Recipe: Chicken Korma

I’ve made Chicken Korma before but as you can note from that entry I wasn’t really in love with that recipe. It seemed a little off to me at the time but I can say, definitively that the recipe below is delicious. Hopefully you’ll be inspired to make it because it’s a luscious and flavorful dish with just enough spice and heat to balance out the smooth and earthy yogurt and nuts.

Chicken Korma

AuthorMab

Yields6 Servings

Ingredients
 1 lb chicken, bone in
 3 cloves garlic, minced
 1 inch ginger, grated
 2 red onions, minced
 2 green chilies, chopped
 ¼ cup cilantro, chopped
 12 almonds
 12 cashews
 ¾ cup plain yogurt
 1 cup tomato puree
 ½ tbsp coriander seeds
 ½ tbsp cumin seeds
 1 tsp chili powder
 1 tsp black pepper
 1 tbsp fennel seeds
 2 green cardamom pods
 2 tbsp ghee (or cooking oil)
 salt and pepper, to taste

Directions
1

Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt then add to the processor the cashew, almond and poppy seeds and blend in to a fine paste

2

Marinate the chicken with salt, turmeric, garlic and ginger, and the nuts/spice paste you made and let it rest for a minimum of five hours or overnight in the refrigerator.

3

In a wok on a deep pan add 2 tablespoons of ghee and bring it to heat. Add cumin, coriander, fennel seeds, green cardamoms cook for 20 seconds then add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.

4

Add the marinated chicken and continue cooking for about 5 minutes until the chicken in partially cooked through then add chili powder and freshly cracked pepper. Continue cooking for a couple more minutes.

5

Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. This should take about 5 to 7 minutes.

6

Stir in the tomato puree to the wok. Add some water, if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.

7

Garnish with some cilantro and serve with rice, naan or your choice of bread.

Adapted from Sunshine and Smile

Ingredients

Ingredients
 1 lb chicken, bone in
 3 cloves garlic, minced
 1 inch ginger, grated
 2 red onions, minced
 2 green chilies, chopped
 ¼ cup cilantro, chopped
 12 almonds
 12 cashews
 ¾ cup plain yogurt
 1 cup tomato puree
 ½ tbsp coriander seeds
 ½ tbsp cumin seeds
 1 tsp chili powder
 1 tsp black pepper
 1 tbsp fennel seeds
 2 green cardamom pods
 2 tbsp ghee (or cooking oil)
 salt and pepper, to taste

Directions

Directions
1

Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt then add to the processor the cashew, almond and poppy seeds and blend in to a fine paste

2

Marinate the chicken with salt, turmeric, garlic and ginger, and the nuts/spice paste you made and let it rest for a minimum of five hours or overnight in the refrigerator.

3

In a wok on a deep pan add 2 tablespoons of ghee and bring it to heat. Add cumin, coriander, fennel seeds, green cardamoms cook for 20 seconds then add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.

4

Add the marinated chicken and continue cooking for about 5 minutes until the chicken in partially cooked through then add chili powder and freshly cracked pepper. Continue cooking for a couple more minutes.

5

Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. This should take about 5 to 7 minutes.

6

Stir in the tomato puree to the wok. Add some water, if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.

7

Garnish with some cilantro and serve with rice, naan or your choice of bread.

Chicken Korma

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