Chicken Korma Recipe

I prepared this Chicken Korma Recipe recently and was thrilled by the incredible blend of creamy yogurt, toasted cashews, and aromatic spices that danced together so perfectly. Each bite burst with flavor, balancing spice with just the right hint of sweetness. I shared it with family and friends and everyone enjoyed the experience.

I’m excited to share my Chicken Korma recipe with you. I marinated 2 lbs chicken pieces in a mix of 1 cup plain yogurt, 2 tbsp ginger garlic paste, and spices like 1 tsp turmeric, ground coriander and cumin.

I also added 1 large chopped onion, 2 medium tomatoes, and a dash of red chili powder for that spicy kick. After marinating, I blended everything with roughly ground cashews (1/2 cup soaked in warm water) that gives the dish a unique crunch.

I finish it off with a light drizzle of cooking oil or ghee and a hint of salt. Every bite reminds me of the best Indian Curry Recipes with a twist that makes it stand out against the typical Desi Chicken Curry.

I love how the creamy, bold flavors mix with the crunchiness from the cashews, making it a must try for any Indian Chicken Recipes fan.

Why I Like this Recipe

I love this recipe because the marinade with yogurt and spices makes the chicken super tender and full of flavor every time. The way the onions, tomatoes, and cashews mix in creates this amazing creamy and crunchy texture that’s really satisfying. I also really enjoy how simple it is to make, even if sometimes I mess up a step or two it still turns out great. Lastly, I like that I can tweak the spice levels to suit my mood, which always makes it feel like a home-cooked classic.

Ingredients

• Chicken pieces give good protein and a hearty flavor to the dish.
• Plain yogurt adds creaminess, tangy flavor and helps tenderize, its really yummy.
• Ginger garlic paste brings an intense, aromatic kick that livens up the sauce.
• Onion offers natural sweetness and a slight crunch, making every bite interesting.
• Tomatoes deliver tangy acidity and essential vitamins that balance the rich spices.
• Cashews infuse a nutty creaminess along with healthy fats and subtle sweetness.
• Spices like turmeric, cumin and chili create warmth and a deep, earthy complexity.
• Fresh cilantro (optional) sprinkles a fresh, herbal finish that brightens the dish.

Ingredient Quantities

• 2 lbs chicken pieces (boneless or with bone, whichever you prefer)
• 1 cup plain yogurt (whole fat works best)
• 2 tbsp ginger garlic paste
• 1 large onion, roughly chopped
• 2 medium tomatoes, chopped
• 1/2 cup cashews, soaked in warm water for 20 mins then roughly ground
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/4 tsp ground cardamom
• 2 tbsp cooking oil or ghee
• Salt to taste
• Fresh cilantro, chopped (optional for garnish)

How to Make this

1. In a large bowl, mix the chicken with yogurt, ginger garlic paste, turmeric, ground coriander, ground cumin, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes.

2. Heat up the oil or ghee in a big pan over medium heat. Add the chopped onion and cook until it starts getting a bit golden.

3. Toss in the chopped tomatoes and stir until they soften up, about 5 minutes.

4. Stir in the roughly ground cashews so that they blend with the onions and tomatoes.

5. Add the marinated chicken into the pan and mix everything together, letting the chicken brown on all sides.

6. Reduce the heat to low and cover the pan. Allow the chicken to simmer for about 20 minutes or until it’s nice and tender.

7. Once the chicken is cooked, sprinkle in the garam masala and ground cardamom, stirring well to combine the flavors.

8. Give it a taste and add more salt if needed.

9. Keep the curry on the heat for another couple of minutes if you want a thicker sauce.

10. Finally, turn off the heat and garnish with fresh cilantro if you like, then serve hot with rice or naan.

Equipment Needed

1. Large mixing bowl – for marinating the chicken, ensuring all spices mix well.
2. Measuring cups and spoons – to accurately measure yogurt, spices and other ingredients.
3. Cutting board – needed for chopping the onion and tomatoes.
4. Knife – for chopping the vegetables into the needed pieces.
5. Frying pan or large skillet – to cook the onions, tomatoes and chicken evenly.
6. Food processor or blender (optional) – to roughly grind the soaked cashews if you don’t want to do it by hand.
7. Spatula or wooden spoon – to stir and mix the curry while it cooks.

FAQ

Chicken Korma Recipe Substitutions and Variations

• Plain yogurt: You can swap it out with Greek yogurt or sour cream. Just keep in mind that they might be a bit tangier than the regular yogurt.
• Ginger garlic paste: Instead, you can mince equal parts fresh ginger and garlic in a blender to create your own blend.
• Cashews: If you dont have cashews, try using soaked blanched almonds or even pistachios; they will give you a slightly different texture and flavor.
• Cooking oil or ghee: You could substitute with coconut oil or butter if you want a richer taste in your korma.

Pro Tips

1. If you can, marinate the chicken longer than 30 minutes. Letting it sit an hour or even overnight really helps to tenderize the meat and boost the flavors even more.

2. When frying the onions, keep an eye on them so they get a nice golden brown. They add a bit of sweetness to the curry so don’t rush this step or let them burn.

3. For a thicker sauce, let the tomatoes simmer until they almost break down completely. You can even mash them a little while cooking so the curry gets a heartier texture.

4. Try adding a final sprinkle of fresh cilantro right before serving. It gives the dish a bright, fresh finish that really brings everything together.