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Indian Chicken Korma Recipe

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4.3 from 34 reviews

Indian Chicken Korma is a rich and creamy curry made with tender diced chicken simmered in a flavorful sauce of aromatic spices, tomato paste, and heavy cream, garnished with fresh cilantro. Perfectly paired with basmati rice and naan, this dish offers a comforting and mildly spiced experience that brings the taste of traditional Indian cuisine to your table.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 lb diced chicken breast or thighs
  • 1 onion, finely chopped
  • 1 teaspoon garlic powder paste or minced garlic
  • 1 tablespoon olive oil

Sauce

  • 1 teaspoon cumin
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric
  • 1 teaspoon honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ tablespoons tomato paste
  • 1 ½ cups heavy cream

Garnish

  • 4 tablespoons fresh cilantro, chopped

To Serve

  • 2 cups cooked basmati rice
  • 4 pieces naan bread

Instructions

  1. Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until golden and translucent, about 5-7 minutes. Add the diced chicken pieces and garlic paste, stirring well to coat the chicken. Cook until the chicken is browned on all sides, about 6-8 minutes.
  2. Add the Spices and Sauce Ingredients: Stir in the cumin, garam masala, turmeric, salt, black pepper, and tomato paste. Mix thoroughly, allowing the spices and tomato paste to coat the chicken evenly. Cook for 2-3 minutes to let the flavors meld.
  3. Simmer the Korma Sauce: Pour in the heavy cream and add the honey. Reduce the heat to low and gently simmer the mixture, stirring occasionally, for 15-20 minutes or until the chicken is fully cooked and tender and the sauce has thickened to a creamy consistency.
  4. Garnish and Serve: Remove from heat. Sprinkle the chopped fresh cilantro over the top for a vibrant, fresh flavor. Serve hot with cooked basmati rice and naan bread to soak up the delicious sauce.

Notes

  • You can substitute heavy cream with coconut milk for a slightly lighter and dairy-free alternative.
  • Use chicken thighs for a juicier, more flavorful dish, although chicken breast works well too.
  • Adjust the amount of garam masala or black pepper to increase or decrease the spice level according to your preference.
  • For added texture, you can toast the cumin seeds before using ground cumin for enhanced aroma.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Find it online: https://allyumcooks.com/indian-chicken-korma-recipe/