Description
Aromatic chicken and rice korma from Northern India blends tender poultry with creamy spiced sauce. Rich almond and yogurt base showcases complex flavors, inviting everyone to savor this comforting classic.
Ingredients
Scale
- 2 lbs (907 g) chicken (traditional bone-in pieces, or boneless thighs or breasts)
- 1 cup (240 ml) plain or Greek yogurt
- ½ cup (60 g) almonds or cashews (or ½ cup coconut cream for nut-free)
- 3 tbsps oil or ghee
- 1 large onion (caramelized)
- 2 green chilies
- 1 tbsp ginger
- 2 cloves garlic
- 1 tsp turmeric
- 2 tsps garam masala
- 1 tsp coriander
- 1 tsp cumin
Instructions
- Marination: Blend yogurt, spices, and salt with chicken pieces, allowing flavors to meld for at least 1 hour or overnight in the refrigerator.
- Onion Base: Sauté onions in oil or ghee until golden, incorporating almonds and cashews. Blend the cooled mixture with yogurt to create a smooth, creamy paste.
- Spice Awakening: Heat whole spices (bay leaf, cloves, cardamom, cinnamon) in the pan, then add marinated chicken. Cook until the meat caramelizes and loses its raw appearance.
- Sauce Development: Introduce the onion paste, adding hot water to create a rich, creamy consistency. Enhance with salt, garam masala, and ground coriander, stirring to blend flavors thoroughly.
- Simmering and Finishing: Reduce heat, cover, and let the korma simmer until chicken is tender and fully cooked. Adjust sauce thickness with hot water if needed. Garnish with fresh coriander leaves and serve alongside rice or bread.
Notes
- Marinate Smartly: Let chicken soak in yogurt and spices overnight for maximum flavor penetration and tender meat texture.
- Caramelize Carefully: Slowly sauté onions until golden-brown to develop a deep, rich base that enhances the korma’s overall taste profile.
- Toast Whole Spices: Awaken whole spices in hot oil before adding chicken to release their essential oils and create a more intense aromatic foundation.
- Balance Sauce Consistency: Adjust liquid gradually to achieve the perfect creamy texture, ensuring the korma isn’t too thick or runny.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 547
- Sugar: 4 g
- Sodium: 115 mg
- Fat: 36 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 130 mg