Preparation time: 20 minutes|Cooking time: 25 minutes|Serves:4
Korma is a popular Indian sub-continent dish consisting of vegetables or meat in yogurt or cream base to produce a thick sauce. Chicken Korma is a traditional Indian dish made with tomato paste and lots of spices and cream.
Chicken Korma curry is different from rest of the spicy curry you can find in the Indian sub-continent dishes, and you can find a lot of versions. But the korma is so comforting and convenient as you can pair them with any flatbreads or rice.
Indian curriers are quite famous for their liberal use of spices and flavor, and this chicken korma is no exception. The chicken korma is well balanced with flavor and uses yogurt marinade.
It is a gravy dish generally made of soft spices, nuts, and cream and is said to have originated during the Mughal period. The chicken korma is creamy and tasty and goes well with basmati rice, Jeera rice or roti or naan. You will find many recipes for korma and most of them have unique style of toning as per regional cooking style. Some of the recipes also use poppy seeds so that gravy turns out to be thick but I haven’t used them in this recipe. I used almonds instead of poppy seeds to have a different flavor for the curry.
In this recipe, I have used diced onions and fried it until golden brown. However, you can fry onions in the beginning and blend it later.
Chicken korma is one of those comforting dishes that attract people while visiting an Indian buffet. The whole credit of the creaminess and flavor goes to the process of making it. Do marinate the chicken with spices for a while so that the flavors soak in the meat thoroughly. One of the common complains heard from people while making chicken korma is that it turns out to be bitter. It is either because the ingredients you use are not fresh or the spices may be under roasted or over-roasted. The korma should be an excellent dish provided; you must use fresh ingredients and never over roast it.
Do not be deceived by the pale look of this korma as there is a lot more to its flavors and taste. This chicken korma is creamy, nutty and is going to take you by surprise with its lip-smacking deliciousness. Unlike a red chicken curry, the korma is not a fiery dish but a subtle, rich dish with all its creamy goodness. It is one such Indian dish which is not super spicy but holds a mild version of heat and has much fewer calories and fat than most other curries.
The spices mentioned in this recipe can adjust in terms of portions, and you could omit a few too. If you don’t want to add chili, you can choose to add a little chili or avoid it entirely. Likewise, if you don’t like the taste of ginger, because it is strong, reduce its quantity.
Coconut is not using for making chicken korma, as the original recipe doesn’t use coconut because it has more of a northern influence than from the south. But some people are using raw coconut paste to get gravy consistency. You can see this recipe in many Indian cookbooks and usage of spices would be different in all. Again, you can experiment with the use of spices and other ingredients as the way you manage to maintain its taste. I have tried to make a healthy version of chicken korma.
Traditionally, kormas cooked on special occasions or festivals using expensive nuts and spice which rarely uses on regular cooking. Chicken curries are always a preferable dish during a party gathering, and this recipe can cook on any occasions. When you have friends or family visiting you, surprise them by making this korma for lunch or dinner. In the old days, Nawabs and Nizams preferred to eat nutritious and sumptuous meals, and this chicken korma is a similar one. I have used heavy cream in this recipe, but if you want to make it a little light, you can use coconut milk as well. However, I recommend you to use the cream at least once as heavy cream contributes to its richness. If you have patience, you can dry roast the masalas before grinding it and deep fry the onions for more enriched flavor.
For vegetarians, the same recipe can use to make yummy vegetable korma as well. Serve this chicken korma with simple jeera rice (cumin rice), ghee rice, veg biryani or any Indian roti. As the curry is rich creamy, it is better to pair with plain rice or plain roti instead of stuffed parathas so that the flavor of the curry stands out. Trust me; once you try out this chicken korma at home, you will be enjoying it often. The same recipe can use for making meat korma, vegetable korma, and egg korma and many.
Hope you will like this one as it is low carb and keto. So, let’s get into the recipe.
- Boneless and skinless chicken thighs: 6
- Fresh ginger, chopped – 1 tablespoon
- Tomato paste – 2 tablespoons
- Garlic cloves – 2
- Garam masala – 1 tablespoon
- Red pepper, crushed – ¼ teaspoon
- Paprika – ½ teaspoon
- Cardamom, ground – 1 teaspoon
- Kosher salt – ½ teaspoon
- Turmeric – ½ teaspoon
- Almonds – ½ cup
- Greek yogurt- ¾ cup
- Canola oil – 1 tablespoon
- Butter – 3 tablespoons
- Onion, diced – 1
- Heavy cream – ¼ cup
- Clean the chicken thigh and cut into small pieces.
- Add ginger, garlic, crushed red pepper, garam masala, paprika, cardamom, turmeric, salt, almonds, and tomato paste into a blender and blend until smooth.
- Add this mixture to the chicken along with yogurt and mix well.
- Keep the chicken in refrigerated for 1 or 2 hours.
- Take a pan and add butter and canola oil and on medium heat, add onions and cook till slightly golden brown.
- Now add the chicken and cook for another 15 minutes or until the chicken cooked thoroughly.
- Add heavy cream to the mix and stir well and cook for another 4 minutes.
Calories: 575|Fats: 23gm |Cholesterol: 58mg|Sodium:802mg|Protein: 25gm |Dietary fiber: 4.6gm