Budget Chicken Korma
Submitted by Akinney
Tender chicken thighs simmered in a creamy almond-yogurt sauce with warm spices like cardamom, cumin, and coriander. A budget-friendly korma that rivals your favorite takeout.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minYou don’t need a fancy spice cabinet or an expensive cut of meat to make a seriously good korma.
This budget-friendly version uses bone-in chicken thighs (the most flavorful, forgiving cut in the store) braised in a silky sauce built from blanched almonds, fresh ginger, and a handful of whole spices.
The almond paste does the heavy lifting here, thickening the sauce into that rich, velvety coat you crave from Indian takeout.
A stir of yogurt at the end adds tang and creaminess without breaking the bank.
Kitchen Tips
- Stir the yogurt in one tablespoon at a time off the heat to prevent it from curdling.
- Toast the whole spices (cloves, cinnamon, cardamom) in the dry pan for 30 seconds before adding oil to unlock deeper flavor.
- Serve over basmati rice or with warm naan to soak up every drop of that creamy sauce.
- Bone-in, skin-on thighs work too; just increase the simmer time by 10 minutes.
Ingredients
Directions
In blender or food processor, pure blanched almonds, garlic, ginger and ⅓ cup water until smooth.
In large saucepan or Dutch oven, heat oil over medium-high heat; brown chicken on all sides.
Remove and set aside.
Stir in cloves, bay leaves, onions and cinnamon; cook for 5 minutes or until onions are lightly browned.
Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper; cook, stirring for 3 minutes or until lightly browned.
Return chicken to saucepan along with ½ cup water; cover and simmer for about 30 minutes or until juices run clear when chicken is pierced.
Stir in yogurt, 1 tablespoon at a time.
Discard cinnamon stick, cloves and bay leaves.
Garnish with coriander.
Serve with bowls of chutney, toasted almonds and yogurt.
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