Name: Chicken Korma
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/2 cup plain yogurt; 2 tablespoons vegetable oil or ghee; 2 large onions, finely chopped; 1 tablespoon ginger-garlic paste; 1-2 green chilies, slit (adjust to taste); 1/4 cup cashew nuts or almonds, blended into a paste; 1 cup water or chicken broth; 1/2 cup heavy cream or coconut milk; Fresh cilantro leaves, for garnish to taste; Salt to taste; 4-5 green cardamom pods; 4 cloves; 1-inch cinnamon stick; 1 bay leaf; 1 teaspoon turmeric powder; 1 teaspoon coriander powde; 1/2 teaspoon cumin powder; 1/2 teaspoon garam masala; 1/2 teaspoon chili powder (adjust to taste)

CategoryChicken, Indian, Main CourseDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/2 cup plain yogurt

2 tablespoons vegetable oil or ghee

2 large onions, finely chopped

1 tablespoon ginger-garlic paste

1-2 green chilies, slit (adjust to taste)

1/4 cup cashew nuts or almonds, blended into a paste

1 cup water or chicken broth

1/2 cup heavy cream or coconut milk

Fresh cilantro leaves, for garnish to taste

Salt to taste

Whole Spices:

4-5 green cardamom pods

4 cloves

1-inch cinnamon stick

1 bay leaf

Ground Spices:

1 teaspoon turmeric powder

1 teaspoon coriander powde

1/2 teaspoon cumin powder

1/2 teaspoon garam masala

1/2 teaspoon chili powder (adjust to taste)

Marinate the Chicken:

Mix the chicken pieces with yogurt and a pinch of salt. Let it marinate for at least 30 minutes, preferably an hour.

Cook the Chicken:

In a large pot, heat oil or ghee over medium heat. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and let them sizzle for a few seconds.
Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the marinated chicken, turmeric, coriander, cumin, and chili powders. Cook until the chicken is browned on all sides.

Simmer the Curry:

Stir in the nut paste and water or chicken broth. Mix well, ensuring the chicken is coated with the sauce.
Bring to a boil, then reduce the heat to low. Cover and simmer until the chicken is tender, about 20-30 minutes.

Final Touches:

Once the chicken is cooked, stir in the heavy cream or coconut milk and garam masala. Adjust salt to taste. Cook for an additional 5-10 minutes on low heat

Garnish and Serve:

Garnish with fresh cilantro leaves. Serve hot with naan, roti, or basmati rice.

Ingredients