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Chicken Korma

Chicken Korma
  • Meal


  • Cusine



12-15 raw almonds

2-3 green cardamom pods

1/2 teaspoon freshly cracked peppercorn

1-inch cinnamon stick

2-3 whole cloves

1 bay leaf

1 tablespoon ground coriander

1/2 teaspoon salt or to taste

1/4 cup plain yogurt

1 1/2 teaspoon shredded coconut

Silvered almonds and chopped cilantro

1 1/2 pounds boneless chicken thighs, cut into 2-inch pieces

2 tablespoons plain yogurt

1/2 teaspoon ground turmeric

1 1/2 tablespoons ginger garlic paste

1/2 teaspoon salt

1 teaspoon cayenne pepper

1 medium onion, thinly sliced, about 1 cup

1/2 cup vegetable oil


Make the almond paste: Soak the almonds in 1/2 cup water for approximately 2 hours. Peel the skins off. In a blender (I use Nutribullet) grind the almonds into a smooth paste. Feel free to add 1-2 tablespoons of additional water to help with a smooth grinding. Marinade the chicken: In a medium-sized mixing bowl combine yogurt, turmeric, ginger garlic paste, salt, and cayenne pepper. Using a spoon or a whisk, mix it all together. Add chicken to the marinade. Coat the chicken well with marinade. Cover with a plate and set aside in the refrigerator for 1 hour. Fry the onions: Heat oil in a Dutch oven over medium-high heat. Line a plate or sheet pan with paper towels and set this near the stove. Check to see if the oil is hot enough by dropping a strand of onion into the pot. If it sizzles then the oil is ready. Add the rest of the onions to the pot. Cook for 7-10 minutes on medium-high heat while moving them around until the onions turn golden brown. Use a slotted spoon to take the onions out of the oil and spread into the paper-towel-lined plate or sheet pan lined to soak up the excess oil. Set aside for later. You will use these onions to make a paste. Leave about 1 tablespoon of oil in the pot and discard the rest. Start cooking the chicken: Add cardamom, peppercorn, cinnamon, cloves, and bay leaf to the pot with the oil and reduce the heat to medium. Gently stir. Add chicken, and cook, stirring occasionally, for 5-8 minutes, until the chicken turns opaque. Make the onion paste: In a blender or food processor, add the fried onions and a couple of tablespoons of water. Pulse until it becomes a coarse paste. Add the fried onion paste, salt, and coriander to the pot with the chicken. Mix everything together. Cover and let it simmer for 5-8 minutes or until the chicken is cooked through. Finish the dish: Remove the lid, and add the yogurt, almond paste, and shredded coconut (if using). Stir well. Cook on medium-high heat (uncovered) for another 2-3 minutes, until the sauce turns creamy and oil starts to separate. Garnish with almonds and cilantro. Serve with hot naan or lachcha paratha.