chicken korma

Delicious creamy chicken korma made made with yogurt,nuts, spices and onions as the base. This is best served with plain rice, naan, paratha or roti.

Chicken korma recipe | How to make chicken korma

½ kg chicken ((bone-in) (1 to 1.2 lb))

turmeric

plain yogurt (or coconut milk)

ginger garlic paste ((ground

garam masala (or korma masala)

salt

oil (or ghee)

green cardamoms

onions (sliced (2 medium))

cashews

almonds ((or substitute with cashews))

¼ cup plain yogurt (or coconut milk)

bay leaf ((optional))

((optional))

cinnamon ((optional))

cardamom ((optional))

green chilies (slit or chopped (optional))

water ((more if needed))

salt ((adjust

garam masala

coriander powder ((ground coriander))

red chili powder ((optional, for color))

coriander leaves ((cilantro) chopped)

To a mixing bowl, add chicken, 3 tablespoons yogurt, 1 tbsp ginger garlic paste, ¼ tsp turmeric, ½ tsp salt, 1 tsp red chili powder and 1 tsp garam masala. 

Mix all of them well. Cover and set aside until needed.

Marination for chicken korma recipe

Heat a pan with 1½ tbsps oil and add 2 cardamoms.

Add sliced onions and fry them evenly until golden brown. Next add cashews and almonds. Cool these completely. 

Later add the cooled onions and nuts to a blender jar along with yogurt. Blend these to a smooth puree. Set this aside.

Make onion paste

To the same pan, add 1 tablespoon oil and heat it.

Optional - Saute whole spices - bay leaf, cinnamon stick, cloves and cardamom in oil for a min.

Add green chilli and marinated chicken. Saute on a medium heat until the raw smell of ginger garlic paste goes away. This takes about 5 to 6 minutes.

Then add the onion nut puree. Pour ½ cup water and mix well.

Add salt, coriander powder and garam masala. If needed you can also add more chili powder for color.

Mix well. Cover and cook on a low flame until chicken is cooked to tender.

Cook further till the gravy reaches a desired consistency. If it is too thick then pour some hot water to bring it to consistency.

Garnish with coriander leaves.

Serve chicken korma with jeera rice, plain basmati rice, butter naan, roti or paratha.

How to make chicken korma

https://www.youtube.com/watch?v=hX3QpPiO8UQ

Chicken korma is a delicious, creamy tasting chicken curry made with yogurt, spices and other basic ingredients. It pairs well with plain basmati rice or Naan , roti , paratha.

For more tips on the recipe, you can check this detailed post: https://indianhealthyrecipes.com/chicken-korma-recipe/


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Chicken korma recipe | Indian chicken korma recipe

Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you&#039;re counting calories or following a diet plan!

Chicken Korma Pie | Slimming &amp; Weight Watchers Friendly

chicken breast (diced)

potatoes

onion

75 ml semi-skimmed milk

ginger

garlic

tbsp mild curry powder

400 ml tin of light coconut milk

tbsp almonds

tbsp fresh coriander leaves

salt and black pepper

low calorie cooking spray

Place

Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.

Mash

Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.

Spray

Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.

Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.

Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.

Pre-heat

Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.

Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.

Spread

Spread the potato over the top using a fork and place on a baking tray.

Place in the preheated oven for 20 - 25 minutes or until golden brown.

Remove

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Place potato in saucepan of water and boil for 20 mins. Drain well and return to saucepan

Mash potato with milk. Add 2 tbsp of coriander and season well with salt and pepper. Stir

Spray saucepan with cooking spray over medium heat. Fry onions for 15 mins, stir occasionally.

Add chicken, ginger, garlic and curry powder. Fry for 4-5 mins

Add coco milk, stir and simmer over low heat, uncovered for 15 mins

Pre-heat oven to 180ºC fan.

Add almonds and simmer over low heat for 15 mins, stir occasionally. Stir in remaining coriander

Palce chicken Kormat mixture in ovenproof dish and spread out

Spread potato over the top and place on baking tray

Place in oven for 20-25 mins or until golden brown

Remove from oven and serve

Chicken Korma Pie - Pinch of Nom

This is a warm, deeply flavorful Chicken Korma recipe that has all the authentic flavor with simple, easy-to-follow instructions. Tested &amp; perfected!!

The BEST Authentic Chicken Korma

neutral oil

tbsp ghee (or sub more oil)

onions (~500 g) (sliced*)

lbs bone-in, chicken

bay leaves

cumin seeds

black peppercorns

green cardamom pods

cloves

cinnamon stick

garlic (crushed)

ginger (crushed)

tomatoes* (optional) (quartered)

plain, whole-milk yogurt

coriander powder

cumin powder

tsp red chili powder

turmeric powder

paprika powder (optional –

salt (or

green chili peppers (chopped)

black cardamom (optional)

mace

½ tsp garam masala

nutmeg powder

tsp diluted kewra essence (or sub rose water)

cilantro leaves (chopped, for garnish)

almonds (for garnish)

Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes (if using) and yogurt to the food processor and process until mostly smooth.

In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).

Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).

Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom (if using), mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.

Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you&#039;d like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

https://content.jwplatform.com/videos/4Zqe8iWB.mp4

Authentic Pakistani and Indian Chicken Korma recipe with simple, easy-to-follow instructions. Tested & perfected!!

Authentic Chicken Korma.mp4

Here is my EASY Chicken Korma recipe. It is a mild and healthy chicken curry cooked in whole spices and then braised in yogurt-based sauce.

Instant Pot Chicken Korma

chicken thighs cut into pieces (or 6 skinless drumsticks)

ginger (grated)

garlic (minced)

Kashmiri chili powder

coriander

cumin

water

full fat or Greek yogurt

cilantro (chopped)

basmati rice

Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.

Add onion and mix well. Saute for 2 minutes covered with glass lid.

Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.

Add chicken and water. Mix well to evenly coat all the spices to the chicken.

Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.

Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.

Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro! Garnish with cilantro and enjoy with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat. 

https://content.jwplatform.com/videos/vAQbhJEQ.mp4

Chicken Korma - A mildly spiced chicken curry made with whole spices like cardamom, cloves, black pepper, and cumin simmered in a light, flavorful yogurt based sauce!

Make this Indian Chicken Korma Recipe in your Instant Pot! Perfect for low-carb and gluten free  Authentic chicken korma in less than an hour, start to finish. So throw away that mystery canned jar of korma sauce already!

Easy Chicken Korma | Instant Pot Recipe

Boneless Skinless Chicken Thighs ((adjust times

Onion (chopped)

Tomatoes (diced)

Serrano peppers (Jalapeño, or Thai chile pepper)

Garlic

Ginger (minced)

cashews ((or sub with almonds if you prefer))

Turmeric

Kosher Salt

Garam Masala

Cumin

Coriander

Cayenne Pepper ((adjust

Water

Full-Fat Coconut Milk

Cilantro (chopped)

Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 teaspoon of garam masala, cumin, and coriander.

Pour the sauce into the inner liner of your Instant Pot. Rinse out the blender container using the water, and pour water into the pressure cooker liner as well.

Place the chicken on top and push it down into the sauce.

Set it at High Pressure for 10 minutes, and let it release pressure naturally.

Carefully take out the chicken and cut into bite size pieces.

Add coconut milk and the additional 1 teaspoon garam masala. Put the chicken back in to combine.

Garnish with cilantro if you'd like.

https://embed.mediavine.com/videos/o53lu4nwcu2bzxrhkt9m

If you're looking for an Instant Pot Chicken Korma Recipe, this one is so easy that you can make it on a weeknight in less than an hour, start to finish.

Instant Pot Chicken Korma Recipe

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

green chillies

ground almonds

single cream

vegetable oil

cardamom pods

cinnamon

tsp garam masala

skinless, boneless chicken thighs

full-fat natural yogurt

pack coriander

bread

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Delicious Chicken Korma for chicken lovers and korma flavours, more over it is keto friendly too.

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