Name: Murgir Korma
Prep time: 5 min
Cook time: 29 min
Total time: 40 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 2½ pounds skinless chicken on the bone (I strongly recommend dark meat); 1½ teaspoons ground coriander; 1 cup fresh tomato puree (about 4 tomatoes, pureed) or ½ cup canned tomato puree; 1 tablespoon sliced almonds; 2 teaspoons chopped cilantro; 1 teaspoon sugar; 2 medium onions, thinly sliced; 1½ teaspoons salt; 1½ teaspoons ground cumin; 1 tablespoon grated fresh ginger; 1½ teaspoons garam masala (storebought); ½ cup plain Greek yogurt plus 2 tablespoons for garnish; ¼ cup prepared almond meal (optional); 1 teaspoon ground turmeric; 3 cloves garlic, minced; 3 tablespoons oil; 1 teaspoon cayenne pepper powder

Preparation info

Serves
6

Difficulty
Easy
Ready in
40 min

Appears in

Instant Indian

By Rinku Bhattacharya

Published 2018

About

Chicken Korma is a rich-tasting chicken curry with Mughal roots. This dish is often laden with cream and cashew and almond pastes, making its preparation a very laborious process. In order to make this dish accessible for every-day celebrations in my household, I replace the cream with my favorite plain Greek yogurt and add in some almond meal to thicken the sauce. I also prefer chicken on the bone for this dish as that allows for a deep and full-flavored broth.