Recipe Korma Chicken

Mak Erot

3 min read

·

Apr 01, 2025

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Creamy, Dreamy Chicken Korma: A Step-by-Step Recipe

Korma. The mere mention of the word conjures up images of rich, creamy sauces, tender chicken, and fragrant spices. This classic Indian dish is surprisingly easy to make at home, and the results are incredibly rewarding. This recipe focuses on creating a truly authentic and flavorful chicken korma, perfect for a weeknight dinner or a special occasion.

Ingredients You'll Need:

This recipe yields approximately 4 servings. Adjust quantities as needed.

• For the Chicken:
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (thighs are juicier than breasts)
  • 1 tbsp ginger-garlic paste (freshly made is best!)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chili powder (adjust to your spice preference)
  • 1/2 tsp salt (or to taste)
• For the Korma Sauce:
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 green chili, finely chopped (optional, for extra heat)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 cup heavy cream (or coconut milk for a vegan option)
  • 1/2 cup plain yogurt (Greek yogurt works well)
  • 1/4 cup chopped cilantro, for garnish
  • 1/2 cup cashew paste (soak cashews in hot water for 30 minutes, then blend until smooth)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cardamom powder
  • 1/4 tsp nutmeg

Step-by-Step Instructions:

1. Marinate the Chicken: In a bowl, combine the chicken cubes with ginger-garlic paste, turmeric powder, garam masala, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes (longer is better!). This allows the flavors to penetrate the chicken, resulting in a more flavorful dish.

2. Sauté the Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown. Then, add the minced garlic, ginger, and green chili (if using) and sauté for another minute until fragrant.

3. Build the Flavor Base: Stir in the ground cumin, coriander, cardamom, and nutmeg. Cook for 30 seconds, stirring constantly, to toast the spices. This step is crucial for unlocking their full aroma and flavor.

4. Add Tomatoes and Cashew Paste: Add the canned diced tomatoes (undrained) and cashew paste to the pot. Stir well and bring to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.

5. Add the Chicken: Add the marinated chicken to the sauce. Stir gently to coat the chicken evenly. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.

6. Creamy Finish: Stir in the heavy cream (or coconut milk) and yogurt. Simmer for another 5 minutes, allowing the sauce to thicken and the flavors to meld together. Do not boil, as this can cause the yogurt to curdle.

7. Garnish and Serve: Garnish with fresh cilantro and serve hot with rice, naan bread, or roti.

Tips for the Best Chicken Korma:

• Use fresh ginger and garlic: Freshly grated ginger and garlic will significantly enhance the flavor of your korma.
• Don't overcook the chicken: Overcooked chicken will be dry. Cook until it's just tender.
• Adjust the spice level: Feel free to adjust the amount of chili powder to your liking.
• Make it ahead: This korma tastes even better the next day! It's perfect for meal prepping.

This recipe provides a foundation for your culinary adventures. Experiment with different spices and ingredients to create your own signature chicken korma! Enjoy!