Description
A flavorful and creamy Indian Chicken Korma recipe, originating from the Mughal era. This dish features tender chicken in a rich, aromatic sauce made with a blend of spices, yogurt, and nuts. It’s easy to customize and perfect for any occasion.
Ingredients
Scale
- 1.5 lbs chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 medium onions, finely sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 1/4 cup cashews, soaked in water
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon cumin seeds
- 2–3 green cardamom pods
- 4–5 whole cloves
- 1-inch cinnamon stick
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh cilantro, for garnish
- Water as needed
Instructions
- Marinate Chicken: In a large bowl, combine chicken thighs and yogurt with a pinch of salt. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
- Prepare Spice Paste: In a blender, combine soaked cashews, onions, garlic, and ginger. Blend until you get a smooth paste. Add a little water if needed to ease blending.
- Heat Oil: In a large pot or pan, heat the oil or ghee over medium heat. Add cumin seeds, cardamom pods, cloves, and cinnamon. Sauté for a minute until aromatic.
- Cook Spice Paste: Add the onion-cashew paste to the pan. Cook on medium heat until the mixture turns golden brown, stirring occasionally.
- Add Chicken and Spices: Stir in the marinated chicken along with turmeric, coriander powder, garam masala, and red chili powder. Mix well to coat the chicken with the spice paste.
- Cover and Cook: Pour in enough water to cover the chicken (about 1-2 cups based on desired consistency). Bring it to a boil, then reduce heat, cover, and simmer for 20-30 minutes. Stir occasionally.
- Check for Doneness: Ensure the chicken is cooked through and tender. Add more water if the sauce thickens too much.
- Garnish and Serve: Turn off the heat and garnish with chopped cilantro. Adjust seasoning with salt if necessary.
Notes
- For best flavor, use whole spices and grind them fresh.
- Marinating the chicken overnight tenderizes the meat and infuses more flavor.
- Adjust creaminess by adding heavy cream or coconut milk towards the end.
- Balance spiciness by adding a bit of cream or sugar.
- Experiment with almonds or pistachios instead of cashews in the spice paste.
- This recipe can be made vegetarian by substituting chicken with paneer, chickpeas, or vegetables.
- For a Middle Eastern twist, incorporate za’atar spice blend.
- Add dried fruits like apricots or raisins for a sweet touch.
- Use coconut milk instead of yogurt for a vegan version.
- Modify red chili powder and add green chilies for extra heat.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze for up to 3 months in freezer bags or containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A