If you’re looking for a dish that is rich, comforting, and full of flavor, Chicken Korma is an excellent choice. This classic Indian recipe brings together tender pieces of chicken in a creamy, mildly spiced sauce that’s perfect for both weeknight dinners and special occasions. The beauty of Chicken Korma lies in its balance—you get a dish that is luxurious without being overwhelming. The subtle blend of spices, combined with the smooth almond-meal gravy, makes every bite a delight. Once you try this recipe, you’ll find it hard to go back to ordinary chicken dishes.
Why We Love This Chicken Korma Recipe
You’ll love this Chicken Korma for many reasons. First, it’s incredibly flavorful without being too spicy, making it suitable for everyone at the table. The use of yogurt in the marinade ensures the chicken stays tender and juicy, while the blend of ground almonds and cream creates a silky, indulgent sauce. The aroma that fills your kitchen as the spices toast in butter is irresistible and makes cooking an experience in itself.
This recipe is also versatile. You can prepare it ahead of time by marinating the chicken for several hours, which enhances the flavors even more. Leftovers can be frozen or stored in the fridge, making it a convenient meal option for busy days. Beyond taste and convenience, Chicken Korma has a special charm—it feels like a celebration on a plate, perfect for family dinners, gatherings, or when you just want to treat yourself to something special.
Ingredients for Chicken Korma
To create the perfect Chicken Korma, you’ll need a combination of fresh ingredients, aromatics, and spices. Each ingredient plays an essential role in building the dish’s signature creamy, slightly sweet flavor.
Marinade Ingredients
- ½ cup yogurt
- 2 cloves garlic, crushed
- 2 tsp crushed ginger
- 2 Tbsp tomato paste
- 500g boneless skinless chicken thighs, diced
Korma Sauce Ingredients
- 1 Tbsp butter
- 1 brown onion, thinly sliced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ cup cream
- ½ cup chicken stock
- 1 tsp sugar
- ¼ cup ground almonds
To Serve
- Steamed rice
- Roti
- Fresh coriander
How to Make Chicken Korma
The cooking process is straightforward, but each step builds layers of flavor that make this recipe truly special. Start by preparing the marinade. In a medium bowl, combine the yogurt, crushed garlic, crushed ginger, and tomato paste. Mix well until smooth. Add the diced chicken to the marinade and ensure every piece is coated. Cover the bowl and place it in the fridge for at least 30 minutes. If you have time, marinating for several hours or overnight will intensify the flavors and make the chicken even more tender.
Next, heat a large frying pan over medium heat. Add the butter and sliced onion, sautéing until the onion becomes soft and slightly golden, which takes about five minutes. This step brings out the natural sweetness of the onion and forms the base of your sauce. Once the onions are ready, add the ground cumin, turmeric, and garam masala. Fry the spices for a few minutes to release their aromas fully. Be careful not to burn them; a gentle sizzle is ideal.
Now it’s time to add the marinated chicken to the pan. Cook for about five minutes, stirring occasionally, until the chicken begins to brown slightly. This step seals in the juices, ensuring each bite remains tender. Pour in the cream, chicken stock, sugar, and ground almonds, stirring well to combine all ingredients. Bring the pan to a gentle simmer and cook for 10–15 minutes. During this time, the chicken will absorb the flavors of the sauce, and the mixture will thicken to a luscious consistency.
Once cooked, check that the chicken is fully done—juices should run clear, and the meat should be tender to the touch. Taste the sauce and adjust seasoning if necessary. Your Chicken Korma is now ready to serve.
How to Serve Chicken Korma
Serving Chicken Korma is all about presentation and pairing. Place the chicken and sauce in a shallow serving bowl to showcase its creamy texture and rich color. Garnish generously with fresh coriander to add a pop of green and a refreshing flavor contrast.
Pair the Korma with steamed rice to soak up the sauce, or serve it alongside soft, warm roti for a more traditional experience. If you like, you can add a few slices of cucumber or a simple salad to balance the richness of the dish. Chicken Korma is also a great option for family meals or dinner parties because it looks as good as it tastes, making it the centerpiece of your table.
Expert Tips for Chicken Korma
- Marinate well – Marinating the chicken is crucial. The longer you allow it to sit in the yogurt and spice mixture, the more tender and flavorful the meat will be. Overnight marination is ideal.
- Don’t rush the onions – Sauté the onions slowly until golden to build a rich flavor base. Quick cooking may result in a bland sauce.
- Toast the spices – Frying the spices briefly before adding the chicken enhances their aroma and ensures the dish has a well-rounded flavor.
- Cream alternatives – If you prefer a lighter version, you can substitute cream with coconut milk, which adds a gentle sweetness while keeping the sauce rich.
- Control the consistency – If your sauce becomes too thick, add a little extra chicken stock. For a thicker sauce, simmer a few minutes longer.
Following these tips ensures your Chicken Korma will be creamy, flavorful, and perfectly cooked every time.
How to Store Chicken Korma
Chicken Korma stores well and can be enjoyed later without losing its flavor. Allow the dish to cool to room temperature before transferring it to an airtight container. You can store it in the refrigerator for up to three days. To reheat, place it in a pan over medium heat until it’s piping hot, stirring occasionally to prevent the sauce from sticking.
If you want to keep it longer, Chicken Korma freezes beautifully. Use a freezer-safe container and label it with the date. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating. Freezing may slightly change the texture of the cream, but the flavors will remain rich and delicious.
Variations of Chicken Korma
While this classic recipe is fantastic as is, you can try a few variations to suit your taste or dietary preferences.
- Vegetable Chicken Korma: Add vegetables like peas, carrots, or bell peppers to the sauce. This adds color, texture, and extra nutrients.
- Nut-Free Korma: Substitute ground almonds with sunflower seed paste or omit them entirely if you have a nut allergy. You can still maintain a creamy texture with extra cream or coconut milk.
- Spicy Korma: If you enjoy heat, add a small amount of chili powder or fresh chopped chili to the sauce while cooking. Start small and adjust to your preferred spice level.
- Herb-Infused Korma: Experiment with adding fresh herbs like mint or fenugreek leaves to give the dish a unique flavor twist.
- Quick Korma: Use pre-cooked rotisserie chicken for a faster version. Simply add it to the spiced sauce and simmer until heated through.
These variations make Chicken Korma a versatile dish you can enjoy in many different ways.
Frequently Asked Questions about Chicken Korma
What is the best cut of chicken for Korma?
You should use boneless, skinless chicken thighs. They stay tender and juicy during cooking, unlike breast meat which can dry out.
Can I make Chicken Korma ahead of time?
Yes, marinating the chicken in advance enhances the flavor. You can also cook the Korma a day ahead and reheat it gently before serving.
What should I serve with Chicken Korma?
Steamed rice and warm roti are traditional options. You can also serve it with naan or a simple salad to complement the creamy sauce.
Is Chicken Korma spicy?
This recipe is mildly spiced. If you prefer a spicier dish, add a small amount of chili powder or fresh chilies while cooking.
Can I freeze Chicken Korma?
Yes, it freezes well. Store in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Can I make a nut-free version?
Absolutely. Substitute ground almonds with sunflower seed paste or omit them entirely. Use extra cream or coconut milk to maintain creaminess.
Chicken Korma
Equipment
- Large Frying Pan
- Mixing Bowls:
Ingredients
- ½ cup yogurt for marinade
- 2 cloves garlic (crushed)
- 2 tsp. crushed ginger
- 2 Tbsp. tomato paste
- 500 g boneless skinless chicken thighs (diced)
- 1 Tbsp. butter for the sauce
- 1 brown onion (thinly sliced)
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1 tsp. garam masala
- ½ cup cream for the sauce
- ½ cup chicken stock for the sauce
- 1 tsp. sugar
- ¼ cup ground almonds
- To serve: Steamed rice, Roti, Fresh coriander
Instructions
- In a medium bowl, combine yogurt, crushed garlic, crushed ginger, and tomato paste. Add diced chicken and coat well. Cover and marinate for at least 30 minutes, or overnight for best results.
- Heat a large frying pan over medium heat. Add butter and sliced onion; sauté until soft and golden (about 5 minutes).
- Add ground cumin, turmeric, and garam masala. Fry for a few minutes until fragrant, being careful not to burn the spices.
- Add marinated chicken to the pan. Cook for about 5 minutes, stirring occasionally, until the chicken begins to brown.
- Pour in cream, chicken stock, sugar, and ground almonds. Stir well and bring to a gentle simmer, cooking for 10-15 minutes until the chicken is fully cooked and the sauce thickens.
- Check that the chicken is cooked through, then taste the sauce and adjust seasoning if necessary.
- Serve the Chicken Korma in a shallow bowl, garnished with fresh coriander, alongside steamed rice or roti.
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