Name: Chicken Korma
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: For the sauce: -; 12-15 raw almonds -; 2-3 green cardamom pods -; 1/2 teaspoon freshly cracked peppercorn -; 1-inch cinnamon stick -; 2-3 whole cloves -; 1 bay leaf -; 1 tablespoon ground coriander -; 1/2 teaspoon salt or to taste -; 1/4 cup plain yogurt -; 1 1/2 teaspoon shredded coconut (optional) -; Silvered almonds and chopped cilantro (for garnish) -; For the marinade: -; 1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces -; 2 tablespoons plain yogurt -; 1/2 teaspoon ground turmeric -; 1 1/2 tablespoons ginger garlic paste -; 1/2 teaspoon salt -; 1 teaspoon cayenne pepper -; For the onions: -; 1 medium onion, thinly sliced, about 1 cup -; 1/2 cup vegetable oil -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Korma

1. For the sauce: -

2. 12-15 raw almonds -

3. 2-3 green cardamom pods -

4. 1/2 teaspoon freshly cracked peppercorn -

5. 1-inch cinnamon stick -

6. 2-3 whole cloves -

7. 1 bay leaf -

8. 1 tablespoon ground coriander -

9. 1/2 teaspoon salt or to taste -

10. 1/4 cup plain yogurt -

11. 1 1/2 teaspoon shredded coconut (optional) -

12. Silvered almonds and chopped cilantro (for garnish) -

13. For the marinade: -

14. 1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces -

15. 2 tablespoons plain yogurt -

16. 1/2 teaspoon ground turmeric -

17. 1 1/2 tablespoons ginger garlic paste -

18. 1/2 teaspoon salt -

19. 1 teaspoon cayenne pepper -

20. For the onions: -

21. 1 medium onion, thinly sliced, about 1 cup -

22. 1/2 cup vegetable oil -

How to cook deliciously - Chicken Korma

1. Stage

Make the almond paste: Soak the almonds in 1/2 cup water for approximately 2 hours. Peel the skins off. In a blender (I use Nutribullet) grind the almonds into a smooth paste. Feel free to add 1-2 tablespoons of additional water to help with a smooth grinding.

2. Stage

Marinade the chicken: In a medium-sized mixing bowl combine yogurt, turmeric, ginger garlic paste, salt, and cayenne pepper. Using a spoon or a whisk, mix it all together. Add chicken to the marinade. Coat the chicken well with marinade. Cover with a plate and set aside in the refrigerator for 1 hour.

3. Stage

Fry the onions: Heat oil in a Dutch oven over medium-high heat. Line a plate or sheet pan with paper towels and set this near the stove. Check to see if the oil is hot enough by dropping a strand of onion into the pot. If it sizzles then the oil is ready. Add the rest of the onions to the pot. Cook for 7-10 minutes on medium-high heat while moving them around until the onions turn golden brown. Use a slotted spoon to take the onions out of the oil and spread into the paper-towel-lined plate or sheet pan lined to soak up the excess oil. Set aside for later. You will use these onions to make a paste. Leave about 1 tablespoon of oil in the pot and discard the rest.

4. Stage

Start cooking the chicken: Add cardamom, peppercorn, cinnamon, cloves, and bay leaf to the pot with the oil and reduce the heat to medium. Gently stir. Add chicken, and cook, stirring occasionally, for 5-8 minutes, until the chicken turns opaque.

5. Stage

Make the onion paste: In a blender or food processor, add the fried onions and a couple of tablespoons of water. Pulse until it becomes a coarse paste. Add the fried onion paste, salt, and coriander to the pot with the chicken. Mix everything together. Cover and let it simmer for 5-8 minutes or until the chicken is cooked through.

6. Stage

Finish the dish: Remove the lid, and add the yogurt, almond paste, and shredded coconut (if using). Stir well. Cook on medium-high heat (uncovered) for another 2-3 minutes, until the sauce turns creamy and oil starts to separate. Garnish with almonds and cilantro. Serve with hot naan or lachcha paratha .