If you’ve ever wanted to dive into the lush world of Indian cuisine, this Indian Chicken Korma Recipe is a perfect gateway. Creamy, fragrant, and packed with warm spices, this dish brings together tender chicken in a rich, aromatic sauce that’s just begging to be savored. Its vibrant blend of yogurt, coconut milk, and a thoughtful mix of spices creates a comforting, indulgent meal that feels both exotic and homey at the same time. Trust me, once you try this recipe, it’ll quickly become one of your go-to favorites for any dinner occasion.
Ingredients You’ll Need
This Indian Chicken Korma Recipe relies on simple, easily accessible ingredients that each play a crucial role in bringing out its signature flavor and texture. From the tender boneless chicken breasts to the fragrant spices and creamy yogurt base, every element is essential to creating the perfect balance of taste and color in this dish.
- 3 pounds boneless, skinless chicken breasts: The star protein, ensuring tender, juicy bites throughout.
- 2 teaspoons vegetable oil: Helps marinate the chicken, locking in flavor and moisture.
- 2 teaspoons garam masala: Adds warm, complex spice notes fundamental to authentic flavor.
- 2 teaspoons curry powder: Provides depth and an earthy backdrop to the dish.
- 1/2 teaspoon salt: Balances and enhances the natural flavors.
- 1/2 teaspoon freshly ground black pepper: Offers a subtle heat and sharp aroma.
- 3 tablespoons vegetable oil, divided: For sautéing and toasting spices, building layers of aroma.
- 3/4 cup water, divided: Used during onion cooking and blending to achieve the perfect sauce consistency.
- 2 white onions, peeled and cut into quarters: Provide sweetness and body to the sauce when cooked down.
- 1/2 cup raw almonds, ground: Lend a creamy, nutty texture that enriches the korma’s luscious sauce.
- 6 cloves garlic, minced: Infuse the dish with pungency and savory depth.
- 1 1/2 cups plain low-fat yogurt: The creamy base that tenderizes the chicken and adds tanginess.
- 4 teaspoons curry powder: Enhances complexity in the sauce’s spice profile.
- 1 teaspoon ground turmeric: Brings a golden hue and a subtle earthiness.
- 1 teaspoon garam masala: Extra warmth and spice balance for the sauce.
- 1 teaspoon salt: Balances the rich flavors.
- 1 teaspoon black pepper: Adds gentle heat and aromatic sharpness.
- 1/2 teaspoon ground coriander seed: Provides citrusy, floral undertones.
- 1/2 teaspoon cinnamon: Adds sweet warmth to the spice mix.
- 1/2 teaspoon ground cumin: Offers a robust, smoky earthiness.
- 1/4 teaspoon ground cardamom: A sweet, slightly minty hint that brightens the sauce.
- 1/8 teaspoon freshly grated nutmeg: Adds subtle warmth without overpowering.
- 3 large tomatoes, diced small: Offer fresh acidity and body.
- 1 cup unsweetened canned coconut milk: Provides richness and a smooth, tropical creaminess.
- 1/2 of a small red chili, de-seeded and minced: Adds just the right hint of heat.
- 1 tablespoon freshly grated ginger root: Infuses sharp freshness and slight spice.
- 1 tablespoon brown sugar, packed: Balances the acidity and spice with a touch of sweetness.
- 1/4 cup chopped cilantro: Finishing herb to inject a burst of freshness and color.
How to Make Indian Chicken Korma Recipe
Step 1: Marinate the Chicken
Begin by mixing the chicken breasts with 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This simple marinade is essential as it infuses the chicken with those signature Indian spices and helps tenderize it. Let the marinated chicken rest for at least 2 hours, or, better yet, overnight for maximum flavor absorption.
Step 2: Cook the Chicken
Heat another 2 teaspoons of vegetable oil in a skillet over medium-high heat. Cook each piece of marinated chicken for 5 to 6 minutes on both sides until they’re perfectly cooked and slightly browned. This step locks in juiciness and creates a beautiful caramelized exterior. Once done, remove the chicken and set it aside to rest.
Step 3: Prepare the Onion-Almond-Yogurt Base
In the same skillet, add 1/4 cup water and sauté the quartered white onions until they turn translucent and soft. To this, add the ground almonds and minced garlic, cooking for just one minute to release their aromas. Then, transfer this mixture to a blender along with 1 1/2 cups plain low-fat yogurt and the remaining 1/2 cup water. Blend until silky smooth — this creamy base is the heart of your korma sauce, giving it that irresistible richness and a velvety texture.
Step 4: Toast the Spices and Cook the Sauce
Heat the final tablespoon of vegetable oil in the skillet and add the remaining spices: 4 teaspoons curry powder, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, 1/4 teaspoon cardamom, and a pinch of freshly grated nutmeg. Toast these for about a minute until their fragrance fills your kitchen. Then stir in the onion-yogurt puree and cook for 2 to 3 minutes, allowing the sauce to darken and deepen in flavor.
Step 5: Add Fresh Ingredients and Simmer
Next, stir in the diced tomatoes, coconut milk, minced red chili, freshly grated ginger, and brown sugar. Bring the mixture to a gentle simmer and let it cook uncovered for 30 minutes, stirring occasionally. This slow simmer marries the flavors beautifully and thickens the sauce to a luscious consistency that clings to every bite of chicken.
Step 6: Combine Chicken and Sauce
Finally, add the cooked chicken back into the sauce, letting it simmer for another 15 minutes on low heat. This final meld allows the chicken to soak up the creamy, spiced korma sauce, making every bite a perfect, flavor-packed experience. Once done, garnish and serve to truly enjoy this culinary gem.
How to Serve Indian Chicken Korma Recipe
Garnishes
Fresh chopped cilantro is the classic garnish for this Indian Chicken Korma Recipe, adding a vibrant pop of green and a burst of freshness that perfectly balances the richness. If you want to elevate it further, sprinkle some toasted slivered almonds on top for added texture and a nutty crunch that complements the creamy sauce beautifully.
Side Dishes
This dish shines alongside simple steamed basmati rice, which soaks up the luscious korma sauce effortlessly. Alternatively, soft, warm naan or paratha breads are fantastic for scooping and savoring every last bit of the curry. Serve with a crisp cucumber raita or a light salad to add a cooling contrast to the warm spices.
Creative Ways to Present
For a special occasion, try serving this Indian Chicken Korma Recipe in individual copper bowls or beautiful ceramic dishes to recreate the authentic dining experience. Garnish with edible flower petals or a drizzle of cream to make it visually stunning. Pair with a glass of chilled mango lassi to complement the spiced creaminess and impress your guests with a truly memorable meal.
Make Ahead and Storage
Storing Leftovers
Indian Chicken Korma Recipe leftovers store wonderfully in the refrigerator for up to 3 days. Keep the chicken and sauce in an airtight container to preserve freshness and flavors. The sauce tends to thicken as it sits, so stir in a splash of water or coconut milk before reheating to bring back its creamy consistency.
Freezing
This korma is freezer-friendly and freezes well for up to 2 months. Cool the dish completely before transferring it to freezer-safe containers or bags. Freezing is a great option if you want to prep meals ahead and enjoy the comfort of homemade Indian food anytime without the long cooking process.
Reheating
When reheating, warm the korma slowly on the stove over low heat, stirring frequently to avoid scorching. Adding a little water or coconut milk will help loosen the sauce and restore its luscious texture. Avoid microwaving on high to prevent uneven heating and maintain the chicken’s tenderness.
FAQs
Can I use bone-in chicken instead of boneless for this Indian Chicken Korma Recipe?
Yes, bone-in chicken can be used, but cooking times will increase to ensure the meat is fully cooked and tender. Plus, the bones add extra flavor to the sauce, making it even richer.
Is it possible to make this dish dairy-free?
Absolutely. Substitute the low-fat yogurt with a dairy-free yogurt alternative like coconut or almond yogurt, and ensure the coconut milk is well incorporated to keep the creamy texture without dairy.
What level of heat should I expect from this Indian Chicken Korma Recipe?
This recipe is mild to moderate in spiciness, primarily from the red chili. You can adjust the amount or remove it entirely if you prefer a gentler flavor, making it family-friendly.
Can I prepare the marinade and sauce in advance?
Yes, marinating the chicken overnight enhances flavor, and the sauce can be prepared a day ahead and refrigerated. Just combine and heat them together when ready to serve.
What’s the best way to grind the almonds for this recipe?
Using a food processor or spice grinder yields the best results, ensuring a fine, even grounding that blends smoothly into the sauce without grittiness.
Final Thoughts
Making this Indian Chicken Korma Recipe at home is such a rewarding experience—both in the cooking journey and the flavors it brings to your table. The blend of spices, creamy textures, and tender chicken creates a dish that’s comforting yet excitingly exotic, guaranteed to impress your friends and family. So go ahead, try it out, and enjoy the delicious magic of Indian cuisine in your own kitchen!
Print
Indian Chicken Korma Recipe
- Prep Time: 2 hours 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Indian Chicken Korma recipe offers a rich, creamy, and flavorful curry combining marinated chicken cooked with a blend of aromatic spices, yogurt, coconut milk, and ground almonds. Perfectly simmered to tender perfection, this dish makes a delightful main course to serve with steamed basmati rice or naan.
Ingredients
Chicken Marinade
- 3 pounds boneless, skinless chicken breasts
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cooking Ingredients
- 3 tablespoons vegetable oil, divided
- 3/4 cup water, divided
- 2 white onions, peeled and cut into quarters
- 1/2 cup raw almonds, ground
- 6 cloves garlic, minced
- 1 1/2 cups plain low-fat yogurt
- 4 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 3 large tomatoes, diced small
- 1 cup unsweetened canned coconut milk
- 1/2 of a small red chili, de-seeded and minced
- 1 tablespoon freshly grated ginger root
- 1 tablespoon brown sugar, packed
- 1/4 cup chopped cilantro
Instructions
- Marinate Chicken: Combine chicken breasts with 2 teaspoons vegetable oil, 2 teaspoons garam masala, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly and let marinate for at least 2 hours or overnight for the best flavor infusion.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until fully cooked through and browned. Remove from the skillet and set aside.
- Sauté Onions and Prepare Puree: In the same skillet, add 1 tablespoon vegetable oil and 1/4 cup water, then sauté the quartered white onions until translucent. Add the ground almonds and minced garlic, cooking for another minute. Transfer this mixture to a blender along with 1 1/4 cups of water (remaining water) and the plain low-fat yogurt; blend until smooth to create an onion-yogurt puree.
- Toast Spices and Combine: Return the skillet to heat and add the remaining 1 tablespoon of vegetable oil. Add curry powder, ground turmeric, garam masala, salt, black pepper, coriander seed, cinnamon, ground cumin, cardamom, and freshly grated nutmeg. Toast the spices for about 1 minute to release their aromas. Stir in the prepared onion-yogurt puree and cook for 2-3 minutes, stirring occasionally, until the mixture darkens slightly.
- Add Tomatoes and Simmer: Stir in diced tomatoes, canned coconut milk, minced red chili, freshly grated ginger root, and brown sugar. Bring the sauce to a simmer and cook gently for 30 minutes, allowing the flavors to meld and the sauce to thicken.
- Finish Cooking with Chicken: Add the previously cooked chicken breasts back into the sauce. Continue to simmer together for 15 minutes to allow the chicken to absorb the spices and for the sauce to fully develop its richness.
- Serve: Spoon the chicken korma onto plates and garnish with chopped cilantro. Serve hot with steamed basmati rice and/or warm naan bread for a complete meal.
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness of the dish.
- Use raw almonds for grinding to achieve a richer, creamier texture.
- If you prefer a thicker sauce, simmer a bit longer until desired consistency is reached.
- Adjust chili quantity to modify the spice level according to your preference.
- Leftovers store well in the refrigerator for up to 3 days and taste even better the next day as flavors deepen.
