Chicken Alfredo Korma

200g boneless chicken, cut into cubes 1 tablespoon ghee or butter 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon ginger paste 1 medium tomato, pureed 1/2 cup heavy cream 1/4 cup grated Parmesan cheese 1 teaspoon garam masala 1/2 teaspoon turmeric powder Salt to taste Fresh cilantro for garnish

Ingredient substitutions

• Boneless chicken: Boneless turkey breast, cut into similar-sized cubes
• Ghee or butter: An equal amount of neutral cooking oil
• Heavy cream: An equal amount of whipping cream
• Parmesan cheese: An equal amount of finely grated Grana Padano

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A medium-bodied white like Viognier
Its rounded fruit and aromatic character complement the creamy sauce and warm garam masala without overpowering the chicken.

Non-alcoholic: Sparkling water with lime

This Chicken Alfredo Korma is a delightful fusion dish that marries the rich flavors of traditional Indian korma with the creamy decadence of Alfredo sauce. Perfect for scooping up with naan, this dish offers a unique twist that will tantalize your taste buds.

Steps

1. Heat ghee or butter in a pan over medium heat. 2. Add the chopped onion and sauté until translucent. 3. Stir in the garlic and ginger paste, cooking for an additional minute until fragrant. 4. Add the pureed tomato and cook until the mixture thickens, about 5 minutes. 5. Stir in the chicken cubes, garam masala, turmeric powder, and salt. Cook until the chicken is no longer pink, about 7-10 minutes. 6. Reduce the heat and pour in the heavy cream and Parmesan cheese, stirring until well combined and creamy. 7. Simmer for another 5 minutes, allowing the flavors to meld. 8. Garnish with fresh cilantro before serving.

Tips for Chicken Alfredo Korma

• The sauce should look glossy and coat a spoon; a greasy sheen can mean the pan is too hot or the cream has separated.
• Cut chicken cubes to a similar size so they finish cooking evenly; avoid crowding the pan, which can slow browning.
• Have naan or rice ready before serving, since the creamy sauce is best enjoyed while freshly made.

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, stirring so the sauce warms evenly.

Frequently asked questions

How can I tell when the chicken is cooked?

Cut into the largest piece: it should be opaque throughout with no pink center. Keep the pieces similar in size for more even cooking.

Can I make the sauce ahead?

It is best freshly made for a smooth, creamy texture. For a short head start, prepare the onion-tomato base and finish with the chicken and cream close to serving.

What should I serve with Chicken Alfredo Korma?

Naan is a natural choice for scooping up the sauce; plain rice also pairs well and keeps the creamy, spiced chicken at the center.