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Homemade Chicken Korma

Creamy Homemade Chicken Korma in Under 30 Minutes

Enjoy this Homemade Chicken Korma, a quick and comforting dish bursting with flavor, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Ghee or Sunflower Oil Adds richness and flavor; substitute with vegetable oil if needed.
  • 1 medium Onion Provides a savory base for depth of flavor; use shallots for a milder taste.
  • 3 cloves Garlic Essential for aroma and taste; fresh is best, but dried can be used sparingly.
  • 2 teaspoons Minced Ginger Adds warmth and spiciness to the sauce; ground ginger can substitute.
  • 1 teaspoon Ground Cumin Offers an earthy, warm flavor; toasted cumin enhances the taste.
  • 1.5 teaspoons Ground Coriander Provides citrusy undertones; fresh coriander seeds can be ground for intensity.
  • 1.5 teaspoons Garam Masala A spice blend for Korma's warmth; can substitute with a mix of spices.
  • 0.5 teaspoon Mild Chili Powder Adds subtle heat; omit for milder dish.
  • 0.5 teaspoon Ground Turmeric Imparts a golden color and earthy flavor; can be omitted if unavailable.
  • 0.25 teaspoon Salt Enhances overall flavor; adjust to taste.
  • 0.25 teaspoon White Pepper Adds distinct spice; black pepper can substitute.
  • 2 tablespoons Tomato Purée Balances flavors with acidity and richness.
For the Creaminess
  • 0.5 cup Full-fat Plain or Natural Yogurt Contributes creaminess; sour cream can substitute.
  • 0.5 cup Coconut Cream Creates a rich texture; canned coconut milk (thick part only) works as an alternative.
  • 2 tablespoons Ground Almonds Thickens the sauce and adds nuttiness; almond flour can also be used.
  • 4 tablespoons Double (Heavy) Cream Adds additional creaminess; can be omitted.
  • 1 tablespoon Sugar Balances spices' heat; honey can be an alternative.

Equipment

  • large pan

Method
 

Step‑by‑Step Instructions
  1. In a large pan, heat 2 tablespoons of ghee or sunflower oil over medium heat until shimmering. Add one finely chopped onion and sauté for about 5 minutes until it turns translucent and golden brown.
  2. Add 3 minced garlic cloves and 2 teaspoons of minced ginger to the pan. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Stir in approximately 525 grams of bite-sized chicken breast pieces. Cook for 6-8 minutes, turning frequently until browned and no longer pink.
  4. Mix in 1 teaspoon of ground cumin, 1.5 teaspoons of ground coriander, 1.5 teaspoons of garam masala, ½ teaspoon of mild chili powder, ½ teaspoon of ground turmeric, ¼ teaspoon of salt, and ¼ teaspoon of white pepper. Stir well for 1 minute.
  5. Pour in 2 tablespoons of tomato purée and ½ cup of yogurt, stirring vigorously to combine. Then add ½ cup of coconut cream and 2 tablespoons of ground almonds, mixing until a creamy sauce forms.
  6. Reduce the heat to low and let the Korma simmer for 10-15 minutes, uncovered. Stir occasionally until the chicken is tender and the sauce thickens.
  7. Incorporate 1 tablespoon of sugar and 4 tablespoons of double cream, stirring gently to blend. Taste and adjust the seasoning as needed.
  8. Serve your Homemade Chicken Korma hot, garnished with fresh coriander if desired. Pair it with boiled basmati rice or warm flatbread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 4mgCalcium: 90mgIron: 2.5mg

Notes

For best results, choose quality chicken and do not rush the sautéing of aromatics to enhance flavor.

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