Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken thighs simmered in a fragrant blend of aromatic spices, yogurt, and cashew paste. This traditional dish boasts a velvety texture and a balanced flavor profile with a mild heat level, enhanced by the luxurious addition of cream and garnished with fresh cilantro. Perfectly paired with naan or rice, this recipe offers an authentic taste of Indian cuisine in under an hour.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 cup plain yogurt
- 1/4 cup cashews, soaked
- 1/4 cup heavy cream
Spices and Seasonings
- 1 cinnamon stick
- 4 green cardamom pods
- 3 cloves
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Aromatics and Oils
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons vegetable oil or ghee
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the fat: Heat oil or ghee in a large skillet over medium heat until shimmering to prepare for toasting the whole spices and sautéing.
- Toast spices and sauté onions: Add the cinnamon stick, cardamom pods, and cloves to the hot fat and toast briefly to release their flavors. Then add the thinly sliced onions and sauté until golden brown. Stir in the minced garlic and grated ginger, cooking until fragrant.
- Prepare cashew-yogurt blend: While the onions cook, blend the soaked cashews with the plain yogurt until smooth and creamy. Set this mixture aside for later use.
- Brown the chicken and add spices: Add the chicken thighs to the onion mixture in the skillet and brown them lightly. Then add ground coriander, ground cumin, turmeric powder, and salt to taste, stirring well to coat the chicken and aromatics with the spices.
- Simmer the curry: Stir in the prepared yogurt and cashew blend into the chicken mixture. Cover the skillet and let it simmer on low heat for 25 to 30 minutes, allowing the chicken to cook thoroughly and flavors to meld.
- Finish with cream and garam masala: In the last 5 minutes of cooking, add the heavy cream and sprinkle garam masala over the curry. Stir gently and let the curry simmer uncovered to incorporate the rich flavors.
- Rest the dish: Remove the skillet from the heat and let the chicken korma rest for 10 minutes. This resting period deepens the flavors and thickens the sauce slightly.
- Garnish and serve: Garnish the finished chicken korma with fresh cilantro leaves. Serve hot accompanied with naan bread or steamed rice for a wholesome meal.
Notes
- Soaking cashews before blending ensures a smooth and creamy sauce texture.
- Use boneless, skinless chicken thighs for more tender and flavorful results compared to chicken breasts.
- Adjust the cream quantity based on desired richness; heavy cream can be substituted with coconut cream for a dairy-free option but will alter flavor.
- To make this dish gluten-free, ensure all spices and yogurt used are certified gluten-free.
- For a spicier variation, add chopped green chilies or increase the amount of garam masala.
- This curry pairs wonderfully with basmati rice or Indian flatbreads like naan or roti.
