Chicken Khorma Recipe
Braised chicken | fragrant khorma sauce | garam masala
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Ingredients
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Chicken & Marinade
Khorma Sauce
Method
Chicken & Marinade
- 1
Khorma Sauce
- 2
- 3
Sauté onions
Add the sliced onion and a pinch of salt. Reduce heat to medium-low and cook 12–15 minutes, stirring often, until onions are deeply golden and soft. This step builds the khorma’s sweetness and depth.
- 4
Add garlic and ginger
Stir in the minced garlic and julienned ginger and cook 1–2 minutes until fragrant, taking care not to brown them.
- 5
Toast ground spices
Add ground coriander, ground cumin, turmeric and white pepper. Cook 30–45 seconds while stirring to bloom the spices.
- 6
Incorporate tomato paste & almond meal
Stir in the tomato paste and almond meal, cooking 1–2 minutes so the tomato paste darkens slightly and the almond meal toasts a little — this will thicken the sauce and add nutty richness.
- 7
Brown the chicken
Push the sauce to the edges of the pan and increase heat to medium-high. Add the marinated chicken pieces, skin-side down if using skin-on, in a single layer. Brown for 3–4 minutes per side just to develop color (they will finish cooking in the sauce). Work in batches if needed so pieces don’t steam.
- 8
Simmer
Return all chicken to the pan (if you removed any). Pour in chicken stock, stir to combine, scraping any browned bits from the bottom. Bring to a gentle simmer, reduce heat to low, cover partially and cook 18–22 minutes until chicken is cooked through and tender (internal temperature 74°C/165°F for breasts, thighs tested near bone will be tender).
- 9
Finish with cream and garam masala
Uncover, stir in the heavy cream (or coconut cream), garam masala, salt and sugar if using. Simmer uncovered 3–5 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.
- 10
