Chicken Korma
A delicious mildly spiced Indian curry dish that's luscious and creamy and packed full of flavor.
Servings 4
Calories 236
Ingredients
- 20 cashew nuts soaked in ¼ cup of water
- ¼ cup ghee
- 2 onion large sliced
- 1 cup plain yogurt whisked
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- ½ teaspoon black peppercorns
- 2 mace blades or a pinch ground mace, optional
- 7 cardamom pods
- 6 cloves large cloves
- 2 cinnamon sticks
- 2 bay leaves
- ½ teaspoon cumin seeds
- 1 tablespoon Kashmiri red chilli powder or sweet paprika for a mild curry
- ½ teaspoon turmeric powder
- salt to taste
- 2 lb chicken *bone-in, skinless, cut into chunks (see notes), seasoned with salt
- 1 tablespoon coriander powder
- 1½ cups water or chicken stock
- 1 teaspoon garam masala
- 1 teaspoon kewra water or rose water, this is optional but gives an authentic aroma
- 2 tablespoon fresh cilantro (or coriander), freshly chopped
Instructions
- Begin by making a paste of the soaked cashew nuts and water in a food processor or blender. Set aside.
- In a pot, melt the ghee over medium heat.
- Add the sliced onions and fry until they turn golden brown. Remove them from the pot and spread them on a paper towel. Set aside and allow the pot to cool completely.
- In the cooled pot, combine the whisked yogurt, grated ginger, minced garlic, black peppercorns, optional mace blades, green cardamom pods, cloves, cinnamon sticks, bay leaves, cumin seeds, red chili powder, turmeric powder, salt, fried onions, and the prepared cashew paste. Mix well, ensuring all the ingredients are evenly incorporated into the ghee.
- Cook the mixture over medium heat for 4 to 5 minutes. Then, cover the pot, reduce the heat to low, and continue cooking until the oil separates (approximately 3 to 4 minutes).
- Stir in the chicken chunks and coriander powder, and cook for an additional 2 to 3 minutes.
- Raise the heat to high, add the water, garam masala powder, and Kewra water. Mix well, and bring to a boil. Lower the heat to low, cover the pot, and simmer until the chicken becomes tender (approximately 20 to 25 minutes) adding more water as needed to loosen.
- Taste for seasoning and add salt as needed before serving, topped with chopped cilantro.
Slow Cooker Method
- Follow the stovetop instructions up to step 3, where the onion, garlic, ginger, and spices are sautéed and combined with the yogurt mixture. Transfer the mixture to the slow cooker.
- Add the chicken pieces to the slow cooker and stir to coat them in the sauce. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.
- Stir in the cream (if using) and cook for an additional 15–20 minutes on low to warm through. Adjust seasoning with salt and pepper, if needed.
- Serve warm, garnished with fresh cilantro, alongside rice or naan bread.
Notes
*Using chopped bone-in chicken is a traditional way of cooking this dish that ensures the entire chicken is utilized. However, if you prefer to use whole skinless bone-in chicken legs and thighs, you can do so, but the cooking time will increase, so be sure to adjust accordingly. Alternatively, you can also use boneless meat. If you choose boneless meat, we suggest using boneless chicken thighs, as they add the most flavor and remain moist.
Nutrition
Calories: 236 | Carbohydrates: 18g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 41mg | Potassium: 366mg | Fiber: 5g | Sugar: 6g | Vitamin A: 943IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 2mg