Badami Murgh Korma (Indian Chicken Korma)
A flavorful chicken korma recipe delivers a rich, tender dish, perfect for pairing with various Indian flatbreads or rice.
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Instructions
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Marinate chicken with yogurt, salt, and turmeric powder in a large bowl for one hour.
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Heat vegetable oil in a deep pan over medium heat, then fry onions until pale golden.
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Add ginger and garlic pastes, frying for one minute.
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Stir in whole spices (cinnamon, cloves, peppercorns, mace, cardamom pods) and fry for one minute until slightly darker.
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Mix in powdered spices (coriander, cumin, red chili powder, nutmeg), frying until oil separates from the spice mix, adding a little water if necessary to prevent burning.
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Stir in marinated chicken and almond meal.
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Cover and cook for 25 minutes, or until the chicken is tender; add 1/2 cup warm water if the dish is dry or sticking, and remove the lid to reduce excess gravy if needed.
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Remove from heat, transfer the korma to a serving dish, garnish with fresh coriander, and serve hot with rice or Indian bread.