Delicious Homemade Chicken Korma
A rich and fragrant chicken curry with a creamy texture and aromatic spices, perfect for family dinners or special occasions.
Servings: 4 servings
Equipment
- Large Bowl
- Heavy-Bottomed Pot
Ingredients
Main Ingredients
- 2 pounds Boneless Chicken Thighs or Breasts Cut into bite-sized pieces.
- 1 cup Plain Yogurt Full-fat yogurt is recommended.
- 2 medium Onions Finely chopped.
- 2 tablespoons Minced Garlic Freshly minced is preferred.
- 2 tablespoons Minced Ginger Freshly minced is preferred.
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Turmeric
- 1 teaspoon Garam Masala
- 1/4 cup Ground Almonds or Cashews Contributes to the creamy texture.
- 3 tablespoons Vegetable Oil or Ghee For sautéing.
- 1 teaspoon Salt To taste.
- 1 handful Fresh Cilantro Leaves For garnish.
Instructions
- Begin by marinating the chicken. In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, and a pinch of salt. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes.
- Heat a large, heavy-bottomed pot over medium heat and add the cooking oil. Once hot, add the chopped onions and sauté until they turn golden brown, about 10-12 minutes.
- Add the marinated chicken along with all the marinade. Stir well and cook for about 5 minutes until the chicken is no longer pink.
- Add the ground spices: cumin, coriander, turmeric, and garam masala. Stir thoroughly and allow to toast for about 2-3 minutes.
- Add the ground nuts and stir well to incorporate.
- Pour in about 1 cup of water, stir to combine, and bring to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally.
- Taste and adjust the salt as needed. Garnish with freshly chopped cilantro.
- Serve hot with steamed basmati rice or warm naan bread.
Notes
This dish can be made a day ahead and tastes even better the next day. Leftovers can be stored in an airtight container for up to three days.