Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces marinated in yogurt and spices, then cooked with caramelized onions, garlic, ginger, tomato puree, cream, and ground nuts for a luxurious texture. This mild, flavorful dish is perfect for those seeking a comforting yet elegant meal, served best with basmati rice or naan.
Ingredients
Scale
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
Main 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 the yogurt, lemon juice, turmeric, cumin, garam masala, chili powder, and salt. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator to enhance tenderness and flavor.
- Caramelize the Onions: Heat the ghee or oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 8 to 10 minutes. This step builds the base flavor for the korma.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant, ensuring the spices and aromatics release their full flavor.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Cook over medium heat for 6 to 8 minutes, stirring often, until the chicken is browned on all sides and mostly cooked through.
- Add Tomato Puree: Stir in the tomato puree and cook for 2 to 3 minutes, allowing the mixture to reduce slightly and deepen in flavor.
- Finish the Korma Sauce: Add the heavy cream and ground almonds or cashew paste, stirring well to combine. Reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally until the chicken is fully cooked and the sauce is thick and creamy. Add water as necessary to adjust the sauce to your desired consistency.
- Adjust Seasonings and Garnish: Taste the korma and adjust the seasoning with salt or additional spices if needed. Garnish with chopped fresh cilantro and slivered almonds before serving, adding a fresh and nutty finish.
- Serve: Serve the creamy chicken korma hot with basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- For a nut-free version, omit the ground almonds or cashew paste and add extra cream to maintain richness.
- Marinating the chicken longer enhances both tenderness and depth of flavor, making the dish more succulent.
- Korma is traditionally mild; to increase heat, add extra chili powder or fresh green chilies during marination or cooking.
