There is something utterly enchanting about the delightful blend of spices and creamy texture in this Indian Chicken Korma Recipe. This dish manages to strike the perfect balance between rich flavors and comforting warmth, making it an absolute favorite to share with friends and family. Whether you are making it for a special occasion or just craving a comforting meal at home, this recipe embodies the heart of traditional Indian cooking with every luscious bite.
Ingredients You’ll Need
Getting the ingredients right is key to unlocking the authentic taste and silky texture of this dish. Each component plays an important role in layering the flavors, from the aromatic spices to the creamy base.
- Boneless, skinless chicken breasts (3 pounds): Use fresh chicken for tender, juicy bites that soak up the sauce beautifully.
- Vegetable oil (5 teaspoons total): Divided use helps in marinating and cooking without overpowering the spices.
- Garam masala (3 teaspoons): This essential spice blend brings warmth and complexity to the korma.
- Curry powder (6 teaspoons): Adds that signature robust and earthy flavor crucial to the dish.
- Salt and freshly ground black pepper: Provides the right seasoning balance.
- White onions (2, quartered): Adds sweetness and forms the base for the creamy sauce.
- Raw almonds (1/2 cup, ground): Gives richness and a subtle nutty undertone traditional to korma sauce.
- Garlic (6 cloves, minced): For a pungent and earthy depth.
- Plain low-fat yogurt (1 1/2 cups): Adds creaminess and a slight tang that brightens the sauce.
- Ground turmeric, ground coriander, cinnamon, ground cumin, ground cardamom, freshly grated nutmeg: A symphony of spices that make the curry sing.
- Large tomatoes (3, diced): Freshness and acidity to balance the creaminess.
- Unsweetened canned coconut milk (1 cup): Contributes a silky, luxurious texture with subtle sweetness.
- Red chili (1/2 small, de-seeded and minced): Adds just a hint of heat without overpowering.
- Fresh ginger root (1 tablespoon, grated): Bright, zesty notes that awaken the palate.
- Brown sugar (1 tablespoon, packed): Rounds out the flavors with a touch of sweetness.
- Chopped cilantro (1/4 cup): For a fresh, herbaceous garnish that lifts the dish.
How to Make Indian Chicken Korma Recipe
Step 1: Marinate the chicken
Start by coating the chicken breasts with vegetable oil, garam masala, curry powder, salt, and pepper. This simple marination process, ideally done for at least two hours or overnight, ensures every bite is infused with flavor right from the start. Patience here really pays off in tenderness and taste.
Step 2: Cook the chicken
Heat oil in a skillet over medium-high heat, then cook the marinated chicken for about 5-6 minutes per side until it’s perfectly cooked and juicy. Removing it from the pan after cooking lets you focus on building the sauce while keeping the chicken moist and tender.
Step 3: Prepare the sauce base
In the same skillet, gently sauté the onions along with a bit of water until they turn translucent, which brings out their natural sweetness. Then, add the ground almonds and garlic, cooking for a minute to toast them lightly. This mixture is then transferred to a blender with yogurt and the remaining water to create a rich, smooth puree.
Step 4: Toast the spices and combine
Return to the skillet, heat the remaining oil, and toast the rest of the spices for about a minute to release their intense aromas. Stir in the creamy onion-yogurt puree, cooking it until the color deepens—a sign that flavors have beautifully melded together.
Step 5: Add tomatoes and simmer
Next, add the diced tomatoes, coconut milk, minced red chili, ginger, and brown sugar. Let this fragrant mixture simmer gently for 30 minutes, reducing slightly and marrying all the flavors into that signature korma taste and texture.
Step 6: Finish the dish
Finally, return the cooked chicken to the sauce and simmer for another 15 minutes. This last step is where the chicken soaks up the luscious sauce fully, making the dish irresistibly flavorful and creamy, ready to be enjoyed alongside your favorite accompaniments.
How to Serve Indian Chicken Korma Recipe
Garnishes
A sprinkle of fresh chopped cilantro on top adds a burst of color and a bright herbal note to contrast the richness of the korma. You could also add a few slivered almonds for extra texture and an elegant finish.
Side Dishes
This Indian Chicken Korma Recipe truly shines when paired with fluffy steamed basmati rice or soft, warm naan bread, perfect for soaking up that creamy sauce. Light vegetable sides like roasted cauliflower or a simple cucumber raita salad can also provide refreshing balance.
Creative Ways to Present
For a special occasion, serve the korma in an elegant bowl garnished with edible rose petals or a dash of saffron threads. Alternatively, layering the chicken korma over a bed of spiced rice in individual ramekins can make for a charming presentation that’s both inviting and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Indian Chicken Korma Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making the leftovers incredibly satisfying the next day.
Freezing
This korma freezes beautifully. Allow it to cool completely, then place it in a freezer-safe container for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking and maintain the creamy texture. Adding a splash of water or coconut milk can help revive the sauce if it thickens too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more fat, which can make the dish even juicier and more flavorful. Just adjust cooking time as thighs may take slightly longer to cook through.
Is the Indian Chicken Korma Recipe very spicy?
This recipe is designed to have a gentle warmth, with mild heat from the red chili. You can always adjust the chili quantity to suit your heat preference.
Can I make this dish dairy-free?
Yes, you can substitute the yogurt with coconut yogurt or a dairy-free yogurt alternative, and keep the coconut milk as is. This keeps the dish creamy without dairy.
Do I need a blender for this recipe?
A blender is essential for creating the smooth onion-yogurt puree that is the heart of the sauce’s creamy texture, but a food processor or even an immersion blender would work well too.
How long does this Indian Chicken Korma Recipe take to prepare?
Although the active cooking time is around an hour, marinating the chicken for at least 2 hours or overnight leads to the best flavor. Overall prep and marination can take about 3 hours 25 minutes, but it’s well worth the wait!
Final Thoughts
There is nothing quite as satisfying as serving a home-cooked Indian Chicken Korma Recipe that bursts with depth and warmth. This recipe brings together simple ingredients and traditional techniques to create a dish that feels both familiar and luxurious. I encourage you to try making it yourself—you’ll find it’s not just a meal but an experience worth sharing again and again.
Print
Indian Chicken Korma Recipe
- Total Time: 3 hours 25 minutes
- Yield: 6 servings 1x
Description
This Indian Chicken Korma recipe features tender chicken breasts marinated in a blend of traditional spices and cooked in a rich, creamy sauce made from yogurt, almonds, coconut milk, and fragrant Indian spices. Simmered to perfection, this dish offers a luxurious, mildly spiced flavor that’s perfect served with basmati rice or naan bread.
Ingredients
Chicken Marinade
- 3 pounds boneless, skinless chicken breasts
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For Cooking Chicken
- 3 tablespoons vegetable oil, divided
- 3/4 cup water, divided
Sauce & Korma Base
- 2 white onions, peeled and cut into quarters
- 1/2 cup raw almonds, ground
- 6 cloves garlic, minced
- 1 1/2 cups plain low-fat yogurt
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 large tomatoes, diced small
- 1 cup unsweetened canned coconut milk
- 1/2 of a small red chili, de-seeded and minced
- 1 tablespoon freshly grated ginger root
- 1 tablespoon brown sugar, packed
- 1/4 cup chopped cilantro
Instructions
- Marinate Chicken: In a large bowl, mix chicken breasts with 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Cover and let marinate for at least 2 hours or overnight in the refrigerator to infuse the flavors.
- Cook Chicken: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until fully cooked and browned. Remove the chicken from the skillet and set aside.
- Sauté Onions: In the same skillet, add 1 tablespoon vegetable oil and 1/4 cup water. Add the quartered onions and cook over medium heat until translucent, about 5-7 minutes.
- Add Almonds and Garlic: Stir in ground almonds and minced garlic into the onions and cook for an additional 1 minute to combine the flavors.
- Prepare Sauce Base: Transfer the onion, almond, and garlic mixture to a blender along with 1 1/4 cups (the remaining) water and 1 1/2 cups plain low-fat yogurt. Blend until smooth to create the creamy sauce base.
- Toast Spices: Return the skillet to medium heat and add the remaining 1 tablespoon vegetable oil. Toast 4 teaspoons curry powder, 1 teaspoon ground turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cardamom, and 1/8 teaspoon freshly grated nutmeg for about 1 minute until fragrant.
- Cook Sauce: Pour the blended onion-yogurt sauce into the skillet with the toasted spices. Cook for 2-3 minutes, stirring frequently, until the sauce darkens slightly and spices meld together.
- Add Tomatoes and Coconut Milk: Stir in the diced tomatoes, 1 cup unsweetened canned coconut milk, minced red chili, grated ginger root, and 1 tablespoon brown sugar. Bring to a simmer and cook gently for 30 minutes, allowing the flavors to develop and the sauce to thicken.
- Combine Chicken with Sauce: Add the cooked chicken back into the skillet with the sauce. Simmer together for an additional 15 minutes to blend flavors and ensure the chicken is heated through.
- Serve and Garnish: Serve the chicken korma hot with steamed basmati rice and/or naan bread. Garnish with 1/4 cup chopped fresh cilantro for a burst of color and fresh flavor.
Notes
- For best results, marinate the chicken overnight to intensify the flavor.
- Using skinless, boneless chicken breasts keeps the dish lean while absorbing flavors well.
- Blending the onion-almond-yogurt mixture creates a rich, creamy sauce without heavy cream.
- Adjust the red chili amount based on your preferred heat tolerance.
- Serve with basmati rice or naan to complement the creamy korma sauce.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 2 hours 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
