I’m sharing my Easy Chicken Korma, rich, creamy and full of flavor, cooked in one pan with no marinating and ready in less than 30 minutes.

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I never meant to make a spectacle of a curry but this Easy Chicken Korma kept pulling me back. Its rich and creamy, mild but packed with flavour, and the combo of boneless skinless chicken thighs and Greek yogurt somehow makes it feel like cheating.

People call it a Chicken Korma Curry Recipe that looks fancier than it is, which makes them ask questions I dont wanna answer. No marinading and it’s ready in less than 30 minutes, which always freaks people out.

The flavours sneak up on you, subtle and surprising, and I still cant explain why everyone asks for seconds.

Ingredients

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Chicken thighs: Rich in protein and iron, stays moist, gives the curry body and comfort.
Greek yogurt: Adds tang to the sauce, adds creaminess and protein, helps tenderize meat.
Ground almonds: Thickens sauce naturally, gives nuttiness and subtle fat for silky texture.
Onion: Builds sweet savory base when caramelized, provides fiber and mellow flavor.
Ginger and garlic: Warm sharp aromatics that cut richness, anti inflammatory and immune benefits.
Garam masala: Complex warm spice mix, adds depth and fragrance not just heat.
Lemon juice: Brightens and balances richness, a splash lifts the whole dish.

Ingredient Quantities

600 g boneless skinless chicken thighs (about 1.3 lb)

2 tbsp vegetable oil or ghee if you got it

1 large yellow onion (about 200 g)

3 garlic cloves

15 g fresh ginger piece (about 1 inch)

1 tbsp tomato paste

150 g plain Greek yogurt a bit tangy

100 ml double cream or coconut milk

50 g ground almonds or cashew nuts

100 ml chicken stock or water

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1/2 tsp turmeric powder

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/2 tsp Kashmiri chili powder or sweet paprika optional

1 1/2 tsp salt adjust to taste

1 tsp sugar or honey optional

Small handful fresh coriander leaves for garnish optional

1 tbsp lemon juice optional

How to Make this

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1. Prep everything: cut 600 g chicken thighs into bite sized pieces, finely chop 1 large onion, mince 3 garlic cloves and grate 15 g ginger, measure out the spices and dairy so cooking is quick.

2. Heat 2 tbsp vegetable oil or ghee in a large pan over medium heat. Add the chopped onion and cook, stirring often, until deep golden and sweet, about 8 to 10 minutes — don’t rush this, it’s where the flavour comes from.

3. Add the minced garlic and grated ginger and cook 1 minute more, then stir in 1 tbsp tomato paste and the dry spices (1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp Kashmiri chili powder or sweet paprika if using). Cook 30 to 60 seconds until fragrant.

4. Add the chicken pieces, turn up the heat a bit and brown them for 2 to 3 minutes so they get some colour, stirring so they pick up the spiced onion mix.

5. Mix 150 g plain Greek yogurt with a spoonful of the hot sauce from the pan to temper it so it does not split, then add the tempered yogurt, 50 g ground almonds or cashew nuts, and 100 ml double cream or coconut milk to the pan. Pour in 100 ml chicken stock or water and stir everything to combine.

6. Season with 1 1/2 tsp salt (adjust later to taste) and 1 tsp sugar or honey if you want a touch of sweetness. Bring to a gentle simmer, reduce the heat to low, cover and cook for about 10 to 12 minutes until the chicken is cooked through and the sauce has thickened.

7. Uncover, taste and adjust seasoning. Stir in 1 tsp garam masala and simmer uncovered 1 to 2 minutes so the sauce reduces a bit and the garam masala blooms. Add 1 tbsp lemon juice if you want bright acidity.

8. If the curry is too thick add a splash of stock or water; if too thin simmer a little longer uncovered to thicken. Check salt and sweetness again.

9. Finish with a small handful of chopped fresh coriander leaves for garnish if you like, and serve hot with rice, naan or roti.

Equipment Needed

1. Large heavy based frying pan or sauté pan (about 28 cm), for browning the chicken and simmering the sauce, preheat so onions colour nicely
2. Sharp chef’s knife, for cutting chicken into bite sized pieces and chopping the onion, a sharp knife makes prep faster and safer
3. Cutting board (use one for meat and one for veg if you can), keeps things tidy and avoids cross contamination
4. Digital kitchen scale plus measuring spoons, weighing the yogurt, nuts and chicken makes the sauce predictable
5. Grater or microplane for the ginger, and a small knife to mince garlic if you dont have a press
6. Wooden spoon or silicone spatula, good for stirring without scratching the pan and to pick up browned bits
7. Small mixing bowl and a spoon or whisk, you’ll temper the yogurt here before adding it to the hot sauce
8. Lid for the pan and a pair of tongs or a slotted spoon, cover to finish cooking then uncover to reduce the sauce before serving

FAQ

Q: Can I use chicken breast instead of thighs?
A: Yes, you can, but breast is leaner and dries out faster. Cut into bigger chunks, cook a shorter time and add a splash more cream or yogurt so it stays moist.

Q: How do I stop the yogurt from splitting?
A: Use full fat Greek yogurt, whisk it first and add it off the hottest heat. Temper the yogurt by stirring a few spoonfuls of hot sauce into it before adding, then simmer gently, dont boil hard.

Q: I have a nut allergy, what can I use instead of ground almonds or cashews?
A: Swap ground nuts for ground sunflower seeds or use extra cream/coconut milk plus a tablespoon of cornstarch to thicken. You can also skip them and simmer a bit longer to reduce the sauce.

Q: Can I make this ahead or freeze it?
A: Yep, it actually tastes better next day. Cool quickly, refrigerate up to 3 days or freeze up to 2 months. Reheat gently on low with a splash of stock or cream to loosen the sauce.

Q: How do I make it spicier or milder?
A: For milder, leave out the Kashmiri chili or use sweet paprika. For more heat add cayenne or chopped green chilies a little at a time, taste as you go. A squeeze of lemon or a pinch of sugar can balance extra heat.

Q: Can I make this vegetarian or vegan?
A: Yes, use paneer, tofu or chickpeas instead of chicken. For vegan use dairy free yogurt and coconut milk, and keep the nut base or replace with ground sunflower seeds.

Easy Chicken Korma Recipe Substitutions and Variations

Chicken thighs: use 600 g boneless chicken breasts instead (cook a bit less time so they dont dry), or for a veg option swap to ~500 g paneer or cauliflower florets, sautée till browned then simmer until tender.
Plain Greek yogurt: replace with equal amount sour cream for similar tang, or use full‑fat coconut yogurt for dairy free, but whisk it and add off the heat so it doesnt split.
50 g ground almonds/cashews: substitute 50 g ground sunflower seeds or 4 tbsp tahini if you have a nut allergy, or use 50 g almond meal for a slightly coarser texture.
100 ml double cream: swap with 120 ml full‑fat coconut milk for dairy free, or use 100 ml evaporated milk or single cream thinned with a splash of milk for a lighter curry.

Pro Tips

– Get the onions right, its everything: cook them low and steady till really golden, scraping up the brown bits now and then. If they start to stick add a splash of stock or water and scrape, those browned bits give way more flavour than you think.

– Temper the yogurt and don’t boil it: stir a spoonful of hot sauce into the yogurt first so it warms up, then add it back to the pan. If it still looks grainy at the end, whisk in a little extra cream or blend briefly to smooth it out.

– Brown the chicken in batches so it actually gets colour, dont overcrowd the pan or you’ll just steam it. Use a bit more heat for the sear, then lower it for the simmer so the meat stays juicy.

– Toast and grind the nuts for better taste and texture, and add garam masala right at the end so its aroma stays bright. Finish with a squeeze of lemon and rest the curry 5 to 10 minutes off the heat for the flavours to settle.

Easy Chicken Korma Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I'm sharing my Easy Chicken Korma, rich, creamy and full of flavor, cooked in one pan with no marinating and ready in less than 30 minutes.

Servings

servings

Calories

587

kcal

Equipment: 1. Large heavy based frying pan or sauté pan (about 28 cm), for browning the chicken and simmering the sauce, preheat so onions colour nicely
2. Sharp chef’s knife, for cutting chicken into bite sized pieces and chopping the onion, a sharp knife makes prep faster and safer
3. Cutting board (use one for meat and one for veg if you can), keeps things tidy and avoids cross contamination
4. Digital kitchen scale plus measuring spoons, weighing the yogurt, nuts and chicken makes the sauce predictable
5. Grater or microplane for the ginger, and a small knife to mince garlic if you dont have a press
6. Wooden spoon or silicone spatula, good for stirring without scratching the pan and to pick up browned bits
7. Small mixing bowl and a spoon or whisk, you’ll temper the yogurt here before adding it to the hot sauce
8. Lid for the pan and a pair of tongs or a slotted spoon, cover to finish cooking then uncover to reduce the sauce before serving

Ingredients

600 g boneless skinless chicken thighs (about 1.3 lb)
2 tbsp vegetable oil or ghee if you got it
1 large yellow onion (about 200 g)
3 garlic cloves
15 g fresh ginger piece (about 1 inch)
1 tbsp tomato paste
150 g plain Greek yogurt a bit tangy
100 ml double cream or coconut milk
50 g ground almonds or cashew nuts
100 ml chicken stock or water
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/2 tsp Kashmiri chili powder or sweet paprika optional
1 1/2 tsp salt adjust to taste
1 tsp sugar or honey optional
Small handful fresh coriander leaves for garnish optional
1 tbsp lemon juice optional

Directions

Prep everything: cut 600 g chicken thighs into bite sized pieces, finely chop 1 large onion, mince 3 garlic cloves and grate 15 g ginger, measure out the spices and dairy so cooking is quick.
Heat 2 tbsp vegetable oil or ghee in a large pan over medium heat. Add the chopped onion and cook, stirring often, until deep golden and sweet, about 8 to 10 minutes — don't rush this, it's where the flavour comes from.
Add the minced garlic and grated ginger and cook 1 minute more, then stir in 1 tbsp tomato paste and the dry spices (1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp Kashmiri chili powder or sweet paprika if using). Cook 30 to 60 seconds until fragrant.
Add the chicken pieces, turn up the heat a bit and brown them for 2 to 3 minutes so they get some colour, stirring so they pick up the spiced onion mix.
Mix 150 g plain Greek yogurt with a spoonful of the hot sauce from the pan to temper it so it does not split, then add the tempered yogurt, 50 g ground almonds or cashew nuts, and 100 ml double cream or coconut milk to the pan. Pour in 100 ml chicken stock or water and stir everything to combine.
Season with 1 1/2 tsp salt (adjust later to taste) and 1 tsp sugar or honey if you want a touch of sweetness. Bring to a gentle simmer, reduce the heat to low, cover and cook for about 10 to 12 minutes until the chicken is cooked through and the sauce has thickened.
Uncover, taste and adjust seasoning. Stir in 1 tsp garam masala and simmer uncovered 1 to 2 minutes so the sauce reduces a bit and the garam masala blooms. Add 1 tbsp lemon juice if you want bright acidity.
If the curry is too thick add a splash of stock or water; if too thin simmer a little longer uncovered to thicken. Check salt and sweetness again.
Finish with a small handful of chopped fresh coriander leaves for garnish if you like, and serve hot with rice, naan or roti.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.