What is comfort food? I’m talking about that dish that you crave on a chilly evening, the one that makes you feel like you’re missing out on something. Wrapped in a warm hug. What is better than Butter Chicken? Unlike butter chicken, which is tangy and rich, korma is all about that nutty, creamy, slightly spicy flavor. Is chicken korma addictive?

What is chicken korma?

Chicken Korma is a creamy Indian curry. Think of it as the sophisticated cousin of your usual weeknight curry. The word “korma” actually comes from the Urdu word for “braise,” which gives you a hint of how it’s made. What is essentially chicken simmered in a fragrant, creamy sauce made with yogurt, nuts (usually) and peppers. What is a blend of almonds and cashews, and warm spices? What makes a picky eater into an instant curry convert? My kids devoured it before they even knew what a curry was!

Why you’ll love this recipe?

Let me tell you, there are a million reasons why this Chicken Korma recipe is a winner. Firstly, the flavor is just incredible. You get that beautiful blend of warm spices like cardamom, cinnamon, and cloves, all mellowed out by the creamy yogurt and nutty almond paste. It’s a flavor explosion in your mouth, but in the most comforting way possible. Secondly, it’s surprisingly simple to make. Don’t be intimidated by the list of ingredients! It all comes together really easily, and the whole thing simmers away happily on the stove while you relax. What I love most is how cost-effective it is! You can easily make a big batch of this for a fraction of the price of takeout, and it tastes even better the next day.

And versatility! It’s just so versatile. Serve it with basmati rice, Naan Bread, or even alongside some roasted vegetables. I’ve even been known to use the leftovers to make korma wraps for lunch. Compared to something like a vindaloo, which packs a serious punch, or even a milder tikka masala, this korma is milder and more subtly flavored, making it the perfect introduction to Indian cuisine for those who might be a little hesitant.

How do I make chicken korma?

Quick Overview

How do I make chicken korma? How do you marinate chicken in yogurt? What are some good spices to sauté in a skillet? Next, you’ll add the chicken and simmer it in a creamy sauce made with yogurt, almond paste, and sour cream. Touch of cream (optional, but highly recommended) What is the best part about this whole process? You can adjust the spices to your liking. If you want a richer flavor, simmer it for longer. I can’t mess this up. I’m just a kid. Trust me.

Ingredients

What is the recipe for chicken marinade?

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.
• 1 cup plain yogurt (full-fat is best for creaminess)?
• 1 tbsp ginger-garlic paste (I usually buy this pre-made to save time)
• How much turmeric powder should I use?
• 1 tsp red chili powder (adjust to your spice preference – I use Kashmiri chili for a mild flavor).
• 1/2 tsp garam masala. 1/2
• 1/2 tsp salt (or to taste)

What is the recipe for Korma Sauce?

• 2 tbsp ghee or vegetable oil.
• 1 large onion, finely chopped.
• 2 green cardamoms, lightly crushed.
• 1-inch cinnamon stick. 1 inch cinnamon
• 2-3 cloves
• 1/2 cup cashew nuts. 1 cup almonds
• 1 cup water
• 1/2 cup almond paste (you can buy this pre-made or make your own by blending blanched almonds with a fork).
• 1/2 cup heavy cream (optional, but adds extra richness)
• 1 tbsp kasuri methi (dried fenugreek leaves
• 1/4 cup chopped cilantro, for garnish.

How do I follow step

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with the yogurt, ginger-garlic paste, turmeric powder, and salt. Set aside. Red chili powder, garam masala, and salt. Mix well, making sure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer the chicken marinates, the more tender it will be. I always try to do this step the night before; it makes a huge difference.

Step 2: Sauté the Aromatics

In a Dutch oven, heat the ghee or vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes. What are the golden onions? Then, add the green cardamoms, cinnamon stick, and cloves and sauté for another minute until fragrant. What are the smells coming from your kitchen?

Step 3: Grind Cashews

In a small blender or food processor, combine cashews with 12 cup of water and blend until smooth. Serve immediately. How do I make a smooth paste? Add the almond paste to the pot along with the coconut paste.

Step 4: Add the Chicken

In a large pot, cook the chicken for 5 minutes, stirring occasionally, until it is tender. Remove from the heat and set aside. What should I do if my chicken is browned on all sides? Don’t worry about cooking it all the way through at this point – it will finish cooking in the oven.

Step 5: Simmer in the Sauce

Pour 12 cup of water into the pot and bring to a simmer. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked. Through and tender. Stir occasionally to prevent the sauce from sticking to the bottom of the pot. Where does magic happen? How do you cook chicken?

Step 6: Finish with Cream and Kasuri Methi

Stir in the heavy cream and crushed kasuri methi. Simmer for another 2-3 minutes, allowing the flavors to meld together. What is the best kasuri methi you have ever tasted?

Step 7: Garnish and Serve

Serve hot with basmati rice or Naan Bread. Add a dollop of yogurt or chopped nuts for extra flavor and texture. I like to serve it with a side of raita to cool things down.

8. Taste Test

Here’s the crucial step: taste! Now’ is your chance to add a touch more spice, sweetness, or salt. What is the best way to make chicken korma?

What is the best way to serve it?

What is the best way to serve chicken korma? What are some of my favorite pairings?

For a classic Indian Feast: What is the best way toWhat is the best Basmati rice? Is the fluffy, fragrant rice the perfect vehicle for soaking up all that delicious sauce? I also love serving it with naan bread for dipping and scooping.

For a lighter meal: For the lighter mealServe with quinoa or cauliflower rice for a healthier twist. Can you serve this with roasted vegetables like broccoli, cauliflower, or sweet potatoes?

For a Cozy Night In: Serve it with a side of raita (yogurt dip) and some papadums (crispy lentil crackers). This is my go-to meal when I want something comforting and satisfying.

My Family Tradition: My grandma always served korma with a simple cucumber and tomato salad on the side. The fresh, crisp salad provides a nice contrast to the rich, creamy curry. It’s her little touch that I keep alive!

Top Tips for Perfecting Your Chicken Korma

Want to take your Chicken Korma game to the next level? Here are some of my top tips:

Marinate the Chicken: Don’t skip the marinating step! It really makes a difference in the flavor and tenderness of the chicken. The longer you marinate it, the better.

Brown the Onions: Take your time when sautéing the onions. The golden onions are the foundation of the flavor, so don’t rush this step. You want them to be a deep golden brown, but not burnt.

Use Full-Fat Yogurt: For the creamiest sauce, use full-fat yogurt. Low-fat or non-fat yogurt can curdle when heated, so it’s best to stick with full-fat.

Adjust the Spices: Don’t be afraid to adjust the spices to your liking. If you like it spicier, add more red chili powder. If you prefer a milder flavor, reduce the amount of red chili powder or omit it altogether.

Use Almond Paste: Almond paste is what gives korma its signature nutty flavor. You can buy it pre-made or make your own by blending blanched almonds with a little water.

Add Cream (Optional): Adding heavy cream is optional, but it definitely adds extra richness and creaminess to the sauce. If you’re watching your calories, you can skip the cream or use a lighter option like half-and-half.

My Hardest Lesson: I learned the hard way to never rush the onion browning process! One time, I was in a hurry and didn’t let them caramelize properly. The whole dish lacked that depth of flavor. Now, I set a timer and let them do their thing!

Storing and Reheating Tips

Got leftovers? Lucky you! Here’s how to store and reheat your Chicken Korma:

Room Temperature: I wouldn’t recommend leaving the korma at room temperature for more than 2 hours. Bacteria can grow quickly.

Refrigerator Storage: Store the leftover korma in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day as the flavors have had time to meld together.

Freezer Instructions: Freeze the korma in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

Reheating: Reheat the korma in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Glaze Timing Advice: The beauty is that this dish does not have glaze. You can top with fresh cream after reheating to add extra taste.

Frequently Asked Questions

Final Thoughts

So, there you have it – my absolute favorite Chicken Korma recipe! I truly believe this recipe is a winner for anyone who loves flavor, comfort, and a little bit of spice in their life. It’s simple enough for a weeknight meal, yet impressive enough to serve to guests. The rich, creamy sauce, the tender chicken, and the fragrant spices – what’s not to love? If you enjoyed this, be sure to check out my other Indian-inspired recipes, like my easy Butter Chicken or my flavorful Chicken Tikka Masala. Happy cooking, friends! And please, let me know how yours turns out in the comments below. I can’t wait to hear what you think!