Recipes > Chicken Korma
Marinated chicken thighs slowly cooked in typical Indian spices.
Marcelo Barth
- Serves: 4
- Active Time: 1 hr 40 mins
- Total Time: 1 hr 40 mins
- Views: 34,819
- Success Rating: 95% (?)
Steps
Step 1: Marinating the Chicken
- 6 bone-in, skinless chicken thighs
- 1/2 cup whole-milk yogurt
- 1" -inch ginger, grated
- 1/2 teaspoon sea salt
Method
Grate the ginger and mix with the yogurt. Sprinkle the chicken pieces with the salt on both sides. Slather the chicken with the yogurt mixture and marinate in the fridge overnight.
Step 2: Sweating the Onions
- 2 cups of onions, diced
- 3 tbsp ghee
Method
In a large dutch oven over medium low heat sweat the onions until translucent and golden. This may take about 25 to 30 minutes, so be patient.
Step 3: Preparing the Rest of your Mise en Place
- 1/2" -inch piece of ginger
- 1 small shallot
- 3 cloves of garlic
- 2 dry red chilies
- 2 teaspoons ground coriander
- 1/4 teaspoon black pepper powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons turmeric
- 1 teaspoon cardamom seeds
- 5 cloves
- 1/3 cup blanched almonds
Method
Soak the chilies in hot water until softened.
Coarsely chop the ginger, shallot, and garlic. Blend together the chilies, ginger, garlic and shallots, in a small food processor, using a bit of water, if necessary, until it forms a smooth paste. Set aside.
In a mortar and pestle, grind the cloves, then the cardamom seeds. Remove and mix the rest of the spices together in a small bowl. Set aside.
Grind the almonds in a small food processor and set aside.
Step 4: Finishing the Dish
- 1 tablespoon ghee (if needed)
- 3/4 cup chicken stock
- 1/4 cup grated coconut
- 1 teaspoon sea salt
- small bunch of cilantro
Method
Once the onions are golden brown, remove them from the pot with a slotted spoon.
Add the ghee and fry the spices for about 30 seconds, or just until fragrant. Add the chicken. Turn the heat to medium and cook for about 5 minutes, coating with the spices.
Add the blended paste. Cook for about 5 more minutes, then add the reserved onions, salt, chicken stock and coconut. Bring to a boil, then turn down the heat and simmer for about 10 minutes. Add the ground almonds and cook for 15 minutes to thicken. Taste for seasoning then serve with basmati rice.
Garnish the plate with some chopped cilantro.
Chef's Notes
- by Marcelo Barth
- •
- February 10, 2008
Marinate the chicken for at least 6 hours, preferably overnight.
20 Comments
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This recipe is what I love about Indian food, although I found the steps involved in creating the dish time consuming (it took me a lot longer than 1 hr. 40 minutes) it was worth the final result. What about increasing the number of chicken thighs and adjusting the ingredients accordingly, and freezing the left-overs? ,then we can enjoy this meal more than once! I also ran into a problem with the grated coconut because the one I purchased was rotten, so I substituted coconut milk? Also, what would you recommend serving this dish with other than basmati rice? -
I'm glad you liked this recipe and thanks for trying it out. I agree, I could have added a few more chicken thighs - even without adjusting the other ingredients. We like a lot of sauce, so we didn't mind. I have also heard that curries like this freeze well, but I never have enough leftovers to try that out! It's good to know you got great results by substituting coconut milk. Aside from another Indian dish, I would serve naan bread with it - we like our carbs. Maybe someone out there has a great naan recipe they'd like to share. -
Your recipe for chicken korma sounds delish - i'll try it this week. I got this recipe for naan bread which I find particularly good, even more when grilled right over the BBQ flame (especially with charcoal): 1. 1tb yeast, 1tb sugar, 1tb warm water: mix and rest for 5 minutes in a mixer bowl 2. combine to your mix: 2 tb sugar, 1 egg, 3 tb milk, 2 teaspoon salt, 1tb veg. oil, and 2 to 3 cups of unbleached flour (more if regular white flour). Add you flour gradually until you get a 'ball-like' result. Add a little water if you find your mix gets too dry. 3. Kneed by hand & flour lightly; rest in bowl that has been lightly oiled, cover and let rest for about 1 1/2 hour. 4. Punch dough down and separate into 2" diameter balls, cover and rest in another lightly oiled dish with a little flour for about 20 more minutes 5. roll down each ball with ra olling pin, stretch by hand and grill until golden brown 6. brush with some metled butter and sprinkle toasted sesame seeds. -
Rouxbe Central here. Why not enter your recipe into our test kitchen... Who know's you might win a knife? -
Hi Patrick, Thanks for sharing the recipe. Will give it a try soon.
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I would love to try this recipe out however I've never made Indian food at home and would like to substitute the chicken thighs with chicken breast. Do you have any suggestions on how to do this without the chicken breast getting tough? Or should I simply substitute and cook away? Thanks! Liz -
Rouxbe Staff
I would follow the recipe, but add the cubed chicken breast last. Simmer it gently until it is just cooked through. Happy cooking! -
So I made this tonight and added the chicken last 5 minutes after adding the almonds and it was delicious. The chicken was moist and tender and the sauce was very flavorful. I'll definitely make this again and next time I'll get some papadums and maybe try the naan recipe as well. Thanks much, I'm not so scared of making Indian food anymore! Liz
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The recipe says 2 cups of onions - in the picture it looks like they are chopped, is that correct? -
Good catch — indeed the onions should be chopped/diced. This is a "user submitted recipe" but I was able to update the recipe. Thanks for pointing that out. Cheers! -
Thanks for the previous answer. When am I supposed to add the red chilies?
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Apparently this recipe was missing a few things hey! Again, I have updated the recipe to reflect when the chilies are to be added. Since it's not actually an official Rouxbe recipe, I had to guess, but I think it's a really good guess :-) I believe that it they are added to the food processor, along with the ginger, garlic and shallots — they form part of the paste. Hope that helps. Cheers!
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I made this recipe for supper, and it was wonderful! I didn't know when to add the chilies so I added them in at the end with the chicken stock. I didn't notice much heat, so next time I will try adding it to the paste.
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Hi I have lots of sour cream in the refrigeration, just wonder if I can substitute yogurt with sour cream to marinate chicken? Thanks! -
Rouxbe Staff
Give it a try - let us know how this substitution works out. You may want to add more acid to keep the tangy nature of the yogurt flavor. ~Ken -
i want to add white poppy seeds as that is traditional in a korma.how much shall i use please?
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how much is the chicken thighs in grams in total?thank you.
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Rouxbe Staff
Hi Jack—When you purchase the six (6) boneless thighs, the butcher should be able to give you an accurate number. An uncooked boneless thigh weighs about 55 grams—but, check with your butcher. Thx, Char -
This recipe calls for whole milk jogurt. what is the best substitute for a dairy/soy free variation?
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Rouxbe Staff
Hi Carmen, there are several plant-yogurts on the market. Forager Project is one example. There are others. Try them to find an example you like. ~Eric
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