Description
Chicken Korma brings creamy, mild curry magic straight from North Indian kitchens to your dinner table. Tender chicken pieces nestle in a silky, aromatic sauce that makes weeknight meals feel like special celebrations.
Ingredients
Scale
Main Ingredients:
- 1 kg boneless chicken
- 1 cup yogurt
- 2 medium onions
- ½ cup cream
Aromatics and Spices:
- 4 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 4 cardamom pods
- 1 inch cinnamon stick
Cooking Ingredients:
- 3 tablespoons vegetable oil or ghee
- salt to taste
- water as needed
Instructions
- Mix 1 cup yogurt, 4 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon cumin seeds, 2 teaspoons coriander powder, and salt with 1 kg boneless chicken pieces. Let it absorb flavors for 60 minutes in the refrigerator.
- Warm 3 tablespoons vegetable oil in a large pot over medium heat. Sauté 2 finely chopped onions until they turn golden brown, approximately 5-7 minutes.
- Crush 4 cardamom pods and add them with a 1-inch cinnamon stick to the caramelized onions. Stir for 30 seconds to release their aromatic oils.
- Transfer marinated chicken into the pot. Cook at 375°F for 10 minutes, stirring occasionally to prevent sticking.
- Pour enough water to barely cover the chicken. Bring the mixture to a rolling boil, then reduce heat to low and simmer for 22 minutes.
- Gently stir in ½ cup cream. Continue simmering at 200°F for another 8 minutes, ensuring chicken is thoroughly cooked.
- Taste and adjust salt levels. The sauce should be thick and creamy with a rich golden color.
- Plate your korma and sprinkle with fresh chopped cilantro and sliced almonds before serving immediately.
Notes
- Marinate chicken longer for deeper flavor absorption, up to 4 hours or overnight in the refrigerator.
- Toast whole spices briefly before adding to develop a richer, more complex taste profile.
- Choose full-fat yogurt and cream for a luxurious, silky texture that helps balance the spices.
- For a lighter version, substitute coconut milk for cream and use Greek yogurt to maintain creaminess.
- Prep Time: 1 hour
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg