Aromatic Chicken and Rice Korma Recipe: Flavor Explosion

Creamy, aromatic korma with tender chicken and perfectly cooked rice has been a beloved comfort dish across many households.

This classic Indian korma recipe brings together rich, velvety spices that dance delicately on your palate.

Warm, fragrant notes of cardamom and cinnamon infuse the sauce with an irresistible depth of flavor.

The gentle blend of yogurt and nuts creates a luxurious texture that sets this dish apart from typical curries.

Each spoonful promises a harmonious balance of subtle heat and soothing creaminess that instantly transports you to the bustling streets of India.

Tender chicken pieces nestle into the silky sauce, promising a meal that’s both comforting and exciting.

Get ready to savor a korma that will become your new favorite weeknight dinner.

Ingredients Used in Chicken and Rice Korma

• Chicken: Tender protein base that absorbs rich flavors and becomes succulent when marinated.
• Yogurt: Tenderizes meat and adds creamy tanginess to enhance overall dish texture.
• Ginger Garlic Paste: Provides aromatic depth and helps neutralize raw meat smell.
• Salt: Essential seasoning that balances and enhances other spice profiles.

• Bay Leaf: Introduces subtle earthy aroma and traditional Indian cooking essence.
• Cloves: Delivers warm, intense flavor with slight numbing sensation.
• Cardamom: Adds sweet, complex fragrance typical in North Indian cuisine.
• Cinnamon: Brings warm, woody undertone to balance spicy elements.
• Garam Masala: Complex spice mix that provides deep, rounded warmth.
• Coriander Powder: Offers mild, citrusy undertone with slight nutty character.

• Onions: Creates rich, sweet foundational flavor for korma sauce.
• Almonds, Cashews: Provide creamy texture and luxurious nutty undertones.
• Oil/Ghee: Creates smooth cooking medium with authentic Indian flavor.
• Hot Water: Helps adjust sauce consistency and prevent burning.
• Fresh Coriander Leaves: Bright garnish adding fresh, herbal finish.

Tools You’ll Need for Making Korma

• Mixing bowl: Large container for combining and marinating chicken with spices and yogurt.
• Blender or food processor: Essential for creating smooth onion and nut paste.
• Large pan or kadai: Perfect for sautéing onions, cooking spices, and simmering chicken korma.
• Sharp knife: Needed for slicing onions and chopping coriander leaves.
• Wooden spoon or spatula: Great for stirring and mixing ingredients during cooking.
• Measuring spoons: Helps accurately add spices like garam masala and coriander powder.
• Cutting board: Used for chopping ingredients safely and cleanly.

Cooking Directions for Chicken Rice Korma

• Flavor Preparation

Blend yogurt with aromatic spices and tender chicken chunks, allowing the mixture to rest and absorb delicious flavors for several hours.

• Onion Transformation

Create a silky smooth paste by caramelizing onions with crunchy nuts, transforming them into a creamy base that will enrich the entire dish.

• Spice Symphony

Warm a pan with fragrant whole spices, introducing marinated chicken and cooking until the kitchen fills with enticing aromas.

• Sauce Blending

Pour the nutty onion mixture into the pan, adding gentle splashes of water and traditional spice blends, allowing everything to simmer and meld together.

• Final Touch

Adjust the sauce’s texture, ensuring a luxurious consistency that coats each chicken piece perfectly. Sprinkle fresh green herbs on top for a burst of color and freshness, then serve alongside fluffy rice or warm bread.

Korma Tips for Spice and Creaminess

• Adjust the heat by reducing or increasing green chilies and adding mild kashmiri red chili powder for a vibrant color without intense spiciness.
• Replace chicken with paneer, tofu, or mixed vegetables for a delightful vegetarian korma that maintains the rich, creamy texture.
• Experiment with different nuts like pistachios or pine nuts in the paste to create unique flavor profiles and add extra crunch.
• Boost the richness by stirring in a splash of fresh cream or coconut milk during the final simmering stage for an even more luxurious sauce.
• Prepare the korma a day in advance, as the flavors intensify overnight, making it perfect for meal prep and stress-free entertaining.

How to Serve Korma With Flair

• Aromatic Rice Companion: Fragrant basmati rice serves as the perfect base, allowing the creamy korma sauce to beautifully coat each grain for a luxurious dining experience.
• Bread Pairing Delight: Soft, warm naan or fluffy roti work wonderfully to scoop up the rich, velvety sauce and tender chicken pieces, enhancing the overall meal texture.
• Fresh Herbal Garnish: Sprinkle freshly chopped coriander leaves and a few sliced almonds on top to add a bright, crisp contrast to the creamy korma and provide an elegant finishing touch.
• Cool Yogurt Complement: A side of chilled raita or plain yogurt helps balance the rich, spicy flavors of the korma, creating a refreshing counterpoint to the warm, creamy dish.

Quick Recipe Overview

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Calories: 547 kcal

Servings: 5

Storage Strategy for Korma

• Fridge Fresh Keeper: Store leftover chicken korma in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop, making each bite more delicious.
• Smart Batch Cooking: Prepare a double batch of this korma and freeze portions in sealed containers. Ideal for quick weeknight meals when time is tight, these frozen meals reheat wonderfully in minutes.
• Companion Ingredient Separation: Keep rice and sauce separately when storing to maintain optimal texture. When reheating, add a splash of water or yogurt to restore the sauce's creamy consistency.
• Temperature Transition Tips: Always cool the korma completely before refrigerating to prevent bacterial growth. Reheat gently on low heat, stirring occasionally to prevent sauce separation and maintain the rich, smooth texture.

Velvety Chicken and Rice Korma

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4.7 from 35 reviews

• Total Time: 1 hour 45 minutes
• Yield: 5 1x

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Description

Aromatic chicken and rice korma from Northern India blends tender poultry with creamy spiced sauce. Rich almond and yogurt base showcases complex flavors, inviting everyone to savor this comforting classic.

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Ingredients

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• 2 lbs (907 g) chicken (traditional bone-in pieces, or boneless thighs or breasts)
• 1 cup (240 ml) plain or Greek yogurt
• ½ cup (60 g) almonds or cashews (or ½ cup coconut cream for nut-free)
• 3 tbsps oil or ghee
• 1 large onion (caramelized)
• 2 green chilies
• 1 tbsp ginger
• 2 cloves garlic
• 1 tsp turmeric
• 2 tsps garam masala
• 1 tsp coriander
• 1 tsp cumin

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Instructions

1. Marination: Blend yogurt, spices, and salt with chicken pieces, allowing flavors to meld for at least 1 hour or overnight in the refrigerator.
2. Onion Base: Sauté onions in oil or ghee until golden, incorporating almonds and cashews. Blend the cooled mixture with yogurt to create a smooth, creamy paste.
3. Spice Awakening: Heat whole spices (bay leaf, cloves, cardamom, cinnamon) in the pan, then add marinated chicken. Cook until the meat caramelizes and loses its raw appearance.
4. Sauce Development: Introduce the onion paste, adding hot water to create a rich, creamy consistency. Enhance with salt, garam masala, and ground coriander, stirring to blend flavors thoroughly.
5. Simmering and Finishing: Reduce heat, cover, and let the korma simmer until chicken is tender and fully cooked. Adjust sauce thickness with hot water if needed. Garnish with fresh coriander leaves and serve alongside rice or bread.

Notes

• Marinate Smartly: Let chicken soak in yogurt and spices overnight for maximum flavor penetration and tender meat texture.
• Caramelize Carefully: Slowly sauté onions until golden-brown to develop a deep, rich base that enhances the korma’s overall taste profile.
• Toast Whole Spices: Awaken whole spices in hot oil before adding chicken to release their essential oils and create a more intense aromatic foundation.
• Balance Sauce Consistency: Adjust liquid gradually to achieve the perfect creamy texture, ensuring the korma isn’t too thick or runny.

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

Nutrition

• Serving Size: 5
• Calories: 547
• Sugar: 4 g
• Sodium: 115 mg
• Fat: 36 g
• Saturated Fat: 8 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Protein: 36 g
• Cholesterol: 130 mg