Creamy Chicken Korma: A Rich and Flavorful Indian Delight
Chicken Korma is a classic Indian dish known for its creamy texture, aromatic spices, and mild yet complex flavors. Originating from the Mughlai cuisine, this dish is a perfect blend of yogurt, cream, and a rich spice mix, making it a favorite for both special occasions and cozy family dinners. Whether you’re new to Indian cooking or a seasoned pro, this Chicken Korma recipe is sure to impress!
What makes Chicken Korma stand out is its versatility. It’s mild enough for those who prefer less spice but packed with enough flavor to satisfy even the most adventurous palates. Plus, it’s surprisingly easy to make at home with simple ingredients. Let’s dive into this delicious recipe!
Why This Chicken Korma Recipe Works
1. Easy-to-Find Ingredients: This recipe uses pantry staples like yogurt, cream, and common spices, making it accessible for anyone to try. No need for exotic ingredients!
2. Customizable Spice Level: While traditionally mild, you can easily adjust the heat by adding more or less chili powder or green chilies. It’s perfect for tailoring to your taste.
3. Perfect for Meal Prep: Chicken Korma tastes even better the next day as the flavors meld together. Make it ahead of time for a stress-free dinner!
What’s In Chicken Korma?
The magic of Chicken Korma lies in its creamy sauce and aromatic spices. Here’s what you’ll need:
- Chicken: Boneless chicken thighs or breasts work best for a tender and juicy result.
- Yogurt: Adds tanginess and helps tenderize the chicken.
- Cream: Gives the dish its signature creamy texture.
- Spices: A blend of ground coriander, cumin, turmeric, and garam masala creates the base flavor.
- Nuts: Cashews or almonds add richness and thickness to the sauce.
- Aromatics: Onions, garlic, and ginger form the flavor foundation.
- Fresh Herbs: Cilantro for garnish and a fresh finish.
How To Make Chicken Korma
This Chicken Korma recipe is straightforward and comes together in just a few steps. Here’s how to make it:
Step 1: Marinate the Chicken
- In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, turmeric, cumin, coriander, and salt.
- Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes (or up to 2 hours for deeper flavor).
Step 2: Prepare the Sauce
- In a blender, combine soaked cashews (or almonds) with a splash of water. Blend until smooth to create a nut paste.
- Heat oil or ghee in a large pan over medium heat. Sauté the onions until golden brown.
- Add the marinated chicken and cook until it’s no longer pink on the outside.
Step 3: Simmer the Korma
- Stir in the nut paste, cream, and garam masala. Mix well to combine.
- Add a splash of water if needed to adjust the consistency. Cover and simmer on low heat for 15-20 minutes, until the chicken is fully cooked and the sauce is thick and creamy.
Step 4: Garnish and Serve
- Stir in fresh cilantro and adjust seasoning with salt if needed.
- Serve hot with steamed basmati rice, naan, or roti.
Sides for Chicken Korma
Pair your Chicken Korma with these delicious sides:
- Steamed Basmati Rice: The perfect base to soak up the creamy sauce.
- Garlic Naan: Soft and fluffy, ideal for scooping up every last bit of korma.
- Cucumber Raita: A cooling yogurt-based side to balance the richness.
- Mango Chutney: Adds a sweet and tangy contrast to the dish.
Recipe FAQ’s
Can I Use Coconut Milk Instead of Cream?
Yes! Coconut milk is a great dairy-free alternative that adds a slightly sweet, nutty flavor to the dish.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I Make This Recipe Vegan?
Absolutely! Substitute the chicken with tofu or vegetables like cauliflower and potatoes. Use coconut milk instead of cream for a vegan-friendly version.
Other Recipes To Try
- Butter Chicken: A creamy tomato-based curry that’s a crowd-pleaser.
- Paneer Tikka Masala: A vegetarian delight with spiced paneer in a rich sauce.
- Lamb Rogan Josh: A fragrant and spicy Kashmiri curry.
- Jackfruit Biryani: A unique and flavorful vegan biryani made with jackfruit.
- Malai Kofta: Soft vegetable dumplings in a creamy sauce.
Creamy Chicken Korma
Ingredients
For the Chicken Marinade:
- 2 lbs 900g boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup plain yogurt
- 4 garlic cloves minced
- 1 tbsp ginger minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
For the Korma Sauce:
- 2 tbsp ghee or vegetable oil
- 1 large onion finely chopped
- ½ cup cashews soaked in water for 30 minutes
- 1 cup heavy cream or coconut milk
- 1 tsp garam masala
- Fresh cilantro chopped (for garnish)
Instructions
- Marinate the Chicken: In a bowl, combine chicken with yogurt, garlic, ginger, turmeric, cumin, coriander, and salt. Mix well, cover, and marinate for 30 minutes.
- Prepare the Sauce: Blend soaked cashews with a splash of water until smooth. Set aside.
- Cook the Chicken: Heat ghee or oil in a pan. Sauté onions until golden. Add marinated chicken and cook until no longer pink.
- Simmer the Korma: Stir in cashew paste, cream, and garam masala. Simmer for 15-20 minutes until chicken is cooked and sauce is creamy.
- Garnish and Serve: Stir in cilantro and serve with rice or naan.
Notes
- Spice Level: Adjust by adding green chilies or chili powder.
- Make Ahead: The flavors deepen if made a day in advance.
- Dairy-Free: Use coconut milk instead of cream.
- Nut-Free: Substitute cashews with sunflower seeds or omit entirely.
- Freezing: Freeze in an airtight container for up to 3 months.
Nutrition
Enjoy your homemade Chicken Korma! Let us know how it turned out in the comments below!