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Easy Indian Chicken Korma Recipe

Easy Indian Chicken Korma Recipe

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This Easy Indian Chicken Korma is a rich, creamy, and mildly spiced dish that’s perfect for dinner. Made with tender chicken, aromatic spices, and a smooth yogurt-based sauce, this dish is simple to prepare but tastes like a restaurant-quality meal. Serve it with rice or naan for a delicious, comforting dinner the whole family will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Chicken Recipes
Servings 6

Equipment

  • Large skillet, pan, or Dutch oven (for cooking the korma)
  • Knife and cutting board (for chopping onions, garlic, and chicken)
  • Measuring cups and spoons
  • Blender or immersion blender (to make a smooth sauce, if desired)
  • Mixing bowl for marinating the chicken

Ingredients
  

  • 1.5 lbs boneless chicken breasts or thighs (cut into bite-sized pieces)
  • 1/2 cup plain yogurt (Greek yogurt works too)
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 garlic cloves (minced)
  • 1-inch piece of ginger (grated)
  • 2 tbsp vegetable oil or ghee (clarified butter)
  • 2 large onions (chopped)
  • 3 garlic cloves (minced)
  • 1-inch piece of ginger (grated)
  • 1/2 cup cashews (soaked in hot water for 15 minutes)
  • 1/2 cup heavy cream (or coconut milk for dairy-free)
  • 1/2 cup chicken broth or water
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 4 whole cloves
  • 1 bay leaf
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chili powder (optional for heat)
  • Salt, to taste
  • 2 tbsp fresh cilantro (chopped, for garnish)

Instructions
 

  • In a large mixing bowl, combine yogurt, turmeric, cumin, coriander, salt, lemon juice, minced garlic, and grated ginger.
  • Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more flavor).
  • Heat 1 tbsp oil or ghee in a large skillet over medium-high heat.
  • Add the marinated chicken pieces and cook for 5-7 minutes, or until lightly browned on all sides. Remove the chicken from the pan and set it aside.
  • In the same pan, add 1 tbsp oil or ghee.
  • Add the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) and cook for 30 seconds until fragrant.
  • Add the chopped onions and sauté for 5-7 minutes until golden brown.
  • Add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
  • Add ground turmeric, cumin, coriander, and chili powder (if using). Stir well to coat the onions in the spices.
  • Blend the soaked cashews with 1/2 cup water to make a smooth cashew paste.
  • Add the cashew paste and chicken broth (or water) to the skillet. Stir well to combine.
  • Add the heavy cream and bring the sauce to a gentle simmer.
  • Return the cooked chicken to the skillet. Stir to coat the chicken in the sauce.
  • Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.
  • Taste the korma and adjust the seasoning with salt, if needed.
  • Turn off the heat and garnish with fresh cilantro.
  • Serve hot with steamed rice, naan, or roti. Enjoy!
Keyword Chicken Korma