The title says it all y’all. This is the easiest korma ever, and so far, I have made it with chicken and quail and its been a hit both times. I think the same method could be applied to other proteins like fish, prawns, or even beef/mutton (precooked) as well and am looking forward to trying it out!
This is a drier korma, so its richer and goes so well with roti. It takes barely 30 minutes from start to finish and tastes so good! Here’s the recipe for it:
What are the ingredients needed to make The Easiest Chicken Korma Ever?
- 250g chicken,
- To marinate:
– 1 tsp ginger garlic paste,
– 1 tsp salt,
– 1 tbsp curry masala*, - 3 tbsp oil/ghee
- For the paste:
– 1 large onion,
– 1 medium tomato,
– 1/4 cup coconut (optional),
– 2-4 dried red chilies, seeds removed,
– Handful of cashews or almonds, - Coriander leaves, to garnish
*You can use any of your favorite curry masala or powder, but the best choice would be a South Indian chicken curry powder, chicken 65 powder, tandoori masala powder, or something similar. In a pinch, you can use any red curry powder or just use a combination of turmeric, chili powder, coriander powder, and cumin powder. Since this is a quick and easy recipe, a premixed masala would save you a lot of trouble while ensuring maximum flavor.
How to make Easy Chicken Korma at home?
Just as promised, this chicken korma is super easy to make and only involves a few steps.
- Mix all the ingredients for the marinade into the chicken and set aside.
Tip: If you have time, you can let the marinated chicken sit for about 15-30 minutes. - Heat 3 tbsp oil/ghee in a pan and add the chicken. Cook, turning once in a while.
- While the chicken fries, add all the ingredients for the paste into a blender and blitz until you get a smooth mixture. You can add water to help the ingredients come together, but avoid adding too much.
- Once the chicken is nicely caramelized on the outside, add this paste in.
- Mix to combine and cook on medium heat until the raw smell of the onion mixture disappears (around 10 minutes) and the oil separates from the mixture.
- Taste and add more salt/chili powder if necessary.
- Garnish with fresh coriander and serve with your choice of rice or roti!
Here’s the step-by-step guide to making the easiest chicken korma at home:
Easiest Chicken Korma Recipe
Prep Time: 5 min
Cook Time: 20 min
Serves: 2-3
Step 1: Marinate & cook the chicken.
- 250g chicken,
- To marinate:
– 1 tsp ginger garlic paste,
– 1 tsp salt,
– 1 tbsp curry masala*, - 3 tbsp oil/ghee
- Mix all the ingredients for the marinade into the chicken and set aside.
Tip: If you have time, you can let the marinated chicken sit for about 15-30 minutes. - Heat 3 tbsp oil/ghee in a pan and add the chicken. Cook, turning once in a while.
Step 2: Make the paste.
- For the paste:
– 1 large onion,
– 1 medium tomato,
– 1/4 cup coconut (optional),
– 2-4 dried red chilies, seeds removed,
– Handful of cashews or almonds, - Coriander leaves, to garnish
- While the chicken fries, add all the ingredients for the paste into a blender and blitz until you get a smooth mixture. You can add water to help the ingredients come together, but avoid adding too much.
- Once the chicken is nicely caramelized on the outside, add this paste in.
- Mix to combine and cook on medium heat until the raw smell of the onion mixture disappears (around 10 minutes) and the oil separates from the mixture.
- Taste and add more salt/chili powder if necessary.
- Garnish with fresh coriander and serve with your choice of rice or roti!
Notes
– This recipe can be easily doubled or tripled as needed.
– See notes above (click here) about what curry masala to use.
Here are some more recipes for delectable curries that’ll have you wiping your plate clean:
Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.
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