Chicken Korma酸奶雞
A rich and creamy Mughlai dish, Chicken Korma features tender pieces of chicken simmered in a fragrant sauce made with yogurt, cream, ground nuts, and a blend of aromatic spices. It's known for its mild yet complex flavors and luxurious texture.
01Ingredients
- 500g boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 240g plain full-fat yogurt
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 50g raw cashews, soaked in hot water for 15 minutes
- 25g blanched almonds, soaked in hot water for 15 minutes
- 2 tbsp ghee or vegetable oil
- 2 green cardamom pods
- 1 black cardamom pod (optional)
- 1 cinnamon stick (2 inches)
- 2 bay leaves
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp Kashmiri chili powder (or paprika for less heat)
- 0.5 tsp garam masala
- 1-2 green chilies, slit lengthwise (adjust to taste)
- 120ml water or chicken broth
- 60ml heavy cream
- 1 tsp sugar
- 1 tsp salt (or to taste)
- Fresh cilantro, chopped, for garnish
Nutrition (per serving)485kcal
- Protein38.5g
- Carbs18.2g
- Fat28.4g
Fiber 2.1 gSodium 682 mg
02Steps
- In a bowl, combine chicken thighs, plain full-fat yogurt, and salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Drain the soaked cashews and blanched almonds. Blend them with a small amount of water or chicken broth to form a smooth paste. Set aside.
- Heat ghee or vegetable oil in a large pot or heavy-bottomed pan over medium heat. Add thinly sliced onion and cook, stirring occasionally, until golden brown and softened, about 10-15 minutes.
- Add green cardamom pods, black cardamom pod, cinnamon stick, and bay leaves to the onions. Sauté for 30 seconds until fragrant.
- Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Reduce heat to low. Add ground turmeric, ground coriander, ground cumin, and Kashmiri chili powder. Cook for 1 minute, stirring constantly, adding a splash of water or chicken broth if the spices stick.
- Increase heat to medium. Add the marinated chicken to the pot. Cook for 5-7 minutes, stirring until the chicken is lightly browned on all sides and sealed.
- Stir in the nut paste and green chilies. Add the remaining water or chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender, stirring occasionally to prevent sticking.
- Stir in heavy cream, garam masala, and sugar. Taste and adjust salt if needed. Simmer uncovered for another 2-3 minutes until the sauce slightly thickens.
- Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.
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