This Chicken Korma may be a tasty US dish made with gently spiced chicken that’s been marinated in homemade korma glue. It’s so simple to create, tasty, and rich, this chicken will surely end up a show-stopper! My formula is pressed full of amazing flavor and will more than hit the spot.

Easy Chicken Korma Recipe

Some of the most fulfilling and flavorful dishes I make in my kitchen are Indian recipes. Whether it’s a curry, a few tandoori chicken, or a few Mulligatawny, these formulas nearly end up being a huge hit.

I was longing for Indian nourishment all day nowadays and chose this classic, Chicken Korma. Not as it were is this dish super pressed with creamy flavor, but it’s also a surefire way to induce a few delicate chicken.

What Is Chicken Korma?

Chicken Korma could be a gently spiced Indian dish with a thick sauce, regularly including nuts such as almonds or cashews. My formula uses a few garam masala flavors to induce that quintessential flavor, shining turmeric, and rich almonds.

I like to utilize Greek yogurt for this formula because it includes a few extraordinary tangs and packs very a bit of protein. I’m so excited to share this with you folks, I know you’ll cherish it!
Ingredients You need

• Chicken – I’m using chicken thighs today because I’m looking for super moist and tender chicken with tons of flavor.
• Tomato passata – This is just uncooked tomato puree that has been strained of seeds and skins. Crushed tomatoes or tomato sauce will do as well.
• Garlic – Use as much or as little as you like.
• Garam Masala – This is an Indian spice blend, definitely pick some up if you’re looking to make this recipe. I’ve included how to make your own in the tips section.
• Spices – Turmeric, paprika, and coriander are the rest of the spices to round off our dish.
• Almonds – This will give flavor, texture, and some great creaminess to our dish. You can also use cashews.
• Yogurt – I’m using Greek today because it’s my favorite to cook and bake with. It’s full of protein and acidity.
• Onion – Something that cooks down well, like white or yellow onion.
• Cream – I use heavy cream in my Korma but if you’re looking to reduce the fat, feel free. Coconut milk would be a nice addition here as well.
• Olive oil and Butter – We want both to saute everything off, the olive oil will lower the smoke point of the butter to prevent the butter from burning.
• Seasoning – Along with all the spices we need I also add a bit of salt, we don’t need too much today.

How To Make Chicken Korma

1. Create a flavor base: Add the pasta, garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds, and yogurt to your food processor and mix on high. Toss your chicken in this paste till it’s well coated and pop-covered in the fridge for 1 – 2 hours.
2. Create your sauce: Add the cooking oil and butter to a large skillet over medium-high temp heat. Add the onions and cook for 5 minutes or until they start to hot red. Add the chicken to the skillet along with any tasty mixture you may have. Cook this for 15 minutes and stir in the heavy cream once the chicken is cooked through.
3. Finish the Chicken Korma: Cook for an additional 5 minutes and serve hot drizzled with some yogurt and over fluffy rice and bread.

Tips: How to Make the Best Chicken Korma

1. If you want to set the flavor off in this dish, I suggest making your own marched Masala spice blend, directions for doing so can be found.
2. Using quality spices will make a big difference in the flavor taste of your Chicken Korma.
3. Add some pepper flakes if you’d like to add some reheat to your dish!
4. Crushed red hot and cinnamon are nice warm additions as well.

What Else Can I Use In My Chicken Korma?

This dish is like a blank canvas for cooking up some veg, you can have some fun with it so feel free to get creative.

Veggies

• Potatoes
• Bell pepper, any color.
• Carrots
• Zucchini

You can also add chickpeas if you’d like a protein substitute for the chicken!

How to Store Chicken Korma?

This dish will last up to 3 days in the freezer if stored in an airtight container. This curry freezes superbly as well! Just store it in a shallow container and be sure it’s completely cooled before popping it in. It should keep for up to 3 months if frozen, just reheat on the stove when you’re ready to enjoy it.

Recipe!

Chicken Korma! Authentic Recipe

This Chicken Korma may be a tasty US dish made with gently spiced chicken that's been marinated in homemadekorma glue. It's so simple to create, tasty, and rich, this chicken will surely end up a show-stopper! My formula is pressed full of amazing flavor and will more than hit the spot.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American, Indian, Italian

Servings 4 People

Calories 564 kcal

Ingredients

  

• 2 tbsp Olive oil
• 1 onion
• 3 chicken breast 525g
• 2 doves garlic peeled and minced
• 2 tbsp minced ginger
• 1 tbsp cumin
• 1 1/2 tbsp ground coriander
• 1/4 tbsp salt
• 1/2 tbsp tutmeric
• 1/4 tbsp white pepper
• 2 tbsp tomato paste for US
• 120 ml yogurt
• 120 ml coconet cream
• 2 tbsp almonds
• 1 tbsp sugar
• 60 ml double heavy cream

Instructions

 

• Add the onion and cook for 5 minutes, stirring often, until softened.1 onion
• Add the chicken breasts and cook for 5 minutes, stirring occasionally, until the chicken is sealed.3 chicken breasts
• Add the minced garlic, minced ginger, cumin, ground coriander, garam masala, chilli powder, turmeric, salt, white pepper, and tomato puree.2 cloves garlic,2 tsp minced ginger,1 tsp ground cumin,1 1/2 tsp ground coriander,1 1/2 tsp garam masala,½ tsp mild chilli powder,½ tsp turmeric,¼ tsp salt,¼ tsp white pepper,2 tbsp tomato puree
• Stir everything together, bring to a gentle boil, then simmer for 6-8 minutes, until the chicken is cooked through.
• Stir in the double (heavy) cream and turn off the heat.60 ml (4 tbsp) double (heavy) cream
• Serve the korma topped with fresh coriander (cilantro).2 tbsp freshly chopped coriander

Notes

How To Make Chicken Korma

1. Create a flavor base: Add the pasta, garlic, ginger, garam masala, turmeric, paprika, coriander, salt, almonds, and yogurt to your food processor and mix on high. Toss your chicken in this paste till it’s well coated and pop-covered in the fridge for 1 – 2 hours.
2. Create your sauce: Add the cooking oil and butter to a large skillet over medium-high temp heat. Add the onions and cook for 5 minutes or until they start to hot red. Add the chicken to the skillet along with any tasty mixture you may have. Cook this for 15 minutes and stir in the heavy cream once the chicken is cooked through.
3. Finish the Chicken Korma: Cook for an additional 5 minutes and serve hot drizzled with some yogurt and over fluffy rice and bread.

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