Description
Chicken Korma is a flavorful Indian dish that brings together aromatic spices and a creamy sauce to create a rich and satisfying meal. Traditionally made with bone-in chicken pieces, this recipe can also be adapted using boneless chicken thighs or breasts. The chicken is marinated in a mixture of plain or Greek yogurt and spices such as turmeric, garam masala, coriander, and cumin, which infuse it with deep flavors. Caramelized onions, almonds, or cashews are blended into a smooth paste with yogurt to add a sweet and savory depth to the sauce. The marinated chicken is then cooked with whole spices like bay leaf, cloves, cardamom, and cinnamon, and combined with the onion paste and hot water to create a luscious, well-seasoned gravy. Garnished with fresh coriander leaves, Chicken Korma is best enjoyed hot with rice, naan, or roti, making it a perfect choice for a comforting and indulgent meal.
Ingredients
Chicken: Traditional bone-in pieces, or boneless thighs or breasts.
Yogurt: Plain or Greek yogurt for marinating and sauce.
Spices: Turmeric, garam masala, coriander, and cumin.
Nuts: Almonds or cashews (or coconut cream for nut-free).
Onion: Caramelized.
Oil or ghee: For cooking.
Other: Garlic, ginger, and green chilies.
Instructions
Marinate the chicken: In a mixing bowl, combine the chicken, yogurt, spices, and salt. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator.
Prepare the onion paste: In a pan, heat oil or ghee and sauté the sliced onions until golden brown. Add almonds and cashews. Cool completely and blend into a smooth paste with yogurt.
Cook the chicken: In the same pan, heat oil or ghee and add whole spices like bay leaf, cloves, cardamom, and cinnamon. Add the marinated chicken and sauté until the raw smell of ginger garlic paste is gone.
Add the onion paste: Pour the blended onion paste into the pan and add hot water. Season with salt, garam masala, and coriander powder. Mix well and bring to a boil. Reduce heat, cover, and simmer until the chicken is tender and cooked through.
Adjust consistency and serve: If the sauce is too thick, add some hot water to achieve the desired consistency. Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.
- Prep Time: 1 hour
- Cook Time: 45 minutes
Nutrition
- Calories: 350 kcal