Yogurt-Braised Chicken Korma

Tender chicken pieces simmered in a velvety spiced yogurt sauce with garam masala and cumin, served alongside warm garlic naan and steamed basmati rice.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy

Dietary

• High-Protein
• Egg-Free
• Nut-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• one-pot
• comfort food
• rich
• quick
• tangy

Ingredients

• 2 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 1 tablespoon butter
• 1 yellow onion (medium, finely diced)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 cup plain Greek yogurt (at room temperature)
• 0.5 cup chicken broth
• 4 cup baby spinach
• 1.5 cup basmati rice (uncooked)
• 6 piece naan (warmed)

Instructions

1. Combine basmati rice with 3 cups of water in a pot, bring to a boil, then cover and simmer on low heat for 15 minutes until tender and fluffy.
2. Melt the butter in a large skillet over medium-high heat. Add the diced yellow onion and cook for 3 minutes until translucent.
3. Add the chicken thighs, garam masala, ground cumin, ground turmeric, and salt. Cook for 6 to 8 minutes until the chicken is lightly browned and reaches an internal temperature of 165°F.
4. Lower the heat to medium-low. Whisk together the plain Greek yogurt and chicken broth, then pour into the skillet, stirring gently until heated through.
5. Fold in the baby spinach and cook for 2 minutes just until wilted.
6. Warm the naan flatbreads and serve the creamy chicken korma over fluffy basmati rice with the bread alongside.

Notes

Greek yogurt adds extra protein and creates a luxurious sauce without heavy cream.

Nutrition (per serving)

• Calories: 530
• Protein: 44 g
• Carbohydrates: 57 g
• Fat: 13 g
• Fiber: 3 g
• Sodium: 760 mg
• Saturated Fat: 5 g
• Sugar: 4 g
• Cholesterol: 135 mg