How to Make Authentic Chicken Korma with Creamy Almond Sauce

Simple Summary

Chicken Korma with Almond Paste is a rich, creamy North Indian dish that combines tender chicken with a luscious, mildly spiced sauce made from ground almonds, yogurt, and aromatic spices.

Recipe Details

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 40 minutes
• Total Time: 1 hour (plus marinating time)
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) ground almonds
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp vegetable oil
• 2 tbsp ghee (or butter)
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/4 tsp ground cinnamon
• Salt to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1/4 cup (30g) sliced almonds, toasted (for garnish)

Instructions

1. In a large bowl, mix the chicken pieces with 1/2 cup of yogurt, 1 tsp garam masala, and a pinch of salt. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

2. Heat oil and ghee in a large, heavy-bottomed pan over medium heat. Add the chopped onions and cook until golden brown, about 10-12 minutes.

3. Add minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.

4. Stir in the remaining spices (1 tsp garam masala, turmeric, coriander, cardamom, and cinnamon). Cook for another minute to release their flavors.

5. Add the marinated chicken to the pan and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

6. In a small bowl, mix the ground almonds with the remaining 1/2 cup of yogurt and the heavy cream to form a smooth paste.

7. Pour the almond paste mixture into the pan with the chicken. Stir well to combine.

8. Reduce heat to low, cover the pan, and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

9. Taste and adjust seasoning with salt as needed.

10. Garnish with fresh cilantro and toasted sliced almonds before serving.

Chef's Notes

• For a richer flavor, you can toast the ground almonds in a dry pan before adding them to the sauce.
• If you prefer a smoother sauce, blend the onion mixture before adding the chicken.
• To make this dish vegetarian, substitute the chicken with paneer or mixed vegetables.
• Leftover korma can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.

Nutritional Info

Per serving (based on 6 servings): Approximately 450 calories. This dish is high in protein from the chicken and almonds, and contains healthy fats from the nuts and yogurt. It's also a good source of vitamins and minerals, including vitamin E, calcium, and iron.

Serving Suggestions

Serve this Chicken Korma hot with steamed basmati rice or naan bread to soak up the delicious sauce. For a complete meal, pair it with a side of cucumber raita and a simple green salad. This dish is perfect for a cozy family dinner or for entertaining guests who enjoy mild Indian cuisine. Garnish with additional toasted almonds and a sprinkle of cilantro for an elegant presentation.