Chicken Korma (Easy, Authentic Recipe) - Foodess (2024)

What Does Chicken Korma Taste Like?

• Creamy and Spicy: This recipe strikes the perfect balance between creaminess and spiciness. The sauce is rich and decadent, while the spices add a delicious nip of heat.
  
• Easy to Make: Although it’s packed with flavor, this recipe is actually quite easy to make. It only takes about 10 minutes of hands-on effort to prepare.

Just so delicious: If you’re looking for your next dinner party menu, look no further than this korma curry with a pile of fluffy homemade naan. (While you’re at it, why not whip up a batch of potato samosas or chicken samosas to start?)

• Onion: cooked low and slow, the onions add sweetness to the sauce and dissolve right in.
• Several cloves garlic and fresh ginger (or swap in ginger garlic paste).
• Chillies: green chillies are traditional, but you can use red thai bird chillies if that’s what you can find.
• Korma spices: this includes a handful of ground and whole spices – garam masala, ground coriander, cinnamon, red chili powder (like Kashmiri chili powder or cayenne), ground cinnamon, and whole green or black cardamom pods. You could also add a teaspoon of ground cumin, a bit of black pepper, and/or a few whole cloves.
• Tomato: I like to use canned tomato puree but feel free to use 1 whole fresh juicy tomato if they’re in season
• Chicken: I prefer boneless chicken for this recipe since it is already rich and doesn’t need the added richness of chicken with bones. If you’ve only got bone-in chicken on hand, though, feel free to use it!
• Nuts: to make things easy (and extra creamy), I use almond butter. You could substitute whole cashew nuts and finely chop them.
• Yogurt: plain yogurt, any kind is fine.
Cream: this calls for whipping cream (or 35% fat), but you can use canned or homemade coconut milk instead if you like. Just don’t use milk or half-and-half because it may curdle.

• Large saucepan: You’ll need a heavy-bottomed pot or dutch oven to cook the onions and spices to ensure even heat distribution and prevent burning.
  
• Cutting Board and Knife: A sturdy cutting board and sharp knife are essential for chopping onions, garlic, ginger, and chicken.
  
• Measuring Tools: Consistency is key when it comes to cooking, so you’ll want to have measuring spoons and cups to ensure accurate measurements of the spices.
  
• Immersion Blender: An immersion blender is a great tool to have to help blend the almonds into the sauce and create a smooth and creamy texture.
  
• Wooden Spoon: A wooden spoon is essential for stirring and scraping the pot as you cook the dish.
  

• Cook the Onions: Heat ghee or oil over medium heat and cook onions with salt until very soft and deep golden brown. This step is important to develop the base of the flavor of the dish.
  
• Add the Aromatics: Add garlic, ginger, and chillies and cook until fragrant. These ingredients add layers of heat and flavor to the dish.

• Spice it Up: Stir in garam masala, coriander, cayenne, cinnamon, and smashed cardamom pods and cook for another minute to toast the spices and bring out their flavors.
  
• Add the Tomato Puree: Add tomato puree, almond butter, and water, plus some salt and cook until the oil starts to bubble up and shimmer on top. This step helps create the rich sauce that coats the chicken.

• Add the Yogurt and Cream: Stir in the yogurt and cream, which helps balance out the heat and add a rich creaminess to the dish.
  
• Garnish andServe: Serve the korma with your desired side dishes, garnish with cilantro, and enjoy your homemade Chicken Korma.

• Shahi Korma style: Traditionally, Shahi Korma is topped with finely chopped nuts, such as almonds, cashews, or pistachios, which not only add a delicious crunch but also complement the creamy and rich texture of the dish. Toast some nuts and sprinkle them on top before serving to add an extra layer of flavor and texture to the dish.

Naan: Serve with soft homemade butter naan or aloo naan to mop up all the delicious sauce and add some texture to each bite. Or go for these tender whole wheat roti or soft chapathi if you prefer.

Rice: Scoop the korma onto a bed of fluffy basmati rice to balance out the heat and add some subtle sweetness. Use my Indian mother-in-law’s instagram-viral rice cooking method.

Yogurt Salad: Cool off with some Indian Cucumber Salad on the side. The yogurt balances the heat and adds an extra element of freshness and creaminess to the dish.

Don’t forget dessert! Finish the meal with some creamy Mango Kulfi or these soft, warm Gulab Jamun (with a scoop of vanilla ice cream). Pass the masala chai!

• Vegetarian Korma: Substitute chicken with your favorite vegetables like cauliflower, sweet potato, or chickpeas to make a flavorful and hearty vegetarian korma.
  
• Low-Fat Korma: Replace the heavy cream with coconut milk and reduce the almond butter to 2 tablespoons for a lower-fat version that is still tasty.
  
• Spicier Korma: Add more chili peppers or cayenne pepper for an extra kick of heat.
  
• Milder Korma: Reduce the amount of chili peppers or cayenne pepper for a milder version that is more kid-friendly.
  

• Make-Ahead: The entire recipe can be made a day or two in advance and stored in an airtight container in the fridge. Honestly, like with many Indian curries, the flavors develop and get even better with time.

• Storage: Store the chicken korma in an airtight container in the fridge for up to four days.

• Freeze it: The curry can also be frozen for up to three months. Allow it to cool completely and freeze in an airtight container until ready to use. When you’re ready to serve, thaw in the fridge or in the microwave on medium power.
  
• Reheating: When you’re ready to serve, gently reheat on the stove on low until thoroughly heated through (the chicken should reach 165ºF). You can also use the microwave for a quick and easy reheating option.
  

Last Updated on March 10, 2024 by Jennifer Pallian BSc, RD