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Indian Chicken Korma Recipe

Indian · Main course · 60 min total

A rich and creamy Mughlai-style chicken curry made with yogurt, cream, and aromatic spices. This home-cook version delivers restaurant-quality flavor with simple techniques.

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup plain full-fat yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 3 tbsp ghee or vegetable oil
• 2 large onions, thinly sliced
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick (2-inch)
• 4 cloves
• 1/2 cup heavy cream
• 1/4 cup unsalted cashew nuts, ground to a paste with 2 tbsp water
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Add chicken pieces, coat well, and marinate for at least 30 minutes (or overnight in fridge).
2. Heat ghee in a heavy-bottomed pan over medium heat. Add bay leaves, cardamom, cinnamon, and cloves; sauté for 30 seconds until fragrant.
3. Add sliced onions and cook, stirring often, until deep golden brown (15-20 minutes). If needed, add a splash of water to prevent burning.
4. Add marinated chicken and cook on high heat for 5-7 minutes, stirring frequently, until chicken is no longer pink.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally. If the curry seems dry, add 1/4 cup water.
6. Stir in heavy cream and cashew paste. Simmer uncovered for 5 minutes until the sauce thickens.
7. Add garam masala and crushed fenugreek leaves; mix well. Cook for 1 more minute.
8. Garnish with cilantro and serve hot with naan or basmati rice.

Tips

• For a lighter version, substitute cream with 1/2 cup coconut milk.
• Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop.
• To make cashew paste, soak cashews in warm water for 15 minutes, then blend until smooth.
• Adjust chili powder to taste; for milder korma, use 1/2 tsp.

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