Description
This Chicken Korma recipe offers a rich and creamy Indian-inspired dish featuring tender pieces of chicken breast simmered in a fragrant yogurt-based sauce infused with aromatic spices like coriander, cumin, turmeric, and garam masala. The dish balances the richness of ghee and yogurt with the warmth of ginger and garlic, making it an ideal comforting meal perfect for serving over rice or with naan bread.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breast, diced into 1-inch pieces
Cooking Fats
- ¼ cup vegetable oil
- ¼ cup ghee
Vegetables & Aromatics
- 1 yellow onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 2 teaspoons minced ginger (1 large knob)
Spices & Seasonings
- 2 teaspoons coriander
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
Dairy
- 1 cup whole-fat yogurt
Garnish
- Cilantro, for serving
Instructions
- Sauté Onions, Garlic, and Ginger: Heat the ¼ cup vegetable oil and ¼ cup ghee in a large skillet over medium-high heat. Add the diced yellow onion and cook, stirring frequently, until the onions begin to brown, about 5-7 minutes. Then add the minced garlic and ginger and cook for an additional 2-3 minutes until fragrant.
- Blend Sauce Ingredients: Using a slotted spoon, remove the cooked onions, garlic, and ginger from the skillet and transfer them to a blender. Add the whole-fat yogurt, coriander, cumin, chili powder, turmeric, garam masala, and salt and pepper to taste. Blend until the mixture is smooth and well combined.
- Sear Chicken: In the same hot skillet with oil and ghee, add the diced chicken breast pieces. Sear them over medium-high heat for 3-4 minutes, turning occasionally, until they are lightly browned on the outside but not fully cooked through.
- Add Yogurt Mixture: Pour the blended yogurt spice sauce into the skillet with the seared chicken. Stir well to coat all the chicken pieces evenly with the sauce.
- Simmer: Reduce the heat to low, cover the skillet with a lid, and let the chicken simmer in the sauce for 8-10 minutes. This allows the flavors to meld and the chicken to cook completely (internal temperature should reach 165°F or 74°C).
- Serve: Serve the Chicken Korma hot over steamed rice with naan bread on the side. Garnish with fresh cilantro leaves for added aroma and color.
Notes
- For best results, use whole-fat yogurt to achieve a creamy and rich sauce texture.
- Adjust the chili powder according to your desired spice level.
- You can substitute the chicken breast with boneless thigh meat for a more tender result.
- Garnishing with fresh cilantro adds a fresh herbal note that complements the richness of the korma.
- Ensure not to overcook the chicken during searing to avoid dryness.
- This dish pairs well with basmati rice and warm naan bread for traditional serving.
