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murgh korma 3

Chicken Korma

Kankana Saxena
Chicken Korma is a luscious nut and tomato curry,
flavored with warm earthy spices and finished with a drizzle of cream. It’s an
indulgence and definitely not meant for days when you want to eat light.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian

Ingredients
 

  • 1 lb. chicken (mix of boneless thighs and drumsticks)
  • 2 teaspoons salt
  • 2 tablespoons lemon juice
  • ½ cup nuts (cashew and almond)
  • 3 garlic cloves
  • 1- inch fresh ginger
  • 1 medium red onion
  • 2 green chili
  • 1 tablespoon white poppy seeds
  • 2 tablespoons plain thick yogurt
  • 2 teaspoons ghee
  • 1 teaspoon fennel seeds
  • 5 green cardamoms
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • ½ tablespoon fennel powder
  • 1 teaspoon cracked black pepper
  • 1 cup tomato puree
  • 1 teaspoon garam masala
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons heavy cream

Instructions
 

  • If you are using drumsticks, make sure you score it before marinating the chicken. In a mixing bowl, add the chicken pieces with ½ teaspoon salt, ½ teaspoon turmeric and 2 tablespoons lemon juice. Give it a mix and leave it aside for at least 4 to 5 hrs. Letting it marinate overnight in the refrigerator is advised as it helps in cooking the chicken faster.
    step 01
  • When you are ready to prepare the curry, soak the nuts in a bowl and leave it aside for 15 minutes.
    step 02
  • In the mean time, finely chop the onion, garlic and ginger along with the green chili (I removed the seeds of the green chili because my kid still can’t eat spicy food).
    murgh korma step 03
  • After 15 minutes, peel the almond. The skin would come out easy. Discard the water and add the nuts in a small blender along with the poppy seeds and the yogurt. Blend it to a smooth puree.
    step 04
  • Place a pan at medium heat and once the pan heats up, add the ghee. Sprinkle the fennel seeds and cardamom. Let it sizzle for a few seconds. Then, add the chopped onion, garlic, ginger and green chili. Mix it around and add ½ teaspoon salt along with all the cumin powder, coriander powder, fennel powder, chili powder and rest of the turmeric. Give a mix and let it cook for 2 minutes.
    step 05
  • Layer the marinated chicken pieces and mix it around. Let it sizzle for 5 minutes.
    step 06
  • Add the nut puree and mix it around.
    step 07
  • Pour the tomato puree, give it a mix and cover the pan. Cook for 10 minutes. After 10 minutes, the chicken should be cooked through. If not, continue cooking covered until the chicken is no longer raw.
    murgh korma step 08
  • Finally, add the garam masala and cook for 2 minutes.
    step 09
  • Sprinkle the finely chopped cilantro leaves followed by the heavy cream. Mix it around. Check for salt and add any, if needed.
    step 10
  • Serve warm with your choice of bread or rice.
    step 11

Video

Nutrition

Serving: 1Servings
Keyword 30 minutes meal, chicken, curries