Chicken Korma Recipe

Chicken korma is a kind of preparation in which yogurt or curd plays an important role. Without yogurt, this recipe is not possible as it helps to tender and marinate the chicken at the same time.

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Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Indian

Servings

Calories 230 kcal

Equipment

Blender
Skillet
Saucepan

Ingredients

12-15 Almonds
2-3 Green Cardamom Pods
½ teaspoon Peppercorn
1 inch Cinnamon Stick
2-3 whole Cloves
1 Bay Leaf
1 teaspoon Coriander Powder
Salt (to taste)
¼ cup Yogurt
1½ teaspoon Coconut (shredded)
Cilantro (chopped) (to garnish)
1 medium Onion (chopped)
1½ teaspoon Vegetable Oil
1 teaspoon Garam Masala
3 large Tomatoes (chopped)
½ Red Chili (minced)

For Marinade

1½ Boneless Chicken Thighs
2 teaspoons Plain Yogurt
½ teaspoon Ground Turmeric
1½ teaspoon Ginger Garlic Paste
½ teaspoon Salt
1 teaspoon Cayenne Pepper

Instructions

First, we will marinate the chicken in a mixture of oil, garam masala, salt, curry powder, and some yogurt. Keep it aside for about 2 hours or overnight as you wish.
In a skillet, add some oil and cook the chicken from both sides. It will take you around 5-6 minutes.
Now, with a help of a blender, blend the almonds, onions and garlic along with 1 cup of water. Make a fine paste out of it.
In a large saucepan, add some oil and saute the almond paste in it. Cook it for about 2-3 minutes until is cooked and fragrant. Stir it continuously and see if its color changes to dark.
Add the tomatoes, ginger, coconut milk, almonds, red chili, and spices to this paste and cook them along. Stir it well.
Now, keeping the heat on low, add the chicken into the pan and cook it for about 30 minutes along with the sauce that was already cooking. Check the consistency of the sauce and add more water if you want. Garnish with some fresh cilantro and fresh cream.

Video

Nutrition

Keyword Chicken Korma, Indian, Indian Cuisine

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