Badami Murgh Korma (Indian Chicken Korma)

Indian chicken Korma
Image © Paul Williams - Funkystock/ Getty Images
  • Total: 40 mins
  • Prep: 5 mins
  • Cook: 35 mins
  • Marinate: 60 mins
  • Yield: serves 4 to 6
Nutritional Guidelines (per serving)
481 Calories
28g Fat
12g Carbs
44g Protein
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Nutrition Facts
Servings: serves 4 to 6
Amount per serving
Calories 481
% Daily Value*
Total Fat 28g 36%
Saturated Fat 9g 44%
Cholesterol 142mg 47%
Sodium 221mg 10%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Protein 44g
Calcium 145mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Korma originates in northern India and appeals to all taste palates, ranging from mild to medium-hot for a family-friendly dish. Tender chicken is cooked in a gravy made with onions, green chilies, and fragrant whole spices like cinnamon, cardamom, and cloves.

In this this chicken korma dish, almond meal adds extra depth, flavor, and richness. A deliciously filling meal, this tastes great with Indian bread like chapatis (flatbread), parathas (pan-fried flatbread) or naan (leavened flatbread made baked in a tandoor or oven).

Ingredients

  • 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 cup unsweetened yogurt
  • Salt, to taste
  • 1/2 teaspoon turmeric powder
  • 3 to 4 tablespoons vegetable oil
  • 3 large onions, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 2-inch cinnamon stick
  • 6 whole cloves
  • 10 peppercorns
  • 2 pieces of​ mace
  • 5 green​ cardamom pods, split
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon nutmeg powder
  • 4 tablespoons finely ground​ almond meal
  • 2 tablespoons fresh green coriander, finely chopped

Steps to Make It

  1. Gather the ingredients.

  2. Put the chicken, yogurt, salt, and turmeric powder into a large mixing bowl. Stir to mix well and coat all the chicken completely. Keep aside to marinate for an hour.

  3. When the chicken has marinated, heat the vegetable oil in a deep, heavy-bottomed pan over medium heat. When hot, add the onions and fry till pale golden.

  4. Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.

  5. Add all the whole spices (cinnamon, cloves, peppercorns, mace, and cardamom pods) and fry for 1 minute, or until spices are slightly darker in color.

  6. Now, add all the powdered spices (coriander, cumin, red chili and nutmeg) and fry till the oil begins to separate from the masala (spice mix). Stir often to prevent burning. If necessary, sprinkle in a little water to prevent the masala from burning.

  7. Next, add the marinated chicken along with the remainder of the marinade, as well as the almond meal, and stir well. The gravy for this dish should be thick. 

  8. Cover and cook until the chicken is tender - about 25 minutes. If the dish is getting dry or the chicken or masala is sticking to the bottom of the pan, add 1/2 cup of warm water and stir gently and thoroughly. Once the chicken is cooked, if there is too much gravy, reduce it by removing the lid and continuing to cook.

  9. When done, remove the pan from heat and transfer korma to a serving dish.

  10. Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.