Creamy Chicken Korma Recipe

If you have been dreaming of a dish that combines rich flavors, creamy texture, and aromatic spices, this Creamy Chicken Korma Recipe will become your new favorite comfort food. It’s a luscious blend of tender chicken simmered in a velvety sauce made from yogurt and fragrant spices like garam masala and turmeric. Every bite delivers a perfect balance of warmth and creaminess that feels both indulgent and deeply satisfying. Whether you’re new to Indian cuisine or a long-time fan, this recipe brings the exquisite taste of korma right into your kitchen with ease and flair.

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step to crafting a memorable Creamy Chicken Korma Recipe. Each component plays a vital role, from the silky texture of whole-fat yogurt to the robust aroma of fresh ginger and spices, creating layers of flavor and inviting color.

• 2 pounds boneless skinless chicken breast: Diced into 1-inch pieces for even cooking and tenderness.
• ¼ cup vegetable oil: A neutral base that helps sauté the aromatics perfectly.
• ¼ cup ghee: Adds a rich, buttery depth unique to traditional Indian cooking.
• 1 yellow onion, diced (about 2 cups): Brings sweetness and a caramelized flavor when browned.
• 3 garlic cloves: Infuses the dish with pungent, savory warmth.
• 2 teaspoons minced ginger, about 1 large knob: Adds a fresh, spicy kick that brightens the sauce.
• 1 cup whole-fat yogurt: Creates the creamy, tangy base essential for the korma sauce.
• 2 teaspoons coriander: Offers a citrusy, nutty aroma that complements the spices.
• 2 teaspoons cumin: Provides a warm and earthy undertone.
• 2 teaspoons chili powder: Gives a gentle heat that balances the richness.
• 1 teaspoon turmeric: Adds vibrant golden color and subtle earthiness.
• 1 teaspoon garam masala: A key blend of spices delivering fragrant complexity.
• Salt and pepper to taste: Enhances all the flavors perfectly.
• Cilantro, for serving: Fresh herb garnish that adds a pop of color and freshness.

How to Make Creamy Chicken Korma Recipe

Step 1: Sauté Onions, Garlic, and Ginger

Start by heating the vegetable oil and ghee in a large skillet over medium-high heat. Once hot, toss in the diced onions and cook while stirring frequently until they begin to brown and develop a natural sweetness that forms the backbone of the sauce. Add the garlic and minced ginger next, cooking them for another few minutes to release their fragrant oils. This step ensures the base of your korma is rich and deeply flavorful.

Step 2: Blend Sauce Ingredients

Using a slotted spoon, transfer the sautéed onions, garlic, and ginger into a blender. Add the whole-fat yogurt, coriander, cumin, chili powder, turmeric, garam masala, plus salt and pepper. Blend everything until smooth and creamy, ensuring your sauce will coat the chicken evenly and impart that signature silky texture.

Step 3: Sear Chicken

Return to the skillet with the remaining oil and ghee, and add the diced chicken pieces. Sear them for about 3 to 4 minutes, allowing the outside to brown lightly. This caramelization step locks in moisture and adds a subtle depth of flavor that makes each bite irresistibly succulent.

Step 4: Add Yogurt Mixture

Pour the blended yogurt and spice sauce over the seared chicken in the skillet. Stir gently but thoroughly, coating every piece in the luscious, creamy korma base. This mixture will transform during the simmering process, melding the spices with the tender chicken into one harmonious dish.

Step 5: Simmer

Lower the heat to a gentle simmer, cover the skillet, and let the korma cook for 8 to 10 minutes. During this time, the chicken absorbs the flavors while becoming perfectly tender. The sauce thickens slightly, developing that rich, creamy consistency that is the hallmark of this delightful dish. Be sure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is safely cooked.

How to Serve Creamy Chicken Korma Recipe

Garnishes

For the classic finishing touch, sprinkle freshly chopped cilantro over the top just before serving. The bright, herbal notes of cilantro add a fresh contrast to the richness of the creamy sauce, making each spoonful delightful and well-rounded.

Side Dishes

This creamy chicken korma shines beautifully paired with fluffy basmati rice that soaks up the sauce, as well as warm naan bread perfect for sopping up every last bit. For a balanced meal, consider including lightly steamed vegetables or a crisp cucumber raita to add cooling freshness.

Creative Ways to Present

Looking to impress your guests with presentation? Serve the korma in a rustic bowl garnished with a lemon wedge and a sprinkle of toasted almonds to add texture and a subtle nutty flavor. Alternatively, a drizzle of cream on top enhances the luxurious feel, making this dish visually stunning as well as delicious.

Make Ahead and Storage

Storing Leftovers

This Creamy Chicken Korma Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even more tempting. Just be sure to cool it quickly and store properly to maintain freshness.

Freezing

You can freeze this korma for up to 2 months, allowing for easy future meals. Use a freezer-safe container or heavy-duty freezer bag and label it with the date. When ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

Reheat your korma gently over low heat on the stovetop or in the microwave, stirring occasionally to restore the creamy texture and even warmth. If the sauce thickens too much, add a splash of water or broth to loosen it up without losing that signature creaminess.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and can add extra richness to the korma. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Is it possible to make this dish vegan or vegetarian?

For a vegan version, you can substitute the chicken with hearty vegetables like cauliflower or potatoes and use coconut yogurt instead of dairy yogurt. The spices and technique remain the same, delivering wonderful depth of flavor.

What if I don’t have ghee on hand?

You can replace ghee with clarified butter or even use extra vegetable oil. Ghee adds a distinctive richness, but the dish will still taste fantastic with other fats.

Can I adjust the spice level in this recipe?

Definitely! Reduce or omit the chili powder to make it milder, or add a touch more if you prefer a spicier kick. The balance is easy to customize according to your taste.

What is the key to achieving the perfect creamy texture?

The combination of whole-fat yogurt and the gentle simmering process is crucial. Avoid boiling once the yogurt is added to prevent curdling, and use full-fat yogurt for the best silky richness.

Final Thoughts

This Creamy Chicken Korma Recipe is the kind of dish you’ll want to make again and again because it’s truly that comforting and delicious. With its beautiful blend of spices and velvety sauce, it brings a restaurant-quality experience to your home kitchen without any fuss. Invite some friends or gather the family around, and enjoy the warmth and joy that only a dish like this can bring.

Creamy Chicken Korma Recipe

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4.2 from 80 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x

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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.

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Ingredients

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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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian