Slow Cooked Chicken Korma Recipe
This easy tagine style chicken korma recipe gives you all the warm, cozy flavors of Indian takeout in a simplified, home-cooked format. The result? A rich, flavorful curry with melt-in-your-mouth texture, perfect for pairing with basmati rice and naan.
Servings 4
Calories 775kcal
Ingredients
For the Marinade
- 1 cup Greek yogurt (245 g) full-fat version
- 1 tablespoon garam masala (6 g)
- 1 tablespoon ground cumin (6 g)
- 1 tablespoon ground coriander (6 g)
- 2 teaspoon mild curry powder (4 g) or medium curry powder
- 2 teaspoons turmeric (4 g)
- ½ teaspoon chili powder (1.2 g)
- Salt and pepper to taste
- 1 teaspoon Zest of 1 lemon (2 g)
Chicken
- 2.2 pounds boneless skinless chicken thighs (1 kg) cubed
- 4 tablespoons extra virgin olive oil (60ml)
For the Base
- 2 medium sweet onions (about 300 g) or yellow onions, chopped
- 1 shallot (about 40 g) finely chopped
- 8 cloves garlic (about 24 g) minced
- 2 inch fresh ginger (5cm-about 20 g) minced
- 1-2 tablespoon extra virgin olive oil (15-30 ml)
- 4 tablespoons tomato paste (60 g)
- ⅛ teaspoon ground green cardamom 3 pods
- ⅛ teaspoon ground nutmeg or use mace
- ⅛ teaspoon cinnamon or 6” stick
- 1 can full-fat coconut milk (400 ml)
Instructions
- Marinate the Chicken: In a large bowl, mix the Greek yogurt with the marinating spices. Add the cubed chicken thighs to the marinade, turning to coat. Cover and marinate for at least 30 minutes at room temp, or overnight in the fridge for a deeper flavor.1 cup Greek yogurt, 1 tablespoon garam masala, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 2 teaspoon mild curry powder, 2 teaspoons turmeric, ½ teaspoon chili powder, Salt and pepper, 1 teaspoon Zest of 1 lemon, 2.2 pounds boneless skinless chicken thighs
- Sauté Aromatics: In a large skillet, sauté the onion and shallot on low for about 15 minutes. At the very end, add the garlic and ginger, heat until golden and fragrant. While the onions are slow cooking, use this time to brown the meat in a separate pan.4 tablespoons extra virgin olive oil, 2 medium sweet onions, 1 shallot
- Brown the Chicken: Heat 1-2 tablespoon olive oil in a skillet over medium heat. Remove the chicken from the marinade (reserving any marinade to add the Rondeau Pan later) and brown the chicken on all sides in batches, about 1-2 minutes per side. It may take 3 or 4 batches of browning for all the meat. Add more oil if needed.
- Build the Korma Base in the Rondeau: In a large Rondeau pan (or any oven-safe braising pan), heat 1–2 tablespoons olive oil over medium-low heat. Add the sautéed onions and shallots from Step 2. Stir in the tomato paste, cardamom, nutmeg (or mace), and cinnamon. Cook for 2–3 minutes to deepen the flavor. Add the garlic and ginger and cook for another minute until fragrant. Pour in the coconut milk and any reserved marinade, stirring well to combine into a rich, spiced base. Return the browned chicken to the pan and stir gently to coat it in the sauce. Next Level Optional: Here you can add a few small tomatoes and a small 4” cinnamon stick and a whole mace aril for enhancing the flavor profiles, a bit more. Remove before serving.8 cloves garlic, 2 inch fresh ginger, 4 tablespoons tomato paste, ⅛ teaspoon ground green cardamom, ⅛ teaspoon ground nutmeg, 1 can full-fat coconut milk, ⅛ teaspoon cinnamon or 6” stick
- Cook in the Oven (Using a Rondeau Pan):
- Preheat your oven to 325°F (163°C). Cover the pan with a tight-fitting lid and transfer to the oven. Bake for 1 hour, or 1.5 to 2 hours if using bone-in chicken. For a thicker sauce, uncover during the last 10–15 minutes. Bite Me Tip: If your lid isn’t snug, place a layer of parchment or foil under it to help trap steam, just like a tagine.
- Serve: Garnish with fresh chopped cilantro (fresh coriander) or parsley, toasted blanched almonds, or a swirl of yogurt if desired. Serve with basmati rice and warm garlic naan.
Notes
Recipe Note: See blog for other methods of cooking using a tagine or crockpot
