Indulge in the rich flavors of this homemade chicken korma! This beloved Indian dish is a blend of tender chicken, aromatic spices, and a lusciously creamy sauce.
The aroma of cardamom, cinnamon, and cloves dancing in my kitchen right now is absolutely intoxicating.
This dish made me fall in love with Indian cuisine all over again.
I like to serve it with fluffy basmati rice or warm naan bread for a truly satisfying meal. Everyone will beg for seconds!
Why You’ll Love This Chicken Korma
Aromatic Adventure: Cardamom, cloves, and cinnamon create an enticing aroma to fill your kitchen and tantalize your senses.
Packed with Flavor: The creamy, nutty sauce perfectly balances the tender chicken, offering a rich and indulgent taste experience.
Crowd-Pleaser: Easily adjustable heat levels make this dish suitable for both spice enthusiasts and those with milder palates.
One-Pot Wonder: Despite its complex flavors, this recipe simplifies the cooking process by using a single pot. Cleanup is a breeze!
Ingredients
- Boneless Chicken Thighs: Juicy and tender, these pieces form the heart of the dish, absorbing the rich flavors of the korma sauce.
- Onions: Thinly sliced and fried until golden brown, they add a sweet depth.
- Vegetable Oil or Ghee: They provide a rich base and enhance the dish’s flavors.
- Plain Yogurt: It adds a tangy creaminess to balance the spices and tenderize the chicken.
- Heavy Cream: Optional but luxurious, it enriches the korma with a silky smoothness.
- Ground Almonds or Cashew Nuts: They’re ground into a paste to thicken the sauce.
- Ginger-Garlic Paste: This aromatic duo infuses the dish with a warm, spicy base that complements the other flavors beautifully.
- Herbs and Spices: It’s a blend of turmeric powder, cumin powder, coriander powder, garam masala, chili powder, bay leaves, cardamom pods, cloves, cinnamon sticks, and salt.
- Fresh Coriander Leaves: They add a burst of color and fresh flavor to finish the dish.
How to Make Chicken Korma
This chicken is so easy to make despite the dish’s complex flavors!
1. Prepare the onion paste. Fry the sliced onions in oil or ghee until golden brown and crisp. Cool them, then grind into a smooth paste with a little water and set aside.
2. Cook the chicken. In the same oil, add the bay leaves, cardamom, cloves, and cinnamon sticks. Let them sizzle. Add the ginger-garlic paste and sauté for 1-2 minutes. Add the chicken, turmeric, cumin, coriander, chili powder, and salt. Cook for 7-10 minutes until the chicken browns slightly.
3. Make the korma sauce. Lower the heat, stir in the onion paste, and cook for 4-5 minutes. Slowly add the whisked yogurt, stirring continuously. Mix the ground almonds or cashew nuts with a little water to form a paste and add to the sauce.
4. Simmer the korma. Add 1/2 cup of water (or more if you want a thinner gravy). Cover and cook on low heat for 15-20 minutes until the chicken is tender and cooked through. If you like it richer, stir in the heavy cream at this stage and let it simmer for another 2 minutes.
5. Add the final touches. Sprinkle the garam masala and garnish with fresh coriander leaves.
6. Serve. Serve with naan, roti, or fragrant basmati rice.
Tips for the Best Chicken Korma
These tips and tricks will make your chicken irresistible.
- Choose your favorite chicken. For a richer flavor, use boneless chicken thighs. If you prefer a leaner option, use boneless chicken breasts.
- Spice up the spices. Toast whole spices in oil before grinding to release maximum flavor and aroma.
- Ditch the dairy. Use coconut cream for a dairy-free version that maintains richness.
- Smooth it out. Blend a portion of the sauce for a smoother, restaurant-style consistency.
- Balance the flavors. Add a touch of honey to balance the spices and enhance the natural sweetness.
How to Store
Enjoy leftovers all week with these easy steps!
To Store: Place the cooled chicken in an air-tight container and refrigerate for up to 3-4 days. Ensure it’s stored within 2 hours of cooking to maintain freshness and prevent bacterial growth.
To Freeze: Transfer the cooled chicken to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months, thawing overnight in the refrigerator before reheating.
To Reheat: Warm in a microwave-safe dish, stirring occasionally, until heated through. You can also reheat on the stovetop over medium-low heat, adding a splash of water if needed to maintain consistency.
Chicken Korma
6
servings25
minutes40
minutes506
kcalThis easy one-pot chicken korma is so full of delicious flavor! With chili powder, cloves, cinnamon, coriander, and garam masala, it’s a true Indian delight.
Ingredients
2 lbs boneless chicken thighs (cut into medium-sized pieces)
4 onions (thinly sliced)
5 tbsp vegetable oil or ghee
1 cup plain yogurt (whisked)
1/2 cup heavy cream (optional, for extra richness)
1/2 cup ground almonds or cashew nuts
2 tbsp ginger-garlic paste
1 tsp turmeric powder
2 tsp cumin powder
2 tsp coriander powder
1 tsp garam masala
2 tsp chili powder (adjust to taste)
2 bay leaves
5-6 cardamom pods
6-8 cloves
2 cinnamon sticks (about 1-inch each)
Salt to taste
Fresh coriander leaves for garnish
Instructions
- Fry the sliced onions in oil or ghee until golden brown and crisp. Cool them, then grind into a smooth paste with a little water and set aside.
- In the same oil, add the bay leaves, cardamom, cloves, and cinnamon sticks. Let them sizzle. Add the ginger-garlic paste and sauté for 1-2 minutes. Add the chicken, turmeric, cumin, coriander, chili powder, and salt. Cook for 7-10 minutes until the chicken browns slightly.
- Lower the heat, stir in the onion paste, and cook for 4-5 minutes. Slowly add the whisked yogurt, stirring continuously. Mix the ground almonds or cashew nuts with a little water to form a paste and add to the sauce.
- Add 1/2 cup of water (or more if you want a thinner gravy). Cover and cook on low heat for 15-20 minutes until the chicken is tender and cooked through. If you like it richer, stir in the heavy cream at this stage and let it simmer for another 2 minutes.
- Sprinkle garam masala and garnish with fresh coriander leaves.
- Serve with naan, roti, or fragrant basmati rice. Enjoy the mild, creamy flavors of this easy dish!
