Chicken Korma Takeaway Style
Recreate your favorite restaurant experience at home with this rich and creamy Chicken Korma Takeaway Style recipe! Tender, marinated chicken thighs are simmered to perfection in a luscious almond-infused sauce, brought to life with aromatic spices like cardamom, cinnamon, and turmeric. Paired with the delicate sweetness of cream and a hint of zesty lemon, this dish strikes the perfect balance of flavors. With minimal prep time and authentic results, it’s the ultimate crowd-pleaser for a cozy family dinner or a special occasion. Serve with fluffy basmati rice or warm naan bread to soak up every last drop of this indulgent korma. Perfect for lovers of Indian takeaway-inspired cuisines!
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Recipe Information
Ingredients
- 500 g Chicken thighs, boneless and skinless
- 100 g Greek yogurt
- 2 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 0.5 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Vegetable oil
- 1 medium Onion, finely sliced
- 4 pcs Cardamom pods, lightly crushed
- 1 small Cinnamon stick
- 100 ml Heavy cream (double cream)
- 2 tbsp Ground almonds
- 150 ml Water
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Fresh cilantro (coriander leaves), chopped
- 1 tbsp Lemon juice
Instructions
1. Cut the chicken thighs into bite-sized pieces and set aside.
2. In a bowl, mix together the Greek yogurt, minced garlic, minced ginger, ground turmeric, ground cumin, and ground coriander to create a marinade. Add the chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for extra flavor).
3. Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add the sliced onion and cook until soft and golden brown, stirring frequently (about 8-10 minutes).
4. Add the crushed cardamom pods and cinnamon stick to the pan, and stir for 1-2 minutes until aromatic.
5. Remove the marinated chicken from the refrigerator and add it to the pan. Cook on medium heat until the chicken is lightly browned on all sides (about 6-8 minutes).
6. Stir in the ground almonds and water, then bring the mixture to a gentle simmer. Cover the pan and cook for 20 minutes, stirring occasionally.
7. Reduce the heat to low, then stir in the heavy cream and sugar. Simmer for another 5 minutes, uncovered, to thicken the sauce.
8. Taste and add salt to adjust the seasoning, as well as the lemon juice for a touch of brightness.
9. Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or parathas.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 444 mg | 9% | |
*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.
