Chicken Korma
Chicken braised in yoghurt with a cashew and onion paste, mild and fragrant rather than fiery.
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Per serving
544 kcal
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Instructions
Step 1: Fry the sliced onion in the ghee until deep gold, then blend half of it to a paste.
Step 2: Fry the green cardamom and cinnamon stick, then add the ginger garlic paste.
Step 3: Add the chicken thighs with the coriander powder, chilli powder and salt and seal them.
Step 4: Lower the heat, stir in the whisked plain yoghurt and the onion paste without letting it split.
Step 5: Add the ground cashew nuts and the water and simmer, covered, until the chicken is tender and cooked through.
Step 6: Finish with garam masala and rest for a few minutes before serving.
Ingredients
Quantities update automatically for 4 servings.
- 700 gChicken thighs — bone-in
- 200 gPlain yoghurt — whisked
- 60 gCashew nuts — soaked and ground
- 3 wholeOnion — sliced
- 2 tbspGinger garlic paste
- 4 podsGreen cardamom
- 1 stickCinnamon stick
- 1 ½ tspCoriander powder
- ½ tspChilli powder
- ¾ tspGaram masala
- 45 gGhee
- 1 ¼ tspSalt
- 250 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 544 kcal
- Protein
- 39.9 g
- Carbohydrates
- 22.2 g
- Fat
- 34.1 g
- Saturated fat
- 13.1 g
- Fibre
- 4.1 g
- Sugar
- 8.1 g
- Sodium
- 777 mg
These figures are estimates for general information only and are not medical or dietary advice.