Description
Chicken Korma is a rich and creamy dish from the Indian subcontinent, featuring tender chicken in a luscious sauce made from yogurt, cream, and aromatic spices.
Ingredients
- Chicken: 1 kg of boneless chicken, cut into pieces
- Yogurt: 1 cup
- Onion: 2 medium onions, finely chopped
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Cumin seeds: 1 teaspoon
- Coriander powder: 2 teaspoons
- Cardamom pods: 4
- Cinnamon stick: 1 inch
- Cream: 1/2 cup
- Vegetable oil or ghee: 3 tablespoons
- Salt: to taste
- Water: as needed
Instructions
- Marinate the chicken with yogurt, garlic, ginger, cumin seeds, coriander powder, and salt for at least one hour.
- Heat oil or ghee in a pot, sauté onions until golden brown, then add cardamom and cinnamon.
- Add the marinated chicken to the pot and cook on medium-high heat for about 10 minutes.
- Add water to cover the chicken, bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Stir in cream and simmer for an additional 5-10 minutes, adjusting seasoning as needed.
- Garnish with sliced almonds and cilantro, and serve hot with rice or naan.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust spice levels according to your preference.
- Use chicken thighs for a juicier texture.
- Can be made vegetarian by substituting chicken with vegetables or paneer.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Chicken Korma, Indian Cuisine, Creamy Chicken Dish, Mughlai Recipe