Want to try Indian cuisine? The chicken korma recipe is perfect for getting started.
Chicken biryani, samosas, butter chicken… Indian specialties continue to delight us, and it’s not the chicken korma that will make us say otherwise. This dish, which consists of meat simmered in a creamy and spicy sauce, has no equal in taking us on a journey in just a few bites.
How to make chicken korma?
The chicken
The essential step for a tasty korma is to marinate the chicken beforehand. In the recipe, the latter is mixed with spices, to flavor it, and with yogurt. Not only does the dairy product help diffuse flavors, but it also helps tenderize the meat and make it softer. On the other hand, there is no need to do this the day before, as this could alter the texture of the chicken too much. Marinate it for about 1 hour before cooking, or at least 30 minutes, this will be more than enough.
Korma sauce
Although korma sauce can be found in jars in any supermarket, the recipe is so simple that it is better to make it yourself. Made from coconut milk, the sauce is flavored with garam massala, a typically Indian spice blend, including cumin and coriander. Tomato paste is also added to enhance the sauce and give it a little acidity.
However, be careful never to boil it. This could cause the yogurt used for the marinade to curdle and form lumps.
Chicken korma recipe
Preparation: 15 mins
Cooking time: 35 mins
For 4 people
For the marinade
- 4 chicken cutlets
- 150 g Greek yogurt (1 pot)
- 1 clove of garlic
- 1 tbsp. tbsp grated fresh ginger
- 1 tbsp. garam masala coffee
- ½ tsp. teaspoon ground coriander
- 1 pinch of cayenne pepper
For the sauce
- 1 clove of garlic
- 1 onion
- 1 tbsp. oil soup
- 20g butter
- 1/2 tsp. teaspoon garam masala
- 1/2 tsp. teaspoon turmeric powder
- ½ tsp. teaspoon ground coriander
- 15 cl of chicken broth
- 30 g of tomato paste
- 25 cl of coconut milk
- salt
- a few coriander leaves
- 1 handful crushed cashews
- 1 lime
For the marinade. Cut the chicken pieces into pieces, and place them in a large freezer bag.
Mix the yogurt and all the spices. Pour into the freezer bag, and close. Mix to distribute the marinade, then place in the refrigerator for 1 hour.
For the sauce. Slice the onion and garlic.
Heat the oil and butter in a frying pan. Add the chopped onion and garlic, garam masala, turmeric, and ground coriander, leave to sauté for 10 minutes.
Braise the chicken pieces for 5 minutes, before adding the marinade and broth. Simmer for 10 minutes, then add the tomato paste and coconut milk. Add salt, reduce heat, simmer for 5 minutes.
Sprinkle with cashews and coriander. Serve with rice, cheese naan and a lime wedge.
Some variations of chicken korma
Although the most popular version of this specialty is with chicken, it is possible to vary it. For example, replacing it with lamb or dumplings. Seafood products also lend themselves to this recipe. As for vegetarians, we can only advise you to make the navratan korma with 9 vegetables, or a tofu korma.
Right away: find 9 korma recipes that will take you on a journey in one bite.
Navratan korma
© Acha from the Food fashion party blog
Precook the vegetables one by one to achieve just the right amount of cooking.
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Lamb Korma

© Joanna from the Jo cooks blog
Choose a piece of lamb to braise, such as shoulder, for this recipe.
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Vegetable korma

© Kristen from the blog Moon and spoon and yum
Opt for a mix of seasonal vegetables and supplement it with chickpeas for a protein boost.
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Meatball Korma

© Christine from the blog Cherry on my sundae
The good idea: thicken the sauce by incorporating almond or cashew puree.
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Eggplant balls with korma sauce

© Michele from the blog Mom under pressure
The toasted coconut adds a real plus to the recipe.
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Paneer korma

© Neha from the Whisk affair blog
Very similar to cottage cheese, but less salty, paneer is frequently used in Indian cuisine as a meat substitute.
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Chicken korma

© Deborah from the blog Savvy bites
Good to know, chicken korma can also be prepared with boneless thighs. The result will be even softer.
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Tofu korma

© Chloe from the blog Forkful of plants
Press the tofu before marinating, it will soak up the sauce better.
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Cauliflower korma

© Alida from Simply delicious food
Roast the cauliflower in the oven before letting it simmer. This will make the korma more flavorful.
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