Name: Chicken Korma recipe by Runa Ganguly at BetterButter
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 6
Ingredients: 2cm-piece fresh ginger, peeled, thinly sliced; 2 garlic cloves, thinly sliced; 2 teaspoons garam masala; 1/4 teaspoon dried chilli flakes; 50g (1/2 cup) flaked almonds; 1.2kg chicken thigh fillets, cut into 3cm pieces; 200g (3/4 cup) natural yoghurt; 2 tablespoons tomato paste; 6 cardamom pods, lightly crushed; 60ml (1/4 cup) vegetable oil; 50gm butter, chopped; 2 onions, thinly sliced; 3 tablespoons thickened cream

ABOUT Chicken Korma RECIPE

A quick and yet flavourful Chicken curry recipe, a prefect one for a lazy weekend lunch! A mix of spices, yoghurt and butter give this chicken curry its mouth-watering creaminess.

Ingredients Serving: 6

2cm-piece fresh ginger, peeled, thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons garam masala
1/4 teaspoon dried chilli flakes
50g (1/2 cup) flaked almonds
1.2kg chicken thigh fillets, cut into 3cm pieces
200g (3/4 cup) natural yoghurt
2 tablespoons tomato paste
6 cardamom pods, lightly crushed
60ml (1/4 cup) vegetable oil
50gm butter, chopped
2 onions, thinly sliced
3 tablespoons thickened cream

Instructions

Process the ginger, garlic, garam masala, chilli flakes and almonds in a food processor until combined.
Transfer the paste to a large bowl.
Add chicken, yoghurt, tomato paste and cardamom
mix until combined
Cover and place in the fridge for 2 hours to marinate.
Heat oil and butter in a non-stick frying pan over medium-high heat
Sauté the onion, stirring often, for 7 minutes or until golden
Add the chicken next
Cook, stirring often, for 15 minutes or until chicken is cooked through and starts to brown
Stir in cream at this stage
Let Simmer, stirring often, for 5 minutes or until you are certain that the chicken has fully absorbed the flavours
Serve warm accompanied by rice preparations or any Indian flat breads

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