Easy Homemade Chicken Korma: Better Than Takeout

Easy Homemade Chicken Korma is the best restaurant-style korma you can make at home in just 30 minutes. After making this many times, I discovered the trick to a creamy, golden sauce that’s better than takeout. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Stuffed Zucchini Boats with Ground Beef and Cheese and Crispy Fried Cheese Bites Ready in 20 Minutes.

What You'll Need for Easy Homemade Chicken Korma: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup plain yogurt
• 1 cup heavy cream
• 2 tbsp cornstarch + 2 tbsp water
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• Optional: Fresh cilantro, chopped
• Optional: Toasted cashews
• Optional: Sliced green onions

How to Make Easy Homemade Chicken Korma: Better Than Takeout

1. Step 1: Cut chicken into bite-sized pieces. In a bowl, mix yogurt, garam masala, turmeric, paprika, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Add chicken and coat evenly. Set aside.
2. Step 2: Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until onions are translucent. Add chicken and cook until browned. Remove chicken and set aside.
3. Step 3: In the same skillet, add the chicken mixture. Cook for 5 minutes, stirring occasionally. Stir in heavy cream and cornstarch slurry. Simmer for 10 minutes, until sauce thickens. Return chicken to skillet. Cook for another 5 minutes.
4. Step 4: Garnish with fresh cilantro, toasted cashews, and sliced green onions. Serve with naan bread or rice.

Storing & Reheating Easy Homemade Chicken Korma: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the chicken mixture and refrigerate overnight.

Freezing Easy Homemade Chicken Korma: Better Than Takeout

Freeze individual portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.

Recipe Notes

• Chef tip: For a richer sauce, add 1/2 cup heavy cream instead of 1 cup.
• Best substitution: Substitute chicken with paneer or chickpeas for a vegetarian version.
• Make-ahead: Prepare the chicken mixture and refrigerate overnight. Cook as directed the next day.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Easy Homemade Chicken Korma: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

25 mins

⏳

Total

40 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 cup plain yogurt
• 1 cup heavy cream
• 2 tbsp cornstarch + 2 tbsp water

Seasonings

• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp vegetable oil

Optional Toppings

• Fresh cilantro, chopped
• Toasted cashews
• Sliced green onions

Instructions

1. Step 1: Cut chicken into bite-sized pieces. In a bowl, mix yogurt, garam masala, turmeric, paprika, cumin, coriander, salt, black pepper, and cayenne pepper (if using). Add chicken and coat evenly. Set aside.
2. Step 2: Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until onions are translucent. Add chicken and cook until browned. Remove chicken and set aside.
3. Step 3: In the same skillet, add the chicken mixture. Cook for 5 minutes, stirring occasionally. Stir in heavy cream and cornstarch slurry. Simmer for 10 minutes, until sauce thickens. Return chicken to skillet. Cook for another 5 minutes.
4. Step 4: Garnish with fresh cilantro, toasted cashews, and sliced green onions. Serve with naan bread or rice.

Notes

• Chef tip: For a richer sauce, add 1/2 cup heavy cream instead of 1 cup.
• Best substitution: Substitute chicken with paneer or chickpeas for a vegetarian version.
• Make-ahead: Prepare the chicken mixture and refrigerate overnight. Cook as directed the next day.
• Scaling: Double the recipe for a larger crowd.
• Troubleshooting: If the sauce is too thick, thin it out with a little water or chicken broth.

Storage

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 2-3 minutes.
• Make ahead: Prepare the chicken mixture and refrigerate overnight.

Nutrition Per Serving

• Calories: 470
• Protein: 38g
• Fat: 28g
• Carbs: 15g
• Fiber: 1g
• Sugar: 4g
• Sodium: 800mg
• Cholesterol: 150mg
• Sat. Fat: 16g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Homemade Chicken Korma: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Homemade Chicken Korma: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!