Chicken Korma

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Chicken korma is a tasty Indian dish you can make at home. It’s creamy and full of spices like cinnamon, cloves, and garam masala. This recipe serves 6 people and takes about an hour to make. You’ll need chicken, yogurt, and lots of spices.

Making chicken korma is pretty easy. You fry onions, add spices and chicken, then mix in yogurt and nuts. It cooks for a while until the chicken is tender. You can serve it with naan bread or rice for a yummy meal.

Exact Ingredients List

Here’s what you’ll need to make this tasty chicken korma:

• 2 pounds boneless chicken thighs, cut into medium pieces
• 4 onions, thinly sliced
• 5 tablespoons vegetable oil or ghee
• 1 cup plain yogurt, whisked
• 1/2 cup heavy cream (optional)
• 1/2 cup ground almonds or cashew nuts
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 2 teaspoons chili powder (adjust to taste)
• 2 bay leaves
• 5-6 cardamom pods
• 6-8 cloves
• 2 cinnamon sticks (about 1-inch each)
• Salt to taste
• Fresh coriander leaves for garnish

You can find most of these ingredients at your local grocery store. The spices give this dish its rich flavor, so don’t skip them! Feel free to adjust the chili powder if you prefer your korma milder or spicier.

Instructions

You’ll love how easy this chicken korma is to make! Start by frying sliced onions until golden. Set them aside and grind into a paste.

Next, use the same oil to cook spices like bay leaves and cinnamon. Add ginger-garlic paste and sauté briefly. Toss in your chicken pieces with turmeric, cumin, and other spices. Cook until the chicken browns a bit.

Now it’s time to bring it all together. Mix in your onion paste and cook for a few minutes. Slowly add yogurt while stirring. Then blend in some ground nuts for extra flavor.

Add a little water and let everything simmer. Cook until your chicken is nice and tender. If you want it creamier, stir in some heavy cream at the end.

Finally, sprinkle on some garam masala and fresh coriander leaves. Your korma is ready to serve with warm naan or rice. Enjoy your homemade Indian feast!

Possible Substitutes List & Recipe Variations

You can easily change up this chicken korma recipe to suit your tastes. Here are some swaps and tweaks you might like:

Protein options:

• Swap chicken for lamb, beef, or firm tofu
• Use chickpeas or mixed veggies for a vegetarian version

Nut alternatives:

• Replace almonds with cashews or pistachios
• Skip nuts and use coconut milk for creaminess

Dairy substitutes:

• Use coconut yogurt instead of regular yogurt
• Replace cream with coconut cream

Spice adjustments:

• Add more chili powder for extra heat
• Include fenugreek leaves for an authentic touch
• Try adding a pinch of saffron for richness

Other variations:

• Toss in some golden raisins for sweetness
• Add diced bell peppers or peas for color and nutrition
• Use bone-in chicken pieces for more flavor

You can also make this dish in a slow cooker. Just brown the chicken and onions first, then add everything to your crockpot and cook on low for 6-8 hours.

Tips, Tricks & Storing

For the best chicken korma, marinate the meat in yogurt for 30 minutes before cooking. This makes it tender and flavorful.

Use a heavy-bottomed pan to prevent burning. Stir often, especially when adding yogurt, to avoid curdling.

If you like a milder korma, reduce the chili powder. For extra heat, add a chopped green chili.

Don’t have fresh ginger and garlic? Use 1 teaspoon each of ginger and garlic powder instead.

To store leftovers, let the korma cool completely. Put it in an airtight container and keep in the fridge for up to 3 days.

You can freeze chicken korma for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, warm gently on the stove. Add a splash of water if it’s too thick.

For a vegan version, swap chicken for chickpeas or tofu. Use coconut milk instead of yogurt and cream.

Serve your korma with basmati rice, naan bread, or both for a filling meal.