Chicken Korma Bake

Why You’ll Love This Recipe

This recipe transforms classic korma flavors into a simple baked casserole-style dish. The creamy sauce, infused with gentle spices, coats juicy chicken pieces beautifully. It’s perfect for meal prep, family dinners, or entertaining guests. With simple ingredients and straightforward steps, you get all the flavor of a traditional korma without standing over the stove.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
1 tablespoon vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 cup tomato sauce
1 cup coconut milk or heavy cream
1/2 cup plain Greek yogurt
1/3 cup ground almonds
Salt to taste
Black pepper to taste
Fresh cilantro, chopped (for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat oil in a skillet over medium heat. Sauté the chopped onion until soft and translucent, about 4–5 minutes.
3. Add garlic and ginger, cooking for another 30 seconds until fragrant.
4. Stir in garam masala, cumin, coriander, and turmeric. Cook briefly to toast the spices.
5. Add tomato sauce, coconut milk (or cream), Greek yogurt, and ground almonds. Stir until smooth and simmer gently for 5 minutes. Season with salt and pepper.
6. Place the chicken pieces into the prepared baking dish and pour the sauce evenly over the top.
7. Cover with foil and bake for 25–30 minutes, or until the chicken is fully cooked and tender.
8. Remove foil and bake an additional 5–10 minutes to slightly thicken the sauce if desired.
9. Garnish with fresh cilantro before serving.

Servings and Timing

Servings: 4–6
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: 50–55 minutes

Variations

Add vegetables such as peas, spinach, or cauliflower to make it a complete one-dish meal.
Use chicken thighs for extra juiciness or chicken breasts for a leaner option.
Stir in a handful of cashews for added texture.
Make it dairy-free by using coconut milk instead of cream and a dairy-free yogurt alternative.
Serve over basmati rice or alongside warm naan bread.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens too much.
You can freeze the cooled dish for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is korma sauce made of?

Korma sauce is typically made with yogurt or cream, ground nuts, and warm spices such as garam masala, cumin, and coriander.

Is Chicken Korma Bake spicy?

No, it is generally mild and creamy, but you can add chili powder if you prefer more heat.

Can I use store-bought korma sauce?

Yes, you can substitute with prepared korma sauce to save time.

Can I make this dish ahead of time?

Yes, assemble the dish and refrigerate it for up to 24 hours before baking.

What type of chicken works best?

Boneless, skinless thighs are very tender and flavorful, but breasts also work well.

Can I make this recipe nut-free?

Yes, omit the ground almonds and slightly reduce the sauce thickness or substitute with a small amount of coconut cream.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C).

Can I add vegetables directly to the bake?

Yes, sturdy vegetables like cauliflower or carrots can bake along with the chicken.

What can I serve with Chicken Korma Bake?

It pairs well with basmati rice, naan bread, or a simple cucumber salad.

Can I use bone-in chicken?

Yes, but the cooking time will need to be increased to ensure it is fully cooked.

Conclusion

Chicken Korma Bake is a creamy, flavorful dish that brings together warm spices, tender chicken, and a rich sauce in an easy oven-baked format. It’s a comforting and versatile recipe that works beautifully for both weeknight meals and special gatherings.

Chicken Korma Bake

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Chicken Korma Bake is a creamy, oven-baked dish featuring tender chicken simmered in a mildly spiced korma sauce made with yogurt, coconut milk, and warm aromatic spices.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Indian-Inspired
• Diet: Halal

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 cup tomato sauce
• 1 cup coconut milk or heavy cream
• 1/2 cup plain Greek yogurt
• 1/3 cup ground almonds
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons fresh cilantro, chopped (for garnish)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish.
2. Heat oil in a skillet over medium heat. Sauté chopped onion for 4–5 minutes until soft and translucent.
3. Add garlic and ginger; cook for 30 seconds until fragrant.
4. Stir in garam masala, cumin, coriander, and turmeric. Toast spices briefly for about 30 seconds.
5. Add tomato sauce, coconut milk (or cream), Greek yogurt, and ground almonds. Stir until smooth and simmer gently for 5 minutes. Season with salt and pepper.
6. Place chicken pieces into the prepared baking dish and pour sauce evenly over the top.
7. Cover with foil and bake for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C).
8. Remove foil and bake an additional 5–10 minutes to slightly thicken the sauce if desired.
9. Garnish with fresh cilantro before serving.

Notes

• Chicken thighs provide juicier results than breasts.
• Use coconut milk for a dairy-free version.
• Ground cashews can substitute for almonds.
• Add peas or spinach for a complete one-dish meal.
• Freeze for up to 2 months and thaw overnight before reheating.
• Add chili powder for extra heat if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 6 g
• Sodium: 620 mg
• Fat: 34 g
• Saturated Fat: 14 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 140 mg