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Chicken Korma

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A rich and aromatic Chicken Korma featuring marinated chicken in a creamy, spiced sauce that’s perfect for family dinners and special occasions.

Ingredients

Scale
  • 700 grams boneless chicken
  • 1 tsp turmeric powder
  • 2 tsp ginger-garlic paste
  • 3 tbsp yogurt
  • 1 tsp salt
  • ½ tsp red chili powder
  • 1 tbsp cloves
  • 1 tbsp fennel seeds
  • 1-inch cinnamon stick
  • 4–5 whole cardamom pods
  • 2 whole star anise
  • 3–4 whole bay leaves
  • 2 chopped onions
  • 1 tbsp ghee
  • 1/3 cup tomato puree
  • ¾ cup cashews
  • ¼ cup cream

Instructions

  1. Toast the cloves, fennel seeds, cinnamon stick, cardamom pods, star anise, and bay leaves in a dry pan until aromatic, then grind into a powder to make garam masala.
  2. Mix turmeric powder, ginger-garlic paste, yogurt, and salt in a bowl. Add chicken and marinate for at least 30 minutes.
  3. Soak cashews in warm water for 15-20 minutes, then blend into a smooth paste.
  4. Heat ghee in a large pot and sauté chopped onions until golden brown.
  5. Add marinated chicken and brown on all sides.
  6. Stir in tomato puree and let simmer for a few minutes.
  7. Add garam masala and red chili powder, mix well.
  8. Pour in cashew paste and cream, then simmer for at least 20 minutes until the chicken is cooked through and the sauce thickens.
  9. Serve hot, garnished with cream or crushed cashews alongside naan or rice.

Notes

For deeper flavor, let the chicken marinate longer. Use freshly toasted spices for enhanced aroma and taste. Consider using coconut milk for a unique twist.

Nutrition

Find it online: https://sousviderecipe.com/chicken-korma-recipe/