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
Scale
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
