Indian · Free recipe
Chicken Korma
A gentle, creamy curry built on onions, yogurt, and ground nuts, delicately perfumed with cardamom and saffron. Mild and luxurious, it is perfect for anyone who prefers rich over fiery.
Step 1
Soak the cashews in 1/2 cup hot water for 15 minutes, then blend with the soaking water to a smooth paste. Set aside.
Step 2
Set a 12-inch skillet over medium heat and add the ghee. Add the sliced onions with a pinch of salt and cook, stirring often, for 12 to 14 minutes until soft and golden brown. Patience here builds the sauce.
Step 3
Scoop out half the browned onions and blend them with 2 tablespoons water into a paste; leave the rest in the pan.
Step 4
To the onions in the pan, add the cardamom, cinnamon, and cloves. Fry for 30 seconds until fragrant.
Step 5
Add the ginger-garlic paste and cook 1 minute, stirring, until the raw smell is gone.
Step 6
Add the chicken pieces and cook for 5 minutes, stirring, until the outsides turn pale and no longer look raw.
Step 7
Turn the heat to low. Add the whisked yogurt a spoonful at a time, stirring constantly so it does not split. Then stir in the blended onion paste and the cashew paste.
Step 8
Add the ground coriander, white pepper, and 1 teaspoon salt. Pour in 3/4 cup hot water and stir into a smooth sauce.
Step 9
Cover and simmer gently on low for 15 minutes, stirring every 5 minutes, until the chicken is cooked through (cut a piece; it should be opaque with no pink and reach 165F).
Step 10
Stir in the saffron milk and the cream. Simmer uncovered for 3 minutes until the sauce is glossy and thick enough to coat a spoon.
Step 11
Sprinkle in the garam masala, taste, and adjust salt. The curry should taste mild, nutty, and slightly sweet.
Step 12
Turn off the heat, rest 5 minutes, and serve with naan or rice.
Tips from the test kitchen
- Fish out the whole cardamom, cinnamon, and cloves before serving if you prefer not to bite into them.
- Blending the cashews and onions is what makes korma smooth; do not skip it.
