Transport yourself to a world of rich flavors with this creamy and fragrant Chicken Korma! Tender chicken pieces simmered in a luscious yogurt-based sauce, infused with a blend of aromatic spices, create a truly delightful dish. Perfect for a cozy dinner or a special occasion, this korma is sure to impress. Get ready to enjoy a taste of authentic Indian cuisine right in your own kitchen!

Why You’ll Love This Recipe

  • Creamy and Fragrant: The yogurt-based sauce is rich, creamy, and bursting with flavor.
  • Tender Chicken: Chicken breast is cooked to perfection, ensuring a moist and tender bite.
  • Aromatic Spices: A blend of traditional Indian spices creates a deeply satisfying dish.
  • Perfect for Any Occasion: Ideal for family dinners, gatherings, or a special night in.

Ingredients

  • Boneless Skinless Chicken Breast: Provides a lean, tender protein.
  • Vegetable Oil: Used for cooking the onions and searing the chicken.
  • Ghee: Adds a rich, nutty flavor to the base.
  • Yellow Onion: Adds a sweet and savory flavor base.
  • Garlic Cloves: Provides a pungent, aromatic flavor.
  • Minced Ginger: Adds a warm, spicy, and slightly sweet flavor.
  • Whole-Fat Yogurt: Creates a creamy, tangy sauce base.
  • Coriander: Adds a warm, citrusy, and slightly nutty flavor.
  • Cumin: Adds a warm, earthy, and slightly bitter flavor.
  • Chili Powder: Adds a mild heat and depth of flavor.
  • Turmeric: Adds a warm, earthy flavor and vibrant color.
  • Garam Masala: Provides a blend of warm, aromatic spices.
  • Salt and Pepper: Enhances the overall flavor of the dish.
  • Cilantro: Adds a fresh, herbaceous garnish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Chicken Korma

Step 1: Sauté Onions

Heat vegetable oil and ghee in a skillet. Add diced onion and cook until browned. Add garlic and ginger, cook for 2-3 minutes.

Step 2: Blend the Sauce

Remove onions, garlic, and ginger. Add to a blender with yogurt, coriander, cumin, chili powder, turmeric, garam masala, salt, and pepper. Blend until smooth.

Step 3: Sear the Chicken

Add chicken to the hot oil and ghee. Sear for 3-4 minutes.

Step 4: Simmer

Pour the yogurt mixture over the chicken. Stir to coat. Reduce heat to low, cover, and simmer for 8-10 minutes until chicken is cooked through.

Step 5: Serve

Serve over rice with naan bread. Garnish with cilantro.

Pro Tips for Making the Recipe

  • Use Whole-Fat Yogurt: Whole-fat yogurt ensures a creamy, rich sauce.
  • Sauté Onions Well: Sauté the onions until they are golden brown for a sweeter flavor.
  • Don’t Overcook the Chicken: Cook the chicken until just done to prevent it from becoming dry.
  • Adjust Spice Levels: Add more or less chili powder to control the heat.

How to Serve Chicken Korma

chicken korma
  • Rice: Serve with steamed basmati rice for a classic pairing.
  • Naan Bread: Pair with warm naan bread for dipping.
  • Garnish: Garnish with fresh cilantro or a dollop of yogurt.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the microwave or in a saucepan over medium heat until warmed through. Add a splash of water or yogurt if the sauce has thickened too much.

Freezing

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

1. Can I use a different type of meat?

Yes, you can use lamb or shrimp instead of chicken.

2. Can I make this dish with coconut milk?

Yes, you can substitute coconut milk for yogurt for a dairy-free version.

3. How can I make this dish spicier?

Add more chili powder or a few slices of jalapeño to the sauce.

4. Can I add vegetables to this korma?

Absolutely! Add vegetables like peas, potatoes, or cauliflower to the curry.

Print
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Chicken Korma Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Indian
Print Recipe

Description

This Chicken Korma is a creamy and aromatic Indian dish that’s perfect for a flavorful weeknight dinner. Tender chicken pieces are simmered in a rich yogurt-based sauce infused with warm spices like coriander, cumin, and garam masala. It’s a mild and comforting curry that’s sure to be a family favorite.

Ingredients

Units Scale
  • 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
  • 1/4 cup vegetable oil
  • 1/4 cup ghee
  • 1 yellow onion, diced (about 2 cups)
  • 3 garlic cloves
  • 2 teaspoons minced ginger, 1 large knob
  • 1 cup whole-fat yogurt
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • Salt and pepper to taste
  • Cilantro, for serving

Instructions

  1. Sauté Onions, Garlic, and Ginger: Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the diced yellow onion and cook, stirring frequently, until the onions start to brown. Add the minced garlic and ginger and cook for another 2-3 minutes.
  2. Blend Sauce Ingredients: Using a slotted spoon, remove the onions, garlic, and ginger from the oil and add them to a blender. Add the whole-fat yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to taste. Blend until smooth.
  3. Sear Chicken: Add the diced chicken breast to the hot oil and ghee in the skillet and sear for 3-4 minutes, until lightly browned on the outside.
  4. Add Yogurt Mixture: Pour the blended yogurt mixture into the skillet with the chicken. Stir to combine and coat all the chicken pieces.
  5. Simmer: Reduce the heat to low, cover the skillet, and simmer for 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
  6. Serve: Serve the Chicken Korma over rice with naan bread. Garnish with fresh cilantro, if desired.

Notes

  • Use whole-fat yogurt for a richer and creamier sauce.
  • Adjust the amount of chili powder to control the heat level.
  • You can add ground almonds or cashews to the sauce for a richer flavor and thicker consistency.
  • Garnish with toasted almonds or cashews for added texture.
  • Serve with a side of raita (yogurt dip) to cool down the palate.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450kcal
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 120mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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