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Chicken Korma
Tender chicken braised in a mild, creamy cashew and yogurt sauce, gentle enough for spice beginners.
The whole recipe in 60 seconds
Chicken Korma, in 5 ideas
- Soaking cashews makes them blend silky smooth.
- Frying the onion first adds a deep sweetness.
- Keep the heat gentle once yogurt is in to prevent curdling.
- Korma should be mild and creamy, not fiery.
- Garnish with toasted almonds for crunch.
What you need
Ingredients
- 2 lbs chicken thighs, cubed
- 1 cup plain yogurt
- 1/2 cup cashews, soaked
- 1 onion, sliced and fried golden
- 4 cloves garlic and 1 inch ginger
- 1 tsp garam masala and 1 tsp coriander powder
- 1/2 tsp turmeric and 1/2 tsp cardamom powder
- 3 tbsp ghee
- 1 tsp salt
- 1/4 cup cream
How to make it
Directions
- Marinate chicken in half the yogurt, salt, and half the spices for 1 hour.
- Blend cashews, fried onion, garlic, ginger, and remaining yogurt into a smooth paste.
- Sear chicken in ghee until golden; remove.
- Add the blended paste to the pan and cook until the oil separates.
- Return chicken with 1 cup water and simmer 20 minutes.
- Stir in cream and garam masala; serve with basmati rice.
Money saver. Cashews from the bulk bin are far cheaper than small bags.