Spicy Chicken Korma (30 Minutes)

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Craving a burst of vibrant flavors that transport you to the aromatic streets of Pakistan? Look no further than this quick and fiery Chicken Korma recipe! This beloved dish is a celebration of tender chicken simmered in a luscious, spicy gravy, packed with fragrant spices like cardamom, cumin, and coriander. The Korma’s unique quality lies in its ability to balance heat with a rich creaminess that coats every succulent piece of chicken. One taste of this dish will have you marveling at the complexity of flavors and the way it leaves a warm, satisfying sensation lingering on your palate. Let’s begin!

Ingredients

Units Scale
  • 1 lb (450g) boneless chicken, cut into bite-sized pieces
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust according to your spice preference)
  • 1/2 cup plain yogurt
  • 1/2 cup heavy cream
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat oil in a large pan over medium heat.
  2. Add the chopped onions and sauté until golden brown.
  3. Stir in the minced garlic, grated ginger, and sliced green chilies, cooking for an additional minute.
  4. Add the ground cumin, ground coriander, turmeric powder, and red chili powder. Stir well to combine and cook for 1-2 minutes, allowing the spices to release their aromas.
  5. Add the chicken pieces to the pan, stirring to coat them with the spice mixture. Cook for about 5-7 minutes until the chicken is lightly browned.
  6. Reduce the heat to low and add the plain yogurt to the pan, stirring continuously to incorporate it into the mixture.
  7. Pour in the heavy cream and season with salt to taste. Stir well to combine.
  8. Cover the pan and let the chicken korma simmer on low heat for 10-12 minutes, or until the chicken is cooked through and the flavors have melded together.
  9. Once cooked, garnish with fresh cilantro before serving.

Notes

For the best results, adjust the amount of red chili powder and green chilies according to your desired level of spiciness. Marinating the chicken in yogurt and spices for a few hours or overnight can enhance the flavors and tenderness. If you prefer a smoother consistency, you can blend the onion mixture before adding the chicken. For an even richer flavor, substitute half of the heavy cream with cashew paste or almond paste. Serve the korma hot with fragrant basmati rice, naan bread, or roti to soak up the delicious gravy. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/spicy-chicken-korma-30-minutes/