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Chicken Korma

Chicken Korma

Chicken Korma is a rich and flavorful dish from Indian cuisine, made with tender chicken pieces simmered in a creamy sauce of yogurt, ground nuts, and aromatic spices. It's a perfect balance of sweetness and heat, and it's best served with naan or rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or wok
  • 1 mixing bowl
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 wooden spoon or spatula

Ingredients
  

  • 1 pound boneless chicken thighs Cut into bite-sized pieces.
  • 1 medium onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 tablespoon ginger Minced.
  • ½ cup plain yogurt
  • ¼ cup ground almonds or cashews
  • ¼ cup coconut milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon ghee Clarified butter.
  • 2 tablespoons korma spice mix
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder Adjust to taste.
  • to taste salt
  • fresh cilantro leaves For garnish.
  • lemon wedges For serving.

Instructions
 

  • In a mixing bowl, marinate the chicken pieces with yogurt, korma spice mix, turmeric powder, red chili powder, and salt. Mix well and let it marinate for at least 30 minutes.
  • In a large skillet or wok, heat the vegetable oil and ghee over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
  • Add minced garlic and ginger to the skillet, cooking for an additional 2 minutes until fragrant.
  • Stir in the marinated chicken and cook for about 10 minutes, stirring occasionally until the chicken is browned.
  • Add the ground nuts and coconut milk to the chicken, mixing well. Reduce the heat to low and cover the skillet. Let it simmer for 15 minutes, or until the chicken is fully cooked and tender.
  • Adjust seasoning with more salt if needed. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
  • Remove from heat and garnish with fresh cilantro leaves. Serve hot with lemon wedges alongside naan or rice.

Notes

Korma is traditionally rich, so feel free to customize the nut content based on your preference.
You can add vegetables like peas or potatoes for more texture and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.