Chicken Korma

Name: Chicken Korma
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mughlai
Ingredients: 700 g chicken (bone-in curry cut, skin removed); 3 pcs onion (medium, thinly sliced); 0.75 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves, roughly chopped); 2 pcs green chili (slit); 2 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (stick); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (warm, for gravy); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

A rich, gently spiced chicken curry with browned onions, yogurt, and a little nut paste for body. This Indian classic has a silky gravy, warm whole spices, and a mellow finish that pairs well with naan or pulao.

PREP

20m

COOK

40m

SERVES

1 KATORI

408 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the cashews and prep the ingredients.
1.Soak the cashews in warm water for 15 minutes.
2.Slice the onions thinly.
3.Chop the ginger and garlic.
4.Whisk the yogurt until smooth.
mix · ~3 min
Make the onion and cashew paste.
1.Drain the soaked cashews.
2.Blend the cashews with the yogurt to a smooth paste.
3.Keep the paste ready for later.
saute · ~12 min
Brown the onions.
1.Heat the ghee in a heavy pan over medium heat.
2.Add the sliced onions and cook until deep golden brown, stirring often.
3.Remove half the onions and set aside.
4.Leave the rest in the pan.
TIPKeep the heat medium so the onions brown evenly without burning.
temper · ~1 min
Bloom the whole spices.
1.Add the bay leaf, green cardamom, cloves, and cinnamon to the pan.
2.Cook until fragrant and sizzling.
saute · ~1 min
Cook the ginger and garlic.
Add the ginger and garlic to the pan and sauté for 1 minute until the raw smell fades.
saute · ~8 min
Sear the chicken with the spices.
1.Add the chicken and green chili to the pan.
2.Cook for 5 to 6 minutes, turning to coat well in the onion mixture.
3.Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt.
4.Mix well and cook for 2 minutes.
mix · ~3 min
Stir in the yogurt and cashew paste.
Lower the heat and add the yogurt-cashew paste a little at a time, stirring well so it stays smooth and does not split.
TIPLow heat helps the yogurt blend into the gravy without curdling.
simmer · ~20 min
Simmer the korma until the chicken is tender.
1.Add the warm water and mix well.
2.Cover and cook on low heat until the chicken is tender and the gravy thickens.
3.Stir once or twice during cooking so the bottom does not catch.
garnish · ~2 min
Finish with the reserved onions and garam masala.
Crush the reserved browned onions lightly and stir them in with the garam masala. Simmer for 2 more minutes, then turn off the heat.
serve
Garnish with cilantro and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the onions to a deep golden, not just soft, because they give the korma its color, sweetness, and body.
2
Add the yogurt-cashew paste on low heat in small additions to keep the gravy smooth and prevent splitting.
3
Use a heavy-bottomed pan for the simmer so the nut-thickened gravy does not catch at the base.
4
Bone-in chicken works best here; it stays juicier during the long simmer and gives the gravy more depth.
5
Crushing the reserved fried onions before adding them back helps them melt into the sauce and thicken it naturally.
6
If the korma thickens too much as it rests, loosen it with a splash of hot water rather than cold water.

RECIPE VARIATIONS