Description
Chicken Korma is a rich and creamy Indian curry made with tender chicken thighs simmered in a blend of aromatic spices, yogurt, cashews, and cream. This comforting dish boasts a velvety texture and deep flavors, perfect for serving with naan or basmati rice.
Ingredients
Scale
Proteins and Dairy
- 1.5 pounds chicken thighs (boneless, skinless)
- 1 cup plain yogurt
- 1/4 cup heavy cream
Vegetables and Aromatics
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Nuts
- 1/4 cup cashews, soaked
Spices and Seasonings
- 3 tablespoons vegetable oil or ghee
- 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
- Fresh cilantro for garnish
Instructions
- Heat the oil or ghee: In a large skillet over medium heat, warm the vegetable oil or ghee until it shimmers, signaling it’s ready for cooking.
- Toast the whole spices and sauté onions: Add the cinnamon stick, green cardamom pods, and cloves to the hot oil, toasting them briefly to release their aromas. Then, add the thinly sliced onions and sauté until they turn a beautiful golden brown. Stir in the minced garlic and grated ginger and cook for another minute, combining the flavors.
- Prepare the yogurt-cashew blend: While the onions cook, blend the soaked cashews with plain yogurt until smooth and creamy. Set this mixture aside for later use in the curry.
- Brown the chicken and add spices: Add the chicken thighs to the onion mixture. Sear them slightly until they start to brown. Sprinkle in the ground coriander, cumin, turmeric powder, and salt. Stir to coat the chicken evenly with the spices.
- Combine with yogurt-cashew mixture and simmer: Pour in the yogurt and cashew blend, stirring to combine everything. Cover the skillet and reduce the heat to low. Let the curry simmer gently for 25 to 30 minutes, allowing the chicken to cook thoroughly and absorb the rich flavors.
- Add cream and garam masala: In the last 5 minutes of cooking, stir in the heavy cream and garam masala to enrich the sauce and enhance its aroma. Continue to simmer with the lid on to meld the flavors.
- Rest and garnish: Remove the skillet from heat and let the korma rest for 10 minutes, which helps deepen the flavors. Garnish with fresh cilantro before serving.
- Serving suggestion: Serve the chicken korma hot accompanied by naan bread or steamed basmati rice for a full and satisfying meal.
Notes
- Soaking cashews softens them, making the blend smoother and creamier in the curry.
- Use boneless chicken thighs as they remain juicy and tender during simmering.
- Adjust the spice level by reducing or increasing the amount of garam masala and ground spices according to preference.
- The resting step allows flavors to meld beautifully, enhancing the depth of the curry.
- This dish pairs excellently with fragrant basmati rice or Indian breads like naan or roti.
