Chicken Korma is a traditional Mughlai dish known for its rich and creamy texture, infused with aromatic spices. This delightful recipe combines marinated chicken, yogurt, and a nutty paste to create a dish that is both flavorful and satisfying. Perfect for family gatherings or special occasions, Chicken Korma is sure to impress!
Catchy Intro
Indulge in the royal flavors of Chicken Korma! This mouth-watering dish, steeped in history and tradition, will transport your taste buds to the heart of Mughal cuisine. Join our kitchen companion membership for more delicious recipes that will elevate your culinary skills!
Ingredients
Here’s what you’ll need to prepare Chicken Korma for about 5 servings:
Main Ingredients
- Chicken: 2 lbs (bone-in or boneless)
- Yogurt: ¾ cup (plain, whole-milk)
- Onions: 3 medium (finely sliced)
- Ghee or Vegetable Oil: ¼ cup
- Garlic: 2 tbsp (minced)
- Ginger: 2 tbsp (minced)
- Green Chilies: 2 (slit)
- Tomato Puree: ½ cup
- Cashew Nuts or Almonds: ¼ cup (ground into a paste)
- Heavy Cream: ½ cup (optional for richness)
Spices
- Salt: 2 tsp (divided)
- Garam Masala: 2 tsp
- Coriander Powder: 1 tsp
- Cayenne Powder: ½ tsp (adjust to taste)
- Cinnamon Stick: 1 small piece
- Green Cardamom Pods: 5 (slightly crushed)
Grocery List & Estimated Costs in New York
| Ingredient | Quantity | Estimated Cost |
|---|---|---|
| Chicken | 2 lbs | $10 |
| Yogurt | ¾ cup | $1.50 |
| Onions | 3 | $1.50 |
| Ghee or Vegetable Oil | ¼ cup | $1.50 |
| Garlic | 2 tbsp | $0.50 |
| Ginger | 2 tbsp | $0.50 |
| Green Chilies | 2 | $0.50 |
| Tomato Puree | ½ cup | $1.00 |
| Cashew Nuts/Almonds | ¼ cup | $2.00 |
| Heavy Cream | ½ cup | $1.50 |
| Spices | Various | $3.00 |
| Total Estimated Cost | $24.00 |
Cooking Instructions
- Marinate the Chicken:
- In a large bowl, combine chicken pieces with yogurt, salt, ginger, and garlic. Mix well and let it marinate for at least one hour or overnight for best results.
- Prepare the Onion Paste:
- Heat ghee or oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
- Remove half of the onions and blend them with tomato puree and cashew paste until smooth.
- Cook the Chicken:
- In the same pot, add marinated chicken along with green chilies and sauté for about 5 minutes.
- Add the onion-tomato-cashew paste to the pot along with remaining spices (cinnamon stick, cardamom pods, garam masala, coriander powder, cayenne powder). Stir well.
- Simmer the Korma:
- Pour in half a cup of water to adjust consistency and bring it to a boil.
- Reduce heat, cover, and let it simmer for about 30 minutes until the chicken is tender.
- Finish with Cream (Optional):
- Stir in heavy cream if using, and cook for an additional 5 minutes.
- Taste and adjust seasoning as needed.
- Serve:
- Garnish with fried onions and fresh cilantro before serving hot with naan or rice.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: Approximately 50 minutes
Nutritional Information (per serving)
- Calories: Approximately 450 kcal
- Protein: 35g
- Fat: 30g
- Carbohydrates: 15g
Useful Tips & Notes
- For an authentic flavor, use bone-in chicken; it adds richness to the dish.
- Adjust spice levels according to your preference; you can omit cayenne for a milder korma.
- If you want a healthier version, substitute heavy cream with additional yogurt or coconut milk.
Enjoy this delightful Chicken Korma recipe that brings together the essence of Mughlai cuisine right in your kitchen! Don’t forget to join our kitchen companion membership for more delicious recipes and cooking tips!
