Murgir Korma - Creamy Bengali Chicken with Almonds
By :Instant Indian Cookbook - Rinku Bhattacharya
Print Recipe
Chicken Korma is a rich-tasting chicken curry with Mughal roots. This dish is often laden with cream and cashew and almond pastes, making its preparation a very laborious process. In order to make this dish accessible for every-day celebrations in my household, I replace the cream with my favorite plain Greek yogurt and add in some almond meal to thicken the sauce. I also prefer chicken on the bone for this dish as that allows for a deep and full-flavored broth.
Votes: 4
Rating: 4.25
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Almonds, Greek Yogurt, Onion, Tomato Puree
Prep Time 5 minutes
Cook Time 19 minutes
Servings
6 servings
Ingredients
  • 2 1/2 lbs skinless chicken on the bone (I strongly recommend dark meat)
  • 1/2 cup plain greek yogurt plus 2 tablespoons for garnish
  • 1 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp cayenne pepper powder
  • 3 tbsp oil
  • 2 medium onions thinly sliced
  • 1 tsp sugar
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 cup fresh tomato puree (about 4 tomatoes, pureed) or ½ cup canned tomato puree
  • 1/4 cup prepared almond meal (optional)
  • 1 1/2 tsp garam masala
  • 1 tbsp sliced almonds
  • 2 tsp chopped cilantro
Course Main Course
Cuisine Indian
Difficulty Easy
Browse Category Poultry
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Almonds, Greek Yogurt, Onion, Tomato Puree
Prep Time 5 minutes
Cook Time 19 minutes
Servings
6 servings
Ingredients
  • 2 1/2 lbs skinless chicken on the bone (I strongly recommend dark meat)
  • 1/2 cup plain greek yogurt plus 2 tablespoons for garnish
  • 1 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp cayenne pepper powder
  • 3 tbsp oil
  • 2 medium onions thinly sliced
  • 1 tsp sugar
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1 cup fresh tomato puree (about 4 tomatoes, pureed) or ½ cup canned tomato puree
  • 1/4 cup prepared almond meal (optional)
  • 1 1/2 tsp garam masala
  • 1 tbsp sliced almonds
  • 2 tsp chopped cilantro
Votes: 4
Rating: 4.25
Rate this recipe!
Instructions
  1. Put the chicken in a bowl and rub with the 1/2 cup yogurt, turmeric, salt, and cayenne pepper powder and set aside.
  2. Beat the remaining 2 tablespoons of yogurt in a separate bowl and set aside.
  3. Set the Instant Pot® to Sauté mode and heat the oil. Add the sliced onions and cook for 6 to 8 minutes, gradually adding in the sugar to help with even browning. Remove about one-third of the browned onions and reserve for garnish.
  4. To the remaining onions in the pot add the ginger and garlic and cook for 2 minutes. Stir in the seasoned chicken, cumin, coriander, tomato puree, almond meal (if using), and 1/4 cup of water, and bring to a simmer.
  5. Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on Manual Pressure for 5 minutes.
  6. When cooking time is complete, allow for Natural Pressure Release for 10 minutes.
  7. Once the pressure is released, remove the lid and stir well. Stir in the garam masala and reserved golden onions. Place in a serving bowl, garnish with sliced almonds and drizzle with the beaten yogurt and cilantro. Serve with rice.
2 replies
  1. BLJ
    BLJ says:

    Made this with one pound of chicken breasts and half of the rest of the ingredients except the water. Next time I would cook it one more minute. It was very tasty altough the sauce did scorch the bottom of the pot.

  2. Heather
    Heather says:

    I followed this exactly, but keep getting the burn notice. I finally added more water but now the sauce is runny.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *