Chicken Korma with Almonds, Multani-Style
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Ingredients
- 900 g bone-in chicken thighs and drumsticks
- 2 onion, sliced
- 3 tbsp ghee
- 150 g natural yoghurt
- 40 g ground almonds
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground coriander
- 4 green cardamom pods
Nutrition (per serving)
- Calories
- 606 kcal
- Protein
- 43.7 g
- Carbohydrate
- 11.1 g
- of which sugars
- 7.6 g
- Fat
- 42.9 g
- of which saturates
- 14.9 g
- Fibre
- 2.2 g
- Salt
- 0.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the ghee in a large pan and fry the onions for 12 minutes, stirring often, until deep golden brown.
- 2
Add the green cardamom pods, garlic cloves and fresh ginger and fry for 1 minute, then stir in the ground coriander.
- 3
Add the chicken and brown for 6 minutes, then whisk the natural yoghurt until smooth and stir it in a spoonful at a time.
- 4
Stir in the ground almonds and 150ml water, cover and simmer gently for 30 minutes, stirring occasionally, until the chicken is tender and cooked through with no pink remaining.
- 5
Uncover and simmer for 5 minutes to thicken the gravy to a rich, nutty consistency.
- 6
Serve with rice or naan.
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