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Quick Chicken Korma
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Ingredients
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Step by step
Method
5 steps
- 1
Heat 2 tablespoons oil in a skillet over medium-high. Add 1 cinnamon stick, 4 green cardamom pods, and 4–6 whole cloves. When they smell fragrant, 30–60 seconds, lower heat to medium — don't let them blacken.
- 2
Add 1 thinly sliced medium onion and 2 minced garlic cloves. Cook until the onion softens and turns lightly golden, 4–6 minutes.
- 3
Add 12–16 oz chicken breast cut into strips or bite-size pieces. Cook about 5 minutes, turning, until lightly opaque on the outside. Stir in 1 teaspoon salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, and optional ¼–½ teaspoon cayenne so spices coat the chicken.
- 4
Add ¼ cup tomato sauce and ½ cup water. Cover and cook 10 minutes until chicken is nearly done and the liquid looks like a light gravy.
- 5
Stir in ½ cup buttermilk (or yogurt thinned with a splash of water), ½ teaspoon cumin, and 2 tablespoons chopped cilantro. Cover and cook 5 minutes more until chicken is cooked through (165°F) and the sauce is lightly creamy — keep it at a gentle simmer so dairy doesn't split hard. Remove whole spices if you like. Serve with rice or naan. You want tender chicken in a mild, fragrant creamy korma — not dry strips or a broken curdled sauce.