Indian Chicken Korma Sauce

Indian Chicken Korma Sauce

This rich and aromatic chicken korma features tender pieces simmered in a luxuriously creamy sauce infused with warming whole spices, caramelized onions, and a perfect balance of yogurt and aromatic seasonings. A classic Indian comfort dish that's surprisingly approachable for home cooking.

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Course: Main Course

Cuisine: Indian

Keyword: Curry

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Calories: 385kcal

Equipment

Ingredients

Main Ingredients:

1/3 cup neutral oil
2 tbsp ghee
2 large onions sliced
2 lbs skinless chicken pieces
8-10 garlic cloves crushed
1- inch ginger piece crushed
3/4 cup plain whole-milk yogurt
2-3 chopped green chili peppers
Salt to taste about 2 tsp

Whole Spices:

2 bay leaves
1 tsp cumin seeds
1/8 tsp black peppercorns
3 green cardamom pods
5 whole cloves
1- inch cinnamon stick

Ground Spices:

2 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder to taste
1/2 tsp turmeric powder
1/2 tsp paprika or Kashmiri chili powder optional

For Finishing:

1/2 tsp garam masala
Pinch of nutmeg powder
1/2 tsp diluted kewra or rose water
1/4 cup chopped cilantro optional
10-12 blanched almonds optional

Instructions

Heat oil and ghee in a heavy-bottomed pot over medium heat. Add whole spices (bay leaves, cumin seeds, peppercorns, cardamom, cloves, and cinnamon) and sauté until fragrant, about 1-2 minutes.
Add sliced onions to the pot and cook until golden brown, stirring occasionally, about 12-15 minutes.
Add crushed garlic and ginger to the onions and cook for another 2-3 minutes until fragrant.
Add chicken pieces to the pot and cook until lightly browned on all sides, about 8-10 minutes.
In a small bowl, whisk the yogurt until smooth. Add it gradually to the pot along with chopped green chilies, stirring constantly to prevent curdling.
Add all ground spices (coriander, cumin, red chili, turmeric, and paprika) and salt. Mix well and cook for 3-4 minutes.
Add enough water to barely cover the chicken. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until chicken is tender.
Remove from heat and stir in garam masala, nutmeg powder, and diluted kewra or rose water.
Garnish with chopped cilantro and blanched almonds if using. Serve hot with basmati rice or naan.

Notes

For extra richness, blend 2-3 cashews with the yogurt before adding to the curry

If yogurt curdles, don't panic - the creamy texture will return as the curry simmers

Make-ahead tip: This curry tastes even better the next day, store covered in refrigerator for up to 3 days

For a dairy-free version, substitute coconut cream for yogurt and use oil instead of ghee

Adjust spice levels by increasing or decreasing red chili powder and green chilies to taste

For a restaurant-style finish, stir in 2-3 tablespoons of heavy cream at the end

Nutrition