Description
Make Easy Homemade Chicken Korma tonight! Rich, tender chicken in a fragrant, mild sauce. Perfect with flatbread or rice for a comforting family dinner.
Ingredients
Scale
- Main Event:
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 cup full-fat plain yogurt
- 1/2 cup heavy cream
- Aromatic Base & Spices:
- 3 tbsp ghee (clarified butter)
- 2 large onions, finely chopped
- 2 tbsp ginger-garlic paste (divided)
- 1/2 cup raw cashews, soaked in hot water for 15–20 minutes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 4–5 green cardamom pods, lightly crushed
- 1 tsp Kashmiri chili powder (or paprika for less heat)
- Sweet & Savory Notes:
- 1/2 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- 1/2 cup full-fat coconut milk
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
Instructions
- Marinate the Chicken:: Alright, first things first, let’s get that chicken ready for our Easy Homemade Chicken Korma. I like to cut my chicken breasts or thighs into roughly 1-inch pieces; they cook more evenly and soak up all that lovely marinade. Toss them in a bowl with your plain yogurt, 1 tablespoon of ginger-garlic paste, and a pinch of salt. Give it a good mix with your hands – yes, get in there! This step, honestly, makes such a difference in the tenderness. Let it sit for at least 30 minutes at room temperature, or if you’re like me and planning ahead (for once!), pop it in the fridge overnight. The longer, the better, I swear.
- Prepare the Aromatic Base:: While your chicken is marinating, let’s get the cashews ready. Soak them in hot water for about 15-20 minutes, then drain and blend with a splash of fresh water until you get a smooth paste. Now, in a heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the chopped onions and cook them down until they’re soft and golden brown, about 8-10 minutes. This takes patience, but it’s crucial for the Korma’s depth of flavor. Don’t rush it, or your sauce won’t be as rich, I’ve made that mistake before!
- Bloom the Spices:: Once the onions are beautifully caramelized, add the remaining ginger-garlic paste and cook for another minute until fragrant. Oh, that smell – it’s just heavenly! Now, add your ground cumin, coriander, turmeric, Kashmiri chili powder, and the slightly cracked cardamom pods. Stir constantly for about 30 seconds. This is where the magic happens, “blooming” the spices in the hot ghee really wakes up their flavors. Don’t let them burn, though; a quick sauté is all you need. Your kitchen should be smelling incredible right now!
- Cook the Chicken:: Carefully add your marinated chicken to the pot. Stir it around, making sure each piece is coated in that fragrant spice mixture. Cook for about 5-7 minutes, until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this point, just sealed. As the chicken browns, it releases its juices, mingling with the spices and building even more flavor for our Easy Homemade Chicken Korma. Keep stirring to prevent sticking, especially if your pan is a bit temperamental like mine!
- Simmer the Korma:: Now, stir in your cashew paste, coconut milk, a little salt, and sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. You want the chicken to be cooked through and tender, and the sauce to thicken beautifully. Give it an occasional stir to prevent the sauce from sticking to the bottom. This is where all those flavors meld together into that rich, creamy Easy Homemade Chicken Korma we’re after. The aroma filling your kitchen will be pure bliss!
- Finish and Serve:: Once the chicken is tender and the sauce is luscious, remove the pot from the heat. Stir in the heavy cream and a handful of fresh chopped cilantro. Taste and adjust seasonings – maybe a little more salt, or a touch more sugar if you like it sweeter. The Korma should be rich, creamy, and mildly spiced. Serve this glorious Easy Homemade Chicken Korma hot with warm naan bread, fluffy basmati rice, or even some homemade rotis. Garnish with a sprinkle of extra cilantro. Honestly, seeing that creamy, golden sauce just makes my heart happy!