Classic Chicken Korma
A rich, velvety, and mildly spiced Indian curry that balances aromatic spices with the creamy sweetness of yogurt and ground nuts.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1 cup (240g) plain full-fat Greek yogurt, whisked
- •2 medium yellow onions, finely diced
- •3 tablespoons ghee or vegetable oil
- •1 tablespoon ginger-garlic paste
- •1/4 cup (35g) raw cashews, soaked in warm water and blended into a smooth paste
- •1 teaspoon ground coriander
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/2 teaspoon chili powder (adjust to taste)
- •4 green cardamom pods
- •1-inch cinnamon stick
- •3 cloves
- •1/2 cup (120ml) heavy cream
- •1 teaspoon garam masala
- •Salt to taste
- •Fresh cilantro for garnish
Instructions
- 1
Heat the ghee or oil in a large pan over medium heat. Add the cardamom, cinnamon stick, and cloves, sautéing for 30 seconds until fragrant.
- 2
Add the diced onions and cook until they turn a deep golden brown, which is essential for the base flavor.
- 3
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- 4
Add the chicken pieces and sear until they turn white on all sides.
- 5
Lower the heat and stir in the coriander, cumin, turmeric, chili powder, and salt. Cook for 2 minutes to toast the spices.
- 6
Whisk in the yogurt slowly to prevent curdling, then add the cashew paste. Cover and simmer for 15-20 minutes until the chicken is cooked through.
- 7
Stir in the heavy cream and garam masala, simmering uncovered for another 3-5 minutes until the sauce thickens to a luxurious consistency.
- 8
Remove the whole spices if preferred, garnish with fresh cilantro, and serve hot.
💡 Chef tips
- For a deeper flavor, marinate the chicken in the yogurt and spices for at least 30 minutes before cooking.
- If you don't have cashews, you can use blanched almonds or even a tablespoon of poppy seeds for the thickening paste.
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days; the flavors often improve the next day.
✅ How it should turn out
The finished dish should have a thick, silky, pale-gold sauce that coats the chicken perfectly, smelling intensely of cardamom and toasted nuts with a mild, creamy, and savory flavor profile.