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Chicken Korma Recipe

Chicken Korma
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Chicken Korma is a creamy, aromatic curry that hails from the grand kitchens of the Mughal Empire. Known for its rich blend of spices, yogurt, and tender chicken, this dish is a perfect pick for a comforting dinner or a festive gathering. My easy, beginner-friendly version keeps the luxurious flavors alive while simplifying the cooking process.

Ingredients

Scale

For the Main Dish

  • 2 tbsp ghee (or sunflower oil)
  • 1 onion, finely chopped
  • 3 chicken breasts (approx. 1 lb), cut into bite-sized pieces
  • 2 garlic cloves, minced
  • 2 tsp minced ginger
  • 1 tsp ground cumin
  • 1½ tsp ground coriander
  • 1½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp mild chili powder (optional)
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 2 tbsp tomato puree

For the Sauce

  • ½ cup full-fat plain yogurt
  • ½ cup coconut cream (or thick part of coconut milk)
  • 2 tbsp ground almonds
  • 1 tbsp sugar
  • 4 tbsp heavy cream

Optional Garnish

  • Freshly chopped cilantro

Instructions

Step 1: Prep Your Ingredients

Get everything ready before cooking: chop the onion finely, cut the chicken into even chunks, and measure the spices.

Pro Tip: This makes cooking faster and more organized.

Step 2: Sauté the Onions

Heat ghee or oil in a large pan over medium heat. Add the chopped onions and cook for about 5–6 minutes until softened and lightly golden.

Visual Cue: Onions should be tender but not too dark.

Common Mistake: Don’t rush this step—undercooked onions can affect the flavor.

Step 3: Add the Chicken

Toss the chicken pieces into the pan and cook for about 5 minutes, stirring occasionally, until sealed and no longer pink on the outside.

Pro Tip: Avoid crowding the pan to ensure even cooking.

Step 4: Build the Flavor

Add garlic, ginger, cumin, coriander, garam masala, chili powder (if using), turmeric, salt, white pepper, and tomato puree. Stir everything well to coat the chicken in the spice blend. Cook for about 2 minutes until fragrant.

Common Mistake: Avoid burning the spices by keeping the heat at medium.

Step 5: Make the Sauce

Reduce the heat to low and stir in yogurt, coconut cream, ground almonds, and sugar. Mix thoroughly, then bring to a gentle simmer.

Visual Cue: The sauce should look smooth and creamy.

Step 6: Simmer to Perfection

Let the curry cook for 6–8 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Add a splash of water if needed to adjust the consistency.

Pro Tip: Stir gently to avoid breaking the rich, creamy texture.

Step 7: Finish with Cream

Turn off the heat and stir in the heavy cream. Sprinkle fresh cilantro on top for garnish.

What to Look For: A rich, velvety sauce that evenly coats the chicken.

Notes

Serving Suggestions

  • Serve hot over steamed basmati rice with naan or chapati on the side.
  • Garnish with extra cilantro for a fresh pop of color.

Tips & Tricks

  • Use full-fat yogurt and heavy cream to avoid curdling.
  • For extra creaminess, add more ground almonds or a tablespoon of cashew paste.
  • Adjust the spice level by increasing or omitting the chili powder.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 24 hours.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating:
  • Stovetop: Heat on low, adding a splash of water or cream if needed.
  • Microwave: Reheat in short intervals, stirring in between to avoid overcooking.
  • Oven: Cover with foil and bake at 350°F for 15–20 minutes.

Pro Tip: Always reheat until piping hot to ensure food safety.

Find it online: https://indianrecipe.info/chicken-korma/