Recipe
Chicken Korma with Royal® Chef’s Secret Long Grain Basmati Rice

Chicken Korma with Royal® Chef’s Secret Long Grain Basmati Rice

  • Servings: 4
  • Total Time:

We created this Chicken Korma with Royal® Chef’s Secret Long Grain Basmati Rice recipe in celebration of the last day of Ramadan to break the traditional fasting – dig in!

Ingredients

  • 1¾ cups water
  • 1 cup Royal® Chef’s Secret Long Grain Basmati Rice
  • Pinch of salt
  • 6 chicken thighs, boneless and skinless
  • 2 tablespoons tomato paste
  • 1 tablespoon sized piece of fresh ginger, peeled
  • 2 cloves garlic
  • 1 tablespoon garam masala
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon paprika
  • 1 teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ½ teaspoon turmeric
  • ½ cup almonds
  • ¾ cup whole milk yogurt
  • 1 tablespoon GrapeOla® Grapeseed oil
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • ¼ cup heavy cream

Instructions

  1. In a medium sauce pot, bring water to a boil. Add rice and salt and reduce heat to low. Cover and cook for 15 minutes, or until water is absorbed.
  2. Meanwhile, cut the chicken thighs into small 1½ to 2 inch chunks and put them in a large bowl.
  3. Add the tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric and almonds into a food processor on high-speed until completely smooth. Add the mixture to the bowl with the chicken along with the yogurt and mix well. Cover and refrigerate for 1-2 hours.
  4. Add the oil and butter to a large cast iron skillet or heavy skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until just caramelized. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through. Add the heavy cream to the skillet and mix well, cooking for an additional 3-4 minutes. Let cool and slightly thicken. Serve hot with the prepared rice.