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+ servings
chicken korma served alongside some rice and topped with chopped cilantro.

Chicken Korma

Katerina | Diethood
Rich and flavorful Chicken Korma is an all-time favorite chicken curry recipe that’s easy to make at home.
Servings : 6
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

FOR THE CHICKEN THIGHS
FOR THE ONIONS AND CASHEWS
  • 2 tablespoons vegetable oil
  • 3 yellow onions, thinly sliced
  • Pinch of salt
  • ½ cup raw cashews, coarsely chopped
  • ¼ cup plain yogurt
FOR THE CHICKEN KORMA GRAVY
  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1 tablespoon black peppercorns optional
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 2 serrano chilis, seeded and diced
  • ½ cup water
  • ½ teaspoon garam masala
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon chili powder
  • ¼ cup heavy cream
  • Fresh chopped cilantro, for garnish
  • cooked rice, for serving

Instructions
 

  • In a large mixing bowl combine chicken pieces, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper; mix well, cover, and set aside.
    You can also marinate for 2 hours and up to 2 days in the refrigerator.
  • Heat 2 tablespoons vegetable oil in a large skillet set over medium-low heat.
  • Add the sliced onions to the hot oil; season with salt and cook for 10 to 12 minutes, or until caramelized. Stir often to prevent burning.
  • Stir in the chopped cashews and cook for 1 minute.
  • Remove from heat and transfer the onions and nuts to a blender; add yogurt to the blender and process until smooth and combined. Set aside.
  • Return skillet to high heat and add 1 tablespoon vegetable oil.
  • To the skillet add the bay leaf and peppercorns, and cook for 1 minute.
  • Stir in cardamom and cinnamon.
  • Add diced chilis and cook for 1 minute.
  • Stir in the chicken and cook over medium heat for 5 minutes.
  • Stir in the prepared onion paste and ½ cup water; season with garam masala, salt, and chili powder.
  • Cover; reduce heat to medium low and cook for 12 to 15 minutes, or until chicken is cooked through.
  • Stir in the heavy cream and cook for 2 minutes, or until heated through.
  • Taste for salt and seasonings; adjust accordingly.
  • Remove from heat.
  • Garnish with cilantro and serve with rice.

Nutrition

Calories: 319 kcal | Carbohydrates: 13 g | Protein: 34 g | Fat: 15 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 155 mg | Sodium: 257 mg | Potassium: 633 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 239 IU | Vitamin C: 7 mg | Calcium: 92 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course
Cuisine: Indian, Pakistani
Keyword: easy chicken curry, indian chicken curry recipe, indian curry