If you are craving a comforting, fragrant, and utterly delicious dish to elevate your dinner plans, this Chicken Korma Recipe is an absolute must-try. It brings together tender diced chicken breast simmered in a luxuriously spiced, creamy yogurt sauce, kissed with warm Indian spices like coriander, cumin, and garam masala. This recipe captures the heart of traditional korma, offering a delightful balance of richness and subtle heat, perfect for sharing around the table with friends or family. Ready to dive into a flavor-packed culinary journey? Let’s get cooking!
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to crafting the deep, satisfying flavors and creamy texture that make Chicken Korma Recipe so special. Each component works in harmony, from the aromatics that build the base flavor to the spices that bring authentic warmth and color to the dish.
- 2 pounds boneless skinless chicken breast: Diced into 1-inch pieces for even cooking and a tender bite.
- ¼ cup vegetable oil: Acts as the neutral cooking fat to soften spices and sauté aromatics.
- ¼ cup ghee: Adds a rich, buttery depth that is signature to korma’s luxurious taste.
- 1 yellow onion, diced (about 2 cups): Provides sweetness and complexity when caramelized.
- 3 garlic cloves: Infuses savory sharpness that complements the creamy sauce.
- 2 teaspoons minced ginger (about 1 large knob): Brings fresh, zesty warmth with a slightly spicy edge.
- 1 cup whole-fat yogurt: Essential for the creamy, tangy base that softens the spice blend.
- 2 teaspoons coriander: Ground coriander seeds add citrusy, nutty notes.
- 2 teaspoons cumin: Introduces earthy, smoky flavor crucial to Indian cuisine.
- 2 teaspoons chili powder: Adds a gentle kick without overpowering the dish.
- 1 teaspoon turmeric: For a beautiful golden hue and mild, warm undertones.
- 1 teaspoon garam masala: A warming spice blend that ties all the flavors together.
- Salt and pepper to taste: Balances and enhances all the vibrant tastes.
- Cilantro, for serving: Fresh herb garnish that brightens every spoonful.
How to Make Chicken Korma Recipe
Step 1: Sauté Onions, Garlic, and Ginger
Heat the vegetable oil and ghee together in a large skillet over medium-high heat until shimmering. Toss in the diced onion and cook, stirring often, until the edges start to brown and caramelize. This browning unlocks sweetness and richness that forms the backbone of your sauce. Next, add minced garlic and ginger, cooking for another 2 to 3 minutes until fragrant and tender, filling your kitchen with irresistible aromas.
Step 2: Blend Sauce Ingredients
Using a slotted spoon, carefully remove the onion, garlic, and ginger from the skillet along with their flavorful oils. Transfer these to a blender, and add the whole-fat yogurt along with the coriander, cumin, chili powder, turmeric, garam masala, salt, and pepper. Blend everything until smooth, creating a silky, aromatic sauce that will perfectly coat your chicken pieces.
Step 3: Sear the Chicken
Return the skillet to medium-high heat and add the diced chicken breast to the hot oil and ghee mixture. Sear the chicken for 3 to 4 minutes until lightly browned on the outside. This step locks in juicy flavors and adds subtle texture, preparing the chicken to soak up the luscious sauce.
Step 4: Add the Yogurt Mixture
Pour the blended yogurt and spice mixture back into the skillet with the chicken. Stir well to combine so every piece of chicken gets generously coated in the rich, creamy sauce. The vibrant sauce not only flavors but also tenderizes the chicken during cooking.
Step 5: Simmer Until Perfect
Reduce the heat to low and cover the skillet. Let the Chicken Korma Recipe simmer gently for 8 to 10 minutes, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C). This slow simmer melds the flavors beautifully while keeping the meat juicy and soft.
How to Serve Chicken Korma Recipe
Garnishes
A sprinkling of fresh cilantro is the classic finishing touch to Chicken Korma Recipe. The bright green herbs add a fresh, slightly citrusy contrast that perfectly balances the creamy, spiced sauce. You can also add a few toasted slivered almonds or a dusting of extra garam masala for a colorful, textural boost.
Side Dishes
This Chicken Korma pairs wonderfully with fluffy basmati rice, which soaks up the silky sauce like a dream. Warm, buttery naan bread is another delicious option, perfect for scooping and savoring every bit of the korma. If you want to add freshness and crunch, a crisp cucumber raita or a simple salad with fresh tomatoes and cucumber would be fantastic accompaniments.
Creative Ways to Present
For a festive meal, serve your Chicken Korma Recipe in individual bowls garnished with cilantro and edible flower petals for a vibrant look. Alternatively, layering the korma over golden saffron rice in a shallow dish creates an eye-catching centerpiece. If entertaining, consider mini naan pizzas topped with korma and fresh herbs for fun finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Korma keeps well in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Be sure to cool it to room temperature before refrigerating for food safety and best texture.
Freezing
You can freeze Chicken Korma Recipe for up to 2 months in a freezer-safe container. Portion it out beforehand for easy meal prep. To maintain the creamy texture, gently thaw it in the refrigerator overnight rather than using a microwave defrost.
Reheating
For reheating, warm the Chicken Korma gently in a saucepan over low heat. Stir occasionally and add a splash of water or cream if the sauce seems too thick. This slow reheating helps keep the chicken tender and prevents the yogurt sauce from curdling.
FAQs
Can I use bone-in chicken for this recipe?
Yes! You can use bone-in pieces for extra flavor, just be sure to adjust the cooking time, allowing for them to cook thoroughly and become tender. The simmering step might take 15 to 20 minutes instead of 8 to 10.
Is there a substitute for ghee if I don’t have it?
Absolutely. You can use unsalted butter or even a neutral oil like vegetable or canola, but ghee adds a unique nutty richness that’s iconic in korma. If possible, try to find it for the authentic flavor.
Can I make this dish vegan or vegetarian?
Yes. Swap the chicken for hearty vegetables like cauliflower, potatoes, or paneer for a vegetarian version. Use coconut yogurt instead of whole-fat dairy yogurt, and replace ghee with coconut oil or vegan butter to keep it plant-based.
How spicy is this Chicken Korma Recipe?
This recipe offers a mild to moderate heat level thanks to the chili powder. You can adjust the spice amount up or down based on your preference for a more subtle or kicky flavor.
What’s the best rice to serve with Chicken Korma?
Long-grain basmati rice is the ideal companion. It’s fluffy, fragrant, and its slightly nutty taste complements the richness of the korma beautifully without overpowering the dish.
Final Thoughts
This Chicken Korma Recipe is one of those treasured dishes you’ll find yourself making again and again. It’s comforting, flavorful, and surprisingly easy to prepare, perfect for both weeknights and special occasions. Invite a few loved ones, serve it up with some rice and naan, and enjoy the warm, aromatic flavors that make every bite unforgettable. Happy cooking!
Print
Chicken Korma Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
This Chicken Korma recipe offers a rich and creamy Indian curry made with tender boneless chicken breasts simmered in a fragrant blend of yogurt, spices, and sautéed onions, garlic, and ginger. Perfectly balanced with traditional spices like coriander, cumin, turmeric, and garam masala, this classic dish is quick and easy to prepare on the stovetop, delivering authentic flavors ideal for a comforting family meal.
Ingredients
Chicken & Oil
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup ghee
Vegetables & Aromatics
- 1 yellow onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 2 teaspoons minced ginger (from 1 large knob)
Spices & Dairy
- 1 cup whole-fat yogurt
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt and pepper to taste
Garnish
- Fresh cilantro, for serving
Instructions
- Sauté Onions, Garlic, and Ginger: Heat ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the diced yellow onion and cook while stirring frequently until the onions begin to brown, approximately 5-7 minutes. Add the minced garlic and ginger, cooking for an additional 2-3 minutes until aromatic.
- Blend Sauce Ingredients: Using a slotted spoon, transfer the cooked onions, garlic, and ginger from the skillet to a blender. Add the whole-fat yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to taste. Blend the mixture until smooth and creamy.
- Sear Chicken: Return to the skillet with the remaining hot oil and ghee. Add the diced chicken breast pieces and sear them for 3-4 minutes, turning occasionally, until they are lightly browned on all sides but not fully cooked through.
- Add Yogurt Mixture: Pour the blended yogurt and spice mixture over the seared chicken in the skillet. Stir well to coat all pieces evenly with the sauce.
- Simmer: Reduce the heat to low and cover the skillet with a lid. Let the chicken korma simmer gently for 8-10 minutes until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
- Serve: Serve the chicken korma hot, accompanied by steamed basmati rice and warm naan bread. Garnish with fresh chopped cilantro for added flavor and color.
Notes
- For added richness, you can substitute part of the ghee with butter.
- If you prefer a milder curry, adjust or omit the chili powder according to taste.
- Use full-fat yogurt to ensure creaminess and prevent curdling during cooking.
- Ensure the chicken pieces are uniform in size for even cooking.
- Garnish with toasted sliced almonds or cashews for extra texture and flavor.
- This dish pairs best with basmati rice and naan bread.
