Description
Creamy chicken korma blends aromatic spices from Northern India with rich, nutty flavors. Delicate layers of yogurt, almonds, and warming spices create a luxurious meal you’ll savor with pure culinary delight.
Ingredients
Scale
- 1 pound (454 grams) chicken (traditional bone-in pieces, or boneless thighs or breasts)
- 1 cup plain or Greek yogurt
- 1 onion (caramelized)
- 2 tbsps oil or ghee
- ½ cup almonds or cashews (or ½ cup coconut cream for nut-free option)
- 2 tsps garam masala
- 3 cloves garlic
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 inch ginger
- 2–3 green chilies
Instructions
- Marination: Blend yogurt, aromatic spices, and salt with chicken, allowing flavors to meld in refrigerator for 60 minutes or overnight for maximum depth.
- Base Preparation: Caramelize onions in ghee until golden-brown, simultaneously toasting almonds and cashews. Transform cooled mixture into a silky paste using yogurt as a binding agent.
- Spice Infusion: Temper whole spices (bay leaf, cloves, cardamom, cinnamon) in heated ghee, releasing complex aromatics. Introduce marinated chicken, sautéing until ginger-garlic notes mellow and meat begins to transform.
- Sauce Development: Pour luxurious onion paste over chicken, integrating thoroughly. Season with hot water, salt, garam masala, and ground coriander, stirring until mixture reaches a gentle simmer.
- Cooking Finalization: Reduce heat, cover pan, and allow chicken to become tender and fully cooked. Adjust sauce consistency by carefully adding hot water if needed, creating a velvety texture.
- Presentation: Garnish with fresh coriander leaves, serving piping hot alongside fluffy rice, warm naan, or traditional roti to complete this aromatic culinary experience.
Notes
- Marinate Wisely: Longer marination time (overnight) significantly enhances chicken’s tenderness and flavor absorption, transforming an ordinary dish into an extraordinary culinary experience.
- Caramelize Carefully: Golden-brown onions and toasted nuts create a deeply complex flavor base, ensuring the korma’s rich, nutty undertones are perfectly developed.
- Spice Temperament: Whole spices must be gently tempered in ghee to release their maximum aromatic potential, preventing burning and ensuring a balanced, fragrant foundation.
- Consistency is Key: Monitor sauce thickness during simmering, adding hot water incrementally to maintain a luxurious, velvety texture that coats the chicken beautifully.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg