Chicken Korma
Chicken Korma boasts a rich and creamy, nutty yogurt sauce with a vibrant heat. Create this delicious Indian chicken dish in just 40 minutes!
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs boneless skinless chicken breasts (cut into 1" pieces)
- 1 medium red onion (chopped)
- 2 tbsp garlic paste ((See Note 1))
- 2 tbsp ginger paste ((See Note 1))
- 1/2 cup water
- 1/4 cup Greek yogurt
- 1/4 cup almond butter ((See Note 2))
- 1 tsp chili powder ((See Note 3))
- 1/2 tsp salt
- 1/8 tsp turmeric powder
- 2 tbsp vegetable oil
- 4 green cardamom pods ((See Note 4))
- 2 black cardamom pods ((See Note 4))
- 2 bay leaves
- 1 cinnamon stick (2-inch piece (See Note 5))
- 4 cloves ((See Note 6))
- 1/8 tsp cayenne powder
- 1/4 cup cilantro (chopped)
- 1/4 cup almonds or cashews (toasted and chopped)
- Salt to taste
Instructions
- 1
In a bowl whisk together the water, yogurt, almond butter, chili, salt and turmeric powder and set aside.
- 2
In a large skillet heat the oil over medium heat. Add the whole spices and fry for 2 minutes. If using ground spices (See Notes), fry for 1 minute. Add the chopped onion and stir, sauté for 10 minutes until translucent.
- 3
Add the garlic and ginger pastes, stir to mix and cook for 2 minutes.
- 4
Add the chopped chicken pieces, stir to mix and cook covered for 5 minutes.
- 5
Add the yogurt mixture, stir to mix in, lower heat. Simmer uncovered for 10 minutes. Sauce should thicken and coat chicken pieces. Season to taste with salt.
- 6
Garnish with ground red chile, chopped cilantro and or chopped nuts.