Chicken Korma Takeaway Style

Recreate your favorite restaurant experience at home with this rich and creamy Chicken Korma Takeaway Style recipe! Tender, marinated chicken thighs are simmered to perfection in a luscious almond-infused sauce, brought to life with aromatic spices like cardamom, cinnamon, and turmeric. Paired with the delicate sweetness of cream and a hint of zesty lemon, this dish strikes the perfect balance of flavors. With minimal prep time and authentic results, it’s the ultimate crowd-pleaser for a cozy family dinner or a special occasion. Serve with fluffy basmati rice or warm naan bread to soak up every last drop of this indulgent korma. Perfect for lovers of Indian takeaway-inspired cuisines!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 100 g Greek yogurt
• 2 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 0.5 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 2 tbsp Vegetable oil
• 1 medium Onion, finely sliced
• 4 pcs Cardamom pods, lightly crushed
• 1 small Cinnamon stick
• 100 ml Heavy cream (double cream)
• 2 tbsp Ground almonds
• 150 ml Water
• 1 tsp Salt
• 1 tsp Sugar
• 2 tbsp Fresh cilantro (coriander leaves), chopped
• 1 tbsp Lemon juice

Directions

Step 1

1. Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

2. In a bowl, mix together the Greek yogurt, minced garlic, minced ginger, ground turmeric, ground cumin, and ground coriander to create a marinade. Add the chicken pieces and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for extra flavor).

Step 3

3. Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Add the sliced onion and cook until soft and golden brown, stirring frequently (about 8-10 minutes).

Step 4

4. Add the crushed cardamom pods and cinnamon stick to the pan, and stir for 1-2 minutes until aromatic.

Step 5

5. Remove the marinated chicken from the refrigerator and add it to the pan. Cook on medium heat until the chicken is lightly browned on all sides (about 6-8 minutes).

Step 6

6. Stir in the ground almonds and water, then bring the mixture to a gentle simmer. Cover the pan and cook for 20 minutes, stirring occasionally.

Step 7

7. Reduce the heat to low, then stir in the heavy cream and sugar. Simmer for another 5 minutes, uncovered, to thicken the sauce.

Step 8

8. Taste and add salt to adjust the seasoning, as well as the lemon juice for a touch of brightness.

Step 9

9. Garnish with freshly chopped cilantro and serve hot with basmati rice, naan, or parathas.

Nutrition Facts

Serving size	(1053.1g)

Amount per serving	% Daily Value*
Calories	1867.2

Total Fat 126.5g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 16.8g
Cholesterol 741.7mg	0%
Sodium 2884.4mg	0%
Total Carbohydrate 33.3g	0%
Dietary Fiber 6.3g	0%
Total Sugars 15.6g
Protein 144.4g	0%

Vitamin D 0IU	0%
Calcium 345.3mg	0%
Iron 8.7mg	0%
Potassium 1761.6mg	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: 61.6%

Protein: 31.2%

Carbs: 7.2%