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
Scale
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.
