Indian Chicken Korma Recipe

This Indian Chicken Korma recipe is a delicious and satisfying dish that’s perfect for a special occasion or a cozy weeknight dinner. Tender chicken is marinated in a fragrant blend of spices, then simmered in a creamy tomato-based sauce with aromatic spices and a hint of coconut milk. It’s a flavorful and comforting dish that’s sure to impress your family and friends.

Why You’ll Love This Recipe

• Flavorful: The combination of aromatic spices, creamy sauce, and tender chicken creates a delicious and authentic Indian flavor.
• Easy to make: This recipe is simple to follow, with easy-to-find ingredients and clear instructions.
• Versatile: Serve it with naan bread, basmati rice, or your favorite Indian-inspired sides.
• Make-ahead: You can marinate the chicken ahead of time, making it a convenient option for busy weeknights.

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Ingredients for Indian Chicken Korma

This recipe uses fresh, flavorful ingredients to create an authentic Indian dish. Here’s what you’ll need:

For the Chicken Marinade:

• Boneless, Skinless Chicken Breasts: Use fresh chicken breasts for the best results.
• Vegetable Oil: Helps the spices adhere to the chicken and prevents sticking during cooking.
• Garam Masala, Curry Powder, Salt, and Black Pepper: A blend of spices that create a warm and inviting flavor.

For the Sauce:

• Vegetable Oil: Used for sautéing the onions and spices.
• Water: Helps cook the onions and blend the sauce.
• White Onions: Adds a sweet and savory flavor base to the sauce.
• Ground Almonds: Adds richness and creaminess to the sauce.
• Garlic: Adds a pungent flavor to the sauce.
• Plain Low-Fat Yogurt: Creates a creamy and tangy base for the sauce.
• Curry Powder, Turmeric, Garam Masala, Salt, Black Pepper, Ground Coriander Seed, Cinnamon, Ground Cumin, Ground Cardamom, Nutmeg: A blend of spices that add depth and complexity to the sauce.
• Tomatoes: Adds acidity and sweetness to the sauce.
• Unsweetened Canned Coconut Milk: Adds richness and a subtle sweetness.
• Red Chili: Adds a touch of heat.
• Ginger: Adds a warm, aromatic note.
• Brown Sugar: Adds a touch of sweetness and helps balance the flavors.

Optional Garnish:

• Chopped Cilantro: Adds a fresh, herbaceous garnish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Indian Chicken Korma

Step 1: Marinate the Chicken

Drizzle the chicken breasts with vegetable oil and season with garam masala, curry powder, salt, and pepper. Massage the spices into the chicken and cover, allowing it to marinate for at least 2 hours, or preferably overnight. For a more even distribution of the marinade, you can marinate the chicken in a large ziplock bag.

Step 2: Cook the Chicken

Heat a cast iron or grill pan over medium-high heat. Cook the marinated chicken for 5-6 minutes per side, or until cooked through and an instant-read thermometer inserted into the thickest part registers at least 165 degrees Fahrenheit. Remove the chicken to a cutting board, cover with foil, and allow it to rest while you make the sauce.

Step 3: Make the Korma Sauce

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the quartered onions and 1/4 cup of water. Sauté until the onions are translucent and lightly browned, about 12-15 minutes. Stir in the ground almonds and minced garlic and cook for 1 minute. Transfer the mixture to a blender. Add the yogurt and the remaining water. Puree until smooth.

Step 4: Toast the Spices

In the same skillet or wok, heat the remaining 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the measured-out spices (curry powder, turmeric, garam masala, salt, pepper, coriander, cinnamon, cumin, cardamom, and nutmeg) and toast for 1 minute. Then, stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until the mixture begins to darken in color.

Step 5: Simmer the Sauce

Add the diced tomatoes, coconut milk, red chili, ginger, and brown sugar to the skillet. Stir well. Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent scorching.

Step 6: Finish and Serve

Cut the cooked chicken into bite-sized pieces and add it to the pan with the sauce. Stir well to coat the chicken in the sauce. Simmer for an additional 15 minutes. Serve hot with steamed basmati rice and/or naan bread. Garnish with chopped cilantro, if desired.

Tips for Making the Recipe

• Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
• Marinating: Marinating the chicken for a longer time will enhance the flavors.
• Spices: Toasting the spices before adding them to the sauce helps to release their flavor.
• Coconut milk: Use full-fat coconut milk for a richer sauce.
• Spice level: Adjust the amount of red chili to your liking.

How to Serve Indian Chicken Korma

• With naan and rice: Serve the chicken korma with warm naan bread and fluffy basmati rice.
• Other sides: You can also serve it with other Indian-inspired sides, such as roti, paratha, or vegetable curries.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken korma in an airtight container in the refrigerator for up to 3-5 days. You can also freeze it for 2-3 months.

Reheating

Reheat gently in the microwave or on the stovetop until heated through.

FAQs

Can I use a different type of meat?
Yes, you can use boneless, skinless chicken thighs or even lamb instead of chicken breasts. Adjust the cooking time accordingly.

Can I make this recipe in a slow cooker?
Yes, you can! Simply brown the chicken on the stovetop, then transfer it to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the chicken is cooked through and the sauce has thickened.

My sauce is too thin, what should I do?
If your sauce is too thin, you can thicken it by simmering it for a few more minutes or by adding a small amount of cornstarch mixed with water.

Can I make this recipe spicier?
Yes, you can add more red chili or a pinch of cayenne pepper to the sauce.

There you have it! A simple and delicious recipe for Indian Chicken Korma. I hope you enjoy it!

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