Chicken Korma
Indulge in the rich and aromatic flavors of **Chicken Korma**, a classic Mughlai dish that’s perfect for an indulgent dinner. This recipe combines tender, marinated boneless chicken thighs with a luscious, creamy sauce made from yogurt, cashew paste, and a medley of fragrant spices like garam masala, turmeric, and ground coriander. Golden caramelized onions add a depth of sweetness, while a splash of cream ensures a velvety texture in every bite. Simmered to perfection, this one-pan recipe is ready in just an hour and pairs beautifully with fluffy basmati rice, soft naan, or buttery roti. The addition of freshly chopped coriander leaves as a garnish adds a vibrant finish to this incredible Indian dish. Whether you’re hosting a dinner or craving comfort food, this Chicken Korma recipe is sure to impress!
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 200 grams yogurt
- 2 medium-sized, finely sliced onion
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 3 tablespoons cooking oil
- 50 grams cashew nuts
- 50 milliliters cream
- 200 milliliters water
- 2 tablespoons, chopped coriander leaves
Instructions
Marinate the chicken pieces with yogurt, garlic paste, ginger paste, salt, turmeric, ground coriander, ground cumin, and red chili powder. Mix well and let it rest for at least 30 minutes, or preferably 1 hour, in the refrigerator.
While the chicken is marinating, soak the cashew nuts in water for 10-15 minutes. Blend the soaked cashews into a smooth paste using minimal water.
In a large pan, heat the cooking oil over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized.
Add the marinated chicken pieces to the pan and cook over medium heat for 5-7 minutes, until the chicken is lightly browned.
Add the cashew paste to the chicken and mix thoroughly. Cook for another 2-3 minutes, allowing the flavors to blend.
Pour in water and stir well. Cover the pan with a lid and let the chicken simmer on low heat for 15-20 minutes, stirring occasionally.
When the chicken is tender and cooked through, add cream and garam masala, stirring gently to combine. Simmer for 5 more minutes.
Adjust salt to taste and sprinkle chopped coriander leaves over the korma.
Serve hot with basmati rice, naan, or roti.
Nutrition Facts
Calories |
1630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 23.3 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 460 mg | 35% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2146 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
