Description
A delicious and creamy Indian Chicken Korma recipe that is full of fragrant spices and tender chicken, perfect for a cozy dinner. This dish is easy to make and is sure to impress your family and friends!
Ingredients
Scale
For the Marinade:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
For the Korma:
- 2 tablespoons vegetable oil or ghee
- 1 large onion (finely sliced)
- 2 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup ground almonds or cashews
- 1 cup coconut milk or heavy cream
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix the yogurt, lemon juice, cumin, coriander, turmeric, and salt. Add the chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to overnight).
- Cook the Korma: Heat oil or ghee in a large skillet or Dutch oven over medium heat. Add the sliced onion and sauté until golden. Add garlic, ginger, spices, and marinated chicken. Cook until browned. Add nuts, coconut milk, broth, and tomato paste. Simmer, covered, until chicken is tender.
- Serve: Garnish with cilantro and serve hot with rice or naan.
Notes
- For a richer sauce, use heavy cream instead of coconut milk.
- You can blend the sauce for a smoother texture before adding the chicken.
- Adjust spices to your preferred heat level.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 5g
- Sodium: 530mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
