Indian Chicken Korma Recipe
Indian Chicken Korma Recipe is a traditional Indian curry, which is usually served with naan or rice. It usually has a rich and flavorful curry made from a paste of cashew nuts or almonds. It gets a vibrant flavor from a handful of a mix of spices. Learn all about Indian Chicken Korma and my shortcut method to make your favorite Indian curry right at home.
Servings 6
Calories 405kcal
Ingredients
- 1/3 cup vegetable or canola oil
- 4 medium sized red onions thinly sliced
- 1/2 cup full fat yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1000 grams bone-in chicken (skinless) (you may sub with boneless chicken breasts chopped into 1 inch cubes)
- 1-2 tablespoons Shaan Korma Masala can be reduced or increased for heat
- Salt to taste
- 1-2 cups water
- Chopped coriander for garnish.
Instructions
- In a large pot, heat the oil and add the onions. Fry the onions on a medium high heat until caramelized and golden brown. The onions should be a deep, dark brown but not burnt. Take out the caramelized onions and place on kitchen paper to drain excess oil and let cool for a few minutes.
- Add the caramelized onions and yogurt to a blender or a food processor and blend until smooth. You may need to add 1-2 tablespoons water to get a smoother paste. Set aside.
- In the same pot, add the chicken and ginger garlic paste and cook on high heat until the chicken changes color and is no longer pink.
- Add the Shaan Korma Masala and salt and cook for 5-7 minutes until the oil separates and you can no longer smell the rawness of the spices.
- Add the yogurt-caramelized onions paste and water. Cook until it comes to a boil. Reduce the heat to medium-low, cover and let simmer for 15 minutes until you can see the oil separating from the curry.
- Take off lid and bring to another boil by increasing the heat then and turn off the stove.
- Garnish with chopped coriander. Serve with naan and white rice.
Nutrition
Calories: 405kcal