Chicken Korma

Note: COOK the STORY may receive a commission on purchases made through Amazon/affiliate links.

Yogurt-marinated chicken gently simmered in a fragrant, creamy sauce flavored with garam masla makes this Chicken Korma recipe virtually irresistible.

Yogurt-marinated chicken gently simmered in a fragrant, creamy sauce flavored with garam masla makes this Chicken Korma recipe virtually irresistible.

When I make or purchase a spice blend, I want to make sure it can be used in several dishes that I make on a regular basis. Otherwise, it sits in my spice rack taking up space and even worse, losing all of that delicious flavor it could be imparting to my food.

That’s why I love this recipe for Chicken Korma, which was inspired by my favorite local Indian restaurant. It includes my Garam Masala blend that I use for my Chicken Curry, Chicken Vindaloo, and Chicken Tikka Masala. Four recipes from one spice blend. I’d call that a multi-tasking blend that’s earned its place in the rack!

Recipes for korma are as varied and unique as each of the cooks that make it. Some have a sauce made with yogurt or a combination of yogurt and cream or coconut milk. Some are thickened with ground almonds, cashews or shredded coconut or a combination of nuts and coconut. Others have a paste made of onions and yogurt. Some use tomatoes or tomato paste. Many of the options are based upon the region that the recipe originated, others are based upon personal preference.

For simplicity’s sake, I like to use yogurt and ground almonds for the sauce. And rather than making an onion paste, I grate the onions and cook them just before adding the chicken. These two time saving steps, may not be traditional, but they do help reduce the amount of time I’m in the kitchen and help get dinner on the table much faster.

Because my Chicken Curry, Chicken Vindaloo and Chicken Tikka Masala recipes all have tomatoes in the sauce, I opted not to include tomatoes for a little different flavor profile in this curry recipe.

I start by marinating the chicken and find that in the time it takes to prep the sauce, toast the spices and sautéd the onions, the chicken is ready to go into the skillet. Once the simmering sauce has been poured over and the cover placed on the skillet, I can make a pot of rice and have everything ready at the same time.

Enjoy!

Christine

Print

Chicken Korma


  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

Yogurt-marinated chicken gently simmered in a fragrant, creamy sauce flavored with garam masla makes this Chicken Korma recipe virtually irresistible.


Ingredients

  • 23 lbs. chicken thighs and legs, skin-on, bone-in

Marinade

  • 1/2 cup whole fat yogurt
  • 4 cloves garlic, minced
  • 2-inches fresh ginger, grated
  • 2 tsp. garam masala
  • 1 tsp. turmeric powder
  • 1 tsp. salt

Simmering Sauce

  • 1 cup whole fat yogurt
  • 1/4 cup ground almonds, almond flour or almond meal
  • 1/4 tsp. cayenne pepper

For chicken

  • 1 tbsp. vegetable oil or ghee
  • 1 bay leaf
  • 4 whole cloves
  • 2-inches cinnamon stick
  • 2 medium onions, grated
  • 1/2 tsp. cardamom
  • 2 tsp. ground coriander
  • 1 tsp. garam masala
  • 1/4 cup chopped cilantro for serving
  • cooked basmati rice for serving
  • naan bread for serving

Instructions

  1. Remove chicken from package and pat dry.
  2. In a large mixing bowl, combine marinade ingredients and stir to combine.
  3. Place the chicken in the bowl. With a large spoon, spoon the marinade over the chicken making sure that each piece is coated liberally. Allow to marinate for 20 minutes.
  4. While the chicken is marinating, in a medium mixing bowl combine the simmering sauce ingredients and stir combine.
  5. Heat a large skillet over medium-high heat and add oil.
  6. Add the bay leaf, cloves and cinnamon stick. Sauté until the spices become fragrant, about 1 minute.
  7. Add the grated onion and cook until it just starts to brown.
  8. Add the marinated chicken along with any extra marinade in the bowl and brown lightly on both sides, about 3 minutes per side.
  9. Add the onion-yogurt mixture, cardamom, and garam masala stirring the combine.
  10. Reduce the heat to low, add the simmering sauce, cardamom, coriander, and garam masala.
  11. Cover the skillet and simmer for 20 minutes or until the chicken is cooked through.
  12. Garnish with cilantro and serve with rice and naan.
Yogurt-marinated chicken gently simmered in a fragrant, creamy sauce flavored with garam masla makes this Chicken Korma recipe virtually irresistible. #chicken #chickendinner #chickenskillet

Leave a Comment





Fill your busy life with great food!

Sign up to get my quick recipes and useful tips by email and receive my slow cooker ecookbook as a free thank you gift.