Description
A rich and flavorful Chicken Korma recipe featuring tender chicken thighs simmered in a creamy, spiced yogurt and cashew sauce, garnished with fresh cilantro. This classic Indian dish offers a perfect balance of aromatic spices and creamy textures, ideal for serving with naan or rice.
Ingredients
Scale
Protein
- 1.5 pounds chicken thighs (boneless, skinless)
Vegetables & Aromatics
- 2 medium onions, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Dairy
- 1 cup plain yogurt
- 1/4 cup heavy cream
Nuts
- 1/4 cup cashews, soaked
Oils & Fats
- 3 tablespoons vegetable oil or ghee
Whole Spices
- 1 cinnamon stick
- 4 green cardamom pods
- 3 cloves
Ground Spices & Others
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare the skillet: Heat the vegetable oil or ghee in a large skillet over medium heat until shimmering, ensuring it’s hot enough to toast the spices properly.
- Toast whole spices and sauté onions: Add the cinnamon stick, cardamom pods, and cloves to the hot oil and toast them briefly to release their aromas. Then add the sliced onions and sauté until they turn golden brown. Stir in the minced garlic and grated ginger until fragrant.
- Make the cashew-yogurt paste: In a blender, combine the soaked cashews and plain yogurt. Blend until smooth to create a creamy base for the korma sauce. Set this aside.
- Brown the chicken and add spices: Add the chicken thighs to the onion mixture and brown them slightly on all sides. Sprinkle ground coriander, ground cumin, turmeric powder, and salt over the chicken. Stir to coat evenly.
- Simmer the korma: Pour the cashew-yogurt paste into the skillet, mixing well with the chicken and onions. Cover the skillet and reduce heat to low. Let it simmer gently for 25 to 30 minutes, allowing the chicken to cook through and the flavors to meld.
- Finish with cream and garam masala: In the last 5 minutes of cooking, stir in the heavy cream and ground garam masala. This enriches the sauce and enhances the aroma and flavor profile of the dish.
- Rest and garnish: Remove the skillet from heat and let the chicken korma rest for 10 minutes to deepen the flavors. Garnish with fresh cilantro just before serving.
- Serve: Serve the Chicken Korma hot with naan bread or steamed rice for a complete meal.
Notes
- Soaking cashews before blending ensures a smoother, creamier sauce.
- Using boneless, skinless chicken thighs keeps the meat tender and juicy.
- Adjust the amount of garam masala and other spices to suit your spice tolerance.
- This dish can be prepared ahead and reheated; flavors improve with time.
- For a dairy-free version, substitute yogurt and cream with coconut milk and non-dairy yogurt.
