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chicken korma recipe in a pan with a spoon

Chicken Korma

Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 304kcal

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon sweet paprika
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 1/2 cup cashews
  • 3/4 cup Greek yogurt
  • 1/2 cup tomato sauce
  • 1 pound chicken thighs boneless + skinless. Cut into 1" cubes.

To Serve:

  • fresh cilantro chopped
  • rice or cauliflower rice
  • naan
US Customary - Metric

Instructions

  • Melt butter along with the oil in a pan over medium heat. Add the onion, and saute until soft, about 6-8 minutes.
  • Add the garlic, ginger, garam masala, turmeric, sweet paprika, and coriander. Continue to toast until fragrant, about 2 minutes. Remove from heat.
  • Add onions and toasted spices to a food processor or blender, along with the Kosher salt, cashews, Greek yogurt, and tomato sauce. Blend until completely smooth.
  • Pour sauce into a large bowl and stir in the chicken. Cover with plastic wrap and place your bowl in the fridge to marinate for 6-8 hours.
  • Place a large pot or skillet with a lid over medium-high heat and add the chicken and all the yogurt marinade. Bring the sauce to a gentle simmer and place the lid on top. Reduce the heat to maintain a simmer, and continue to cook until all the chicken has reached an internal temp of 165 F (about 15-20 minutes).
  • Serve your korma over a bed of rice with cilantro sprinkled on top, and enjoy!

Nutrition

Calories: 304kcal | Total Carbohydrates: 9g | Protein: 18g | Fat: 22g | Sodium: 558mg | Fiber: 1g | Sugar: 3g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com