Easy Indian Chicken Korma Recipe

History of Chicken Korma

Chicken Korma is a classic Mughlai dish that originated in India during the Mughal era. The term “korma” means “braise” in Urdu, referring to the slow cooking of meat in a rich, spiced yogurt or cream-based sauce. It was traditionally prepared for royalty and is known for its creamy, flavorful sauce with fragrant spices like cardamom, cloves, and cinnamon. Today, Chicken Korma is a popular dish in Indian restaurants worldwide.

Why Chicken Korma?

• Rich and Creamy: The smooth, creamy sauce is deliciously indulgent.
• Perfect for Special Occasions: It’s elegant enough for a dinner party but easy enough for a weeknight meal.
• Customizable: You can make it mild or spicy depending on your taste.
• Family Favorite: A dish loved by kids and adults alike.

What is Chicken Korma Made of?

This dish is made with:

• Chicken: Boneless chicken breast or thighs for juicy, tender meat.
• Aromatic Spices: Spices like cumin, coriander, cardamom, and cinnamon for flavor.
• Yogurt: Used to marinate the chicken and make the sauce creamy.
• Cream or Cashews: For a silky smooth sauce.
• Garlic, Ginger, and Onions: Essential aromatics that build the flavor.

What to Have with Chicken Korma

Serve this dish with:

• Rice: Steamed basmati rice or jeera (cumin) rice.
• Naan or Roti: Perfect for dipping into the creamy korma sauce.
• Salad or Raita: A fresh cucumber raita balances the richness of the korma.
• Vegetables: Serve with sautéed spinach, steamed broccoli, or green beans.

Is Chicken Korma Healthy?

Chicken Korma is a rich dish, but you can make it healthier by using Greek yogurt instead of cream and reducing the amount of oil or butter. Lean chicken breast provides protein, while fresh ginger, garlic, and spices offer anti-inflammatory health benefits. To make it even healthier, you can add vegetables like carrots, peas, or spinach to the korma.

Kitchen Equipment

• Large skillet, pan, or Dutch oven (for cooking the korma)
• Knife and cutting board (for chopping onions, garlic, and chicken)
• Measuring cups and spoons
• Blender or immersion blender (to make a smooth sauce, if desired)
• Mixing bowl (for marinating the chicken)

Ingredients

For the Chicken Marinade:

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 cup plain yogurt (Greek yogurt works too)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)

For the Korma Sauce:

• 2 tbsp vegetable oil or ghee (clarified butter)
• 2 large onions (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1/2 cup cashews (soaked in hot water for 15 minutes)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup chicken broth or water
• 1 cinnamon stick
• 4 green cardamom pods
• 4 whole cloves
• 1 bay leaf
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional for heat)
• Salt, to taste
• 2 tbsp fresh cilantro (chopped, for garnish)

Directions:

Step 1: Marinate the Chicken

• In a large mixing bowl, combine yogurt, turmeric, cumin, coriander, salt, lemon juice, minced garlic, and grated ginger.
• Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

Step 2: Cook the Chicken

• Heat 1 tbsp oil or ghee in a large skillet over medium-high heat.
• Add the marinated chicken pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the pan and set it aside.

Step 3: Prepare the Korma Sauce

• In the same pan, add 1 tbsp oil or ghee.
• Add the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) and cook for 30 seconds until fragrant.
• Add the chopped onions and sauté for 5-7 minutes until golden brown.
• Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
• Add ground turmeric, cumin, coriander, and chili powder (if using). Stir well to coat the onions in the spices.

Step 4: Make the Creamy Sauce

• Blend the soaked cashews with 1/2 cup water to make a smooth cashew paste.
• Add the cashew paste and chicken broth (or water) to the skillet. Stir well to combine.
• Add the heavy cream and bring the sauce to a gentle simmer.

Step 5: Add the Chicken

• Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce.
• Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.

Step 6: Final Touches

• Taste the korma and adjust the seasoning with salt, if needed.
• Turn off the heat and garnish with fresh cilantro.

Step 7: Serve

• Serve hot with steamed rice, naan, or roti. Enjoy!

Tips

• Marinate Longer: Marinate the chicken for up to 8 hours for maximum flavor.
• Use Fresh Spices: Fresh whole spices (cinnamon, cardamom, and cloves) add authentic flavor.
• Smooth Sauce: For a silky-smooth sauce, blend the onion mixture before adding the chicken.
• Vegetarian Version: Replace chicken with paneer, tofu, or chickpeas for a vegetarian option.
• Use Coconut Milk: To make it dairy-free, use coconut milk instead of cream.

Conclusion

This Easy Indian Chicken Korma is rich, creamy, and full of flavor. With tender chicken, aromatic spices, and a silky-smooth sauce, it’s a dish that feels like a restaurant-quality meal but is easy to make at home. Serve it with rice or naan for a delicious and satisfying dinner that your family will love.

Easy Indian Chicken Korma Recipe

getcakerecipes

This Easy Indian Chicken Korma is a rich, creamy, and mildly spiced dish that’s perfect for dinner. Made with tender chicken, aromatic spices, and a smooth yogurt-based sauce, this dish is simple to prepare but tastes like a restaurant-quality meal. Serve it with rice or naan for a delicious, comforting dinner the whole family will love.

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

• Large skillet, pan, or Dutch oven (for cooking the korma)

• Knife and cutting board (for chopping onions, garlic, and chicken)

• Measuring cups and spoons

• Blender or immersion blender (to make a smooth sauce, if desired)

• Mixing bowl for marinating the chicken

• 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 cup plain yogurt (Greek yogurt works too)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 2 tbsp vegetable oil or ghee (clarified butter)
• 2 large onions (chopped)
• 3 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1/2 cup cashews (soaked in hot water for 15 minutes)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup chicken broth or water
• 1 cinnamon stick
• 4 green cardamom pods
• 4 whole cloves
• 1 bay leaf
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional for heat)
• Salt, to taste
• 2 tbsp fresh cilantro (chopped, for garnish)

• In a large mixing bowl, combine yogurt, turmeric, cumin, coriander, salt, lemon juice, minced garlic, and grated ginger.

• Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).

• Heat 1 tbsp oil or ghee in a large skillet over medium-high heat.

• Add the marinated chicken pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the pan and set it aside.

• In the same pan, add 1 tbsp oil or ghee.

• Add the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) and cook for 30 seconds until fragrant.

• Add the chopped onions and sauté for 5-7 minutes until golden brown.

• Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

• Add ground turmeric, cumin, coriander, and chili powder (if using). Stir well to coat the onions in the spices.

• Blend the soaked cashews with 1/2 cup water to make a smooth cashew paste.

• Add the cashew paste and chicken broth (or water) to the skillet. Stir well to combine.

• Add the heavy cream and bring the sauce to a gentle simmer.

• Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce.

• Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.

• Taste the korma and adjust the seasoning with salt, if needed.

• Turn off the heat and garnish with fresh cilantro.

• Serve hot with steamed rice, naan, or roti. Enjoy!