Indian Chicken Korma Recipe
User Reviews
4.5
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Prep Time
2 hrs 10 mins
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Cook Time
1 hr 15 mins
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Total Time
3 hrs 25 mins
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Servings
6 servings
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Calories
574 kcal
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Course
Main Course
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Cuisine
Indian
Indian Chicken Korma Recipe
Description
Indian Chicken Korma Recipe uses boneless skinless chicken breasts marinated in garam masala, curry powder, salt, and pepper, then grilled to cook through. The sauce features sautéed onions cooked until lightly browned, ground almonds for body, and a blend of aromatic spices like turmeric, cinnamon, and cardamom combined with yogurt and coconut milk. The sauce is pureed to a smooth consistency before being combined with the cooked chicken, resulting in a creamy and fragrant curry with a balance of spices and a hint of sweetness from brown sugar.
The cooking method involves separately grilling the chicken to keep it tender and rested, while the sauce is prepared by gently sautéing and blending ingredients to yield a smooth texture. This technique allows the spices and aromatics to fully develop, creating a rich sauce that complements the chicken well.
This dish can be served over rice or with flatbreads, making it suitable for a main meal with comforting and familiar textures and flavors. The use of mild spices makes it approachable while still providing depth.
According to the notes, leftovers store well refrigerated for up to five days and can be frozen for two to three months. Reheating gently in short bursts in the microwave or on the stovetop preserves texture and flavor.
Ingredients
For the Chicken Marinade
- 3 pounds chicken breast boneless skinless
- 2 teaspoons vegetable oil
- 2 teaspoons garam masala
- 2 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
For the Sauce
- 3 tablespoons vegetable oil divided into 2 tablespoons and 1 tablespoon
- 3/4 cup water divided into 1/4 cup and 1/2 cup
- 2 onion peeled and cut into quarters, white
- 1/2 cup almond ground, raw
- 6 cloves garlic minced
- 1 1/2 cups low-fat yogurt plain
- 4 teaspoons curry powder
- 1 teaspoon Turmeric ground
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon coriander seed ground
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin ground
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon nutmeg freshly grated
- 3 tomato 3 cups, diced small, large
- 1 cup coconut milk unsweetened, canned
- 1/2 red chili pepper de-seeded and minced, small
- 1 tablespoon ginger freshly grated root
- 1 tablespoon brown sugar packed
Optional Garnish
- 1/4 cup cilantro chopped
Instructions
- Drizzle the chicken with 2 teaspoons of vegetable oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
- Heat a cast iron or grill pan over medium-high heat.
- Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
- Meanwhile, make the korma sauce. Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat. When hot, add onions and 1/4 cup water. Sauté until onions are translucent and lightly browned, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.
- Measure out the spices (curry powder through nutmeg) into a small bowl.
- In the same skillet or wok, heat the remaining 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the spices and toast for 1 minute, then stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
- Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally to avoid scorching.
- Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well. Simmer for an additional 15 minutes.
- Serve with steamed basmati rice and/or naan.
- Optionally garnish with chopped cilantro.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days to maintain freshness.
- Freeze cooked Chicken Korma in airtight containers for up to 2-3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove over medium heat or in short microwave increments until warmed through to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 574kcal | 29% |
| Carbohydrates | 18g | 6% |
| Protein | 59g | 118% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 148mg | 49% |
| Sodium | 883mg | 37% |
| Potassium | 1298mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 748IU | 15% |
| Vitamin C | 22mg | 24% |
| Calcium | 159mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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