Chicken Korma
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This easy one-pot chicken korma is so full of delicious flavor! With chili powder, cloves, cinnamon, coriander, and garam masala, it's a true Indian delight.
Ingredients
Instructions
Fry the sliced onions in oil or ghee until golden brown and crisp. Cool them, then grind into a smooth paste with a little water and set aside.
In the same oil, add the bay leaves, cardamom, cloves, and cinnamon sticks. Let them sizzle. Add the ginger-garlic paste and sauté for 1-2 minutes. Add the chicken, turmeric, cumin, coriander, chili powder, and salt. Cook for 7-10 minutes until the chicken browns slightly.
Lower the heat, stir in the onion paste, and cook for 4-5 minutes. Slowly add the whisked yogurt, stirring continuously. Mix the ground almonds or cashew nuts with a little water to form a paste and add to the sauce.
Add 1/2 cup of water (or more if you want a thinner gravy). Cover and cook on low heat for 15-20 minutes until the chicken is tender and cooked through. If you like it richer, stir in the heavy cream at this stage and let it simmer for another 2 minutes.
Remove and discard the bay leaves, cloves, cinnamon sticks, and cardamom pods. Sprinkle garam masala and garnish with fresh coriander leaves.
Serve with naan, roti, or fragrant basmati rice. Enjoy the mild, creamy flavors of this easy dish!
Nutrition
- Calories
- 506 cal
