Food Network Chicken Korma
Elevate your dinner table with this rich and flavorful Food Network Chicken Korma, a classic Indian dish that balances aromatic spices, creamy textures, and tender chicken. Juicy boneless chicken thighs are marinated in yogurt and turmeric, then delicately simmered in a luxurious sauce made with golden-brown onions, fragrant whole spices, and a velvety cashew-cream blend. Perfectly seasoned with garam masala, coriander, and a hint of chili powder, this korma delivers a satisfying depth of flavor in every bite. Pair it with steamed basmati rice or warm naan bread for a comforting, restaurant-quality meal in the comfort of your own home. Ready to serve in under an hour, it’s a must-try recipe for curry lovers and fans of authentic Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 120 ml Plain yogurt
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee
- 2 Onion, finely sliced
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoon Chili powder
- 1 Cinnamon stick
- 3 Cardamom pods
- 3 Cloves
- 250 ml Chicken stock
- 50 grams Cashews, soaked and blended into a paste
- 60 ml Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- Cooked basmati rice or naan (for serving)
Instructions
Cut chicken thighs into bite-sized pieces and place them in a bowl. Add yogurt, ground turmeric, and salt. Mix well and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat vegetable oil or ghee in a large skillet or heavy-bottomed pan over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until the spices release their aroma.
Add the sliced onions and cook, stirring frequently, until golden brown, about 8–10 minutes.
Stir in the minced garlic and ginger. Cook for 1–2 minutes until fragrant.
Add ground coriander, cumin, garam masala, and chili powder. Stir well to coat the onions and spices.
Add the marinated chicken pieces to the pan. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned.
Pour in the chicken stock and bring the mixture to a gentle simmer. Cover the pan and cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Stir in the cashew paste and heavy cream. Simmer for another 5 minutes, allowing the sauce to thicken.
Remove the cinnamon stick, cardamom pods, and cloves from the curry. Adjust seasoning with additional salt if necessary.
Garnish the Chicken Korma with fresh cilantro. Serve hot with basmati rice or naan.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 21.7 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 573 mg | 44% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2352 mg | 50% | |
*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.
