Easy Chicken Korma Recipe for Delicious Halal Meals

The aroma of Chicken Korma wafts through the air like a warm hug from your grandma. Imagine tender chicken swimming in a creamy sauce that’s spiced just right—each bite is a delightful explosion of flavor inviting you to come back for more. Whether it’s a rainy Sunday or a festive family gathering, this dish always knows how to steal the show.

I remember the first time I made Chicken Korma; my kitchen looked like a spice bomb exploded. Yet somehow, my family devoured it in minutes! This dish is perfect for those cozy nights when you want something comforting yet impressive enough to share with friends. Just wait until you taste that rich blend of spices—it’s an experience you won’t forget.

I once served this at a dinner party and ended up handing out my recipe like it was gold dust!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Skinless Chicken Thighs: I prefer thighs over breasts for their juiciness and flavor; they stay moist during cooking.
• Onions: Use fresh onions for the best base; finely chopped makes them dissolve beautifully in the sauce.
• Garlic: Fresh garlic cloves add depth; if you’re feeling bold, throw in some ginger too!
• Yogurt: Opt for plain yogurt—it gives that creamy texture we all crave without being too heavy.
• Coconut Milk: This adds sweetness and richness; full fat gives the best results.
• Spices (Cumin, Coriander, Turmeric): These are essential! Freshly ground spices can elevate the flavor profile significantly.
• Fresh Cilantro: For garnish; adds color and freshness at the end.

For the Sauce:

• Cooking Oil: Use vegetable oil or ghee for authentic flavor; it helps in frying the spices perfectly.
• Salt: Don’t forget this crucial seasoning—it brings out all the flavors in your dish!
• Green Chilies (optional): If you like it spicy, slice some green chilies into the mix; they give an authentic kick!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sautéing the Base Ingredients: Heat oil in a large pan over medium heat. Add finely chopped onions and cook until they’re golden brown and sweet-smelling. Stir occasionally to avoid burning.

Add Spices and Aromatics: Toss in minced garlic (and ginger if using) along with cumin and coriander powders. Sauté until fragrant—about one minute should do it!

Add Chicken Pieces: Mix in your chicken thighs next. Cook until they’re lightly browned but not fully cooked—this helps seal those delicious juices inside.

Create the Sauce Base: Stir in yogurt and coconut milk slowly so it blends well with the spices. Let it simmer while you enjoy that heavenly aroma filling your kitchen.

Simmer Until Perfectly Cooked: Cover your pot and let it simmer on low heat for about 25-30 minutes. Check occasionally to keep things from sticking.

Garnish and Serve!: Once cooked through, sprinkle fresh cilantro on top before serving over fluffy rice or with naan bread. Enjoy every mouthful!

This Chicken Korma will take you on a flavor journey you won’t soon forget. With its creamy texture and aromatic spices dancing on your palate, it’s sure to become a favorite at your dinner table!

Perfecting the Cooking Process

Start by marinating the chicken in yogurt and spices for at least an hour. Sear it until golden brown before adding your sauce ingredients to lock in flavors and achieve tender meat.

Add Your Touch

Feel free to swap coconut milk for cream if you prefer a lighter dish. You can also add veggies like peas or spinach for extra nutrition and color.

Storing & Reheating

Store any leftover Chicken Korma (halal) in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave, adding a splash of water to maintain creaminess.

Sharing this Chicken Korma (halal) with my friends brought back memories of family gatherings filled with laughter and delicious food. The smiles on their faces made all the effort worthwhile.

FAQ

What makes Chicken Korma (halal) special?

The unique blend of spices creates a rich, aromatic experience that delights the senses.

Can I make Chicken Korma (halal) vegetarian?

Absolutely! Substitute chicken with paneer or tofu and use vegetable broth instead.

How spicy is Chicken Korma (halal)?

It’s mildly spicy, but you can adjust the heat by adding more or fewer chilies.

Print

Chicken Korma (halal)

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Indulge in a flavorful Chicken Korma, a creamy halal delight featuring tender chicken and aromatic spices, perfect for cozy dinners or festive gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken thighs
• 2 medium onions, finely chopped
• 3 garlic cloves (or 2 tsp minced garlic) and optional ginger
• 1 cup plain yogurt
• 1 cup coconut milk
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• 2 tbsp vegetable oil or ghee
• Fresh cilantro for garnish
• Salt to taste
• Green chilies (optional)

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Instructions

1. Heat oil in a large pan over medium heat. Sauté onions until golden brown.
2. Add minced garlic and spices; cook until fragrant.
3. Mix in chicken thighs; cook until lightly browned.
4. Gradually stir in yogurt and coconut milk, letting it simmer for 25-30 minutes on low heat.
5. Garnish with fresh cilantro before serving over rice or with naan.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 120mg

Keywords: Marinate chicken in yogurt and spices for enhanced flavor. Substitute coconut milk with cream for a lighter dish or add veggies like peas or spinach for added nutrition.