Chicken Korma Recipe
Rich and flavorful Chicken Korma is an all-time favorite chicken curry recipe that’s easy to make at home.
Servings: 6
Ingredients
For the Chicken & Marinade
- 2 pounds boneless skinless chicken thighs cut into 1.5-inch pieces
- 1 teaspoon ground ginger or 1 tablespoon fresh minced ginger
- 3 cloves garlic minced
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ cup plain yogurt
- 1 tablespoon fresh lemon juice
- salt and freshly ground black pepper to taste
For the Onions & Cashews
- 2 tablespoons vegetable oil
- 3 small yellow onions thinly sliced
- pinch of salt
- ½ cup raw cashews coarsely chopped
- ¼ cup plain yogurt
For the 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
- Marinate. In a large mixing bowl, combine the chicken pieces, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper; mix well, cover, and set aside. You can also let it marinate for 2 hours and up to 2 days in the refrigerator.
- Cook the onions and cashews. 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.
- Blend. Remove from heat and transfer the onions and nuts to a blender or food processor; add ¼ cup yogurt and process until smooth and combined. Set aside.
- Saute. Return the skillet to high heat and add 1 tablespoon vegetable oil. Add the bay leaf and peppercorns, and cook for 1 minute. Stir in the cardamom and cinnamon. Add diced chilis and cook for 1 minute.
- Add the rest. Stir in the chicken and cook over medium heat for 5 minutes. Add the prepared onion paste and ½ cup water; season with garam masala, salt, and chili powder.
- Cook. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes or until the chicken is cooked through.
- Add cream. Stir in the heavy cream and cook for 2 minutes or until heated through. Taste the dish for salt and seasonings and adjust accordingly.
- Serve. Remove from heat, garnish with cilantro, and serve with rice.
Nutrition
Serving: 8ounces | Calories: 371kcal | Carbohydrates: 11g | Protein: 33g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 256mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg
