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Delicious Chicken Korma Recipe | Easy & Authentic

Easy & Flavorful Chicken Korma

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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 1.5 lbs Boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp Ghee
  • 1 large Yellow onion thinly sliced
  • 3 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 0.5 cup Plain full-fat yogurt
  • 0.25 cup Cashews soaked in water and blended into a paste
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • 0.5 tsp Turmeric powder
  • 0.5 tsp Red chili flakes
  • 0.25 cup Fresh cilantro chopped for garnish
  • 2 tbsp Peanuts crushed for garnish
  • 2 cups Cooked basmati rice for serving

Instructions
 

  • In a large bowl, mix the yogurt, garam masala, coriander, turmeric, and red chili flakes.
  • Add the chicken pieces to the yogurt mixture, toss to coat well, and let marinate for at least 30 minutes in the refrigerator.
  • Heat the ghee in a large heavy-bottomed pan or Dutch oven over medium-high heat.
  • Add the sliced yellow onions and cook until deeply golden brown, about 10 to 15 minutes. Remove half of the onions and set aside for garnish.
  • To the remaining onions in the pan, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
  • Add the marinated chicken to the pan and cook until it changes color and begins to brown, about 5 to 7 minutes.
  • Stir in the blended cashew paste and reduce the heat to low. Cover and simmer for 15 to 20 minutes, or until the chicken is fully cooked and tender.
  • If the sauce is too thick, stir in a splash of water to reach your desired consistency, and season with salt to taste.
  • Serve the chicken korma hot over cooked basmati rice, garnished with the reserved caramelized onions, fresh cilantro, and crushed peanuts.