Chicken Korma Recipe
This Chicken Korma Recipe features tender chicken breast cooked in a creamy sauce of yogurt, cream, warm spices, and almond butter. A rich, aromatic dish perfect for an elegant dinner or a comforting family meal.
8 Servings
Ingredients
- ¼ cup ghee or vegetable oil
- 2 ½ cups finely chopped onion
- 2 teaspoons kosher salt divided
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 green or red chillies
- 2 teaspoons garam masala
- 1 teaspoon ground coriander
- ½ teaspoon cayenne powder
- ¼ teaspoon ground cinnamon
- 10 whole green cardamom pods lightly crushed (or ½ teaspoon ground cardamom)
- ½ cup tomato puree alternatively diced tomatoes or jarred passata may be used
- ¼ cup almond butter
- ½ cup water plus more as needed
- ¼ cup plain yogurt
- ½ cup heavy whipping cream 35% milkfat
- 2 lbs boneless chicken breast cut into 1½-inch cubes
- 1 tablespoon finely minced cilantro optional, for garnish
Instructions
Sauté the Aromatics:
- Heat the ghee or vegetable oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onions and 1 teaspoon of kosher salt. Sauté gently for approximately 20 minutes, stirring occasionally, until the onions become deeply golden brown. This step is crucial to developing the foundational flavor of the dish.
Incorporate Garlic, Ginger, and Chillies:
- Add the minced garlic, minced ginger, and whole chillies to the pan. Cook for 1 to 2 minutes until fragrant, ensuring the mixture does not burn.
Add the Spices:
- Stir in the garam masala, ground coriander, cayenne powder, ground cinnamon, and cardamom pods. Sauté for an additional minute to toast the spices, releasing their essential oils and aromas.
Introduce Tomato and Almond Butter:
- Add the tomato puree, almond butter, and ½ cup of water to the mixture. Incorporate the remaining 1 teaspoon of kosher salt. Stir to combine, and allow the mixture to simmer until the oil begins to separate and shimmer on the surface, approximately 5 to 7 minutes.
Cook the Chicken:
- Add the chicken pieces to the pan, stirring well to coat them evenly with the sauce. Cover and simmer on low heat for approximately 10 minutes, or until the chicken is thoroughly cooked. Stir frequently and add additional water in small increments if the sauce becomes too thick or begins to stick.
Finish with Yogurt and Cream:
- Reduce the heat to low. Stir in the plain yogurt and heavy whipping cream. Allow the mixture to simmer gently for several minutes, permitting the flavors to meld. Taste the sauce and adjust seasoning as necessary with additional salt or garam masala.
Serve:
- Transfer the Chicken Korma to a serving dish. Garnish with finely minced cilantro if desired. Serve hot, accompanied by basmati rice or naan bread.
Notes
To ensure this Chicken Korma Recipe is entirely gluten-free, confirm that the following ingredients are certified gluten-free:
- Garam Masala and all ground spices: Some spice blends may contain traces of gluten or be processed in facilities that handle gluten-containing products.
- Almond Butter: Verify there are no additives or thickeners containing gluten.
- Yogurt and Cream: Ensure they are free from stabilizers or additives that may contain gluten.
- Chicken Broth (if used instead of water): If substituting water with chicken broth, select a gluten-free certified brand.