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Chicken Korma

Chicken Korma
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Chicken Korma is a rich, creamy, and aromatic Indian dish featuring tender chicken simmered in a luscious sauce made from yogurt, nuts, and fragrant spices. This comforting yet elegant recipe offers a balance of flavors with a mild spice level, perfect for both newcomers to Indian cuisine and seasoned home cooks looking for a warm, sophisticated meal.

Ingredients

Scale

Chicken and Marinade

  • 1.5 lbs bone-in or boneless, skinless chicken thighs
  • 1 cup thick yogurt (Greek or strained)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric powder
  • 1 tsp mild garam masala
  • Pinch of salt

Sauce Base

  • 2 medium onions, finely sliced
  • 2 tbsp ghee or vegetable oil
  • 3 cloves garlic, freshly grated
  • 1 tbsp fresh ginger, freshly grated

Nuts and Cream

  • 1/4 cup ground almonds or cashews
  • 1/2 cup heavy cream or coconut milk

Liquid and Garnish

  • 1/2 to 1 cup water or broth
  • Fresh cilantro, chopped (for garnish)

Optional Additions

  • Green chili or red chili powder (for mild heat)
  • Additional cashews or pistachios (for richer nutty flavor)

Instructions

  1. Prepare the Chicken Marinade: Marinate the chicken pieces in yogurt, ground coriander, cumin, turmeric, garam masala, and a pinch of salt for at least 30 minutes. This tenderizes the meat while infusing deep flavors.
  2. Sauté Onions, Garlic, and Ginger: Heat ghee or oil in a pan over medium heat. Slowly cook the finely sliced onions, stirring frequently, until they turn golden brown. Add the freshly grated garlic and ginger, cooking just until fragrant to build a rich, aromatic base.
  3. Toast the Ground Nuts: Add the ground almonds or cashews to the pan and sauté briefly, enhancing their flavor and helping thicken the sauce later.
  4. Cook the Chicken: Add the marinated chicken pieces to the pan and cook over medium heat, stirring occasionally until the chicken begins to brown and seals in the juices.
  5. Simmer the Sauce: Pour in water or broth along with heavy cream or coconut milk. Stir well, reduce the heat to low, cover the pan, and let the korma simmer gently for 25-30 minutes, allowing the chicken to cook through and the flavors to meld.
  6. Final Touches and Garnish: Taste and adjust salt and spice levels as needed. Before serving, sprinkle freshly chopped cilantro over the dish to add a burst of color and freshness.

Notes

  • Use thick yogurt like Greek yogurt or strain regular yogurt to prevent curdling during cooking.
  • Caramelize onions slowly and thoroughly for natural sweetness that enhances the sauce depth.
  • Toast whole spices before grinding to intensify their aroma and flavor.
  • Allow the dish to rest covered for 10 minutes after cooking to let flavors meld.
  • Adjust cream or coconut milk quantity to achieve your preferred sauce consistency.
  • Leftovers keep well refrigerated for up to 3 days and freeze nicely for up to 2 months.
  • Reheat gently, adding a splash of water or cream if the sauce thickens too much.

Nutrition

Keywords: Chicken Korma, Indian chicken curry, creamy chicken curry, aromatic Indian dish, mild Indian curry

Find it online: https://homemademealz.com/chicken-korma/