Description
This Chicken Korma recipe is a rich and creamy Indian dish featuring tender chicken breasts simmered in a fragrant blend of spices, coconut milk, cream, and yogurt. The sauce is infused with aromatic ingredients like ginger, garlic, and garam masala, creating a flavorful and comforting meal perfect to serve with basmati rice and naan bread.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice (divided)
- 1/2 teaspoon salt
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
Main Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, chopped (for garnish)
For Serving
- Cooked basmati rice
- Naan bread
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken cubes with yogurt, 1 tablespoon lemon juice, salt, 1/2 teaspoon garam masala, 1/2 teaspoon ground coriander, and 1/4 teaspoon turmeric powder. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate. Longer marination is preferable for a more tender and flavorful dish.
- Sauté Aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook, stirring frequently, until the onion becomes soft and lightly golden, about 5 to 7 minutes. Add the minced garlic and grated ginger, and sauté for an additional 1 minute until fragrant.
- Bloom Spices: Stir in the remaining garam masala, coriander, turmeric, cumin, cayenne pepper, cardamom, and cloves. Cook the mixture for about 30 seconds while stirring constantly to release the spices’ aromas without burning them.
- Simmer Sauce: Add the undrained diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, to reduce and thicken the sauce slightly. Pour in the full-fat coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 10 minutes to meld the flavors.
- Cook Chicken: Add the marinated chicken pieces into the simmering sauce, stirring gently to submerge the chicken completely into the sauce. Cover and let it cook over low heat for 15 to 20 minutes, or until the chicken is fully cooked and tender.
- Finish and Serve: Stir in the heavy cream and the remaining 1 tablespoon lemon juice, then simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Adjust salt to taste. Garnish with freshly chopped cilantro. Serve the chicken korma hot, accompanied by cooked basmati rice and warm naan bread.
Notes
- Marinating the chicken for longer than 30 minutes, ideally 2-4 hours, improves tenderness and flavor.
- If you prefer a milder korma, reduce or omit the cayenne pepper.
- Using full-fat coconut milk and heavy cream enriches the sauce, but for a lighter version, substitute heavy cream with more yogurt.
- Ensure the spices are sautéed briefly to avoid bitterness but to release maximum flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Korma, Indian Chicken Curry, Creamy Chicken Curry, Coconut Milk Chicken, Indian Main Dish, Spiced Chicken Curry
