Description
Chicken Korma is a rich and creamy Indian dish featuring tender chicken pieces marinated in a flavorful blend of cashews, spices, garlic, and yogurt, then simmered in a luscious cream sauce. This comforting recipe balances aromatic spices like garam masala, cardamom, and turmeric with a touch of heat from chili peppers, making it a perfect dish for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless chicken breast or thighs, chopped into bite-sized pieces
- ½ cup cashews, lightly chopped (or use almonds)
- 3 tablespoons tomato paste (optional)
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- Salt and pepper to taste
- 1 cup plain yogurt (Greek yogurt recommended)
Cooking
- 1 tablespoon olive oil
- 2–3 spicy chili peppers (chopped – serrano peppers used)
- 1 medium onion, chopped
- ½ cup chicken stock (or more as needed)
- 1 cup heavy cream (or coconut milk)
Instructions
- Chop Chicken. Start by cutting your chicken breast or thighs into bite-sized pieces and place them in a large bowl; set aside.
- Prepare Cashew Paste. In a food processor, pulse the cashews until they are finely broken up. Add the tomato paste, garlic, ginger, garam masala, red pepper flakes, paprika, turmeric, coriander, cardamom, cumin, cinnamon, salt, and pepper. Pulse until a thick paste forms. If it’s too dense, add a few tablespoons of water to thin it slightly.
- Mix Marinade. Transfer the paste to a small bowl and stir in the plain yogurt until fully combined.
- Marinate Chicken. Pour the marinade over the chopped chicken, mixing thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Heat Oil. When ready to cook, heat the olive oil in a large pan over medium heat.
- Sauté Peppers and Onion. Add the chopped chili peppers and onion to the pan. Cook for about 5 minutes, stirring occasionally, until softened.
- Cook Chicken. Add the marinated chicken along with all the marinade to the pan. Pour in the chicken stock and stir well. Cook for 15 minutes, stirring occasionally to prevent sticking.
- Add Cream and Simmer. Stir in the heavy cream or coconut milk, then let the mixture simmer gently for an additional 10 minutes. Simmer longer if desired to deepen the flavors.
- Serve. Garnish your Chicken Korma with fresh chopped herbs, extra red chili flakes, and some whole or chopped cashews for added texture and flavor. Serve hot with rice or flatbread.
Notes
- You can substitute chicken thighs for breasts for a juicier Korma.
- Tomato paste is optional but adds a slight depth of flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Marinating overnight enhances the flavor significantly.
- Adjust the number of chili peppers based on your preferred spice level.
- This dish pairs beautifully with basmati rice or naan bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Chicken Korma, Indian Chicken Curry, Creamy Chicken Curry, Cashew Chicken, Garam Masala Chicken, Spicy Indian Chicken
