Elevate your taste buds: discover the authentic flavors of chicken korma recipe with yoghurt

Indulge in the aromatic and flavorsome world of Indian cuisine with our tantalizing chicken korma recipe with yoghurt. This delectable dish combines tender chicken, creamy yoghurt, and a symphony of spices to create a culinary masterpiece that will tantalize your taste buds.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

For the Marinade:

• 1 cup plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala

For the Korma Sauce:

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1 cup plain yoghurt
• 1/2 cup water
• 1/4 cup chopped fresh cilantro

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken, salt, and pepper. In a separate bowl, whisk together the yoghurt, lemon juice, ginger-garlic paste, red chili powder, coriander, cumin, turmeric, and garam masala. Add the marinade to the chicken and mix well. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook until golden brown on all sides. Remove the chicken from the skillet and set aside.
3. Make the Korma Sauce: In the same skillet, add the onion, garlic, and ginger. Sauté until the onion is translucent. Add the cumin, coriander, red chili powder, and turmeric powder and cook for 1 minute, stirring constantly.
4. Add the Yoghurt: Stir in the yoghurt and water. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened.
5. Return the Chicken: Add the cooked chicken back to the skillet and stir to coat in the sauce.
6. Simmer and Finish: Reduce heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.
7. Garnish and Serve: Stir in the chopped cilantro and serve hot over basmati rice or naan bread.

Tips for Perfect Chicken Korma

• For a richer flavor, use full-fat yoghurt.
• If you don’t have ginger-garlic paste, you can use 1 tablespoon of freshly grated ginger and 2 cloves of minced garlic instead.
• Adjust the amount of red chili powder according to your preferred spice level.
• If the sauce becomes too thick, add a little more water.
• Serve with a side of raita or pickle for a complete meal.

Variations

• Vegetable Korma: Omit the chicken and add your favorite vegetables, such as potatoes, carrots, peas, or bell peppers.
• Coconut Korma: Add 1/2 cup of coconut milk to the sauce for a creamy and tropical twist.
• Spicy Korma: Increase the amount of red chili powder or add a few chopped green chilies to the sauce for a fiery kick.

Pairing Suggestions

• Basmati Rice: Fluffy and aromatic, basmati rice is the perfect accompaniment to chicken korma.
• Naan Bread: Soft and chewy, naan bread is ideal for soaking up the delicious sauce.
• Raita: A cooling and refreshing yoghurt-based dip that complements the richness of the korma.

Recommendations

Prepare to tantalize your taste buds with this delectable chicken korma recipe with yoghurt. Its aromatic spices, tender chicken, and creamy sauce will transport you to the vibrant flavors of India. Whether you’re a seasoned chef or a culinary novice, this recipe is sure to impress.

Frequently Discussed Topics

Q1. Can I use Greek yoghurt instead of plain yoghurt?
A1. Yes, you can use Greek yoghurt. It will make the sauce thicker and creamier.

Q2. How long can I store leftover chicken korma?
A2. Leftover chicken korma can be stored in the refrigerator for up to 3 days.

Q3. Can I freeze chicken korma?
A3. Yes, you can freeze chicken korma. Place it in an airtight container and freeze for up to 2 months.