Chicken Korma

Name: Chicken Korma
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1/2 cup tomato passata; 3 cloves garlic; 1 teaspoon fresh ginger, crushed; 1 tablespoon garam masala; 1 teaspoon turmeric; 1 teaspoon paprika; 1 teaspoon coriander; 1/2 teaspoon salt, or to taste; 1/2 cup almonds or cashews; 3/4 cup Greek yogurt; 1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 medium onion, chopped; 1/2 cup heavy cream; cilantro, to taste, optional; basmati rice, optional, to taste, cooked, for serving; naan bread, optional, to taste, warm, for serving

Indian World-Cuisine Chicken

Time: 1 hour 35 minutes

Yield: 6 servings

About

Chicken Korma is a traditional Indian dish that is irresistibly rich, velvety, and full of tantalizing spices and flavors. It may seem intimidating to make but it's actually fairly straightfoward, and the rewards are oh so delicious. Chicken Korma is seasoned to perfection with rich spices and is mixed with creamy yogurt, salty nuts, and hearty heavy cream for its signature creaminess with a little delightful nuttiness to play off the savory chicken. The end result is a feast for the eyes and a treat to your palate!

Ingredients

1/2 cup tomato passata
3 cloves garlic
1 teaspoon fresh ginger, crushed
1 tablespoon garam masala
1 teaspoon turmeric
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon salt, or to taste
1/2 cup almonds or cashews
3/4 cup Greek yogurt
1 pound chicken thighs, boneless and skinless, cut into bite-sized pieces
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, chopped
1/2 cup heavy cream
cilantro, to taste, optional
basmati rice, optional, to taste, cooked, for serving
naan bread, optional, to taste, warm, for serving

Directions

Step 1 -Add the tomato passata, the garlic, the ginger, the garam masala, the turmeric, the paprika, the coriander, the salt, the almonds or cashews, and the yogurt to a food processor and process on high until smooth.

Step 2 -Toss the chicken with the paste and mix well.

Step 3 -Cover the chicken mixture with plastic wrap and refrigerate for 1-2 hours.

Step 4 -Add the olive oil and the butter to a large skillet over medium high heat.

Step 5 -Add the onions to the skillet and cook until they start to brown a bit and are softened, about 5 minutes.

Step 6 -Add the chicken to the skillet, including any yogurt mixture that's left in the bowl, and cook until the chicken is cooked through at 165 degrees F internally, about 15 minutes.

Step 7 -Stir in the heavy cream and mix well, cooking until thickened and incorporated, about 5 minutes.

Step 8 -Garnish with the cilantro.

Step 9 -Serve over the rice and with the naan bread.

Explore More Favorites