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Chicken Korma

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Indian

DESCRIPTION

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.


Ingredients

Scale
  • 23 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

Instructions

  1. Remove chicken from package and pat dry.
  2. 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.
  3. 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.
  4. 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.
  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. Reduce the heat to low, add the simmering sauce, cardamom, coriander, and the remaining teaspoon of garam masala.
  10. Cover the skillet and simmer for 20 minutes or until the chicken is cooked through.
  11. Garnish with cilantro and serve with rice and naan.