Description
This Chicken Korma recipe offers a rich and creamy Indian curry featuring tender diced chicken breast simmered in a fragrant yogurt-based sauce infused with aromatic spices such as coriander, cumin, turmeric, and garam masala. Perfectly balanced with sautéed onions, garlic, and ginger, this dish delivers authentic flavors and a luscious texture in just 40 minutes, serving six people. Serve it alongside rice and naan for a complete meal.
Ingredients
Scale
Chicken and Oil
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
- ¼ cup vegetable oil
- ¼ cup ghee
Vegetables and Aromatics
- 1 yellow onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 2 teaspoons minced ginger (from 1 large knob)
Spices and Dairy
- 1 cup whole-fat yogurt
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
Garnish
- Fresh cilantro, for serving
Instructions
- Sauté Onions, Garlic, and Ginger: Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the diced yellow onion and cook, stirring frequently, until the onions start to brown. Then add the minced garlic and ginger, cooking for an additional 2-3 minutes until fragrant.
- Blend Sauce Ingredients: Use a slotted spoon to remove the onions, garlic, and ginger from the skillet, and transfer them to a blender. Add the whole-fat yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to taste. Blend the mixture until smooth and creamy.
- Sear Chicken: Add the diced chicken breast to the hot oil and ghee left in the skillet. Sear the chicken pieces for 3-4 minutes, turning occasionally, until they are lightly browned on the outside.
- Add Yogurt Mixture: Pour the blended yogurt and spice mixture into the skillet with the seared chicken. Stir well to combine and ensure all chicken pieces are coated evenly with the sauce.
- Simmer: Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer gently for 8-10 minutes. Cook until the chicken is fully cooked through, reaching an internal temperature of 165°F (74°C), and the sauce has thickened slightly.
- Serve: Serve the Chicken Korma hot, accompanied by steamed rice and naan bread. Garnish with fresh cilantro leaves for added freshness and color.
Notes
- Use whole-fat yogurt for the richest, creamiest sauce; low-fat versions may curdle when cooking.
- If you prefer a milder curry, reduce or omit the chili powder to suit your taste.
- Ensure to simmer on low heat to prevent the yogurt sauce from splitting.
- Chicken thighs can be used instead of breast for a juicier result, adjusting cooking time as needed.
- For a richer flavor, consider adding a handful of ground almonds or cashews to the blender.
- Check the seasoning and adjust salt and spices after simmering as flavors develop.
