Chicken Korma

  • Prep Time: 5 mins
  • Total Time: 30 mins
  • Servings: 2
  • About This Recipe

    “This is a wonderful chicken recipe I got from my mother. It is Indian-based, you can add more spices if you like.”

    Ingredients

  • 1tablespoonoil
  • 4cinnamon sticks
  • 4 -8cardamom pods
  • 6 -10cloves
  • 1onion, sliced thinly
  • 2garlic cloves, crushed
  • 2chicken breast halves, cut into 4 pieces
  • 1/2 teaspoonsalt
  • 1/4 teaspoonground cinnamon
  • 1/4 teaspoonground cardamom
  • 1/4 teaspoonground cloves
  • 1/2 teaspooncrushed dried hot pepper
  • 1/2 cuptomato sauce
  • 1/2 cupwater
  • 1/2 cupbuttermilk
  • 1/2 teaspoonground cumin
  • 1tablespoonfresh coriander, chopped( or 1/2 tsp dried)
  • Directions

  • Heat oil over medium-high heat, and add cinnamon, cardamom and cloves.
  • When the aroma is released, reduce heat, and add the onion and garlic, cook until onion is softened.
  • Add chicken and cook for about 5 minutes, then add salt, ground cinnamon, ground cardamom, ground cloves and hot pepper.
  • Mix well so the spices cover the chicken.
  • Add tomato sauce and water, cover and cook for 10 minutes.
  • Add buttermilk, ground cumin and coriander, cover and cook for 5 minutes.
  • Serve with rice or naan bread.
  • Reviews

  • “This was delicious! I don’t have much experience with cooking Indian food, but this was not difficult to prepare. I didn’t have any buttermilk, so substituted yogurt and it worked well. -Chris”

  • “Great recipe! My husband and I loved it. I agree with a few of the other reviews that the cinnamon and cloves can be a bit strong so I’ll cut back on those next time.I also plan to try to sub yogurt for the buttermilk. Update – I substituted plain yogurt and I haven’t gone back. It adds a wonderful texture and flavor!”

  • “Not at all what a Korma dish should taste like.Name aside, it was alright, but nothing like korma – no smoothness, no cashewey nuttyness.”

  • “This is the worst Chicken Korma recipe ever. I have eaten at Indian Restaurants literally all over the world and this recipe is nothing close to any Chicken Korma dish I have ever had. Chicken Korma is my favorite dish and this is by far the worst. I attempted this recipe 6 different times and modified it slightly the 4-6th times. There is too much cinnamon and cloves. The nutty flavor and smooth creamy texture that is the trademark of a true Chicken Korma is non-existent. I tried grinding raw almonds in a food processor to make give it that nutty flavor and it was overpowered by the cinnamon and cloves. Simply Aweful!”

  • “This is a wonderful recipe, and my first time cooking anything Indian, it turned out absolutely delightful! I used yogurt in place of buttermilk, and red onion. It wasn’t overbearingly spicy, packed just enough heat to comfortably warm up this chilly evening. An interesting spin on the use of cinnamon I’ve never experienced before! Easy to make, and I will make it again.”

  • “I really wanted to like this recipe.My fiance and I love Indian food(she’s British), especially our kormas and curries.I love to cook and cook every night ,all nationalities.This had to be one of our,if not the worst meal in years. i even tried addind cocunut milk at the end to salvage it, but no chance.Don’t waste your time-try a different recipe”

  • “I absolutely loved the spiciness of the dish! The combination of flavors was delightfully rich and tasty. My only concern was the “watery-ness” at the end, and I followed the recipe exactly, without altering ingredients. Maybe it’s supposed to be like that? I would also recommend adding a little cream or coconut milk along with the buttermilk.”

  • “I was disappointed by this. The one change that I made was that I used some drained yogurt in place of the buttermilk, and I also didn’t have any fresh cilantro for the end.The drained yogurt did separate and make the dish not so pretty, but that was expected. Mostly, I was pretty disappointed by the flavor.The spices did not come through nearly as much as I had expected from the quantities in the dish. It was not spicy at all.A dash more of salt and pepper helped, but I wanted it to be creamier.Also, most kormas I’ve had before have a coconut or nutty component, and that was lacking in this dish. If you are experience with Indian cuisine, you might not find this dish very satisfying.”

  • “Very good!Nicely spicy – added a few more spices and used yogurt instead of buttermilk.Delicious!”

  • “I can’t believe I haven’t reviewed this yet! I’ve made it at least 3 times. I like using whole spices in addition to ground spices, they add more flavor and texture to the dish. I use dark meat chicken(hubby’s preference), I double the amount of sauce and ground spices, and I’ve also found that yogurt really compliments this dish and we prefer it over the buttermilk. I usually throw in a handful of frozen peas to add some color and veggies. My Indian hubby gives this two thumbs up!”

  • “Delicious. Again, subbed yogurt for the buttermilk and also added a 1/4 tsp of garam masala.”

  • “Wow. This is awesome. I don’t find it very spicy as is so next time I will add some jalepeno. But other than that, love it! oh, I did use yogurt instead of buttermilk for a more authentic Indian taste.”

  • “Like some others, I subbed yogurt for the buttermilk and also cut the whole spices down a bit for our tastes and this was absolutely right on.Thank you for another keeper, Najwa!”

  • “This is EXCELLENT! I used 4 chicken breast tenders and followed the recipe exactly. The spice mix is very nice and flavorful without being hot. The buttermilk is the secret ingredient. This is the BEST Indian based recipe I’ve made on Zaar so far! Made for the Holiday tag game.”

  • “Very good; my Indian husband enjoyed this.We added peas to this in the last stages of cooking, and used yogurt instead of buttermilk.We didn’t have cloves of any kind so had to give them a miss. This had a very nice heat to it; warm but not too spicy.”

  • “WOW!! I really think the buttermilk makes a big difference. I went out of my way to purchase some just for this recipe. My husband (who is indian) said this is his new favorite chicken korma recipe. I added a little more dried hot peppers for more of kick. But this recipe was perfect!”

  • “This was lovely!!! I used coconut milk instead of buttermilk along with a touch of yoghurt, and also added shredded coconut at the end. My two boys loved it!Will definately use again. Thanks”

  • “This was very tasty, the cinammon and cloves gave it a lovely aromatic flavour.I used heavy cream instead of the buttermilk, which made it very sinful.”

  • “This was a wonderfully aromatic and delicious version of Chicken Korma.I skipped the dried hot peppers and used yogurt in place of buttermilk.I also added a handful of raisins during the last 5 minutes of cooking.I served it over Basmati rice and the result was great!I will definitely make this again.Thanks Najwa for contributing the recipe.”

  • “This is an easy, delicious Korma!I made it for my brother who never had curry before, and it was a hit!It is full of spices and flavor.I’d definitely make this again.We substituted reduced fat sour cream for the buttermilk, and it worked just beautifully.Thanks!!!”

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