Chicken breasts in Korma sauce

Chicken Breasts In Korma Sauce (Murg Korma)
Serves 4


  • 1-½ inch piece fresh ginger
  • 5 large garlic cloves
  • 2 tablespoons vegetable oil
  • 1-½ cups thinly sliced onion
  • 2 tablespoons unsalted butter
  • 2 inch cinnamon stick
  • 10 whole cloves
  • 8 green cardamom pods
  • 2 teaspoons ground coriander
  • 1 teaspoon sweet paprika
  • 1 scant teaspoon ground fennel
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric
  • 2 pounds boneless, skinless chicken breasts
  • 2 cups finely chopped tomatoes
  • ¼ cup roasted unsalted cashews
  • 1 cup plain yogurt
  • 1 teaspoon salt
    Beautiful sprigs of cilantro, for garnish
  1. Combine the ginger and garlic with 3 to 4 tablespoons water in a blender. Blend to a smooth paste, stopping to scrape down the sides of the bowl a couple of times. Set aside.

  2. Heat the oil in a heavy large sauté pan over medium heat. Add the onion and cook, stirring often, until deep golden, 8 to 10 minutes.

  3. Transfer to a plate. Add the butter to the pan and, when hot add the ginger-garlic paste. Cook, stirring, until the mixture is fragrant and light brown, 3 to 4 minutes. Add the cinnamon, cloves and cardamom pods and stir for a few seconds.

  4. Add the coriander, paprika, fennel, cayenne, turmeric and cook stirring until the masala takes on a beautiful orange-red color and becomes fragrant, about 30 seconds.

  5. Add the chicken and sear until light golden and no longer pink, about 3 minutes per side. Add the tomato with juices and cook, stirring occasionally, until tomato is very soft, 6 to 8 minutes.

  6. While the tomatoes are cooking, combine the cashews with 2 tablespoons water in the blender and blend to a smooth paste. Add to the chicken.

  7. Whisk the yogurt and stir into the pan. Add the reserved onion and salt and mix well. Bring to a gentle boil, cover, and simmer until the chicken is tender, 20 to 25 minutes. With a slotted spoon, transfer the chicken to a warm serving dish, then ladle the sauce over it, decorate with cilantro sprigs, and serve.

  8. Serve this classic north Indian dish with crusty French bread or freshly cooked basmati rice.

About Laxmi's Delights:

Laxmi's Delights is a woman-owned business, based in San Ramon, CA and run by Bay Area's leading culinary expert, Laxmi Hiremath. She has introduced a line of Organic Flaxseed Spreads in 3 delicious flavors.

The Golden Flaxseed Spread with Dates and Orange Juice was awarded Outstanding New Product 2007 finalist by NASFT the specialty food industry's most prestigious award competition.

Other two flavors include, Lemony Flaxseed Spread with Ginger and Honey, and Savory Flaxseed Spread with Sun-dried Tomatoes. The Spreads are nutritious, high in Omega-3 fatty acids, all natural, low-calorie, organic and absolutely scrumptious.

Laxmi's Delights other products include scrumptious, sweet-spiced roasted walnuts, pecans and peanuts. Perfect for snacking and sprinkling everywhere from salads to gorgonzola cheese and pear slices, or serving with a cocktail. These sweet-spicy, crunchy nuts are made of all natural ingredients, in small batches, and without preservatives.

Hiremath's signature line is widely available in gourmet and natural food stores including Andronicos, Berkeley Bowl, Draeger's and Rainbow Grocery. She was one of the guest speakers at the NASFT Chicago Spring Fancy Food Show in 2008 and 2006.

Cookbooks Available:

Hiremath's highly acclaimed latest cookbook is "The Dance of Spices," published by John Wiley & Sons. Several magazines and newspapers cited this book in holiday best-of-the-year round-ups. The Oakland and Walnut Creek Public Libraries selected "The Dance of Spices," as part of One City One Book Tour in January 2006.

Hiremath's critically acclaimed "Laxmi's Vegetarian Kitchen", is a best seller with over 200 savory Indian vegetarian dishes. The San Francisco Chronicle nominated the book amongst the Ten Best Buys of 1995.

Laxmi's cookbooks contain hundreds of recipes and have won great praise for their authenticity and for demystifying her native Indian cuisine.

Sizable collections of Hiremath's recipes are included in the San Francisco Chronicle Cookbooks edited by Michael Bauer. Published by Chronicle Books, 1997 and 2001.

As Food writer and author Hiremath has written widely on Indian cuisine and has been published nationally since 1984. She has done that extensively in the food pages of the San Francisco Chronicle, Gourmet, Bon Appétit, Sunset, Vegetarian Times, and Fine Cooking among other publications and on television and radio shows such as KGO. She served as the Food Editor of India Currents for over 12 years.

About Laxmi Hiremath:

As a consultant and member of Center for Culinary Development (CCD) Laxmi has developed and created recipes for Kellogg's, Kashi, Yoplait, Hillshire Farm, Seeds of Change, Rice-A-Roni, Quaker Oats and more. Marc Halperin, COO Culinary Director of CCD cites Laxmi's contribution as a very large part of their success.

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