|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 9g||44%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 4g||13%|
|*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.|
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 and fragrant whole spices such as cinnamon, cardamom, and cloves.
In 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).
Click Play to See This Indian Chicken Korma Recipe Come Together
- 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
- 1 cup unsweetened yogurt
- 1/2 teaspoon turmeric powder
- Salt, to taste
- 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
Gather the ingredients.
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.
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.
Add the ginger and garlic pastes and fry for 1 minute. Stir often to prevent burning.
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.
Now, add all the powdered spices (coriander, cumin, red chili powder 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.
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.
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.
When done, remove the pan from heat and transfer korma to a serving dish.
Garnish with chopped fresh coriander. Serve hot with rice or Indian bread.