Description
A rich and creamy Chicken Korma made with aromatic spices, yogurt, and nuts for a luxurious, flavorful meal.
Ingredients
Scale
- 1 lb bone-in chicken thighs, skin removed
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger-garlic paste
- 2 tablespoons ghee or oil
- 2 bay leaves
- 3 green cardamom pods
- 4 cloves
- 1 small cinnamon stick
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon Kashmiri chili powder (optional for color)
- 1/2 cup cashew nuts (soaked for 10 minutes)
- 1/2 cup plain yogurt, whisked
- 1/2 teaspoon garam masala
- 1/2 teaspoon nutmeg
- 1 teaspoon kewra water or rose water (optional)
- 1/2 cup warm water
- Salt to taste
Instructions
- Heat ghee in a heavy-bottomed pan. Add bay leaves, cardamom, cloves, and cinnamon stick. Sauté for 30-40 seconds.
- Add sliced onions and cook until golden brown and crispy, about 15 minutes. Reserve half for garnish.
- Add ginger-garlic paste and marinated chicken. Cook for 7-10 minutes, stirring occasionally.
- Add ground spices and sauté for 2 minutes until fragrant.
- Blend cashews, fried onions, and yogurt into a smooth paste and add it to the pan. Stir to combine.
- Add warm water and salt. Let simmer for 20 minutes until chicken is tender and the sauce thickens.
- Stir in garam masala, nutmeg, and kewra water. Garnish with cilantro and fried onions.
Notes
For a spicier version, add chili powder or chopped green chilies to the cooking process.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (~1 cup)
- Calories: ~400 kcal
- Sugar: ~6g
- Fat: ~20g
- Carbohydrates: ~30g
- Fiber: ~5g
- Protein: ~28g
- Cholesterol: ~80mg