Quick & Flavorful Chicken and Rice Korma Recipe for Cozy Nights

Chicken and rice korma represents a beloved culinary journey through creamy, aromatic landscapes of comfort.

Warm spices dance delicately across tender protein, creating a symphony of flavors that transport you to vibrant kitchens.

Soft, pillowy rice serves as the perfect canvas for this luxurious dish’s rich, velvety sauce.

Each forkful promises a delicate balance between complex seasonings and smooth, gentle textures that melt seamlessly on your palate.

Indian cuisine shines brilliantly through this delectable preparation, showcasing nuanced techniques passed through generations of masterful home cooks.

Subtle notes of cardamom, cinnamon, and ground nuts weave magical threads throughout the entire composition.

Cultural traditions breathe life into every carefully crafted bite, connecting you with centuries of culinary wisdom.

Chicken and Rice Korma: The Comfort Dish You Crave

• Savor Creamy Comfort: This korma delivers a luxuriously smooth sauce that wraps chicken in rich, velvety goodness, creating a comforting meal that feels like a warm culinary hug.
• Master Exotic Flavors Easily: With simple marination and blending techniques, home cooks can effortlessly recreate a restaurant-quality Indian dish packed with aromatic whole spices and nutty undertones.
• Customize Your Culinary Adventure: The recipe offers flexibility to adjust spice levels, sauce consistency, and serving options, making it perfect for weeknight dinners or special weekend celebrations with family and friends.
• Nutritious One-Pot Wonder: Combining protein-rich chicken, yogurt, nuts, and warming spices, this korma provides a balanced, nutritious meal that's both delicious and wholesome in just one cooking pan.

All the Essentials for Chicken and Rice Korma

Main Ingredients:

• Chicken: Tender meat that absorbs rich flavors and provides the main protein for the dish, preferably boneless and skinless.
• Yogurt: Tenderizes chicken and adds creamy tanginess to the marinade and sauce, choose full-fat yogurt for best results.

• Onions, Almonds, Cashews: Create a rich, smooth paste that forms the base of the korma sauce, providing depth and nutty complexity.
• Ginger Garlic Paste: Adds fundamental flavor and aroma to the dish, essential for authentic Indian cooking.

• Whole Spices: Bay Leaf, Cloves, Cardamom, Cinnamon: Create a fragrant foundation and enhance the overall flavor profile of the korma.
• Garam Masala: Warming spice blend that adds depth and traditional Indian flavor to the dish.
• Coriander Powder: Brings a subtle citrusy and earthy note to the sauce.
• Salt: Enhances and balances all the flavors in the dish.

• Oil or Ghee: Provides fat for cooking and adds richness to the dish, ghee offers a more authentic flavor.
• Hot Water: Helps adjust the sauce consistency and ensures proper cooking.

• Fresh Coriander Leaves: Adds a pop of color and fresh herbal note to finish the dish.

How to Make Creamy, Aromatic Chicken Korma

Step 1: Create Silky Onion Base

• Sliced onions
• Almonds
• Cashews
• Additional yogurt

Sauté onions in oil until golden brown. Add nuts and cook briefly. Cool completely, then blend into a smooth, creamy paste.

Step 2: Awaken Aromatic Whole Spices

• Bay leaf
• Cloves
• Cardamom
• Cinnamon

Introduce marinated chicken and cook until ginger garlic aroma dissipates.

Step 3: Blend Flavor Layers

• Salt
• Garam masala
• Coriander powder

Stir thoroughly and bring to a gentle boil. Reduce heat, cover, and simmer until chicken becomes tender.

Step 4: Perfect the Korma Consistency

Check sauce thickness. Add hot water if needed to reach desired texture. Sprinkle fresh coriander leaves on top.

Step 5: Serve Deliciously

Plate korma alongside steamed rice, warm naan, or soft roti. Enjoy the rich, creamy flavors!

Easy Korma Tips That Make All the Difference

• Marinate Thoroughly: Let chicken soak in yogurt and spices overnight for maximum flavor absorption and tender meat.
• Toast Nuts Perfectly: Carefully brown almonds and cashews to enhance their nutty aroma and add depth to the onion paste.
• Blend Smoothly: Cool onion and nut mixture completely before blending to create a silky, well-integrated sauce base.
• Manage Spice Balance: Adjust garam masala and coriander powder gradually to control heat and flavor intensity.
• Check Chicken Doneness: Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe and juicy results.

How to Save and Warm Up Chicken Korma Without Drying Out

• Refrigerate: Transfer cooled chicken korma to an airtight container and store in the refrigerator for up to 3-4 days. Ensure container is sealed tightly to prevent odors and maintain freshness.
• Freeze: Pack korma in freezer-safe containers, leaving some space for expansion. Freeze for maximum 2 months. Label container with date to track storage time.
• Reheat: Warm gently in microwave or stovetop, stirring occasionally to prevent sauce separation. Add a splash of water or yogurt to restore creamy consistency. Heat until internal temperature reaches 165°F for food safety.

What Complements Chicken and Rice Korma Beautifully

• Pair with Creamy Yogurt Lassi: Blend cool, tangy yogurt with mint and a pinch of salt to complement the rich, spicy korma flavors.
• Match with Crisp Cucumber Salad: Chop fresh cucumbers, mix with red onions, cilantro, and a light yogurt dressing to balance the creamy korma's warmth.
• Serve alongside Garlic Naan Bread: Warm, soft naan with garlic butter provides the perfect vehicle for soaking up the luxurious korma sauce and adds a delightful textural contrast.
• Select a Gentle Riesling Wine: The wine's slight sweetness and crisp acidity will beautifully cut through the korma's creamy, spiced profile and enhance the overall dining experience.

Different Versions of Chicken Korma to Try

• Veggie Korma Fusion: Replace chicken with mixed vegetables like cauliflower, carrots, and peas for a plant-based version that maintains the creamy, aromatic profile of the original recipe.
• Coconut Cream Korma: Swap yogurt with coconut milk and add grated coconut to create a tropical, slightly sweeter korma with a rich, smooth texture.
• Spicy Seafood Korma: Substitute chicken with succulent shrimp or white fish, increasing red chili powder for a more intense, fiery flavor that complements the creamy sauce.
• Quinoa Base Option: Use quinoa instead of traditional rice for a protein-packed, gluten-free alternative that adds a nutty undertone to the classic korma dish.

Chicken and rice korma Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 45 minutes
• Yield: 4 1x

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Description

Creamy Indian chicken and rice korma delivers a luxurious blend of tender chicken bathed in a rich, nutty sauce. Fragrant spices and gentle heat create a comforting meal you’ll savor with each delightful spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds (907 grams) chicken (traditional bone-in pieces, or boneless thighs or breasts)

Dairy and Nuts:

• 1 cup (240 milliliters) plain or Greek yogurt
• ½ cup (60 grams) almonds or cashews (or ½ cup coconut cream for nut-free)

Spices and Aromatics:

• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 cloves garlic
• 1 tablespoon ginger
• 2 green chilies
• 1 large onion (caramelized)
• 3 tablespoons oil or ghee

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Instructions

1. Craft a flavorful marinade by thoroughly blending yogurt, aromatic spices, and salt with raw chicken pieces. Allow the mixture to develop depth of flavor for a minimum of 60 minutes, preferably overnight in the refrigerator.
2. Transform sliced onions into a luxurious golden-brown base by gently sautéing in fragrant oil or ghee. Incorporate whole almonds and cashews, then cool the mixture completely before transforming it into a silky, smooth paste using yogurt as a binding agent.
3. Awaken the pan with whole spices – bay leaf, cloves, cardamom, and cinnamon – creating an aromatic foundation. Introduce the marinated chicken, sautéing until the raw ginger-garlic essence dissipates and the meat begins to caramelize.
4. Pour the velvety onion paste into the sizzling pan, introducing hot water to create a rich, creamy sauce. Season generously with salt, garam masala, and ground coriander, stirring to integrate all flavors harmoniously.
5. Reduce heat, cover the pan, and allow the korma to gently simmer. Let the chicken become tender and fully cooked, absorbing the complex layers of spices and creamy sauce.
6. Assess the sauce consistency, adding hot water if needed to achieve the desired silky texture. Finish by scattering vibrant fresh coriander leaves across the surface, creating a visually appealing and aromatic dish perfect for serving alongside fluffy rice, warm naan, or traditional roti.

Notes

• Marinating the chicken overnight enhances the deep, rich flavor and ensures tender, juicy meat that absorbs all the aromatic spices.
• Toasting whole spices in hot oil releases their essential oils, creating a robust and authentic korma base with intense, complex aromatics.
• Blending onions with nuts creates a luxurious, creamy sauce that provides natural thickness and adds a subtle nutty undertone to the dish.
• Low and slow simmering allows the chicken to become incredibly tender while helping the spices meld together, developing a harmonious taste profile.
• Keep extra hot water nearby to adjust sauce consistency, ensuring a perfect, silky texture that coats the chicken beautifully.
• Fresh coriander leaves add a bright, fresh finish that cuts through the rich, creamy sauce and provides a lovely visual contrast.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Dinner
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 450 kcal
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 75 mg