Chicken in Silky Almond Sauce
Submitted by koen_987
Chicken in silky almond sauce with yogurt, cardamom, coriander, and slivered almonds pureed into a rich Mughlai-style gravy. A fragrant Indian chicken korma that improves overnight.
YIELD
8 servingsPREP
10 minCOOK
70 minREADY
120 minThis is a chicken korma in the Mughlai tradition, where the sauce gets its luxurious texture from ground almonds and yogurt pureed together with caramelized onions and whole spices. The result is a pale, creamy gravy with incredible depth.
Five onions, sliced thin and fried slowly for 12 minutes until wilted and golden, form the backbone of the sauce. The almonds, coriander, ginger, cardamom, cumin, and fennel get fried with the onions until fragrant, then everything goes into a blender with yogurt and water. That puree becomes the braising liquid for the chicken.
Notice that the chicken is cooked just until no longer pink before being removed, not browned. Browning would add a roasted flavor that doesn’t belong in this dish. You want the sauce to be the star, and pale chicken lets the almond-spice flavors come through clean.
The recipe notes that this dish is best refrigerated and reheated, and that’s absolutely true. Overnight, the spices meld and the sauce thickens into something even silkier. Make it a day ahead whenever possible.
Chef Tips
- Puree the sauce in two batches as directed. Overfilling a blender with hot liquid is dangerous and won’t produce a smooth result.
- Fry the onions patiently. Twelve minutes of slow browning builds the sweet, caramelized base that defines the sauce. Rushed onions taste sharp.
- Use full-fat yogurt. Low-fat yogurt is more likely to curdle during the simmer.
- Let the finished dish rest 30 minutes at room temperature before serving. The flavors concentrate as it sits.
Variations
- Lamb version: Swap the chicken for bone-in lamb shoulder pieces. Extend the simmer time to 90 minutes for tender meat.
- Cashew sauce: Replace the almonds with raw cashews for an even creamier, milder sauce.
- Saffron finish: Steep a pinch of saffron in warm milk and stir it in just before serving for color and floral aroma.
Ingredients
Directions
Pat chicken dry.
Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat.
Add chicken in batches and cook on all sides just until no longer pink (do not brown).
Remove using slotted spoon and set aside.
Heat remaining oil in skillet.
Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes.
Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes.
Remove mixture from heat.
Transfer half of mixture to processor or blender.
Purée with ½ of the yogurt and ½ of the water.
Repeat with the rest of the mixture, yogurt and water.
Pour sauce back into skillet.
Add chicken to skillet.
Place over medium high head and bring to a boil.
Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes.
Remove from heat.
Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated).
Rewarm over low heat.
Transfer to serving dish, garnish and serve immediately.
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