Badami Murgh Korma (Indian Chicken Korma)

This tender chicken recipe comes directly from the northern part of India. It’s cooked with amazing ingredients that make it taste really good.

Preparation: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Quantity: 6 servings
515 calories per serving
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Ingredients:

• 2 pounds of skinless chicken thighs
• 6 tablespoons tandoori masala
• A cup of unsweetened yogurt
• 1/2 teaspoon turmeric powder
• 3 large onions, finely chopped
• 3 to 4 tablespoons vegetable oil
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 6 cloves
• 10 peppercorns
• Cinnamon stick
• 5 green cardamom pods
• 2 pieces of mace
• 1 teaspoon cumin powder
• 2 teaspoon coriander powder
• 1/4 teaspoon nutmeg powder
• ½ teaspoon red chili powder
• 2 tablespoons fresh green coriander, finely chopped
• 4 tablespoons finely ground​ almond meal

How to prepare the Indian chicken Korma:

1. Put the chicken, turmeric powder, yogurt, and salt into a large mixing powder.
2. Mix and coat well all the chicken pieces and set aside to marinate for 1 hour.
3. Over medium heat, heat the vegetable oil in a deep pan and then add the onions and fry it until become pale golden.
4. Add the garlic and ginger pastes and fry the mixture for 1 minute.
5. Stir often to prevent burning.
6. Add cloves, peppercorns, cinnamon, cardamom pods, and mace, then fry for 1 minute until spices are darker in color.
7. Add cumin, red chili, nutmeg, and coriander, then fry the mixture until the oil separates from the masala.
8. If it is necessary, sprinkle in a little water to prevent burning.
9. After that, add the chicken pieces and the marinade and almond meal, then stir well to have a thick gravy.
10. Cover the pan and cook for about 25 minutes until the chicken is tender.
11. Garnish the dish with chopped fresh coriander.
12. Serve hot with Indian bread or rice.

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