🍽️ FittestMe.aiFoodsNutrients

Chicken Korma (India) Recipe

Indian · Main course · 60 min total

A rich and creamy Mughlai-style chicken curry made with yogurt, cream, and aromatic spices. This home-cook version delivers authentic flavor without complicated techniques.

Ingredients

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1 cup plain full-fat yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 3 tablespoons ghee or vegetable oil
• 1 large onion, thinly sliced
• 2 green cardamom pods, lightly crushed
• 1 cinnamon stick (2-inch)
• 4 cloves
• 1/2 cup heavy cream
• 2 tablespoons ground almonds or cashew paste
• 1/4 cup warm water
• 2 tablespoons chopped fresh cilantro for garnish

Instructions

1. In a bowl, combine chicken, yogurt, ginger-garlic paste, salt, turmeric, garam masala, and red chili powder. Mix well, cover, and marinate in the refrigerator for at least 1 hour (or up to overnight).
2. Heat ghee in a heavy-bottomed pot over medium heat. Add cardamom, cinnamon, and cloves; fry for 30 seconds until fragrant.
3. Add sliced onion and cook, stirring often, until deep golden brown (about 12-15 minutes). If the onion sticks, add a splash of water.
4. Add the marinated chicken along with all the marinade. Increase heat to medium-high and cook, stirring, for 5 minutes until the chicken is no longer pink outside.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. If the curry looks dry, add a few tablespoons of water.
6. In a small bowl, whisk together heavy cream, ground almonds (or cashew paste), and warm water until smooth. Pour into the pot and stir gently.
7. Simmer uncovered for another 5-10 minutes until the sauce thickens and the chicken is tender. Adjust salt and spice to taste.
8. Garnish with fresh cilantro and serve hot with naan, roti, or basmati rice.

Tips

• For a nut-free version, replace almond/cashew paste with 2 tablespoons of poppy seed paste.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• To make it richer, add 1 tablespoon of rose water or kewra water at the end.

More about Chicken Korma (India) →

AI estimate may be inaccurate · Terms