Chicken Korma
Delicious, savory, nutty chicken korma. This has to be my favorite Indian dish. Yes, over butter chicken ! The flavors that this dish carry are something that I just cannot express into words. Easily one of my favorite cuisines of all time. If you like this recipe, try my Peruvian Rotisserie Chicken with Aji Verde (Green Sauce) recipe.

What is Chicken Korma?
Korma is a typical Indian dish, simmered in a creamy curry sauce made with onions, yogurt, nuts and spices. The spices that give this dish its signature sweet flavor are a combination of garam masala, cinnamon, and turmeric. Although, there are several spices in this dish, these are the few that when combined, really make the dish pop.
Chicken Korma
Ingredients
- 1½ lbs boneless chicken thighs chopped into cubes
- 2 tbsp tomato paste
- 1 onion thinly sliced
- 4 garlic cloves
- 1 cup almonds or sunflower seeds
- 1½ tbsp garam masala
- 1½ tbsp cumin
- 1½ tbsp smoked paprika
- 1½ tbsp cardamom
- 1½ tbsp coriander
- 1½ tbsp tumeric
- 1½ tbsp salt and pepper
- 2 tbsp ghee
- 2 tbsp oregano
- ½ cup greek yogurt
- ¾ cup heavy cream
- cilantro for finishing
Instructions
- Season cubed chicken with 1tbsp of each spice listed. Evenly coat chicken and set aside.
- To a skillet on medium high heat, add ghee and sauté onions until translucent. This should take about 3 minutes.
- Add in chicken and brown on each side. Careful to not overcrowd the pan.
- To a food processor, add in almonds or sunflower seeds, greek yogurt, and remaining spices and herbs. Pulse until its a paste.
- Add tomato paste into pan and cook until its burgundy. Then, lower heat to medium and add paste to the pan. Cook for about 5 minutes and add heavy cream. Stir to combine.
- Lower heat to medium low and simmer for 15 minutes. Stir and taste for salt. Finish with cilantro and serve with rice or naan. Enjoy!