Chicken Korma, a classic Indian dish is transformed into a spicy, creamy, DELICIOUS soup. All it needs is some garlicky Naan to soak up all the luscious broth!
Add chicken, 3/4 cup yogurt, 2 teaspoons garam masala, 1/2 teaspoon turmeric, and 1 teaspoon paprika to a ziplock bag. Massage the yogurt and spices into the chicken until the spices and yogurt are evenly dispersed over the chicken. Marinate in the fridge for 1-2 hours.
Heat a large stock pot to a medium heat. Once the pot is hot, add butter. When butter melts, add onion, garlic and ginger. Sweat until fragrant and slightly softened, about 2-3 minutes. Add remaining garam masala, turmeric, and paprika, as well as the curry powder, , 1/4 teaspoon salt, cardamom and cinnamon. Cook another minute. Add brown sugar and tomato paste, cook another minute.
Add in remaining salt, chicken stock, carrots, green beans, potatoes and marinated chicken. Bring to a boil and reduce to a simmer. Cover and simmer for 20-30 minutes or until the vegetables and chicken are cooked. Remove the chicken thighs from the soup and shred with two forks. Put back into the soup.
Add remaining yogurt and half and half. Stir to combine. Season to taste with salt and pepper. Serve with Naan.