Craving creamy korma? here’s how to make it without cream!

Indulge in the rich flavors of chicken korma without compromising your health or taste buds. Our step-by-step guide will empower you to create this beloved dish with a creamy texture and tantalizing aroma, all without the use of heavy cream.

Ingredients: A Symphony of Spices and Savory Flavors

• Boneless, skinless chicken breasts (cut into 1-inch pieces)
• Olive oil
• Onion (finely chopped)
• Ginger-garlic paste
• Kashmiri red chili powder
• Turmeric powder
• Coriander powder
• Cumin powder
• Garam masala
• Plain yogurt
• Ground almonds
• Water or chicken broth
• Salt to taste
• Fresh cilantro (for garnish)

Step 1: Season and Marinate the Chicken

• In a large bowl, combine the chicken pieces with olive oil, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well to coat the chicken evenly.
• Cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the chicken.

Step 2: Sauté the Aromatics

• Heat a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent.

Step 3: Add the Seasonings and Spices

• Stir in the marinated chicken and cook until lightly browned on all sides.
• Add the ground almonds and cook for 2-3 minutes, stirring constantly.
• Sprinkle in the garam masala and cook for another minute, releasing its fragrant aroma.

Step 4: Create the Creamy Base

• Add the plain yogurt to the pot and stir well. Cook for 5-7 minutes, allowing the yogurt to thicken and release its tangy flavor.
• Gradually add water or chicken broth until you achieve the desired consistency.

Step 5: Simmer and Infuse Flavors

• Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
• Stir occasionally to prevent burning.

Step 6: Garnish and Serve

• Remove the pot from the heat and stir in the fresh cilantro.
• Serve the chicken korma hot with your favorite accompaniments, such as basmati rice, naan, or raita.

Tips for Perfecting Your Chicken Korma Without Cream

• Use high-quality spices: Freshly ground spices will elevate the flavor of your korma.
• Don’t overcook the chicken: Cook the chicken just until it’s cooked through to prevent it from becoming dry and tough.
• Adjust the consistency: If the sauce is too thick, add more water or chicken broth. If it’s too thin, simmer it for a few more minutes.
• Serve with a squeeze of lemon: A squeeze of fresh lemon juice adds a refreshing acidity to the korma.

Variations: Experiment with Flavors

• Add vegetables: Stir in chopped bell peppers, carrots, or peas for a more colorful and nutritious korma.
• Use different nuts: Substitute cashews or pistachios for almonds for a nutty twist.
• Make it spicy: Add more Kashmiri red chili powder to suit your spice tolerance.

The Secret to a Creamy Korma Without Cream

The key to achieving a creamy texture in chicken korma without cream lies in the combination of ground almonds and yogurt. The almonds add a rich, nutty flavor and help thicken the sauce, while the yogurt provides tanginess and a velvety smooth texture.

Questions We Hear a Lot

Q: Can I use coconut milk instead of yogurt?
A: Yes, you can substitute coconut milk for yogurt to create a vegan-friendly korma.

Q: How long can I store the chicken korma?
A: Store the korma in an airtight container in the refrigerator for up to 3 days.

Q: What is the best way to reheat the korma?
A: Reheat the korma gently in a saucepan over low heat, stirring occasionally. You may add a splash of water or chicken broth if needed.