Description
Chicken Korma is a classic Indian curry dish known for its creamy, mildly spiced sauce and tender, flavorful chicken pieces. This recipe combines a yogurt-marinated chicken base with a rich cashew-onion sauce, creating a smooth, luxurious gravy infused with aromatic spices like garam masala, cardamom, and cinnamon. Perfect for both special occasions and weeknight dinners, Chicken Korma pairs beautifully with basmati rice or warm naan bread. The nutty flavor of cashews, the warmth of spices, and the velvety cream come together to make this dish a satisfying choice that brings the taste of Indian cuisine right to your home.
Ingredients
Units
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- For the Chicken Marinade:
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon ground ginger or 1 tablespoon fresh minced ginger
- 3 cloves garlic, minced
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground turmeric
- 1/4 cup plain yogurt
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- For the Onion-Cashew Sauce:
- 2 tablespoons vegetable oil
- 3 small yellow onions, thinly sliced
- 1/2 cup raw cashews, coarsely chopped
- 1/4 cup plain yogurt
- Pinch of salt
- For the Gravy:
- 1 tablespoon vegetable oil
- 1 bay leaf
- 1 tablespoon black peppercorns (optional)
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 2 serrano chilis, seeded and diced
- 1/2 cup water
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon chili powder
- 1/4 cup heavy cream
- Fresh chopped cilantro for garnish
- Cooked rice for serving
Instructions
- Marinate the Chicken: In a large mixing bowl, combine the chicken, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper. Mix well, cover, and set aside.
- Prepare the Onion-Cashew Sauce: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Add the sliced onions, season with salt, and cook for 10-12 minutes until caramelized. Stir in the cashews and cook for another minute. Transfer the mixture to a blender or food processor, add yogurt, and blend until smooth.
- Cook the Spices: In the same skillet over high heat, add 1 tablespoon of oil, bay leaf, and peppercorns. Cook for a minute, then add cardamom, cinnamon, and diced chilis, cooking for another minute.
- Combine Chicken and Sauce: Add the marinated chicken to the skillet, cooking for about 5 minutes. Stir in the onion-cashew paste and ½ cup water. Season with garam masala, salt, and chili powder.
- Simmer: Cover the skillet, reduce heat to medium-low, and cook for 12-15 minutes or until chicken is tender. Stir in the heavy cream and cook for an additional 2 minutes.
- Serve: Adjust seasonings as needed, remove from heat, and garnish with fresh cilantro. Serve with rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes