Chicken Korma Recipe
Indian · Main course · 60 min total
A rich and creamy Mughlai curry with tender chicken in a fragrant, nutty sauce, perfect for a special dinner.
20
min prep
min prep
40
min cook
min cook
4
servings
servings
520
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp chili powder
- 3 tbsp ghee or vegetable oil
- 1 large onion, thinly sliced
- 1/4 cup cashew nuts
- 1/4 cup slivered almonds
- 1/2 cup heavy cream
- 1/2 cup water
- 2 tbsp chopped fresh cilantro for garnish
Instructions
- Marinate chicken: In a bowl, combine yogurt, ginger-garlic paste, salt, turmeric, garam masala, and chili powder. Add chicken, mix well, cover, and refrigerate for at least 1 hour or overnight.
- Toast nuts: In a small dry skillet over medium heat, toast cashews and almonds until lightly golden, about 3-4 minutes. Set aside.
- Cook onions: Heat ghee in a large heavy pot over medium heat. Add sliced onion and cook, stirring often, until deep golden brown, about 15 minutes.
- Blend sauce: Transfer half of the cooked onions to a blender along with toasted nuts and 1/4 cup water. Blend into a smooth paste.
- Cook chicken: Add marinated chicken to the pot with remaining onions. Cook over medium-high heat, stirring, until chicken is no longer pink, about 5 minutes.
- Simmer: Stir in the nut-onion paste and remaining 1/4 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
- Finish: Stir in heavy cream and simmer uncovered for 5 minutes until sauce thickens. Adjust salt and spices to taste.
- Garnish: Sprinkle with chopped cilantro and serve hot with naan or rice.
Tips
- For a richer flavor, use bone-in chicken thighs and increase cooking time by 10 minutes.
- Substitute cashews and almonds with blanched almonds for a smoother sauce.
- Leftovers can be refrigerated for up to 3 days; reheat gently.
- To make it dairy-free, use coconut cream instead of heavy cream and coconut oil instead of ghee.
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