Classic chicken korma is all about a silken yogurt-and-cashew sauce, tender pieces of chicken, and the deep perfume of garam masala, cardamom, cinnamon, and turmeric. The result is rich and full-bodied, yet gently spiced, making it perfect for a family dinner.
Ingredients
- Boneless, skinless chicken thighs — 700g (1.5 lb)
- Plain unsweetened yogurt — 200g (3/4 cup)
- 20% cream or coconut cream — 150ml (2/3 cup)
- Raw cashews — 70g (1/2 cup)
- Yellow onions — 2
- Garlic — 4 cloves
- Fresh ginger — 20g (3/4 oz)
- Ghee — 2 tbsp
- Vegetable oil — 1 tbsp
- Tomato purée (passata) — 150g (2/3 cup)
- Water or chicken stock — 150ml (2/3 cup)
- Lemon juice — 1 tbsp
- Sugar — 1 tsp
- Salt — 1 tsp, or to taste
- Garam masala — 1 1/2 tsp
- Ground coriander — 2 tsp
- Ground cumin — 1 tsp
- Turmeric — 1/2 tsp
- Ground cardamom — 1/2 tsp
- Ground cinnamon — 1/4 tsp
- Bay leaf — 1
- Ground chili — 1/2 tsp, or to taste
- Fresh cilantro for serving — 10g (1/4 cup)
- Basmati rice for serving — 300g (1 1/2 cups)
Step-by-Step Recipe
- Soak the cashews in hot water for 15–20 minutes. Drain well.
- Cut the chicken into 3–4 cm (1 1/4–1 1/2 in) pieces. Mix with the yogurt, lemon juice, 1/2 tsp garam masala, half the chili, and 1/2 tsp salt. Marinate for 20–30 minutes.
- Blend the cashews with 3–4 tbsp water until completely smooth.
- Slice the onions thinly. Warm the ghee and vegetable oil in a pan and cook the onions until deeply golden and caramelized, 8–10 minutes.
- Add the grated garlic and ginger and cook for 30–60 seconds, just until fragrant.
- Stir in the coriander, cumin, turmeric, cardamom, cinnamon, and bay leaf. Toast the spices for 30 seconds, stirring constantly.
- Add the tomato purée and sugar, then cook for 2–3 minutes until slightly thickened.
- Add the chicken along with its marinade, then pour in the water or stock and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
- Stir in the cashew paste and cream, season with salt to taste, and cook for another 5–7 minutes until the sauce is lush and velvety.
- Fold in the remaining garam masala, remove from the heat, and let stand for 5 minutes. Scatter over the cilantro and serve with basmati rice.
Nutritional Value
| Item | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 36 g |
| Fat | 34 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
| Sugars | 6 g |
| Sodium | 780 mg |
Frequently Asked Questions
- Can I replace the cream?
- Yes, use coconut cream or full-fat coconut milk. The flavor will be a little sweeter and more tropical.
- Will chicken breasts work?
- Yes, but cook them for less time — 12–15 minutes after the sauce comes to a simmer, so they stay juicy.
- What can I use instead of cashews?
- Soaked blanched almonds or sunflower seeds will work. The sauce will be less creamy, but still beautifully thick.
- Can I freeze korma?
- Yes. Let it cool, then freeze for up to 3 months. Thaw in the refrigerator and reheat gently, adding a splash of water or cream if needed.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Adjust the heat with the amount of chili: for a mild dish, use just a pinch; for more kick, double it.
- If the sauce is too thick, loosen it with 2–3 tbsp hot water or stock; if it seems too thin, simmer uncovered for 2–3 minutes.
- For a brighter aroma, add a pinch of saffron steeped in warm cream.
- Serve with basmati rice, naan, or roti; this delicate korma also pairs beautifully with cucumber raita.