May 06, 2023, Updated Nov 01, 2024 With cubes of succulent boneless chicken simmered in a nut and cream korma sauce infused with spices, prepare to fall in love. There’s just so much authentic flavor in this tested-till-perfect recipe for Chicken Korma curry. Let’s dive into this recipe that rivals a restaurant!
Why You’ll Love It
Chicken Korma is a classic dish, but this particular recipe is something special. Here are a few reasons why you’ll love it:
Creamy and Spicy: It tastes similar to Butter Chicken, but less tomato-y, thicker and more complex, thanks to the nuts and yogurt. This recipe strikes the perfect balance between creaminess and spiciness. The sauce is rich and decadent, while the spices add a delicious nip of heat. RELATED: Chicken Korma vs. Butter Chicken Easy to Make: Although it’s packed with flavor, this recipe is actually quite easy to make. It only takes about 10 minutes of hands-on effort to prepare.
Grab These Tools
To make this Chicken Korma recipe, you’ll need a few essential tools to help you get the job done right. Here are some tools you’ll want to have on hand before you start cooking:
Large saucepan: You’ll need a heavy-bottomed pot or dutch oven to cook the onions and spices to ensure even heat distribution and prevent burning. Immersion Blender: An immersion blender is optional to blend the sauce for a smooth, creamy texture.
Up Next: the delicious Shrimp Korma version for prawn lovers! To make the masala for this chicken korma curry:
Cook the Onions: Heat ghee or oil over medium heat and cook onions with salt until very soft and deep golden brown. This step needs patience but is important to develop the base flavor. Add the Aromatics: Add garlic, ginger, and chillies and cook until fragrant.
Spice it Up: Stir in garam masala, coriander, cayenne, cinnamon and cardamom pods and cook for another minute to toast the spices, infuse the oil, and bring out their flavors. Add the Tomato Puree: Add tomato puree, almond butter and water and cook until the oil starts to bubble up. NOTE: An Indian chef once taught me that the masala is ready when the oil shimmers on top.
Cook the Chicken
Add the chicken and simmer until cooked through. The chicken takes on the flavors of the masala as it simmers. It also releases moisture as it cooks so don’t panic if it looks dry at this point.
Finish the Curry
Add the Yogurt and Cream: Stir in the yogurt and cream, which helps balance out the heat and add a rich creaminess to the dish. Garnish and Serve: Serve the korma with your desired side dishes, garnish with cilantro, and enjoy your homemade Chicken Korma.
Just skimming through? Here are quick answers to some common questions.
Make-Ahead and Storage Tips
Chicken Korma is a dish that tastes just as delicious the next day, making it perfect for meal prep or leftovers. Here are some tips to help you make the most of this recipe:
Shahi Korma style: Traditionally, Shahi Korma is topped with finely chopped nuts, such as almonds, cashews, or pistachios. Toast some up and sprinkle them on top before serving. Naan: Serve with soft homemade butter naan bread or aloo naan to mop up all the delicious sauce. Or go for these tender whole wheat roti, viral paratha or soft chapathi if you prefer. Rice: Scoop the korma onto a bed of fluffy basmati rice to balance out the heat and add some subtle sweetness. Use my Indian mother-in-law’s instagram-viral easy basmati rice cooking method. Yogurt Salad: Cool off with some Indian Cucumber Salad on the side. The yogurt balances the heat and adds an extra element of freshness and creaminess to the dish. Don’t forget dessert! Finish the meal with some creamy Mango Kulfi or these soft, warm Gulab Jamun (with a scoop of vanilla ice cream). Pass the masala chai!
Make-Ahead: The entire recipe can be made a day or two in advance and stored in an airtight container in the fridge. Honestly, like with many Indian curries, the flavors develop and get even better with time.
Storage: Store the chicken korma in an airtight container in the fridge for up to four days.
Freeze it: The curry can also be frozen for up to three months. Allow it to cool completely and freeze in an airtight container until ready to use. When you’re ready to serve, thaw in the fridge or in the microwave on medium power. Reheating: When you’re ready to serve, gently reheat on the stove on low until thoroughly heated through (the chicken should reach 165ºF). You can also use the microwave for a quick and easy reheating option.
Other Favorite Indian Curries You’ll Love
Wildly-popular Butter Chicken recipe Adarsh’s Chicken 65 Coconut Curry Chicken Vindaloo Lamb or South Indian Pork curry Amma’s Masoor Dal Recipe, Chana Curry or Creamy Madras Lentils Paneer and Greens Curry (aka Saag Paneer) or Palak Paneer Butter Paneer + Malai Kofta Aloo Gobi
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