Description
This Delicious Homemade Chicken Korma is a rich and creamy Indian curry made with tender chicken pieces marinated in yogurt and aromatic spices. Slow-cooked with a blend of ground almonds or cashews and fragrant spices, this korma offers a perfect balance of flavors and textures, ideal for serving with basmati rice or naan bread.
Ingredients
Scale
Chicken Marinade
- 2 pounds Boneless Chicken Thighs or Breasts, cut into bite-sized pieces
- 1 cup Plain Yogurt (full-fat recommended)
- 2 tablespoons Minced Garlic (freshly minced)
- 2 tablespoons Minced Ginger (freshly minced)
- 1 teaspoon Salt (to taste)
Cooking Ingredients
- 3 tablespoons Vegetable Oil or Ghee (for sautéing)
- 2 medium Onions, finely chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1/4 cup Ground Almonds or Cashews (for creamy texture)
- 1 cup Water (for simmering)
- 1 handful Fresh Cilantro Leaves (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, minced garlic, minced ginger, and a pinch of salt. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Sauté the Onions: Heat a large, heavy-bottomed pot over medium heat and add the vegetable oil or ghee. Once hot, add the finely chopped onions and sauté them until they turn a golden brown color, which should take about 10 to 12 minutes. This step brings out the sweetness and depth of flavor in the onions.
- Cook the Chicken: Add the marinated chicken along with all of the marinade into the pot with the sautéed onions. Stir thoroughly and cook for about 5 minutes until the chicken pieces lose their pink color, starting the cooking process and blending flavors.
- Add the Spices: Mix in the ground cumin, coriander, turmeric, and garam masala. Stir well to coat the chicken and onions with the spices, then allow them to toast lightly for 2 to 3 minutes to enhance their aroma and flavor.
- Incorporate Ground Nuts: Add the ground almonds or cashews to the pot. Stir vigorously to fully incorporate the nuts into the curry, which helps achieve a rich, creamy texture characteristic of korma dishes.
- Simmer the Curry: Pour in about 1 cup of water to loosen the sauce. Stir to combine and bring the mixture to a gentle simmer. Cover the pot and let it cook for 25 to 30 minutes, stirring occasionally, until the chicken is tender and the flavors have fully developed.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt as needed to balance the flavors. Finally, garnish with freshly chopped cilantro leaves to add a fresh, herbaceous note to the dish.
- Serve: Serve the hot chicken korma with steamed basmati rice or warm naan bread for a complete and satisfying meal.
Notes
- For a richer flavor, use ghee instead of vegetable oil for sautéing the onions.
- Full-fat plain yogurt is recommended to help tenderize the chicken and contribute to creaminess.
- You can substitute chicken breasts with thighs for more juiciness and tenderness.
- Adjust the water quantity to achieve your preferred curry consistency.
- Marinating the chicken longer enhances flavor and tenderness; overnight marination is ideal.
- Garnish with fresh cilantro just before serving for optimal freshness.
