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!

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Servings: 8

Calories: 352 kcal

Course: Main Course

Cuisine: Indian

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 water hot
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 for garnish, optional, chopped
almonds sliced and toasted, for garnish, optional

Instructions

Marinate the Chicken

Cup of Yum

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.
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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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 352

% 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.