Meal Prep · North Indian
Chicken Korma
A rich, creamy, and mildly spiced North Indian curry featuring tender chicken simmered in a fragrant cashew and yogurt-based sauce.
Ingredients
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Step-by-step- Marinate chicken with yogurt, 1 tbsp ginger-garlic paste, turmeric, red chili powder, and salt for at least 30 minutes, or overnight in the refrigerator.
- Blend soaked cashews with a splash of water to form a smooth, thick paste.
- Heat ghee or oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown and caramelized (about 15-20 minutes). If using onion puree, cook until all moisture evaporates and it starts to brown.
- Add the remaining 1 tbsp ginger-garlic paste to the pot and cook for 1 minute until fragrant.
- Add the marinated chicken to the pot and sear on all sides until lightly browned (about 5-7 minutes).
- Stir in garam masala and cardamom powder, cooking for 1 minute until fragrant.
- Pour in the cashew paste and cook for 5-7 minutes, stirring constantly, until the paste thickens and oil begins to separate.
- Add 1/4 cup water or chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until chicken is tender and cooked through.
- Stir in the heavy cream and optional saffron milk. Simmer for another 2-3 minutes, without boiling, until the sauce is heated through and creamy.
- Garnish with fresh chopped cilantro and serve hot with naan, roti, or basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 40 g |
| Fat | 35 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chicken Korma in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Transfer cooled korma to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or milk if the sauce is too thick. Alternatively, microwave in short intervals, stirring in between, until heated through.
Chef’s Corner
- For a richer flavor, marinate the chicken overnight. The longer it marinates, the more tender and flavorful it will be.
- Don’t rush browning the onions; caramelizing them properly is key to the deep flavor and color of the korma sauce.
- If the sauce becomes too thick, add a little warm water or milk to reach your desired consistency. Avoid over-boiling after adding cream to prevent it from splitting.
