Introduction

Chicken Korma is a luxuriously creamy and aromatic Indian curry that has won hearts worldwide. Known for its rich, velvety sauce infused with a blend of spices, yogurt, and nuts, this dish is both comforting and indulgent. Paired with fragrant basmati rice and soft, warm naan, it becomes a meal fit for any occasion—from family dinners to special celebrations.

Unlike many curries that rely solely on heat, korma emphasizes flavor depth and creaminess, often balancing the richness with a subtle sweetness and delicate spice. This recipe brings restaurant-quality Chicken Korma to your kitchen without complicated steps or hard-to-find ingredients.

Why I Love This Recipe

I love this recipe because it creates a perfect balance of creamy, spicy, and aromatic flavors. The chicken becomes tender and infused with the korma sauce, while the combination of yogurt, coconut milk, and ground nuts gives it a luxurious, silky texture. It’s comforting, satisfying, and always a crowd-pleaser.

The dish is also versatile—you can make it milder for kids or adjust the spices for a more robust kick. And serving it with fluffy basmati rice and warm naan makes it a complete, hearty meal that feels like a special treat, even on a weeknight.

Why This is a Must-Try Dish

• Authentic Indian flavors in a home-cooked version.
• Creamy, tender chicken that melts in your mouth.
• Balanced spice, richness, and aroma that appeal to all palates.
• Pairs perfectly with rice and naan for a complete dining experience.
• Great for entertaining or meal prep because it reheats beautifully.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35–40 minutes
• Total Time: 55–60 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~550–600 per serving (including rice and naan)

Course & Cuisine

• Course: Main Dish / Curry
• Cuisine: Indian / South Asian

Ingredients

For the Chicken Korma:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp vegetable oil or ghee
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 cup plain yogurt
• 1/2 cup coconut milk or heavy cream
• 1/4 cup ground almonds or cashews
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp cayenne (optional, for heat)
• Salt to taste
• Fresh cilantro, chopped, for garnish
• 1/4 cup water or chicken stock (optional, to adjust consistency)

For Basmati Rice:

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 tsp salt
• 1 tbsp butter or oil (optional)

For Serving:

• Naan bread (store-bought or homemade)
• Fresh cilantro leaves
• Lemon wedges (optional)

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Cut chicken into bite-sized pieces. Pat dry.
2. Set aside until ready to cook.

Step 2: Make the Korma Sauce

1. Heat oil or ghee in a large skillet or saucepan over medium heat.
2. Add onions and sauté until golden brown (about 8 minutes).
3. Stir in garlic and ginger, cook 1–2 minutes until fragrant.
4. Add turmeric, coriander, cumin, and cayenne. Cook for 1 minute to release aromas.
5. Mix in ground almonds or cashews.

Step 3: Cook the Chicken

1. Add chicken pieces to the pan. Cook for 5–6 minutes, stirring to coat with spices.
2. Stir in yogurt and coconut milk (or cream). Mix well to form a smooth sauce.
3. Add a splash of water or chicken stock if sauce is too thick.
4. Simmer uncovered for 15–20 minutes until chicken is cooked through and tender.
5. Stir in garam masala, adjust salt to taste.

Step 4: Prepare the Basmati Rice

1. Rinse rice under cold water until water runs clear.
2. In a medium saucepan, bring water and salt to a boil.
3. Add rice, reduce heat to low, cover, and cook for 15 minutes until water is absorbed.
4. Fluff with a fork and stir in butter or oil if desired.

Step 5: Warm the Naan

1. Heat naan in oven or on a skillet for 1–2 minutes until soft and warm.

How to Serve

• Spoon korma over basmati rice or serve alongside.
• Place warm naan on the side for dipping.
• Garnish with fresh cilantro and a squeeze of lemon juice for extra brightness.

Recipe Tips

• Toast the ground nuts lightly before adding for more depth.
• Use chicken thighs for juicier, more flavorful meat.
• Adjust spice levels to taste—more cayenne for heat, more cream for richness.
• Make the korma ahead and refrigerate—the flavors deepen overnight.

Variations

• Vegetarian Korma: Substitute chicken with paneer, tofu, or mixed vegetables.
• Cashew-Free: Use almonds or sunflower seeds for a nut-free option.
• Spicy Korma: Add fresh green chilies or more cayenne.
• Rich and Creamy: Use full-fat cream instead of coconut milk for a decadent texture.

Freezing & Storage

• Refrigerator: Store in airtight container for up to 3 days.
• Freezer: Freeze cooked korma without rice or naan for up to 2 months. Reheat gently on stovetop or microwave.
• Rice and naan are best prepared fresh for optimal texture.

Special Equipment Needed

• Large skillet or saucepan
• Cutting board and knife
• Measuring cups and spoons
• Medium saucepan for rice
• Wooden spoon or spatula

FAQ

Q1: Can I use chicken breasts instead of thighs?
Yes, but cook slightly less to avoid dryness.

Q2: Can I make this dairy-free?
Use coconut milk instead of yogurt and cream.

Q3: Can I meal prep this dish?
Yes, cook korma and rice in advance, reheat before serving, and warm naan separately.

Q4: How do I thicken the sauce?
Add more ground nuts, reduce the sauce over low heat, or use a small amount of cornstarch slurry.

Conclusion

Chicken Korma with Basmati Rice and Naan is a luxurious, comforting, and aromatic dish that brings the heart of Indian cuisine to your table. Its tender chicken, creamy sauce, and fragrant rice make it a feast for the senses, while warm naan completes the experience. Perfect for both weeknight dinners and special occasions, this recipe is a must-try for anyone who loves rich, flavorful curries.