Chicken Korma
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8
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Calories
352 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Korma
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Chicken Korma is a staple in Indian cuisine, but not as well known outside of India. It is truly a hidden gem. The flavor is bold and comforting. Making the garam masala from scratch is easy and brings the dish to the next level!
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Ingredients
For the Marinade
- 1½ lbs chicken thighs boneless, skinless
- 3 tablespoon PLAIN yogurt preferably Indian dahi (curd/yogurt)
- ½ teaspoon salt
- 1 tablespoon kashmiri chili powder
- 1 teaspoon garam masala
For the Paste
- ¼ cup ghee
- 2 medium Red Onions peeled and thinly sliced
- ½ cup cashews roasted, unsalted
- 2 tablespoon Ginger-Garlic Paste
- ⅓ cup PLAIN yogurt preferably Indian dahi (yogurt)
For the Sauce
- 2 tablespoon ghee
- 1 bay leaf preferably Indian bay leaf
- 1 cinnamon stick
- 10 whole cloves
- 5 green cardamom pods
- 10 whole black peppercorns
- ⅓ cup hot water
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon kashmiri chili powder
- ⅓ heavy cream or half and half
For Serving
- basmati rice
- cilantro chopped for garnish, optional
- almonds sliced and toasted, for garnish, optional
Instructions
Marinate the Chicken
- Place the chicken pieces in a large bowl and add the yogurt, salt, Kashmiri powder, and garam masala. Use your hands or two wooden spatulas to stir everything together until the chicken is completely coated. Set aside.
Make the Paste
- Heat the ghee in a large saucepan over medium heat.
- Add the onions with a sprinkle of salt. Cook, stirring often, until lightly browned and starting to caramelize, about 15 to 20 minutes. Allow to cool briefly.
- Place the onions, cashews, ginger-garlic paste, and yogurt into a blender and purée until smooth and silky, about 1 minute. Check the consistency - it should be similar to a somewhat thin gravy. Add about ½ cup of water and purée again. Set aside.
Make the Korma
- In the same pan that you cooked the onions, add 2 more tablespoon of ghee over medium heat. Once melted, add the bay leaf, cinnamon stick, cloves, cardamom, and peppercorns. Let simmer for 1 to 2 minutes.
- Add the chicken and cook, stirring often, for about 10 minutes (the chicken won't be fully cooked at this point).
- Add the onion/cashew paste to the pot. Swish the hot water in the blender (to clean the insides somewhat) and pour into the pot. Stir in the salt, garam masala, coriander, and Kashmiri. Cover, reduce the heat to medium-low and let simmer for 10 minutes.
- Remove the lid and stir in the cream. Cover, and simmer for another 10 minutes, or until chicken is cooked through, but still very tender.
- Serve at once with prepared basmati rice. Garnish with chopped cilantro and toasted almond slices, if desired.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- See the blog post for suitable substitutions for some of the spices and aromatics.
- Leftovers will keep covered in the refrigerator for up to 5 days. The korma can be frozen for several months.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
9g
(3%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
518mg
(22%)
Potassium
344mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
96IU
(2%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 518mg | 22% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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