Chicken korma is a traditional Indian dish with dozens of different variations. However, they all have one thing in common: they are all oh so full of flavor and we want them now! Here is a keto version of this wonderful Indian dish made with chicken and cooked in a rich onion gravy with an arsenal of spices.
51⁄3 tbsp ghee
11⁄3 red onions, thinly sliced
51⁄3 oz. Greek yogurt
4 whole cloves
11⁄3 bay leaves
11⁄3 cinnamon sticks
11⁄3 star anise
4 green cardamom pods
10 whole black peppercorns
20 oz. skinless chicken thighs or chicken drumsticks
11⁄3 tsp ginger garlic paste
2⁄3 tsp turmeric
11⁄3 tsp kashmiri red chili powder
11⁄3 tsp ground coriander seed
2⁄3 tsp garam masala seasoning
11⁄3 tsp ground cumin
salt, to taste
fresh cilantro, for garnish
Heat the ghee in a wok or heavy-bottomed saucepan and deep-fry the onions on low-medium heat until they get a nice golden brown color.
Remove the fried onions from the pan. Mix yogurt with the onions in a blender to get a creamy paste.
Reheat the ghee in the saucepan. Once it gets hot add cloves, bay leaf, cinnamon stick, star anise, green cardamom pods and black peppercorns. Fry for 30 seconds or until they start to sizzle.
Add the chicken thighs and drumsticks. Season thoroughly with salt. Add the ginger garlic paste, combine well and fry for about 2 minutes.
Add turmeric, red chili powder, coriander powder, garam masala and cumin powder. Combine well and fry for 2 more minutes.
Add the fried onion yogurt paste, combine well. Add some water. You can use the water to rinse out the blender so don't waste any of the paste. Mix well.
Cover and cook for 10-15 minutes or until the chicken is thoroughly cooked and tender.
Garnish with fresh cilantro.
If you have kewra, an extract distilled from the Indian Pandanus plant, on hand you can add a drop or two for added flavor.
Indian Chicken Korma
Serves: 4 Servings
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.