Chicken Korma

There’s something truly special about a warm bowl of Chicken Korma that makes my heart sing. I remember the first time I tried it—it was at a friend’s house during a family gathering. The rich, aromatic spices filled the air and wrapped around me like a warm hug. As I took my first bite, the creamy sauce enveloped the tender chunks of chicken, each mouthful bursting with flavor. It was a culinary experience that lingered in my memory, prompting me to recreate that magic in my own kitchen. Over the years, I’ve perfected my Chicken Korma recipe, and I can’t wait to share it with you. It’s not just a meal; it’s an invitation to gather around the table, share stories, and create lasting memories.

Chicken Korma Ingredients

The ingredients for Chicken Korma are as vibrant as the dish itself. Each component plays a significant role in crafting the perfect balance of flavors and textures. The stars of this recipe include fresh spices and rich dairy that come together to create a luscious sauce. Let’s dive into what you’ll need to bring this dish to life:

• 2 pounds boneless skinless chicken breast, diced into 1-inch pieces: The main protein that absorbs all the delicious flavors.
• ¼ cup vegetable oil: This helps in sautéing the ingredients and adds a rich flavor.
• ¼ cup ghee: A traditional ingredient that enhances the dish’s richness and aroma.
• 1 yellow onion, diced (about 2 cups): Adds sweetness and depth of flavor to the korma.
• 3 garlic cloves: Provides a pungent, aromatic foundation for the dish.
• 2 teaspoons minced ginger (1 large knob): Adds warmth and a zesty kick.
• 1 cup whole-fat yogurt: Creates a creamy texture and tangy flavor in the sauce.
• 2 teaspoons coriander: Provides earthy notes that complement the chicken.
• 2 teaspoons cumin: Adds a warm, nutty flavor that enhances the korma.
• 2 teaspoons chili powder: Offers a bit of heat to balance the creaminess.
• 1 teaspoon turmeric: Gives the dish its beautiful golden color and mild flavor.
• 1 teaspoon garam masala: A blend of spices that enriches the flavor profile.
• Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
• Cilantro for serving: A fresh garnish that brightens the dish.

The Method for Chicken Korma

Making Chicken Korma is an experience that fills your kitchen with amazing aromas. The steps are simple, and soon you’ll have a delicious meal on the table. Let’s get started!

1. Begin by heating the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. You want it hot enough to sauté the onions quickly, giving them a nice brown color.
2. Add the 1 yellow onion to the skillet and cook, stirring frequently. You’ll notice the onions becoming translucent and then golden brown—this is where the magic begins!
3. Next, incorporate the 3 garlic cloves and 2 teaspoons minced ginger. Sauté for another 2 to 3 minutes, allowing their flavors to infuse the oil. The aroma will be incredible.
4. Using a slotted spoon, carefully remove the sautéed onions, garlic, and ginger from the skillet and transfer them to a blender. Add the 1 cup whole-fat yogurt, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and season with salt and pepper to taste. Blend this mixture until it reaches a smooth consistency.
5. In the same skillet, add the 2 pounds boneless skinless chicken breast and sear the pieces for about 3 to 4 minutes until they’re mostly cooked through. You want a nice golden color on the outside.
6. Now, pour the blended yogurt mixture over the seared chicken. Stir everything together to ensure all the chicken is coated evenly with that delicious sauce.
7. Reduce the heat to low and cover the skillet. Let it cook gently for 8 to 10 minutes, allowing the chicken to finish cooking and the flavors to meld together. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
8. Once your chicken is cooked, it’s time to serve! I love to plate it over a bed of rice or with warm naan. Garnish with fresh Cilantro for a pop of color and flavor.
9. Enjoy your homemade Chicken Korma—share it with family and friends, and enjoy the smiles around the table!

Making Adjustments

Adjusting the Chicken Korma recipe to suit your taste is easy. Whether it’s scaling down for fewer servings or swapping ingredients, here are some tips to guide you.

• Storage: Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or microwave.
• Freezing: Yes, you can freeze Chicken Korma. Place cooled portions in freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
• Pairing: This dish goes wonderfully with basmati rice, naan, or even a simple cucumber salad to balance the richness.
• Spice Levels: Adjust the chili powder based on your heat preference. You can always start with less and add more as it cooks.
• Ingredient Swaps: If you’re out of ghee, you can use butter or oil as a substitute, though ghee gives a distinct flavor.

Serving Suggestions

When it comes to serving Chicken Korma, there’s a myriad of possibilities to enhance your dining experience. Here are some ideas:

• With Rice: Serve over fluffy basmati rice to soak up all the creamy sauce. The rice acts as a wonderful base, balancing the dish’s richness.
• With Naan: Pair with warm naan for dipping. The soft, pillowy texture complements the korma perfectly.
• Salad on the Side: Consider a refreshing cucumber salad as a crisp contrast to the warmth of the korma.
• Perfect for Gatherings: This dish is fantastic for family gatherings or special occasions, inviting everyone to share in a warm, communal experience.
• Meal Prep: Make a big batch for meal prep; it reheats beautifully, making weeknight dinners a breeze.
• Seasonal Pairings: In cooler months, serve with warm bread and a hearty vegetable soup for a complete meal.

FAQ

Conclusion

Chicken Korma is more than just a dish; it’s an experience filled with rich flavors and comforting textures. Whether you’re enjoying it on a cozy night in or at a festive gathering, this recipe promises to delight your taste buds and warm your heart. I encourage you to give this recipe a try; you won’t be disappointed. Gather your loved ones, serve up a bowl of this delicious korma, and watch as everyone savors each satisfying bite.

Chicken Korma

The ultimate comfort food, Chicken Korma is a rich, creamy dish that bursts with flavor. Perfect for an easy weeknight dinner, this recipe combines aromatic spices and tender chicken for a meal that will leave you craving more. Make it tonight and bring the warmth of home cooking to your table!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 482

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Boneless skinless chicken breast diced into 1-inch pieces
• ¼ cup Vegetable oil
• ¼ cup Ghee
• 1 Yellow onion diced, about 2 cups
• 3 Garlic cloves
• 2 teaspoons Minced ginger 1 large knob
• 1 cup Whole-fat yogurt
• 2 teaspoons Coriander
• 2 teaspoons Cumin
• 2 teaspoons Chili powder
• 1 teaspoon Turmeric
• 1 teaspoon Garam masala
• Salt to taste
• Pepper to taste
• Cilantro for serving

Equipment

• Blender

Method

 

1. Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the 1 yellow onion and cook, stirring frequently, until the onions start to brown.
2. Add in the 3 garlic cloves and 2 teaspoons minced ginger and cook another 2-3 minutes.
3. Using a slotted spoon, remove the onions, garlic, and ginger from the oil and add them to a blender with the 1 cup whole-fat yogurt, 2 teaspoons coriander, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and salt and pepper to taste. Blend until you have a smooth consistency.
4. Add the 2 pounds boneless skinless chicken breast to the hot oil and ghee and sear the chicken for 3-4 minutes.
5. Add the yogurt mixture to the skillet and stir to combine and coat all the chicken.
6. Reduce the heat to low, cover the skillet, and cook on low for 8-10 minutes until the chicken is cooked through (165 degrees Fahrenheit).
7. Once the chicken is cooked, serve it over rice with naan and add Cilantro as a garnish if desired.

Notes

• Tip 1: Store any leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop or microwave.
• Tip 2: Yes, you can freeze Chicken Korma. Place cooled portions in freezer-safe containers and store for up to 3 months. Thaw in the refrigerator before reheating.
• Tip 3: This dish goes wonderfully with basmati rice, naan, or even a simple cucumber salad to balance the richness.
• Tip 4: Adjust the chili powder based on your heat preference. You can always start with less and add more as it cooks.
• Tip 5: If you're out of ghee, you can use butter or oil as a substitute, though ghee gives a distinct flavor.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.