Ingredients:

  • 1.5 lbs chicken thighs, boneless skinless, cut into 1-inch pieces
  • 0.5 cup full fat Greek yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 tbsp ghee
  • 2 large yellow onions, finely minced
  • 0.5 cup ground almonds (almond flour)
  • 1 cup low sodium chicken stock
  • 0.5 cup full fat coconut milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground cinnamon
  • 1 tsp garam masala
  • 1.5 cups basmati rice
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 cup plain yogurt
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Marinate the chicken. Mix the 1.5 lbs chicken thighs with 0.5 cup Greek yogurt, ginger garlic paste, and turmeric in a bowl. Let this sit for at least 15 minutes to tenderize.
  2. Start the rice. Rinse 1.5 cups basmati rice until the water runs clear, then simmer in 3 cups of water with a pinch of salt until fluffy.
  3. Mix the flatbread dough. Combine 2 cups flour, baking powder, and 0.5 cup plain yogurt. Knead until just smooth, then let it rest while the curry cooks.
  4. Sauté the onions. Melt 2 tbsp ghee in your skillet and cook the minced onions until they are soft and golden brown.
  5. Bloom the spices. Stir in the cumin, coriander, cardamom, and cinnamon, cooking for 1 minute until the aroma fills the kitchen.
  6. Brown the chicken. Add the marinated chicken to the pan. Don't worry if the yogurt looks messy; it will melt into the sauce.
  7. Simmer the sauce. Pour in 1 cup chicken stock and 0.5 cup ground almonds, stirring until the liquid begins to thicken.
  8. Finish with creaminess. Stir in 0.5 cup coconut milk and 1 tsp garam masala. Simmer 10 mins until the chicken is tender.
  9. Cook the flatbread. Roll the dough into circles and fry in a hot pan with 2 tbsp melted butter until bubbles form and charred spots appear.
  10. Assemble the plates. Serve the korma over the rice with a warm piece of flatbread on the side.