Chicken Korma
Chicken Korma is a rich and creamy Indian curry featuring tender chicken simmered in a fragrant sauce made with yogurt, cream, and aromatic spices. This dish is known for its subtly sweet and mildly spiced flavor profile, perfect served with basmati rice or warm naan.
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Ingredients
- 600 gramsboneless chicken thighs, cut into chunks
- 150 gramsplain yogurt
- 1 mediumonion, finely chopped
- 1 tablespoonginger paste
- 1 tablespoongarlic paste
- 1 ½ teaspoonsground coriander
- 1 ½ teaspoonsground cumin
- 0 ½ teaspoonsturmeric powder
- 0 ½ teaspoonsground cardamom
- 0 ¼ teaspoonsground cinnamon
- 0 ¼ teaspoonsground cloves
- 4 podsgreen cardamom pods
- 1 leafbay leaf
- 30 gramscashew nuts, soaked in warm water
- 100 millilitersheavy cream
- 3 tablespoonsghee or vegetable oil
- 150 milliliterswater
- 1 ½ teaspoonssalt
adjust to taste
- 2 tablespoonsfresh coriander leaves, chopped
for garnish
Instructions
Soak the cashew nuts in warm water for about 15 minutes to soften them.
In a blender, combine the soaked cashews with 50 milliliters of water and blend to a smooth paste. Set aside.
Heat the ghee or vegetable oil in a heavy-bottomed pan over medium heat. Add the bay leaf and green cardamom pods, sautéing for 1 minute until fragrant.
Add the finely chopped onion and sauté until golden brown, about 8-10 minutes, stirring frequently to avoid burning.
Stir in the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Add the ground coriander, cumin, turmeric, cardamom, cinnamon, cloves, and salt. Cook the spices with the onion mixture for 2 minutes, stirring constantly.
Add the chicken pieces to the pan. Sauté on medium-high heat for about 5 minutes until the chicken starts to brown slightly.
Reduce the heat to medium-low and add the yogurt gradually, stirring continuously to prevent curdling.
Add the cashew paste and the remaining 100 milliliters of water to the pan. Stir well to combine.
Cover the pan and simmer the curry gently for 25-30 minutes, stirring occasionally, until the chicken is tender and cooked through.
Stir in the heavy cream, and cook uncovered for an additional 5 minutes to thicken the sauce slightly.
Remove from heat. Discard the bay leaf and cardamom pods. Garnish with chopped fresh coriander leaves before serving.
