Recipe

Easy Chicken Korma (Mild and Creamy)

A cozy, mild chicken curry with a creamy yogurt and almond sauce, warm spices, and zero heat drama. Perfect over basmati rice with naan for scooping.

By Matt Campbell

•

4.8

A real photograph of a bowl of mild, creamy chicken korma with a pale golden sauce, garnished with toasted sliced almonds and cilantro, served with basmati rice and naan on a wooden table in warm natural light

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If you want an Indian curry night that feels special without setting your mouth on fire, chicken korma is your move. It is mild, creamy, gently sweet, and warm-spiced in a way that makes the whole kitchen smell like you know what you are doing.

This version keeps things accessible: a simple onion base, chicken that stays juicy, and a sauce that gets its signature richness from yogurt and ground almonds instead of adding heavy cream. Think of it as the calmer cousin to tikka masala. Same comfort energy, less heat, more cozy.

A real photograph of a skillet on a stovetop with a wooden spoon stirring a creamy pale-golden korma sauce with visible onion pieces and warm spices, steam rising

Why It Works

Mild by design: Cardamom, cinnamon, turmeric, and cumin bring warmth, not spice. Great for kids and anyone heat-sensitive.
Restaurant-style creaminess without adding heavy cream: Yogurt plus ground almonds makes the sauce velvety and naturally a little sweet and nutty.
No fussy steps: You do not need a blender. A simple simmer gives you that rich, clingy curry sauce.
Make-ahead friendly: Like many curries, it tastes even better after a night in the fridge.

Pairs Well With

Storage Tips

How to Store Chicken Korma

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months. The sauce can look slightly separated or a bit grainy after thawing because of the yogurt, but it smooths out when reheated gently. Stir well.
Reheat: Warm in a saucepan over low heat, stirring often. Add a splash of water or broth to loosen. Avoid a hard boil so the yogurt stays creamy.
Meal prep tip: Store rice separately so it stays fluffy and not sauce-soaked.

Common Questions

Is chicken korma spicy?

Korma is often served as a mild curry, especially in many restaurants and home-style versions. This recipe uses warm spices for flavor, not heat. If you want it completely kid-level, skip the black pepper. If you want a tiny kick, add a pinch of cayenne at the end.

Can I use chicken breast instead of thighs?

Yes. Breast cooks faster and can dry out, so keep the simmer gentle and start checking around 6 to 8 minutes after adding it back to the sauce. Pull it when it hits 165°F (74°C).

What kind of yogurt should I use?

Use plain whole milk yogurt or Greek yogurt. If using Greek yogurt, loosen it with a tablespoon or two of water before adding so it blends smoothly. Avoid sweetened or flavored yogurt.

How do I keep yogurt from curdling in curry?

Three things help: use full-fat yogurt, add it off the heat or at low heat, and stir it in gradually. Also, keep the sauce at a gentle simmer, not a rolling boil.

Can I make this nut-free?

Almonds are a big part of korma’s classic texture. For nut-free, swap the ground almonds for sunflower seed butter (1 to 2 tablespoons) or use extra yogurt plus a splash of cream. Flavor will shift, but it will still be tasty and mild.

What is the difference between korma and tikka masala?

Korma is usually milder and leans creamy, nutty, and slightly sweet. Tikka masala tends to be bolder, tangier, and often tomato-forward with more heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or Dutch oven with lid
Cutting board and sharp knife
Measuring spoons and cups
Wooden spoon or silicone spatula
Small bowl for mixing yogurt
Instant-read thermometer (helpful for nailing chicken doneness)

I love a spicy curry as much as the next chaos-seasoner, but korma is what I make when I want everyone at the table to be happy. It is the kind of meal where the sauce does the heavy lifting. You taste it, blink a little, and realize it is not heat that makes it exciting. It is the cardamom, the buttery onions, the mellow sweetness of almonds, and that creamy finish that clings to rice like it is trying to be helpful.

This is also my favorite “I need dinner to feel like a hug” curry. Low drama, high comfort, and you can absolutely scoop the last bit with naan while standing at the stove. I will not tell anyone.

Easy Chicken Korma (Mild and Creamy)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/2 teaspoons kosher salt, divided, plus more to taste
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 tablespoon unsalted butter
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon black pepper (optional)
2 tablespoons tomato paste (for color and balance, not a tomato sauce situation)
1 cup low-sodium chicken broth
3/4 cup plain whole milk yogurt (or Greek yogurt, loosened with a splash of water)
1/3 cup ground almonds (almond meal) or finely ground blanched almonds
1 teaspoon sugar or honey (optional, to taste)
1 tablespoon lemon juice, plus more to taste
2 tablespoons chopped cilantro, for serving (optional)
Sliced toasted almonds, for serving (optional)
Optional finish: 1 to 2 teaspoons ghee or a small splash of cream for extra gloss

To serve: basmati rice and naan

Instructions

Brown the chicken. Pat the chicken dry and season with about 1 teaspoon salt. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and brown 2 to 3 minutes per side. It does not need to be cooked through yet. Transfer to a plate.
Build the onion base. Reduce heat to medium. Add butter, then onion and the remaining 1/2 teaspoon salt. Cook 8 to 12 minutes, stirring, until soft and starting to turn lightly golden. Add garlic and ginger and cook 30 seconds.
Toast the spices. Stir in cumin, coriander, turmeric, cinnamon, cardamom, and black pepper (if using). Cook 30 seconds until fragrant. Add tomato paste and cook 1 minute to caramelize slightly.
Simmer the sauce. Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer and cook 3 to 5 minutes.
Add yogurt the calm way. Turn heat to low. In a bowl, stir yogurt until smooth. Add a spoonful of the warm sauce into the yogurt and stir, then repeat once more. This tempers it. Pour the yogurt mixture into the skillet and stir until creamy.
Thicken with almonds. Sprinkle in ground almonds while stirring (this helps avoid clumps). Simmer gently for 3 to 5 minutes, stirring often, until the sauce looks silky and slightly thickened.
Finish cooking the chicken. Add the browned chicken back in along with any juices. Cover and simmer gently 10 to 12 minutes, stirring once or twice, until chicken is cooked through and tender. For peace of mind, aim for 165°F (74°C) in the thickest pieces.
Balance and serve. Stir in lemon juice. Taste and adjust salt. If you want a slightly sweeter, more restaurant-style korma, add a teaspoon of sugar or honey. If you want extra shine, finish with a little ghee or a splash of cream (optional, but very welcome). Serve over basmati rice with naan. Top with cilantro and toasted almonds if you are feeling fancy in a weeknight way.

Note: Keep the sauce at a gentle simmer after the yogurt goes in. If it starts bubbling aggressively, lower the heat. Korma likes a soft life.

Sauce control: If the sauce gets too thick, loosen with a splash of broth or water. If it is too thin, simmer uncovered for 2 to 3 minutes, stirring often.

Nutrition information is estimated.

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