Chicken Korma Recipe Easy: Creamy, Dreamy, and Ready in Under an Hour!

Craving the rich, aromatic flavors of Chicken Korma but intimidated by complex recipes? You’re in the right place! This recipe delivers all the authentic taste and creamy texture you expect from a classic Korma, but with a simplified approach that even a beginner cook can master. Forget hours of simmering; we’re bringing restaurant-quality Korma to your table in under an hour. Get ready to impress your family and friends with this incredibly easy and flavorful dish!

Why This Recipe Works

Many Korma recipes involve multiple steps, long cooking times, and a laundry list of ingredients. This recipe cuts through the complexity by focusing on the essential flavors and techniques that truly define a great Korma. Here’s why it works:

• Simplified Spice Blend: Instead of grinding your own spices, we use a carefully curated blend of common spices that are readily available in most pantries. This saves time and effort without compromising on flavor.
• One-Pan Cooking: From browning the chicken to simmering the sauce, everything happens in one pan. This minimizes cleanup and allows the flavors to meld together beautifully.
• Quick and Easy: By using boneless, skinless chicken thighs (or breasts if you prefer), the cooking time is significantly reduced.
• Creamy Texture Achieved Easily: We use a combination of heavy cream and yogurt to achieve that signature creamy texture without the need for lengthy simmering or blending.
• Adaptable to Your Taste: This recipe is a great starting point. Feel free to adjust the spice levels, add vegetables, or substitute ingredients to suit your preferences.

Ingredients

• Chicken: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or chicken breasts)
• Onion: 1 large yellow onion, finely chopped
• Garlic: 4 cloves garlic, minced
• Ginger: 1 inch ginger, grated
• Tomato Paste: 2 tablespoons
• Plain Yogurt: 1/2 cup, full-fat (Greek yogurt also works)
• Heavy Cream: 1/2 cup
• Almonds: 1/4 cup, blanched and slivered (optional garnish)
• Cilantro: Fresh cilantro, chopped (for garnish)
• Vegetable Oil: 2 tablespoons
• Spices:
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste

Instructions

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
2. Sauté the Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Brown the Chicken: Add the chicken pieces to the skillet and cook until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
4. Build the Sauce: Reduce the heat to medium. Add the tomato paste to the skillet and cook for 1-2 minutes, stirring constantly, until it deepens in color. This helps to remove the raw tomato flavor.
5. Add the Spices: Stir in the ground coriander, ground cumin, turmeric powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
6. Incorporate the Yogurt: Remove the skillet from the heat and stir in the plain yogurt. Make sure the yogurt is at room temperature to prevent it from curdling. Return the skillet to low heat and stir well to combine.
7. Simmer the Korma: Add the browned chicken back to the skillet. Stir to coat the chicken with the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
8. Finish with Cream: Stir in the heavy cream and simmer for another 5 minutes, allowing the sauce to thicken slightly.
9. Adjust Seasoning: Taste the Korma and adjust the seasoning with salt and pepper as needed.
10. Garnish and Serve: Garnish with slivered almonds and chopped fresh cilantro. Serve hot with basmati rice, naan bread, or your favorite accompaniment.

Tips for Success

• Don’t Overcrowd the Pan: When browning the chicken, work in batches to avoid overcrowding the pan. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly.
• Use Full-Fat Yogurt: Full-fat yogurt will provide a richer and creamier texture to the sauce. If you’re using Greek yogurt, make sure it’s plain and unsweetened.
• Don’t Boil the Yogurt: Adding yogurt to a hot pan can cause it to curdle. Remove the skillet from the heat before adding the yogurt and make sure it’s at room temperature.
• Adjust the Spice Level: This recipe is mildly spiced. If you prefer a spicier Korma, add more cayenne pepper or a pinch of chili flakes.
• Toast the Spices: Toasting the spices briefly in the hot oil enhances their flavor and aroma. Be careful not to burn them.
• Marinate the Chicken (Optional): For even more flavor, marinate the chicken in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.

Storage Instructions

Leftover Chicken Korma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. You may need to add a splash of water or milk to thin the sauce if it has thickened too much during storage.

The Korma can also be frozen for up to 2 months. Thaw completely in the refrigerator before reheating. The texture of the sauce may change slightly after freezing, but the flavor will remain delicious.

FAQ

• Can I use chicken breasts instead of chicken thighs? Yes, you can use chicken breasts. However, chicken thighs are generally more tender and flavorful. If using chicken breasts, be careful not to overcook them, as they can become dry.
• Can I make this recipe vegetarian? Yes, you can substitute the chicken with vegetables such as cauliflower, potatoes, peas, and carrots. You may need to adjust the cooking time depending on the vegetables you use.
• Can I use coconut milk instead of heavy cream? Yes, you can use coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious. Use full-fat coconut milk for the best results.
• What if my sauce is too thin? If your sauce is too thin, simmer it uncovered for a few minutes to allow it to reduce and thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce to thicken it.
• What if my sauce is too thick? If your sauce is too thick, add a splash of water, milk, or cream to thin it out.

Conclusion

This easy Chicken Korma recipe is a guaranteed crowd-pleaser. With its rich, creamy sauce and aromatic spices, it’s the perfect comfort food for any occasion. So, ditch the takeout menu and whip up this delicious and surprisingly simple dish. You’ll be amazed at how easy it is to create restaurant-quality Korma in the comfort of your own kitchen. Enjoy!