, and sauté the onions until they’re soft and golden. Scatter in the remaining garlic, ginger, coriander, turmeric, garam masala, cinnamon, cardamom, and cloves. Fry until fragrant—your kitchen will smell amazing.

Step 4: Simmer and Blend

Pour in chicken stock and coconut cream, stirring until smooth (don’t worry if it looks split—it’ll come together!) Mix in ground almonds and the reserved marinade. Let everything simmer gently for about 6-8 minutes, thickening slightly.

Carefully transfer the sauce to a blender and puree until velvet-smooth (work in batches if needed). Pour the sauce back into your pan.

Step 5: Finish the Curry

Stir in salt and sugar, add the browned chicken (plus any juices), and let it all bubble gently for another 18-20 minutes, until lush and thickened. Finally, take off the heat, let the bubbles settle, then swirl in a spoonful of plain yoghurt for extra creaminess. Taste and tweak salt or sugar as needed.

Pro Tips for Making the Recipe

Char Your Chicken: This isn’t optional—those caramelized edges give korma its irresistible flavor!
Don’t Rush the Marinade: Letting the chicken soak for at least a few hours makes a huge difference to tenderness and taste.
Blend for Silkiness: Pureeing the sauce ensures that ultra-creamy restaurant vibe; an immersion blender works too.
Full-Fat Only: Whether it’s coconut cream or yoghurt, don’t go for low-fat—you want that rich, luscious finish.
Taste as You Go: Sweetness and salt can vary by preference, so try the sauce and adjust before serving.

How to Serve

Chicken Korma begs for something to help scoop up all that glorious sauce. Serve it hot, ladled over fluffy steamed basmati rice, and always include warm naan or pillowy flatbreads for dipping. Fresh coriander or a squeeze of lemon on top brightens every bite. For a colorful plate, add a side of cucumber raita or a vibrant salad—these balance out the richness beautifully.

Make Ahead and Storage

Storing Leftovers

Let leftovers cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors get even better overnight!

Freezing

Chicken Korma freezes remarkably well. Pour cooled curry into a freezer-safe container and freeze for up to 2 months. Thaw slowly in the refrigerator before reheating.

Reheating

Warm leftovers in a pot over medium-low, or gently microwave in short bursts, stirring in a splash of water or extra coconut cream if needed to loosen the sauce. Stir well before serving.

FAQs

Can I make this korma in advance?

Absolutely—korma’s flavors deepen beautifully after a day in the fridge. It’s a fantastic make-ahead option for stress-free hosting or next-day lunches.
Can I use chicken breast instead of thighs?

You can, but thighs are much more forgiving and flavor-packed. If you use breast, be extra careful not to overcook it so the meat stays moist.
Is Chicken Korma very spicy?

Not at all! This recipe is on the milder side; most of the heat comes from fragrant spices, not chili. To spice it up, toss in a finely chopped green chili with the onions.
Can I skip the ground almonds for a nut allergy?

Definitely—while almonds give body to the sauce, you can leave them out or substitute with ground sunflower seeds or just omit them for a lighter finish.

Final Thoughts

Chicken Korma is the sort of dish that transforms a hectic weeknight into something quietly luxurious—without requiring hours of cooking or fancy equipment. Creamy, aromatic, and utterly crowd-pleasing, this recipe proves you don’t need to order takeout to enjoy your favorite curry. Gather those simple ingredients and give it a try; you’ll be amazed by how effortless and rewarding homemade korma can be. Happy cooking!