Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces marinated in a fragrant blend of spices and yogurt, then simmered in a luscious sauce of tomato puree, cream, and ground nuts. This mild yet flavorful dish is perfect served with basmati rice or naan for a comforting and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 tablespoons plain Greek yogurt or plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Cooking Ingredients
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup tomato puree or crushed tomatoes
- 1/2 cup heavy cream or coconut milk
- 1/4 cup ground almonds or cashew paste
- 1/4 cup water (as needed)
Garnish
- Chopped fresh cilantro
- Slivered almonds (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Add the chicken pieces and toss well to coat. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator for best flavor and tenderness.
- Sauté Onions, Garlic & Ginger: Heat ghee or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden and caramelized, about 8 to 10 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Cook the Chicken: Add the marinated chicken pieces to the skillet and cook for 6 to 8 minutes, stirring frequently, until the chicken is browned on all sides and partially cooked through.
- Add Tomato Puree and Cream: Stir in the tomato puree and cook for 2 to 3 minutes. Then add the heavy cream and ground almonds or cashew paste, mixing well to combine the sauce.
- Simmer the Korma: Reduce the heat to low and let the curry simmer gently for 10 to 15 minutes until the chicken is fully cooked and the sauce is thick and creamy. Add water as needed to adjust the sauce consistency. Taste and adjust seasoning if necessary.
- Garnish and Serve: Remove from heat. Garnish the korma with chopped fresh cilantro and slivered almonds if desired. Serve hot alongside basmati rice or naan bread for a complete meal.
Notes
- For a nut-free version, omit the ground almonds or cashew paste and increase the amount of cream to maintain richness.
- Marinating the chicken longer enhances tenderness and flavor.
- Korma is typically mild; add extra chili powder or fresh green chilies if you prefer more heat.
