Chicken Korma

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 15

Marinating Time 1

Total Time 1 25

In a food processor, combine garlic with ginger, cumin, coriander, garam masala, paprika, turmeric, tomato sauce, almonds, and yogurt. Blend until a mostly smooth paste forms.
Add the chicken to a bowl, and add the marinade on top. Stir until well combined, cover with plastic wrap and allow to marinate in the fridge for 1 hour.
In a skillet, over medium heat, heat oil or ghee then add the onion and saute until soft and translucent.
Add the chicken (don’t drain the yogurt, add it all in), and cook and simmer, keep stirring the chicken as you cook until it’s cooked through (165°F/74°C when measured with a kitchen thermometer). If needed, add splashes of water to deglaze the pan as you cook if the sauce starts to reduce too much.
To the sauce add sugar, salt, and cream.
Stir and simmer for 1 more minute, then remove from the heat and serve with rice, garnished with cilantro leaves.

Substitutions for heavy cream can include half and half, canned coconut milk, or greek yogurt. You can also substitute dairy-free yogurt for the yogurt in the marinade.
Make vegetarian korma by using roasted cauliflower instead of chicken! You don't need to marinate the cauliflower, but you should still make the marinade to add to the pan. You might also enjoy my vegan korma recipe that uses butter beans in place of the chicken.
Learn how to make a homemade garam masala spice blend with my easy and authentic recipe.
To Store: Keep in an airtight container in the fridge for up to 5 days.
To Freeze: I suggest freezing chicken korma before adding the heavy cream. Instead, add fresh cream while you reheat the dish. You can freeze this for up to 3 months.