Description
This creamy chicken korma recipe combines yogurt, cream, almonds, spices, garlic, and ginger for a rich, comforting Indian-style curry dish.
Ingredients
1.5 lbs boneless chicken thighs or breasts, cut into chunks
1/2 cup plain yogurt
1/2 cup heavy cream
1 large onion, finely chopped
2 tbsp ghee or oil
3 cloves garlic, minced
1 inch fresh ginger, grated
1/2 cup ground almonds or cashews
1/2 cup chicken broth
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp cinnamon
Salt to taste
Fresh cilantro for garnish
Sliced almonds for garnish (optional)
Instructions
Marinate the chicken in yogurt, turmeric, and salt for at least 30 minutes or overnight.
Heat ghee or oil in a large pan over medium heat and sauté the onions until golden brown.
Add garlic and ginger and cook for 1 minute until fragrant.
Stir in coriander, cumin, garam masala, and cinnamon and cook for another 30 seconds.
Add ground almonds and stir until a thick paste forms.
Add the marinated chicken and cook until browned on all sides.
Pour in chicken broth and cover. Simmer for 15 minutes.
Reduce heat and stir in the cream. Simmer uncovered for 10 minutes until the sauce thickens.
Season with salt and garnish with fresh cilantro and almonds.
Notes
Use full-fat yogurt and cream for the best texture and flavor.
Substitute coconut milk for cream to make it dairy-free.
You can use a blender to puree the sauce before adding the chicken for a smoother texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 465
- Sugar: 4g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 130mg
Keywords: chicken korma, creamy chicken curry, Indian chicken curry, yogurt chicken recipe