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Chicken Korma
Chicken Korma
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
175 minutes
Quick and delicious chicken korma: Tender chicken thighs cooked in creamy, flavorful sauce.
Ingredients:
  • For the sauce:
  • 12-15 raw almonds
  • 2-3 green cardamom pods
  • 1/2 teaspoon freshly cracked peppercorn
  • 1-inch cinnamon stick
  • 2-3 whole cloves
  • 1 bay leaf
  • 1 tablespoon ground coriander
  • 1/2 teaspoon salt or to taste
  • 1/4 cup plain yogurt
  • 1 1/2 teaspoon shredded coconut (optional)
  • Silvered almonds and chopped cilantro (for garnish)
  • For the marinade:
  • 1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons plain yogurt
  • 1/2 teaspoon ground turmeric
  • 1 1/2 tablespoons ginger garlic paste
  • 1/2 teaspoon salt
  • 1 teaspoon cayenne pepper
  • For the onions:
  • 1 medium onion, thinly sliced, about 1 cup
  • 1/2 cup vegetable oil
Instructions:
  • Prepare the almond paste: Soak almonds in 1/2 cup water for 2 hours, then remove skins. Blend the almonds in a blender (such as Nutribullet) until smooth, adding 1-2 tablespoons of water as needed for a smoother consistency.
  • Combine yogurt, turmeric, ginger garlic paste, salt, and cayenne pepper in a medium mixing bowl. Mix thoroughly. Add chicken, ensuring it's well coated. Cover and refrigerate for 1 hour.
  • Heat oil in a Dutch oven over medium-high heat. Once hot, fry onions until golden brown, about 7-10 minutes, stirring frequently. Remove and drain on paper towels. Reserve 1 tablespoon of oil in the pot, discard the rest.
  • Enhance the flavors: Combine cardamom, peppercorn, cinnamon, cloves, and bay leaf with the oil in a pot over medium heat. Stir gently. Add the chicken and cook for 5-8 minutes, stirring occasionally until the chicken is opaque.
  • Prepare the onion paste by blending the fried onions with a splash of water until it forms a coarse paste. Combine the onion paste, salt, and coriander with the chicken in a pot. Mix well. Cover and simmer for 5-8 minutes until the chicken is fully cooked.
  • To complete the dish: Uncover the pot and mix in the yogurt, almond paste, and shredded coconut (if desired). Stir thoroughly. Simmer over medium-high heat for an additional 2-3 minutes until the sauce thickens and the oil begins to separate. Sprinkle with almonds and cilantro. Enjoy with hot naan or lachcha paratha.

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