Chicken Korma

February 29, 2016
3 Ratings
Photo by Hari Ghotra
  • Serves 4
Author Notes

Beautifully tender pieces of chicken delicately spiced and cooked in a thick coconut and almond flavoured sauce —Hari Ghotra

What You'll Need
  • Marinade
  • 4-6 Chicken thigh fillets
  • 1 pinch Saffron
  • 2 tablespoons Milk
  • 3cm ginger, roughly chopped
  • 150 grams Greek yoghurt
  • 1 teaspoon Gram flour
  • 1 tablespoon Coriander seeds
  • 6 Black peppercorns
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • Sauce
  • 1 tablespoon Ghee
  • 2 Onions
  • 1-3 Red chillies
  • 3 Cloves
  • 3 Cardamoms
  • 3cm Cassia bark
  • 1 teaspoon Garam masala
  • 75 grams Creamed coconut
  • 2 teaspoons Almonds
  • 1 teaspoon Poppy seeds
  • 1 handful Chopped corinader
  • 1 Squeeze of lemon juice
  1. Marinade
  2. Crumble saffron into a small bowl and add the milk and leave to steep.
  3. Then add the roughly chopped ginger and garlic and pound to create an aromatic paste.
  4. Place chicken into a large bowl and add the yoghurt, gram flour, turmeric and the paste from the pestle and mortar. Stir thoroughly, cover and leave to marinade for an hour or longer if possible.
  1. Sauce
  2. Heat ghee in a pan and add the cloves, cardamom, cassia and the dried red chillies and fry for a few minutes until fragrant.
  3. Add the minced onions and fry gently on a medium heat for about 10 minutes, until they just begin to brown.
  4. Add the marinated chicken and stir-fry for about 5 minutes on a medium heat.
  5. Place the lid on the pan, reduce the heat and leave to cook for about 15-20 minutes.
  6. Pour in the creamed coconut, with the ground almonds and poppy seeds then stir to thicken.
  7. Increase the heat and simmer until the chicken is tender and the sauce has thickened to the consistency you want. Pour in the saffron milk for added decadence and remove the pan from the heat.
  8. Add the garam masala and fresh coriander. You can also add a squeeze of lemon juice for added freshness, then serve.

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1 Review

Lisa February 23, 2018
A few questions as I am going through this recipe. in the Marinade, there is no mention about how much garlic to use. Coriander seeds and Black Peppercorns are listed but no mention about them. I assume they're added to the marinade.

In the Sauce ingredients: Do I use whole red dried chillies or chop them? The 3 cloves...are they garlic, do you mean spiced whole cloves or ground cloves?