Chicken Korma
A rich, mild Mughlai curry: chicken braised in a yogurt and ground-cashew gravy scented with whole spices — no tomato, no chili heat, just layered aromatics; a staple of both Indian and Pakistani kitchens alike.
Meat
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 700g chicken thighs, cut into pieces
- 1 cup plain yogurt
- 1/2 cup cashews, soaked in warm water 15 minutes, then blended into a smooth paste
- 2 onions, thinly sliced and fried until deep golden (reserve a few for garnish)
- 1 tbsp ginger-garlic paste
- 4 green cardamom pods, 1 cinnamon stick, 4 cloves, 1 bay leaf
- 1/2 tsp ground mace or nutmeg
- 1/4 cup heavy cream
- 3 tbsp ghee or oil
- Salt, to taste
- A few drops kewra water (optional)
- Cilantro, to garnish
Steps
- Marinate the chicken in the yogurt, ginger-garlic paste, and a pinch of salt for at least 30 minutes.
- Heat ghee in a heavy pot. Fry the whole spices (cardamom, cinnamon, cloves, bay leaf) until fragrant.
- Add the marinated chicken and cook over medium-high heat until it changes from pink to pale, stirring to build a light fond on the pot's bottom.
- Stir in the fried onions and cashew paste, then lower the heat and cook gently for 15-20 minutes, adding a splash of water if it looks dry.
- Stir in the mace or nutmeg and cream, and simmer for a final 5-10 minutes until the chicken is tender and the sauce is thick and creamy.
- Finish with a few drops of kewra water if using. Garnish with reserved fried onions and cilantro, and serve with rice or naan.