Creamy Chicken Korma with Aromatic Spices Recipe
A rich and creamy Chicken Korma recipe featuring tender chicken thighs marinated in a blend of yogurt and aromatic spices, then simmered with onions and cream to create a luscious, flavorful curry perfect for serving over basmati rice or with naan bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 1/4 cup almond flour
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- Salt to taste
For Cooking
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 1/2 cup heavy cream
- Fresh cilantro, chopped for garnish
Instructions
- Marinate chicken: In a bowl, combine plain yogurt, almond flour, tomato paste, minced garlic, grated ginger, ground cumin, coriander, garam masala, turmeric, paprika, cardamom, cinnamon, and salt. Add the bite-sized chicken pieces and coat them thoroughly with the marinade. Let the mixture sit for at least 15 minutes to absorb the flavors.
- Sauté onions: Heat vegetable oil in a large skillet over medium heat. Add the finely chopped onions and cook gently until they become golden brown and soft, about 5 to 7 minutes, stirring occasionally to prevent burning.
- Brown chicken: Add the marinated chicken along with any remaining marinade to the skillet with the onions. Cook for 5 to 6 minutes, stirring occasionally, until the chicken pieces are browned on all sides.
- Simmer: Reduce the heat to low and stir in the heavy cream. Allow the curry to simmer uncovered, stirring occasionally, until the chicken is fully cooked and the sauce thickens, about 15 to 20 minutes.
- Season and garnish: Taste the korma and adjust salt if necessary. Garnish with freshly chopped cilantro before serving.
- Serve: Serve the Chicken Korma hot over steamed basmati rice or with warm naan bread for a complete and satisfying meal.
Notes
- For a richer flavor, you can toast the almond flour lightly before adding to the marinade.
- Adjust the amount of cream or yogurt to make the curry thicker or thinner as per your preference.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used as a leaner alternative.
- The marinade time can be extended up to 2 hours for deeper flavor absorption.
- For a nut-free version, substitute almond flour with ground oats or omit it completely.
