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!
What Goes In Chicken Korma?
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.
Making Chicken Korma
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! – ChristinePrint
Yogurt-marinated chicken gently simmered in a fragrant, creamy sauce flavored with garam masala makes this Chicken Korma recipe virtually irresistible.
I like serving with ¼ cup chopped cilantro, cooked basmati rice, and naan bread.
- 2 – 3 lbs. chicken thighs and legs, skin-on, bone-in
- 1 and ½ cup whole fat yogurt, divided
- 4 cloves garlic, minced
- 2-inches fresh ginger, grated
- 3 tsp. garam masala, divided
- 1 tsp. turmeric powder
- 1 tsp. salt
- ¼ cup ground almonds, almond flour or almond meal
- ¼ tsp. cayenne pepper
- 1 Tbsp. vegetable oil or ghee
- 1 bay leaf
- 4 whole cloves
- 2-inches cinnamon stick
- 2 medium onions, grated
- ½ tsp. cardamom
- 2 tsp. ground coriander
- Remove chicken from package and pat dry.
- In a large mixing bowl, combine ingredients for marinade – ½ cup whole fat yogurt, minced garlic, fresh grated ginger, 2 tsp. garam masala, 1 tsp. turmeric powder, and 1 tsp. salt.
- Place the chicken in the bowl with the marinade and spoon marinade over chicken making sure that each piece is coated liberally. Allow to marinate for 20 minutes.
- While the chicken is marinating, in a medium mixing bowl combine the simmering sauce ingredients – the remaining 1 cup of yogurt, ground almonds, and cayenne pepper.
- Heat a large skillet over medium-high heat and add oil.
- Add the bay leaf, cloves, and cinnamon stick. Sauté until the spices become fragrant, about 1 minute.
- Add the grated onion and cook until it just starts to brown.
- Add the marinated chicken along with any extra marinade in the bowl and brown lightly on both sides, about 3 minutes per side.
- Reduce the heat to low, add the simmering sauce, cardamom, coriander, and the remaining teaspoon of garam masala.
- Cover the skillet and simmer for 20 minutes or until the chicken is cooked through.
- Garnish with cilantro and serve with rice and naan.