Are you craving a rich, creamy, and comforting dish that’s packed with flavor? Indian Chicken Korma is a classic that brings together tender chicken, fragrant spices, and a silky sauce that’s just irresistible. Whether you’re new to Indian cuisine or a long-time fan, this recipe is perfect for you!
Many people think making korma is complicated, but it’s actually quite simple with the right steps. You don’t need any fancy ingredients or special skills—just a love for good food. Once you try this, it might just become your new favorite weeknight meal!
Let me guide you through this delightful recipe that will fill your kitchen with amazing aromas and your dinner table with smiles. Ready to dive in? Let’s get cooking!
Why You’ll Love This Recipe
Chicken Korma is a fantastic dish for several reasons:
- It’s rich and creamy, with just the right amount of spices.
- It uses simple ingredients that you can easily find at any grocery store.
- It’s beginner-friendly, so even if you’re new to cooking, you can nail this dish with ease.
- You can make it with chicken breast for a lighter version or chicken thighs for a more succulent flavor.
- This korma is perfect for sharing with family and friends, making it an ideal choice for gatherings.
Ingredients You’ll Need
Before we start cooking, let’s gather all the ingredients you’ll need. I recommend using fresh ingredients for the best flavor. Here’s what you’ll need for your Indian Chicken Korma:
For the Chicken Marinade:
- 500g chicken breasts or thighs, diced into small cubes
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
For the Korma Sauce:
- 2 tablespoons vegetable oil or coconut oil
- 2 cinnamon sticks
- 4 cloves
- 3 green cardamom pods
- 2 bay leaves
- 2 large onions, roughly chopped and blended into a paste
- 2 tablespoons ginger-garlic paste
- 2-3 green chilies, deseeded and chopped (optional)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 cup thick coconut cream (only the thick part)
- Water as needed to adjust consistency
- 1 teaspoon sugar (optional, to balance flavors)
- Salt to taste
Step-by-Step Guide to Making Indian Chicken Korma
1. Marinate the Chicken
To kick off your Chicken Korma, start by marinating the chicken. Dice your chicken breasts or thighs into small cubes. If you prefer a richer, more succulent flavor, chicken thighs are a great option, though they have a bit more fat compared to breasts.
In a mixing bowl, add your chicken pieces, yogurt, salt, and turmeric powder. Mix well until the chicken is fully coated. Let this marinate for at least 30 minutes, or up to an hour for the flavors to fully absorb.
Pro Tip: The longer you marinate the chicken, the more tender and flavorful it will be!
2. Prepare the Korma Sauce Base
While the chicken is marinating, let’s get started on the korma sauce. In a large saucepan, heat vegetable oil or coconut oil over medium heat. Once the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves. Let the spices infuse the oil for 2-3 minutes, but be careful not to over-fry them as this could lead to bitterness.
Now, it’s time to add the onion paste. To make the paste, blend the roughly chopped onions with a little water until smooth. Add the onion paste to the saucepan and cook on medium heat, stirring frequently. You’ll want to cook the onions for 6-7 minutes, or until they turn a light golden brown. This step is crucial for the flavor of your korma, so be patient and keep stirring to avoid burning.
3. Add the Aromatics
Once your onion paste is ready, stir in the ginger-garlic paste. Cook this mixture for 2-3 minutes until the raw smell of the ginger and garlic disappears. Be careful not to overcook the ginger and garlic paste, as this can lead to a bitter taste in your sauce.
For some extra heat, you can add chopped green chilies at this stage. This is optional but adds a lovely kick to the dish.
4. Add the Spices
Next, it’s time to bring in the key spices that give Chicken Korma its signature flavor. Add coriander powder, garam masala, and turmeric powder to the onion mixture. Stir well to coat the onions in the spices, and let the mixture cook for about a minute. If the mixture seems too dry, add a splash of water to prevent the spices from burning.
5. Cook the Chicken
Now that your sauce base is ready, it’s time to add the marinated chicken. Pour in the chicken along with any leftover marinade and stir to coat the chicken in the spiced onion mixture. Cover the saucepan and cook on low heat for 10 minutes. During this time, the chicken will release its own juices, which will help build the flavors in the korma.
Note: There’s no need to add extra water at this stage, as the chicken will naturally create its own moisture.
6. Stir in the Coconut Cream
After the chicken has cooked for 10 minutes, it’s time to add the creamy element to your korma. I recommend using freshly made coconut cream, but store-bought works just as well. Be sure to use only the thickest part of the coconut cream for the best flavor. Stir the coconut cream into the sauce, making sure it’s fully incorporated.
Lower the heat to avoid boiling the coconut cream for too long, as this can cause the sauce to become watery or lumpy. You want the sauce to remain rich and smooth, so simmer it gently.
7. Adjust the Consistency and Flavor
Now that your Chicken Korma is almost ready, you can adjust the sauce consistency to your liking. If the sauce is too thick, add a little water to thin it out. If you prefer a slightly sweeter flavor, stir in a teaspoon of sugar to balance the spices.
Let the korma simmer on low heat for a couple of minutes to allow all the flavors to meld together. Taste the sauce and adjust the salt as needed.
Tips for Serving and Pairing
Your Indian Chicken Korma is ready to serve! This dish pairs beautifully with soft, fluffy naan or basmati rice. You can also serve it with roti or paratha for an equally delicious experience. For a bit of garnish, sprinkle some freshly chopped coriander on top to add a fresh burst of flavor.
Frequently Asked Questions
Can I make this recipe dairy-free?
Absolutely! You can swap the yogurt with a plant-based alternative, like coconut yogurt, and still achieve a delicious result.
Can I freeze Chicken Korma?
Yes, you can freeze Chicken Korma for up to 3 months. Just make sure to cool the dish completely before transferring it to an airtight container. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat gently on the stove.
Can I use store-bought coconut milk instead of cream?
Yes, but I recommend using full-fat coconut milk for a creamier consistency. Avoid the watery part of the coconut milk, as it won’t add much flavor.
Final Thoughts
I hope you enjoyed cooking Indian Chicken Korma with me today. This classic dish is perfect for sharing with loved ones and will surely become a go-to recipe in your home. It’s rich, creamy, and packed with aromatic spices that are sure to impress. Whether you’re a beginner or an experienced cook, this recipe is approachable and full of flavor.
Don’t forget to share your results with me in the comments below or tag me on social media. I love seeing your recreations! If you want more delicious and easy recipes, be sure to subscribe to my YouTube channel and follow me on Pinterest for all the latest updates.
Happy cooking, and I’ll see you next time!