• Log in
  • Cart (0)
  • Checkout
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
  • Home
  • About Us 
    • Our Story
    • Locations
    • FAQ
    • Press
    • Our Partners
    • Stockists
    • Join Our Team
  • Spices & Salts 
    • All Products
    • Baking
    • Blends & Rubs 
      • Oaktown Originals
      • Classics from Around the World
      • Grilling & BBQ
      • Curries
      • Herbaceous
      • Hot & Spicy
      • Salt-Free Blends
      • Garlic & Onion-Free Blends
    • Chiles & Paprika
    • Garlic & Onion
    • Herbs and Botanicals
    • Peppercorns
    • Salts
    • Seeds & Aromatics
    • Single-Origin Spices
  • Teas
  • Top Sellers
  • Gifts 
    • Gift Boxes
    • Gift Cards
    • Tonic Water Kits
    • Corporate Gifts
    • Merch
  • Recipes
  • Events
Recipes

Chicken Korma

June 08, 2017

Chicken Korma

When I was researching chicken korma recipes, it seemed about half of them called for almonds and half didn't. I decided to try a method without almonds, but when I went to make the garlic-ginger paste, I added too much water and ended up with a runny mess. So, in went the almonds. Voila, paste!

In the end, I think the almonds contributed to the thick, textured sauciness of this dish. Perfect for sopping up with some naan. 

As is often the case, I worked with a couple different Madhur Jaffrey recipes as my main inspiration because her recipes are so often on point. I added our garam masala because the aromatic blend of cumin, coriander, cinnamon, cardamom, bay leaves and black pepper is the perfect fit.

If you prefer to make this without almonds, I'd recommend using the same amounts of ginger and garlic plus 1 tablespoon water for the paste.

Try this with Bhopali Pilaf and Spinach with Ginger, Fennel and Black Cumin. 

Chicken Korma

Adapted from recipes by Madhur Jaffrey

Serves 4

Ingredients:

1 inch piece fresh ginger, peeled and coarsely chopped
5–6 garlic cloves, peeled and coarsely chopped
1 oz sliced or slivered almonds
6 tablespoons vegetable oil
3 bay leaves
1 cinnamon stick
8 green cardamom pods
4 cloves
1/2 teaspoon single-origin wild mountain black cumin 
1 onion, peeled and finely chopped
2 tablespoons garam masala
1 tablespoon tomato paste
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1-2 teaspoons Kashmiri red pepper powder
1 teaspoon salt
1 cup water
3 tablespoons heavy cream

Directions:

Blend the ginger, garlic, almonds and 3 tablespoons water in the container of an immersion blender or electric blender until you have a smooth paste.

Put the oil in a large skillet and set over high heat. When very hot, add the bay leaves, cinnamon, cardamom pods, cloves and black cumin seeds. Stir once or twice and add the onions. Stir and fry for about 5 minutes or until the onions turn brownish. Add the ginger-garlic paste and the garam masala and fry for a minute. Add the tomato paste and fry for another minute. Add the chicken, chile powder, salt and 1 cup of water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes.

Remove the cover, add the cream and cook on high heat, stirring gently, for another 7–8 minutes, or until the sauce has thickened.



Tweet Share Pin It Email

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Chicken Tinga
Chicken Tinga

March 17, 2023

Chicken tinga is a simple Mexican dish consisting of braised, shredded chicken in a chipotle, tomato, and onion sauce. The addition of orange juice and our Mexican-style Adobo blend lends sweetness and tang that helps balance the smoky heat of the chipotle.

Continue Reading

Baked Sushi Cups
Baked Sushi Cups

March 16, 2023

These fun-sized baked sushi cups are perfect as a light bite or snack. Each cup is filled with tender salmon, sushi rice, and roasted seaweed. What makes the salmon extra special is the addition of Sesame Miso Shake, which provides extra umami and color.

Continue Reading

White Bean & Garlic Confit with Za'atar
White Bean & Garlic Confit with Za'atar

February 27, 2023

Za’atar is one of our most-used spice blends. We love sprinkling it onto eggs, salads, avocado toast, or hummus, but our new favorite way is adding it to garlic confit for a zesty, rich dish that is anything but ordinary.

Continue Reading

More Info
  • FAQ
  • Blog
  • Join Our Team
  • Privacy Policy
  • Accessibility
  • Terms and Conditions
  • Return Policy
Sign up for our newsletter

Subscribe to our newsletter for 10% off your first order and always be the first to hear about what is happening.

Contact

Customer Service and Online Mail Orders: 510-270-4816

546 Grand Ave.
Oakland, CA 94610
510-201-5400

1224 Solano Ave.
Albany, CA 94706
510-356-4667

info@oaktownspiceshop.com


© 2023 Oaktown Spice Shop. Powered by small-batch spices

American Express Apple Pay Diners Club Discover Meta Pay Mastercard Visa