Classic Chicken Korma
A rich, velvety, and mildly spiced Indian curry that balances aromatic spices with a luxurious yogurt and nut-based sauce.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •1 cup (240g) plain full-fat Greek yogurt, whisked
- •2 tablespoons ghee or vegetable oil
- •2 medium onions, finely minced
- •1 tablespoon ginger-garlic paste
- •1/2 cup (70g) raw cashews, soaked in warm water for 15 minutes 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, lightly crushed
- •1 cinnamon stick
- •1/2 cup (120ml) heavy cream
- •1 teaspoon garam masala
- •Salt to taste
- •Fresh cilantro, chopped for garnish
Instructions
- 1
Heat the ghee or oil in a large pan over medium heat. Add the cardamom pods and cinnamon stick, frying for 30 seconds until fragrant.
- 2
Add the minced onions and cook, stirring frequently, until they turn a deep golden brown, about 8-10 minutes.
- 3
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 4
Add the chicken pieces to the pan and sear until they are no longer pink on the outside.
- 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 a little at a time to prevent curdling, then stir in the prepared cashew paste.
- 7
Cover the pan and simmer on low heat for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- 8
Stir in the heavy cream and garam masala, simmering for an additional 2 minutes.
- 9
Garnish with fresh cilantro and serve hot with naan or basmati rice.
💡 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 a similar thickening effect.
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days; the flavors often deepen overnight.
✅ How it should turn out
The finished dish should have a thick, creamy, pale golden sauce that clings to the tender chicken, smelling fragrant with cardamom and warming spices, and tasting rich, nutty, and mildly savory.