Indian Chicken Korma

September 28, 2022

Marinated chicken breasts with yogurt and cream: Indian Chicken Korma recipe.

Chicken Korma is a hearty dinner with its rich and creamy texture. In this classic Indian dish, chicken is cooked in a creamy sauce until tender. It can be served with traditional breads such as paratha or naan bread. Also, basmati rice adds flavor to this dish.

Try this tender and spicy chicken recipe now. Serve it with traditional Indian dishes. Prepare a great lunch for the entire family.

Chicken KormaPhoto By Canva
Taste Score: %75
Difficulty Medium
Servings 4-6 people
Preparation 30 mins
Cooking 60 mins
Total 90 mins

Tips

  • Use boneless and skinless chicken breasts or thighs.
  • If you have a nut allergy, you can use yogurt or coconut instead of cashews.
  • To strengthen this recipe, feel free to add a few of your favorite seasonings to the yogurt mix while marinating the chicken. You can try adding some cumin and coriander to the marinade. It gives you a little earthy flavor to enrich your meal.

Ingredients

Directions

  1. Season the chicken with salt and pepper. Then add yogurt to it. Cover the chicken completely with yogurt. Chill in the refrigerator for at least 30 minutes or 2 hours.
  2. Heat the oil in a large, non-stick skillet until it shimmers. Then add the onion, garlic, and ginger. Cover the pot and cook it on low heat for 15 minutes. Stir the onions occasionally to prevent them from sticking to the bottom of the pan.
  3. When the onions in the pan soften, add the cardamom seeds, cumin, coriander, turmeric, chili pepper, and bay leaf to the mixture. Separate the stalks and heads of the garlic from each other. Cook the spices and onion mixture for about 5 minutes, stirring constantly to prevent burning.
  4. Add the flour, saffron, sugar, and some salt to the mixture in the pan. Then add the water and other ingredients. Mix all the ingredients. Bring the mixture to a boil for about 10 minutes, stirring occasionally.
  5. Remove the bay leaf from the pan. Then puree the sauce mixture with a blender or food processor until you get a smooth consistency.
  6. Add the sauce to a non-stick pan and then bring it to a boil. Add the chicken and cream to the saucepan and cook all the ingredients for about 10 minutes on medium-high heat, or until the chicken is tender and gets golden brown. Make sure to stir the pan regularly, as this will ensure that everything is cooked evenly.
  7. Depending on the size of the pieces, the chicken can take a different amount of time to cook - so check from 8 minutes onwards.
  8. Serve the chicken with fresh coriander.
Nutrition Facts
Serving Size 1 Chicken Korma
Serves 4-6
Amount Per Serving
Calories254
% Daily Value*
Total Fat 8.8 g11.3%
Total Fat 8.8 g11.3%
Cholesterol 91 mg30.3%
Sodium 302 mg13.1%
Protein 33.4 g66.8%
Potassium 186 mg4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is Korma?

Korma is chicken fried in a spicy sauce. This Indian dish relies on a mixture of dry spices and lots of slow-cooked onions. There are different variations of this recipe. Ingredients such as yogurt, cream, or coconut milk are used to add a creamy texture.

What To Serve with Chicken Korma?

Chicken korma can be served alone or with side dishes such as rice. It is also compatible with traditional Indian breads such as naan and paratha.

Here are our delicious recipes that you can serve with Chicken Korma:

How To Store Chicken Korma?

The best way to store chicken korma is to refrigerate it in airtight containers. Cool to room temperature before placing it in the refrigerator. You can then store it in the refrigerator for up to 3 days.

Can Chicken Korma Be Frozen? Yes. You can freeze the cork. Put hermetically sealed containers in the freezer and store them for up to three months.

How To Reheat Chicken Korma? To reheat this Indian chicken korma, put it in a pan and cook it until it gets heated. Avoid overcooking to prevent the chicken from drying out.

Recipe byPetite Gourmets

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