Description
Creamy Indian chicken and rice korma delivers a luxurious blend of tender chicken bathed in a rich, nutty sauce. Fragrant spices and gentle heat create a comforting meal you’ll savor with each delightful spoonful.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) chicken (traditional bone-in pieces, or boneless thighs or breasts)
Dairy and Nuts:
- 1 cup (240 milliliters) plain or Greek yogurt
- ½ cup (60 grams) almonds or cashews (or ½ cup coconut cream for nut-free)
Spices and Aromatics:
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 cloves garlic
- 1 tablespoon ginger
- 2 green chilies
- 1 large onion (caramelized)
- 3 tablespoons oil or ghee
Instructions
- Craft a flavorful marinade by thoroughly blending yogurt, aromatic spices, and salt with raw chicken pieces. Allow the mixture to develop depth of flavor for a minimum of 60 minutes, preferably overnight in the refrigerator.
- Transform sliced onions into a luxurious golden-brown base by gently sautéing in fragrant oil or ghee. Incorporate whole almonds and cashews, then cool the mixture completely before transforming it into a silky, smooth paste using yogurt as a binding agent.
- Awaken the pan with whole spices – bay leaf, cloves, cardamom, and cinnamon – creating an aromatic foundation. Introduce the marinated chicken, sautéing until the raw ginger-garlic essence dissipates and the meat begins to caramelize.
- Pour the velvety onion paste into the sizzling pan, introducing hot water to create a rich, creamy sauce. Season generously with salt, garam masala, and ground coriander, stirring to integrate all flavors harmoniously.
- Reduce heat, cover the pan, and allow the korma to gently simmer. Let the chicken become tender and fully cooked, absorbing the complex layers of spices and creamy sauce.
- Assess the sauce consistency, adding hot water if needed to achieve the desired silky texture. Finish by scattering vibrant fresh coriander leaves across the surface, creating a visually appealing and aromatic dish perfect for serving alongside fluffy rice, warm naan, or traditional roti.
Notes
- Marinating the chicken overnight enhances the deep, rich flavor and ensures tender, juicy meat that absorbs all the aromatic spices.
- Toasting whole spices in hot oil releases their essential oils, creating a robust and authentic korma base with intense, complex aromatics.
- Blending onions with nuts creates a luxurious, creamy sauce that provides natural thickness and adds a subtle nutty undertone to the dish.
- Low and slow simmering allows the chicken to become incredibly tender while helping the spices meld together, developing a harmonious taste profile.
- Keep extra hot water nearby to adjust sauce consistency, ensuring a perfect, silky texture that coats the chicken beautifully.
- Fresh coriander leaves add a bright, fresh finish that cuts through the rich, creamy sauce and provides a lovely visual contrast.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg