How I Make The Perfect Chicken Korma At Home

Chicken korma is one of my favorite Indian dishes! It’s a mild creamy curry made with tender pieces of chicken simmered in a rich yogurt-based sauce infused with warm aromatic spices. The complex flavors and melt-in-your-mouth texture make chicken korma an amazing weeknight dinner option.

I’ve perfected my easy homemade chicken korma recipe over the years. In this article, I’ll share my step-by-step method and pro tips for making restaurant-quality chicken korma right in your own kitchen.

Ingredients Needed For Chicken Korma

To make chicken korma at home, you’ll need:

• Boneless, skinless chicken breasts, thighs or tenderloins cut into bite-size pieces
• Yellow onion, finely chopped
• Garlic cloves, minced
• Fresh ginger, minced
• Spices like garam masala, ground cumin, ground coriander, ground turmeric, chili powder
• Canned full-fat coconut milk
• Greek yogurt
• Tomato paste
• Unsweetened almond flour (optional)
• Sugar
• Heavy cream
• Vegetable oil for cooking
• Salt and pepper
• Fresh cilantro for garnish

The spices are essential for developing the signature korma flavor profile. Always use fresh garlic and ginger too – the pre-minced versions just don’t provide the same aromatic quality.

My Step-By-Step Method For Chicken Korma

Here is my easy method for making flawless chicken korma at home in just 30 minutes:

1. Cook the Onions

• Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 minutes until softened and starting to turn golden brown.

2. Brown the Chicken

• Add the bite-sized chicken pieces to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked through yet.

3. Bloom the Spices

• Next, stir in the minced garlic, ginger, garam masala, cumin, coriander, turmeric, chili powder and tomato paste. Cook for 2 more minutes to lightly toast the spices and bring out their essential oils.

4. Make the Sauce

• Pour in the Greek yogurt, coconut milk, almond flour if using, and sugar. Let simmer for 8-10 minutes to thicken up.

5. Finish with Cream

• Finally, stir in the heavy cream and season with salt and pepper to taste. Simmer briefly just until warmed through.

6. Garnish and Serve

• Garnish with fresh chopped cilantro. Serve over basmati rice. Enjoy!

Pro Tips For Making The Best Chicken Korma

Here are some of my best tips for perfecting your chicken korma at home:

• Use full-fat coconut milk – the creamy part at the top of the can is key for adding velvety richness. Always place the can upside down before opening to get all the thick cream.

• Marinate the chicken – for extra flavor, marinate the chicken pieces in the spices, yogurt, and a touch of oil for at least 30 minutes before cooking.

• Toast the spices – blooming the spices briefly in oil intensifies their flavor. Just don’t burn them!

• Simmer the sauce – let it gradually reduce and thicken for maximum flavor concentration.

• Finish with cream – stirring in cream or half-and-half at the end adds luxurious richness and texture.

• Adjust the heat – add more chili powder or cayenne if you want some spice – traditional korma is mild.

• Use a nonstick pan – the creamy sauce won’t stick as easily. Avoid cast iron or stainless steel.

• Add nuts – for texture, stir in cashews or slivered almonds before serving.

• Fresh herbs are best – cilantro, mint, or scallions nicely complement the flavors.

Serving Suggestions For Chicken Korma

Chicken korma tastes amazing when served:

• Over steaming white or brown basmati rice

• With warm naan bread for dipping in the luscious sauce

• Alongside fresh chopped salad or raita yogurt dip

• With roasted vegetables like cauliflower or carrots

• Garnished with toasted cashews or slivered almonds

• Accompanied by mango chutney for contrasting sweetness

Storing and Freezing Leftover Chicken Korma

The leftovers actually taste even better the next day once the flavors have had time to develop fully. Here are some storage tips:

• Let cool completely before storing in a sealed container in the fridge for up to 4 days.

• Freeze extra portions for up to 3 months. Thaw overnight before gently reheating on the stovetop.

• When reheating, add a splash of cream or water to loosen up the sauce as needed.

• Avoid microwaving which can make the sauce separate – reheat gently in a saucepan instead.

Why I Love Making Homemade Chicken Korma

Here’s why I think everyone should try making chicken korma at home:

• It’s an easy 30-minute weeknight dinner that still feels special.

• You can control the ingredients – no mystery curries or stabilizers.

• It’s budget-friendly compared to takeout or restaurants.

• The aromatics and spices provide amazing flavor complexity.

• The creamy, mildly spiced sauce appeals to both kids and adults.

• You can customize the heat level and ingredients to your taste.

• It leaves your home smelling incredible!

• The leftovers make easy packed lunches or quick meals.

• Impress guests by serving a homemade Indian restaurant favorite.