why make this recipe
Chicken Korma is rich, mild, and creamy. It is good for family meals and special days. The sauce is smooth and full of warm spices. This recipe uses plain ingredients and gives a soft, tasty dish.
introduction
This Chicken Korma is simple to cook and works for cooks of all levels. The chicken cooks in a yogurt and cream sauce that stays gentle and tasty. If you enjoy other chicken dishes, check out these easy ideas: 20 chicken breast recipes you’ll love.
how to make Chicken Korma
- Heat oil and cook the sliced onions until golden brown.
- Add ginger-garlic paste and cook a minute.
- Brown the chicken pieces in the pan.
- Add korma spice mix and green chilies, and cook two minutes.
- Turn heat low, add yogurt and salt, cover and simmer until chicken is done.
- Stir in cream and cook five more minutes.
- Garnish with fresh coriander leaves and serve hot.
This method keeps the sauce smooth and the chicken tender. Cook on low heat after adding yogurt to avoid curdling.
Ingredients :
- 1 kg chicken, cut into pieces
- 1 large onion, finely sliced
- 2 tablespoons ginger-garlic paste
- 1 cup yogurt
- 2-3 green chilies, slit
- 1/2 cup cream
- 2 tablespoons korma spice mix
- 2-3 tablespoons cooking oil
- Salt to taste
- Fresh coriander leaves for garnish
Directions :
- Heat oil in a large pan and add sliced onions. Sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add chicken pieces and cook until browned.
- Stir in the korma spice mix and green chilies, cooking for another 2 minutes.
- Lower the heat and mix in the yogurt and salt; cover and simmer until chicken is cooked through.
- Stir in the cream and cook for an additional 5 minutes.
- Garnish with fresh coriander leaves before serving.
how to serve Chicken Korma
Serve hot with plain rice, naan, or roti. The creamy sauce goes well with steamed rice or soft bread. For a simple meal, add a salad and pickles. If you want more baked or oven ideas, see this page for inspiration: Baked chicken breast recipes.
how to store Chicken Korma
- Cool the korma to room temperature within two hours.
- Store in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge and reheat gently on low heat.
tips to make Chicken Korma
- Use low heat after adding yogurt to keep the sauce smooth.
- Brown the chicken first for better flavor.
- Use fresh cream at the end for richness.
- Adjust green chilies to control heat.
- Stir often to avoid sticking.
variation (if any)
- Make it with lamb or paneer instead of chicken.
- Add ground nuts (almonds or cashews) blended with a little water for a thicker, nutty sauce.
- Use coconut milk instead of cream for a dairy-free version.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it before cooking so it browns well and cooks evenly.
Q: Will the yogurt curdle?
A: To avoid curdling, lower the heat before adding yogurt and stir well.
Q: Can I skip cream?
A: Yes, you can skip cream or use coconut milk for a lighter sauce.
Q: How long does it take to cook?
A: Active time is about 20–30 minutes; total time about 40 minutes including simmering.
Q: Can I make it spicy?
A: Yes, add more green chilies or a pinch of chili powder.
Conclusion
For a full, step-by-step guide and more tips on Chicken Korma, you can follow this detailed recipe: Chicken Korma Recipe – Swasthi’s Recipes.
Chicken Korma
Ingredients
Method
- Heat oil in a large pan and add sliced onions. Sauté until golden brown.
- Add ginger-garlic paste and sauté for a minute.
- Add chicken pieces and cook until browned.
- Stir in the korma spice mix and green chilies, cooking for another 2 minutes.
- Lower the heat and mix in the yogurt and salt; cover and simmer until the chicken is cooked through.
- Stir in the cream and cook for an additional 5 minutes.
- Garnish with fresh coriander leaves before serving.