Richly flavored with plenty of spice and tender, juicy pieces of chicken, chicken korma is a delicious, healthy, easy-to-make traditional Indian dish that you can make in about 45 minutes. This tasty curry is a meat alternative to vegetarian korma but has a similar mild spicy and savory flavor with a hearty, creamy sauce. Serve your homemade chicken korma with Indian bread like naan or chapati or basmati rice. It's an amazing make-ahead recipe you can make one night and enjoy later in the week
Great-tasting chicken korma starts with marination. Mix the chicken with some yogurt, ginger garlic paste, and spices to infuse the meat with flavor. You can do this a few hours in advance or as you're cooking.
Fry cardamom pods and onions in oil, cooking them until the onions turn a lovely golden brown. Add in the almonds and cashews then let the mixture cool completely before popping it into a blender to making a puree. Heat a little more oil and temper the spices. Now it's time to make the korma sauce.
Making the korma sauce is easy. Temper the spices in oil over medium heat. Stir in the chicken and green chilis for about 5 minutes. Next, add in the onion puree and some water, making sure to mix it well. Add in the remaining spices plus a dash of salt, then lower the heat and let the mixture bubble away until the chicken is cooked but still tender. Cook the korma a little longer to achieve the right thickness in the sauce, then garnish it generously with chopped fresh cilantro and serve hot.
– For more flavorful chicken, marinate it for 2 hours up to overnight.
– You can use coconut milk instead of plain yogurt for this chicken korma recipe.
– For an extra rich, creamy korma, stir in a little heavy cream just before serving.
– Use bone-in chicken for this recipe.
– If the sauce is too thick, add some extra hot water to thin it out.
Keep your leftover chicken korma fresh by popping it into an airtight container and storing it in the fridge. Reheat and enjoy within 2 to 3 days.
In a large bowl, combine chicken, yogurt, ginger garlic paste, garam masala, chili powder, and salt. Cover and set aside.
Heat oil and add in the cardamom and sliced onions. Sautee the onions over medium heat until they turn golden brown. Stir in the cashews and almonds and cook for another minute. Remove from heat and allow to cool completely.
Once cooled, transfer the onion mixture to a blender. Add in yogurt and blend to form a smooth puree. Set to the side.
Heat the oil. Add in the bay leaves, cloves, and cinnamon and fry until fragrant, about 45 seconds. Stir in the green chilis and chicken. Cook over medium for about 5 to 6 minutes.
Stir in the onion puree and ½ cup of water. Stir in salt, coriander powder, garam masala, and chili powder. Lower the heat and cook until the chicken is tender.
Continue to cook until the sauce has reached your preferred consistency. Garnish with fresh cilantro leaves and serve.
If you prefer a spicier korma, toss in some extra fresh green chilis or add a little extra chili powder.