Chicken korma
YELLOW-icon

Chicken korma

vegOrNonVeg-icon
Time to cook-icon

Time to cook

30 minutes

Difficulty-icon

Difficulty

Medium

Serves-icon

Serves

2

A delightful Indian dish made with succulent chicken, cooked in yogurt based gravy enriched with a blend of spices.

A delightful Indian dish made with succulent chicken, cooked in yogurt based gravy enriched with a blend of spices.

Ingredients

Chicken Thighs - Boneless

3 thighs

Vegetable Oil

0.5 tbsp

Cardamom

2 pod

Cloves

2 Clove

Black Pepper

6 peppercorns

Cumin Seeds

1 pinch

Yellow Onion Raw

1 small

Ginger Paste

0.5 tsp

Garlic Paste

0.5 tsp

Turmeric

1 pinch

Red Chilli Powder

0.5 tsp

Coriander Powder

0.5 tsp

cumin Powder

0.5 tsp

Water

2 tbsp

Greek Yogurt

0.25 cup

Kosher Salt

0.5 tsp

Coriander Leaves

2 tbsp

Step-by-step instructions to cook

Cooking

1

Heat oil in a large skillet or pot. Add cardamom, cloves, black pepper, and cumin, and sauté for 30 seconds until aromatic.

2

Add onions and salt, and cook on medium heat for 8 to 10 minutes until the onions turn light brown and translucent.

3

Add ground spices, ginger, garlic, and chicken.

4

Pour water and give it a quick stir. Cover the pot and cook on medium heat for 10 to 15 minutes, ensuring the chicken is fully cooked. Use a digital thermometer to check for an internal temperature of 165°F.

5

Mix a few spoonfuls of the curry with yoghurt and blend well.

6

Stir the yoghurt into the chicken korma and gently combine.

7

Garnish with cilantro before serving.

Nutrition information

(per serving)

Carbs

Carbs

1.8

Proteins

Proteins

12.6

Fats

Fats

7.7

Fiber

Fiber

0.7

123

kcal

Download the Gabit app

for the complete experience

play store iconapple store icon
instagram-icon
instagram-icon
instagram-icon
instagram-icon