
How To Make Indian Chicken Korma
Tender chicken in creamy and flavorful curry sauce seasoned with a special blend of spices. This Indian chicken korma recipe is delighful weekend dinner.
Serves:
Ingredients
- 6chicken thighsboneless and skinless
- 2tbsptomato paste
- 1tbspfresh gingerpeeled
- 2garlic cloves
- 1tbspgaram masala
- ¼tspred peppercrushed
- ½tsppaprika
- 1tspcardamomground
- ½tspkosher salt
- ½tspturmeric
- ½cupalmonds
- ¾cupGreek yogurt
- 1tbspcanola oil
- 3tbspbutter
- 1yellow oniondiced
- ¼cupheavy cream
Instructions
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Cut the chicken thighs into small 1 ½ to 2 inch chunks and put them in a large bowl.
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Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric, and almonds into a food processor on high speed until completely smooth.
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Add the mixture to the bowl with the chicken along with the yogurt and mix well.
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Cover and refrigerate for 1 to 2 hours.
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Add the canola oil and butter to a large cast iron skillet or heavy skillet on medium high heat.
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Add the onions and cook for 5 to 7 minutes, or until just caramelized.
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Add in the chicken and cook for 12 to 15 minutes or until the chicken is cooked through.
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Add the heavy cream to the skillet and mix well, cooking for an additional 3 to 4 minutes.
Nutrition
- Calories:Â 978.93kcal
- Fat:Â 77.82g
- Saturated Fat:Â 24.79g
- Trans Fat:Â 0.61g
- Monounsaturated Fat:Â 31.81g
- Polyunsaturated Fat:Â 13.84g
- Carbohydrates:Â 13.82g
- Fiber:Â 3.81g
- Sugar:Â 5.37g
- Protein:Â 56.98g
- Cholesterol:Â 334.17mg
- Sodium:Â 568.32mg
- Calcium:Â 142.88mg
- Potassium:Â 910.37mg
- Iron:Â 3.42mg
- Vitamin A: 214.44µg
- Vitamin C:Â 5.64mg
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