Chicken Korma

Dive into the rich and aromatic world of Indian cuisine with this Chicken Korma recipe—a luxurious blend of tender chicken thighs, creamy yogurt, and a medley of warm, fragrant spices. This classic curry is elevated with the addition of cashew paste and a splash of cream, creating a velvety texture and indulgent flavor. Caramelized onions and a hint of garam masala bring depth to every bite, while fresh coriander leaves add a vibrant finishing touch. Perfectly suited for pairing with fluffy basmati rice, pillowy naan, or crispy roti, this one-pot dish is a restaurant-quality meal you can easily create at home. With a prep time of just 20 minutes and a true celebration of authentic spices, this Chicken Korma recipe will become a go-to favorite for curry enthusiasts looking for bold flavors and comforting warmth.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 200 grams yogurt
• 2 medium-sized, finely sliced onion
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground turmeric
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon salt
• 3 tablespoons cooking oil
• 50 grams cashew nuts
• 50 milliliters cream
• 200 milliliters water
• 2 tablespoons, chopped coriander leaves

Directions

Step 1

Marinate the chicken pieces with yogurt, garlic paste, ginger paste, salt, turmeric, ground coriander, ground cumin, and red chili powder. Mix well and let it rest for at least 30 minutes, or preferably 1 hour, in the refrigerator.

Step 2

While the chicken is marinating, soak the cashew nuts in water for 10-15 minutes. Blend the soaked cashews into a smooth paste using minimal water.

Step 3

In a large pan, heat the cooking oil over medium heat. Add the sliced onions and sauté until they are golden brown and caramelized.

Step 4

Add the marinated chicken pieces to the pan and cook over medium heat for 5-7 minutes, until the chicken is lightly browned.

Step 5

Add the cashew paste to the chicken and mix thoroughly. Cook for another 2-3 minutes, allowing the flavors to blend.

Step 6

Pour in water and stir well. Cover the pan with a lid and let the chicken simmer on low heat for 15-20 minutes, stirring occasionally.

Step 7

When the chicken is tender and cooked through, add cream and garam masala, stirring gently to combine. Simmer for 5 more minutes.

Step 8

Adjust salt to taste and sprinkle chopped coriander leaves over the korma.

Step 9

Serve hot with basmati rice, naan, or roti.

Nutrition Facts

Serving size	(1087.9g)

Amount per serving	% Daily Value*
Calories	1630.1

Total Fat 112.7g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 471.8mg	0%
Sodium 2914.0mg	0%
Total Carbohydrate 50.9g	0%
Dietary Fiber 10.3g	0%
Total Sugars 23.3g
Protein 113.6g	0%

Vitamin D 48IU	0%
Calcium 460.1mg	0%
Iron 12.2mg	0%
Potassium 2146.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 27.2%

Carbs: 12.2%