Description
A rich and flavorful Indian Chicken Korma recipe that features tender chicken cooked in a creamy, spiced sauce with hints of nuts and aromatic spices. This dish is perfect for a cozy dinner or special occasions.
Ingredients
Scale
Marinade:
- 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
Curry:
- 3 tablespoons vegetable oil or ghee
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1/4 cup ground almonds or cashew paste
- 1/2 cup heavy cream or coconut milk
- 1/4 cup water (as needed)
- Salt to taste
- Fresh cilantro (for garnish)
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, cumin, coriander, turmeric, garam masala, chili powder, and salt. Add chicken, coat well, and marinate in the fridge.
- Cook the Curry: Heat oil in a skillet, sauté onion until golden. Add garlic, ginger, marinated chicken, almonds, cream, and water. Simmer until chicken is tender.
- Finish and Serve: Adjust seasoning, garnish with cilantro. Serve hot with rice or naan.
Notes
- For a nut-free version, omit almonds and increase cream.
- Pair with basmati rice or naan.
- Coconut milk offers a dairy-free option.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
