Northern India Chicken Korma

A creamy, yogurt-based Indian curry. Chicken pieces are slowly braised with onion paste and warm spices.

Course Dinner Ideas

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 505

¾ cup (142 grams) plain yogurt
1 teaspoon Indian kashmiri powder This is a brilliant red Indian chili pepper powder, not a chili spice blend
½ teaspoon turmeric
2 teaspoons garam masala
1 teaspoon ground green coriander
4 tablespoons + 1 tablespoon vegetable oil
4 cups (270 grams) onions peeled, cut in half then sliced
12 raw cashews
½ teaspoon ground green cardamom
1 black cardamom pod
Small pinch ground cloves
¼ teaspoon ground black pepper
½ cinnamon stick
1 bay leaf
1 teaspoon grated garlic
1 teaspoon grated ginger
1 ½ pounds chicken breast cut into large pieces
½ teaspoon salt you can add more at the end
1 cup water

Add the yogurt to a bowl and stir in the Kashmiri chili powder, turmeric, garam masala, and coriander until well mixed. Set aside.
Add the oil to a large pan over medium heat. When hot, add the onions. Cook for about 10 minutes, stirring often, until softened and browned. Remove from the pan and set aside to cool.
Add the cooled onions, cashews, and a little water to a blender. Blend until a thick paste forms. Set aside.
In the same pan used for the onions, add the remaining 1 tablespoon oil over medium-low heat. Add the ground cardamom, black cardamom pod, cloves, pepper, cinnamon stick, and bay leaf. Cook for a few seconds until fragrant. Add the garlic and ginger and cook for 1 minute, making sure they do not brown.
Add the onion paste and cook for 1 minute. Stir in the spiced yogurt and salt, mixing well to combine with the paste. Simmer for 10 minutes. Add the water and simmer for another 10 minutes, or until the sauce thickens.
Remove the bay leaf and cinnamon stick. Taste for salt and add more if needed.
Serve over cooked basmati rice.