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Chicken Korma Recipe
Like
Chicken Korma Recipe
Indulge in the rich flavors of Indian cuisine with this creamy Chicken Korma Recipe. Marinated chicken cooked in a blend of spices, yogurt, and nuts, resulting in a dish that's both aromatic and delicious. Serve with basmati rice or naan bread for a complete meal. This recipe serves 4-6 people and can be prepared in under an hour. Perfect for special occasions or a quick weeknight dinner.
Time Cook
30
Level
Intermediate
Calories
540
Allergens
Nuts, Dairy, Gluten
Ingredients
1.5 lbs
Boneless, skinless chicken breast or thighs
0 Calories
1 cup
Plain yogurt
100 Calories
2 tbsp
Lemon juice
0 Calories
2 tbsp
Ghee or vegetable oil
190 Calories
1 large
Onion
45 Calories
2 inches
Ginger
10 Calories
3 cloves
Garlic
15 Calories
1 tsp
Cumin powder
0 Calories
1 tsp
Coriander powder
0 Calories
1/2 tsp
Turmeric powder
0 Calories
1/2 tsp
Red chili powder
0 Calories
1 tsp
Salt
0 Calories
1/2 tsp
Cardamom powder
0 Calories
1/4 cup
Cilantro
20 Calories
1/4 cup
Cashew nuts
100 Calories
1/2 cup
Heavy cream or half-and-half
100 Calories
Step-by-Step Instructions
1
In a large bowl, whisk together the yogurt, lemon juice, ghee or oil, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Add the chicken and mix well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2
Heat 1 tablespoon of ghee or oil in a large saucepan over medium heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned on all sides and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
3
In the same saucepan, heat another tablespoon of ghee or oil over medium heat. Add the onion and cook, stirring occasionally, until lightly browned and caramelized, about 8-10 minutes.
4
Add the ginger and garlic to the saucepan and cook, stirring constantly, for 1-2 minutes. Add the cumin powder, coriander powder, turmeric powder, and red chili powder. Cook, stirring constantly, for 1-2 minutes.
5
Stir in the cashew nuts and cook, stirring constantly, for 1-2 minutes. Add the heavy cream or half-and-half and bring the mixture to a simmer. Cook, stirring occasionally, until the sauce has thickened and the nuts have broken down, about 5-7 minutes.
6
Add the cooked chicken back to the saucepan and stir to coat with the sauce. Cook, stirring occasionally, until the chicken is heated through, about 2-3 minutes. Season with salt to taste.
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Where cooking meets life and technology.
© 2025 Cooklaif