Authentic Indian Chicken Korma Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 cup plain yogurt
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • 2 cups cooked basmati rice for serving

Steps and instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the chopped onion to the pan, cook until it becomes soft and golden.
  3. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, ground cinnamon, and cayenne pepper to the pan. Stir well and cook for 1-2 minutes until the spices are fragrant.
  4. Add the chicken pieces to the pan, stirring to coat them in the spice mixture. Cook until the chicken is lightly browned on all sides.
  5. Lower the heat and add the yogurt, stirring well to combine. Cook for a few minutes until the chicken is coated with the yogurt and it starts to simmer.
  6. Add the chicken broth to the pan, stirring to combine. Cover the pan and let it simmer for about 15-20 minutes, until the chicken is cooked through and the flavors are well combined.
  7. Stir in the heavy cream and season with salt to taste. Cook for a further 2-3 minutes until the sauce is heated through.
  8. Serve the chicken korma over cooked basmati rice, garnished with fresh cilantro leaves.

Tools for making

  • Large pan - A sturdy and spacious pan for cooking the chicken korma.
  • Cutting board - A flat surface for chopping the onion and preparing other ingredients.
  • Knife - A sharp knife for slicing the onion, mincing the garlic, and cutting the chicken into pieces.
  • Grater - A tool for grating fresh ginger.
  • Measuring spoons - Essential for accurately measuring the ground cumin, ground coriander, turmeric, ground cinnamon, and cayenne pepper.
  • Stirring spoon - A spoon or spatula for stirring the ingredients in the pan.
  • Cover - A lid or cover to fit the pan and simmer the chicken korma.
  • Serving dishes - Plates or bowls for serving the chicken korma.
  • Garnish tools - Utensils for adding fresh cilantro leaves as a garnish.
  • Cooked basmati rice - A separate pot or rice cooker for preparing the basmati rice.

Recipe variations

  • Use bone-in chicken thighs or drumsticks instead of boneless chicken breasts for a richer flavor.
  • Add vegetables such as bell peppers, peas, or carrots for added texture and nutrition.
  • Replace the chicken with paneer (Indian cottage cheese) for a vegetarian version of the dish.
  • Experiment with different spices or spice blends such as garam masala or curry powder to customize the flavor.
  • For a lighter version, substitute coconut milk for the heavy cream.
  • Include nuts like cashews or almonds for a creamy and nutty twist.
  • Add a teaspoon of honey or sugar to balance the flavors and add a touch of sweetness.
  • Garnish with toasted coconut flakes or fried onions for extra crunch and flavor.
  • For a spicier kick, increase the amount of cayenne pepper or add fresh chili peppers.
  • Try marinating the chicken in yogurt and spices overnight before cooking for a more intense flavor.

Recipe overview

This Chicken Korma recipe is an indulgent and flavorful dish that's perfect for a special dinner at home. It's a classic Indian dish made with tender pieces of chicken simmered in a creamy, aromatic sauce full of spices. The recipe involves cooking the chicken with a mixture of spices such as cumin, coriander, turmeric, and cinnamon, and then simmering it in a sauce made with yogurt, chicken broth, and heavy cream. You'll end up with a rich, creamy, and deeply flavorful dish that's perfect served over basmati rice and garnished with fresh cilantro. Despite the complexity of the flavors, this recipe is straightforward and easy to follow, so you can enjoy restaurant-quality Indian cuisine right from your own kitchen.

Common questions

  1. Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs as a substitute for chicken breasts. Keep in mind that cooking times may vary slightly, and the texture of the chicken may be different.
  2. Can I make this recipe vegetarian? Yes, you can make a vegetarian version of this recipe by substituting the chicken with vegetables like cauliflower, potatoes, or tofu. Adjust the cooking time accordingly.
  3. Is it necessary to use heavy cream? Heavy cream adds richness to the dish, but if you prefer a lighter version, you can use half-and-half or coconut milk instead.
  4. Can I make this recipe ahead of time? Yes, you can make the chicken korma ahead of time and reheat it when ready to serve. The flavors often develop further after resting, making it even more delicious.
  5. Can I freeze the leftovers? Yes, you can freeze the leftovers of chicken korma. Make sure to store it in an airtight container and consume it within 2-3 months for best quality.
  6. What can I serve with chicken korma? Chicken korma pairs well with basmati rice, naan bread, or roti. You can also serve it with a side of raita (yogurt-based dip) or a fresh salad.
  7. Can I adjust the spice level? Yes, you can adjust the spice level by adding more or less cayenne pepper. If you prefer a milder version, you can omit the cayenne pepper altogether.

Serving dishes and utensils

Origin stories

Chicken Korma has its roots deeply embedded in the rich tapestry of Mughlai cuisine, which originated in the Indian subcontinent during the Mughal Empire. The word "Korma" comes from the Urdu word ḳormā or ḳormā, meaning "to braise", which is a reference to the cooking technique used in the dish. The original braise of meat and spices was then finished with cream and yogurt to create a flavorful and rich sauce. The dish was often part of royal banquets and feasts, and it was said that the chefs of the Mughal emperors took great pride in presenting new versions of Korma, each more decadent than the last. Today, variations of this dish are found across the subcontinent, each region putting its own unique twist on the traditional recipe.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.