Chicken Korma is a traditional Mughlai dish where bone-in chicken is cooked with spices, onion paste, yogurt and nuts.
This recipe is simple but yields a creamy, rich and delicious dish that’s packed with authentic flavors.
korma has a yoghurt/cream-based mildly spicy gravy with a simmered center component.
Shahi korma, Mughalai korma, Hyderabadi korma, and Kashmiri korma are prime examples.
Boneless chicken pieces are braised in a rich, creamy sauce made from yoghurt and nuts (almonds and cashews specially), with delicate, aromatic flavors, such as cardamom, rosewater and saffron.
The word korma is derived from the Turkish word kavurma, which literally means ‘cooked meat’.
INGREDIENTS
¼ cup ghee or vegetable oil
2 ½ cups finely chopped onion
2 tsp kosher salt
2 tbsp minced garlic
2 tbsp minced ginger
2 green or red chillies
1 tsp garam masala
1 tsp coriander
½ tsp cayenne powder
¼ tsp cinnamon
10 whole green cardamom pods smashed or 1/2 tsp ground cardamom
¼ cup almond butter (or any unsalted butter)
½ cup tomato puree or diced tomato
1 cup water
¼ cup yogurt
¾ cup cream
2 lbs chicken breast
1 tbsp finely minced cilantro
INSTRUCTIONS
Heat oil over medium heat and cook onions with 1 tsp salt until soft and deep golden brown.
Add garlic, ginger and chilli and cook for 1-2 minutes, until fragrant.
Stir in garam masala, coriander, cayenne, cinnamon and cardamom and stir well.
Add tomato puree, almond butter and water plus remaining 1 tsp salt cook until oil starts to bubble up and shimmer on top.
Stir in chicken. Cover and cook for about 10 minutes, then add the yogurt and cream mix well. Your butter chicken is ready. Top with cilantro.
Enjoy with rice or naan.
