Chicken Korma is the ultimate comfort food for anyone who loves rich, creamy, aromatic curries. Tender chicken thighs are marinated in yogurt and spices, then simmered in a luscious sauce of ground nuts, cream, and fragrant garam masala. Whether you’re new to Indian cuisine Main Course.
Ingredients You’ll Need
Gathering the ingredients for Chicken Korma is simple, but each one plays a crucial role in building layers of flavor. From tangy yogurt for tenderness, to a symphony of spices and creamy nuts, every component has its delicious purpose.
- Chicken thighs: These stay extra tender and juicy, soaking up all the beautiful korma flavors.
- Plain yogurt: Adds a subtle tang and helps to deeply tenderize the chicken during marination.
- Lemon juice: Brightens up the marinade, adding a fresh, zesty twist.
- Ground turmeric: Imparts a stunning golden color and earthy warmth.
- Ground cumin: Lends an inviting, nutty aroma and depth to the dish.
- Ground coriander: Adds citrusy notes that balance the creamy sauce.
- Chili powder: Brings just the right touch of heat—customize to your liking.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Ghee or vegetable oil: Offers richness and helps to caramelize the onions beautifully.
- Onion: Cooked until golden, providing a gentle sweetness and base for the curry.
- Garlic: Minced for a fragrant, savory punch that permeates the sauce.
- Fresh ginger: Grated for a touch of peppery brightness and warmth.
- Ground almonds or cashews: The secret to a creamy, silky-smooth korma sauce.
- Garam masala: A classic Indian spice blend that brings the whole dish together with fragrance and spice.
- Heavy cream or coconut milk: Creaminess galore! Use your favorite for a richer or dairy-free korma.
- Water or chicken broth: Helps the sauce achieve the perfect, spoonable consistency.
- Chopped cilantro and slivered almonds (optional): These make an irresistible garnish for added flavor and crunch.
How to Make Chicken Korma
Step 1: Marinate the Chicken
Start by mixing your chicken with the yogurt, lemon juice, turmeric, cumin, coriander, chili powder, and salt in a big bowl. Give everything a good stir so the pieces are well-coated. The longer the chicken sits in this marinade (ideally overnight, but at least an hour), the more tender and flavorful your Chicken Korma will be!
Step 2: Sauté the Aromatics
Next, heat the ghee or oil in a large skillet over medium heat. Once shimmering, add the sliced onion and cook slowly, stirring often, until beautifully golden brown—this usually takes about 10–12 minutes, but don’t rush! These deeply caramelized onions make all the difference. Add in the garlic and fresh ginger, and let them sizzle for another minute or two until their fragrance blooms in the kitchen.
Step 3: Cook the Chicken
Pour the marinated chicken (along with all that flavorful marinade) into the skillet. Spread it out and let it cook for about 5–7 minutes, stirring now and then. You want the chicken to start turning golden and picking up a little caramelization, which adds layers of taste to your Chicken Korma.
Step 4: Add Nuts and Spices
Sprinkle in the ground almonds or cashews and the garam masala, stirring well to blend. The ground nuts thicken the sauce and give the korma its signature creamy texture. The aroma at this point is irresistible—you’ll know you’re making something special!
Step 5: Simmer the Sauce
Pour in the heavy cream or coconut milk and water or broth. Stir everything together, bring it to a gentle simmer, then reduce the heat and cover. Cook on low for 15–20 minutes, stirring occasionally, until the chicken is tender and the korma sauce is thick and luxurious. Taste and adjust salt or spice if needed. Finish by adding chopped cilantro and slivered almonds on top if you like!
How to Serve Chicken Korma
Garnishes
A sprinkle of freshly chopped cilantro and a handful of slivered almonds give your Chicken Korma a burst of color, freshness, and a little crunch. They make the dish pop visually and add delightful texture.
Side Dishes
This dish is a superstar paired with fluffy basmati rice or warm, pillowy naan. If you’re looking for something lighter, try it with a simple cucumber raita or a crisp Indian salad—both are wonderful for balancing out the richness of the korma sauce.
Creative Ways to Present
If you want to impress, serve Chicken Korma in beautiful, shallow bowls or on a platter with ribbons of rice in the center and curry all around. For a fun twist, spoon some korma into mini bowls or cups as curry shooters at your next gathering—guaranteed to be a conversation starter!
Make Ahead and Storage
Storing Leftovers
Chicken Korma somehow tastes even better after a night in the fridge. Store cooled leftovers in an airtight container for up to three days. The flavors deepen and the sauce thickens, making for amazing next-day lunches!
Freezing
To freeze Chicken Korma, let it cool completely and store in a freezer-safe container. It will keep for up to two months. Defrost in the refrigerator overnight for the best texture and flavor when you reheat.
Reheating
Gently reheat Chicken Korma on the stovetop over low heat, adding a splash of water or broth to loosen up the sauce if necessary. If using a microwave, cover and heat in short bursts, stirring often to prevent uneven warming.
FAQs
Can I make Chicken Korma dairy-free?
Absolutely! Swap the yogurt in the marinade for coconut yogurt, and use coconut milk instead of heavy cream. This tweak keeps the sauce creamy while making the dish completely dairy-free and just as delicious.
Is Chicken Korma spicy?
Chicken Korma is typically mild with just a whisper of heat from the chili powder, but you can easily adjust the spice to your liking. Add more chili powder if you’re a heat lover, or scale it back for a gentler dish perfect for all palates.
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breasts if you prefer a leaner option. Just be extra careful not to overcook them—breast meat can dry out more quickly than thighs, so keep an eye on the cooking time and aim for juicy, tender results.
How do I make the sauce extra creamy?
For an even silkier Chicken Korma, use heavy cream and blend the sauce with an immersion blender right before adding the chicken back in. The ground nuts already add plenty of creaminess, but this little trick pushes it over the top!
What nuts work best in Chicken Korma?
Traditionally, ground almonds or cashews are used for their creamy texture and subtle flavor, but you can experiment with pistachios for a gorgeous green hue. Just make sure to grind them finely to preserve the sauce’s smoothness.
Final Thoughts
If you’re craving something hearty, warming, and truly satisfying, Chicken Korma should be at the top of your list. It’s a dish to savor with family or friends and one that’s bound to become a favorite. Get ready to fall in love with this creamy, aromatic classic—your taste buds will thank you!
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Chicken Korma Recipe
- Total Time: 45 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful Chicken Korma, a classic Indian dish that is creamy, aromatic, and perfect for a special meal at home.
Ingredients
Marinated Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Curry:
- 3 tablespoons ghee or vegetable oil
- 1 large onion (finely sliced)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1/4 cup ground almonds or cashews
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream or coconut milk
- 1/2 cup water or chicken broth
- Chopped cilantro and slivered almonds for garnish (optional)
Instructions
- Marinate the Chicken: Mix chicken with yogurt, lemon juice, turmeric, cumin, coriander, chili powder, and salt. Marinate for at least 1 hour.
- Cook the Curry: Sauté onion until golden, add garlic and ginger, then chicken with marinade. Cook until browned. Add almonds, garam masala, cream, and water. Simmer covered for 15–20 minutes.
- Serve: Garnish with cilantro and almonds. Serve hot with rice or naan.
Notes
- You can make this dish dairy-free by using coconut milk and yogurt.
- Adjust chili powder for preferred heat level.
- Leftovers taste even better the next day.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
