Dinner Tonight: Chicken Korma Recipe

Name: Dinner Tonight: Chicken Korma Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2-inch piece ginger, peeled and chopped; 5 garlic cloves, chopped; 3 tablespoons slivered almonds; 1 1/2 cups plain yogurt; 1 1/2 teaspoons garam masala; 1 tablespoon coriander powder; 1 teaspoon cayenne pepper; 3 tablespoons canola oil; 2 medium onion, thinly sliced; one 2-inch stick cinnamon; 8 whole cardamom pods; 2 bay leaves; 1 chicken, cut into eight serving pieces; 2 tablespoons golden raisins; 3 tablespoons cilantro, chopped; salt

Servings: persons

2 1/2-inch piece ginger, peeled and chopped
5 garlic cloves, chopped
3 tablespoons slivered almonds
1 1/2 cups plain yogurt
1 1/2 teaspoons garam masala
1 tablespoon coriander powder
1 teaspoon cayenne pepper
3 tablespoons canola oil
2 medium onion, thinly sliced
one 2-inch stick cinnamon
8 whole cardamom pods
2 bay leaves
1 chicken, cut into eight serving pieces
2 tablespoons golden raisins
3 tablespoons cilantro, chopped
salt

1
Place ginger, garlic and 1/4 cup of water in blender. Process until smooth. Add almonds, two more tablespoons of water, and process until smooth.
2
Whisk together yogurt, garam masala, coriander, cayenne, and a pinch of salt in medium-sized bowl.
3
Pour oil into large dutch oven set over medium heat. Add onions and cook until they are well browned, stirring often, about ten minutes. Remove onions with slotted spoon, trying to leave as much oil in dutch oven as possible. Set onions aside.
4
Add cardamom, cinnamon, and bay leaves to dutch oven, and stir constantly until fragrant, about 30 seconds. Add as many chicken pieces as will fit in one layer, and brown lightly on both sides, about two minutes on each side. Transfer browned chicken pieces to a plate and set aside.
5
When all chicken pieces are browned, add raisins and blended almond and garlic. Cook, stirring frequently, until it forms a fragrant paste, about one minute. Return chicken and onions to dutch oven, and add yogurt. Stir well, and reduce heat to low. Cover dutch oven and cook until chicken is cooked through and tender, 25 to 30 minutes. Serve with a sprinkling of chopped cilantro.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2-inch piece ginger, peeled and chopped, 5 garlic cloves, chopped, 3 tablespoons slivered almonds, 1 1/2 cups plain yogurt, and more.

Yes, Dinner Tonight: Chicken Korma Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!