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Indian Coconut Chicken Korma Recipe

Indian Coconut Chicken Korma Recipe

Creamy, fragrant, and easy to make, this Indian Coconut Chicken Korma features tender chicken simmered in a spiced coconut milk sauce. Perfect with rice or naan!
Course Main Course
Cuisine Indian
Keyword creamy chicken korma
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories per serving 420

Ingredients
  

For the Chicken Marinade:

  • 1 lb 450 g boneless, skinless chicken breasts or thighs, cubed
  • ½ cup 120 g plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • ½ tsp chili powder optional
  • ½ tsp salt

For the Korma Sauce:

  • 2 tbsp vegetable oil or ghee
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp ground almonds or cashews optional
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 1 can 14 oz/400 ml coconut milk
  • ½ cup 120 ml chicken broth or water
  • 1 tbsp tomato paste
  • 1 tsp sugar optional
  • Salt to taste

For Garnish:

  • 2 tbsp fresh cilantro chopped
  • 2 tbsp toasted cashews optional

Instructions
 

Marinate the Chicken:

  • In a bowl, mix yogurt, lemon juice, turmeric, garam masala, coriander, chili powder (if using), and salt.
  • Add chicken pieces, coating evenly. Cover and refrigerate for 30 minutes (or up to 24 hours).

Sauté Aromatics:

  • Heat oil/ghee in a large skillet over medium heat.
  • Add onions and cook for 5–7 minutes until golden.
  • Stir in garlic and ginger; cook for 1–2 minutes until fragrant.

Toast Spices:

  • Add ground nuts (if using), cumin, coriander, cinnamon, and cardamom. Toast for 30 seconds, stirring constantly.

Simmer Sauce:

  • Pour in coconut milk, broth, tomato paste, and sugar (if using). Bring to a gentle simmer for 5 minutes.

Cook Chicken:

  • Add marinated chicken and all marinade to the sauce.
  • Simmer uncovered for 20–25 minutes until chicken reaches 165°F (74°C) and sauce thickens.
  • Season with salt to taste.

Garnish & Serve:

  • Top with cilantro and cashews. Serve hot with basmati rice or naan.

Notes

  • Vegetarian Option: Replace chicken with paneer, tofu, or chickpeas.
  • Storage: Refrigerate leftovers for up to 3 days or freeze for 1 month.
  • Spice Level: Adjust chili powder to taste.