Weeknight Chicken Korma

Dinner

Jun 17

⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 30 minutes

If you’ve been craving something cozy but not overly spicy, Chicken Korma hits the spot. The sauce is velvety and warm with spices like cardamom, cumin, and cinnamon — and the chicken stays juicy from simmering low and slow in that creamy base. It’s a great intro dish if you're new to Indian cooking but still want something with depth and comfort built in.

Jump to Recipe

*Tender chicken simmered in golden korma sauce, topped with slivered almonds and cilantro.*

This dish always reminds me of the first time I tried cooking Indian food at home — I expected it to be complicated, but once I had the spices on hand, it was easier than I thought. The key is in the layering: browning the onions until deep golden, blooming the spices in oil, and finishing the sauce with yogurt, cream, or cashews depending on your mood. It’s rich but balanced.

The version I make now skips grinding a million ingredients and sticks to what actually makes korma taste like korma. That means warming spices, garlic, ginger, and a sauce that’s thickened with ground nuts or cream. Chicken thighs work best here since they stay tender, but you can absolutely use breast if that’s what you have. Just don’t skip the browning — it adds real depth.

This is great for a weekend dinner or meal prep. It keeps well in the fridge for a few days, and the flavors actually deepen overnight.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 410 • 💪 Protein/Serving: 34g

1½ lbs boneless skinless chicken thighs, cut into bite-sized pieces
2 tbsp neutral oil or ghee
1 large yellow onion, thinly sliced
4 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green cardamom pods
1 small cinnamon stick or ½ tsp ground cinnamon
1 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
½ tsp chili powder or paprika
½ tsp garam masala (plus more for garnish)
½ tsp salt (more to taste)
⅓ cup plain whole milk yogurt
¼ cup heavy cream or ¼ cup cashew paste (see below)
½ cup water
2 tbsp ground almonds or cashew flour (optional, for body)
Fresh cilantro and slivered almonds, for topping

Steps

Step 1

Heat oil in a large skillet over medium heat. Add sliced onions and cook, stirring often, for 10–12 minutes until deep golden and caramelized.

Step 2

Add garlic and ginger. Stir for 1–2 minutes until fragrant.

Step 3

Add the whole cardamom pods, cinnamon, and all ground spices. Stir and let them toast for 30 seconds.

Step 4

Add the chicken and stir to coat it in the onion-spice mix. Cook for 4–5 minutes, until it’s no longer pink on the outside.

Step 5

Lower the heat. Stir in the yogurt, one spoonful at a time, so it doesn’t curdle. Mix well.

Step 6

Add cream (or cashew paste), ½ cup water, and ground nuts if using. Stir and bring to a gentle simmer.

Step 7

Cover and simmer on low for 15–20 minutes, until the chicken is fully cooked and tender.

Step 8

Uncover, let the sauce reduce slightly if it feels too thin, and season with more salt to taste.

Step 9

Sprinkle with garam masala, cilantro, and slivered almonds before serving.

Make it your own!

🐓 Use chicken breast
Just reduce simmer time by about 5 minutes so it doesn’t dry out.
🥜 Make it nut-free
Skip the ground nuts and just use cream or coconut milk instead.
🥥 Dairy-free version
Use coconut yogurt and coconut cream — it’s not traditional, but still tastes great.
🌶️ Make it spicy
Add a fresh green chili or use a pinch of cayenne with the spices.
🍅 Tomato-style twist
Stir in a couple tablespoons of tomato purée with the yogurt for a more tangy version.