Ingredients Need to Make Chicken Korma
I love going out to eat and getting Indian food. I just love how flavorful everything is! With this list of ingredients, you can have the best chicken korma you have ever had in no time! For exact measurements, scroll to the bottom of the post.
Chicken Korma: This dish is mild and creamy with a yogurt and nut-based sauce. Butter Chicken: You’ll get a creamy, buttery tomato base with this sauce and a hint of a smoky, mild flavor. Chicken Tikka Masala: This dish has a creamy, tomato based sauce with a smoky, charred flavor. It has a bit more heat than butter chicken.
Boneless Skinless Chicken Breast: The hearty protein base that absorbs all of the flavors. Vegetable Oil: Helps sautee the vegetables and sear the chicken. Ghee: This is a type of clarified butter. If you don’t have any, I highly recommend getting some here, or you can use unsalted butter instead. Yellow Onion: Adds a bright punch of savory flavor and slight texture. Garlic Cloves: Indian food is known for its bold flavors, and garlic is at the top of the list! Minced Fresh Ginger: One of my favorite ways to brighten a dish with its spicy, vibrant flavor. Whole-Fat Yogurt: Gives the sauce a creamy texture and tangy flavor. Seasonings: Indian food is known for the many herbs and spices it uses. This recipe uses ground coriander, cumin, chili powder, turmeric, and garam masala. Salt and Pepper: To taste. Cilantro: As a garnish for serving.
How to Make This Chicken Korma Recipe
Making chicken korma is actually quite simple. From start to finish, this will only take you about 40 minutes. I love recipes that I can quickly make on busy week nights that taste amazing!
Spice: Use more or less chili powder depending on the spice level you are looking for. Chicken: You can use chicken thighs or bone-in for a richer flavor, but the cooking time will increase. Cook the chicken thighs in the pan for 4-5 minutes on each side, then let it simmer in the sauce for 20-30 minutes until the internal temperature reaches 165 degrees Fahrenheit. Shred or dice the chicken after it is cooked.
Refrigerator: Store completely cooled leftovers in an airtight container in the fridge for up to 4 days. Freezer: Freeze this recipe in an airtight freezer-safe container for up to 2 months. Reheat: To reheat from frozen. Let it thaw in the fridge overnight, and then warm it up on the stovetop or in the microwave.
Easy Butter Chicken
25 mins
Coconut Curry Chicken
4 hrs 30 mins
Slow Cooker Chicken Tikka Masala
6 hrs 15 mins
Chicken Vindaloo
1 hr 20 mins
