How to Make Creamy Almond Chicken Korma

Simple Summary

Chicken Korma with Almond Paste is a rich, creamy North Indian curry that combines tender chicken pieces with a luscious, nutty sauce. This aromatic dish is mildly spiced, making it perfect for those who prefer a gentler heat in their Indian cuisine.

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 boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 1/2 cup ground almonds (almond meal)
• 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 cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• Salt to taste
• 2 tbsp fresh cilantro, chopped (for garnish)
• 1/4 cup 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 marinate for at least 30 minutes or up to 2 hours in the refrigerator.

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

3. Add minced garlic and grated ginger to the onions. Sauté for another 2 minutes until fragrant.

4. Stir in the remaining garam masala, cumin, coriander, and turmeric. Cook for 1 minute to toast the spices.

5. Add the marinated chicken to the pan and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

6. In a separate bowl, mix the ground almonds with the remaining 1/2 cup of yogurt to form a paste. Add this to the pan and stir well to combine.

7. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.

8. Stir in the heavy cream and ghee. Simmer uncovered for an additional 5 minutes to thicken the sauce. Taste and adjust salt as needed.

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

Chef's Notes

• For a smoother sauce, blend the cooked onion mixture before adding the chicken.
• If you prefer a spicier korma, add 1/4 to 1/2 teaspoon of cayenne pepper with the other spices.
• To make this dish nut-free, substitute the ground almonds with cashew paste or additional yogurt.
• 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 420 calories, 28g protein, 14g carbohydrates, 30g fat. This dish is high in protein and contains healthy fats from the almonds. It's also a good source of vitamin E, calcium, and iron.

Serving Suggestions

Serve this Creamy Almond Chicken Korma over steamed basmati rice or with warm naan bread for a complete meal. A side of cucumber raita or a simple green salad can help balance the rich flavors. For a special touch, garnish with additional toasted almonds and a sprinkle of saffron threads. This dish pairs well with a crisp white wine like Riesling or a light beer such as Kingfisher.