Description
Succulent chicken korma brings Indian culinary magic to your dinner table with a creamy, aromatic blend of spices and tender meat. Rich cashew sauce and gentle warmth invite you to savor each luxurious bite of this classic comfort dish.
Ingredients
Scale
Main Protein:
- 1 pound (454 grams) chicken (traditional bone-in pieces, or boneless thighs or breasts)
Spices and Aromatics:
- 1 cup plain or Greek yogurt
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon coriander
- 1 teaspoon cumin
- 3 cloves garlic
- 1 inch ginger
- 2–3 green chilies
Fat and Nuts:
- 2 tablespoons oil or ghee
- ½ cup almonds or cashews (or ½ cup coconut cream for nut-free option)
- 1 onion (caramelized)
Instructions
- Prepare the chicken by blending yogurt, aromatic spices, and salt in a mixing bowl. Allow the marinade to infuse flavors for a minimum of 60 minutes in the refrigerator, preferably overnight.
- Create a rich base by caramelizing sliced onions in heated ghee until they transform into a golden-brown delicacy. Toast almonds and cashews alongside the onions, then cool the mixture completely before transforming it into a silky, smooth paste using yogurt as a binding agent.
- Initiate the cooking process by tempering whole spices like bay leaf, cloves, cardamom, and cinnamon in a heated pan with ghee, releasing their intense aromatics. Introduce the marinated chicken and sauté until the raw ginger-garlic essence dissipates.
- Integrate the luxurious onion paste into the pan, carefully pouring it over the simmering chicken. Enhance the flavor profile by adding hot water and seasoning with salt, garam masala, and ground coriander. Stir thoroughly and allow the mixture to reach a gentle boil.
- Reduce the heat, cover the pan, and let the chicken simmer until it becomes tender and thoroughly cooked. If the sauce appears too dense, gradually incorporate hot water to achieve a velvety, desirable consistency.
- Elevate the dish’s presentation by scattering fresh coriander leaves across the surface. Serve the aromatic korma piping hot, accompanied by fluffy rice, warm naan, or traditional roti.
Notes
- Marinating chicken overnight intensifies the flavors and ensures tender, juicy meat that melts in your mouth.
- Create a silky-smooth onion paste by thoroughly blending caramelized onions with nuts, which adds richness and depth to the korma.
- Whole spices like bay leaf, cloves, and cardamom are essential for building an authentic, aromatic base that transforms the dish.
- Cooking the chicken on medium-low heat helps retain moisture and prevents burning, resulting in perfectly cooked, succulent pieces.
- Adjust the sauce consistency with hot water to achieve the classic creamy texture that makes korma a beloved comfort food.
- Fresh coriander leaves provide a bright, fresh finish that cuts through the rich, creamy sauce and adds a pop of color.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg