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Chicken Korma

Tender chicken thighs braised in a silky sauce of yogurt, cream, and warm spices with a cashew-onion base. A classic North Indian dish that is rich, mildly sweet, and deeply aromatic.

65 minMediumServes 4460 cal/serving

IndianDinnerStovetopHigh ProteinHigh FiberLow CarbGluten-FreeLow-SodiumPork-FreeNightshade-Free

Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 3 tbsp ghee (or unsalted butter)
  • 2 large yellow onion, thinly sliced
  • 1/2 cup raw cashews
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, grated
  • 1/2 cup whole-milk plain yogurt
  • 1/2 cup heavy cream
  • 6 green cardamom pods, lightly crushed
  • 1 large cinnamon stick
  • 2 bay leaves
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1.5 tsp salt
  • 1 cup water
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Soak 1/2 cup raw cashews in hot water for 15 minutes, then drain and blend with 3 tablespoons of water until completely smooth. Set the paste aside.

  2. 2

    Heat 3 tbsp ghee (or unsalted butter) in a large heavy-bottomed pot over medium heat. Add 6 lightly crushed green cardamom pods, 1 large cinnamon stick, and 2 bay leaves and cook for 1 minute until fragrant.

  3. 3

    Add 2 large thinly sliced yellow onion and cook, stirring, until golden brown, 12 to 15 minutes.

  4. 4

    Stir in 6 minced garlic cloves and 2 tsp grated fresh ginger and cook for 2 minutes. Add 1 tsp ground coriander and 1/2 tsp ground turmeric and stir for 30 seconds.

  5. 5

    Add the cashew paste and cook, stirring continuously, for 2 to 3 minutes until the paste darkens slightly.

  6. 6

    Add 2 lbs cut into 2-inch pieces boneless skinless chicken thighs and 1.5 tsp salt, stirring to coat in the masala. Cook for 5 minutes, turning the pieces to brown lightly on all sides.

  7. 7

    Whisk 1/2 cup whole-milk plain yogurt until smooth, then pour it in slowly while stirring to prevent curdling. Add 1 cup water, bring to a gentle simmer, cover, and cook for 20 minutes, stirring occasionally.

  8. 8

    Verify the chicken is cooked through to an internal temperature of 165°F (74°C). Stir in 1/2 cup heavy cream and 1 tsp garam masala, simmer uncovered for 5 minutes until the sauce thickens.

  9. 9

    Discard the cinnamon stick and bay leaves. Taste and adjust salt. Garnish with 1/4 cup chopped fresh cilantro and serve with basmati rice or naan.

Questions

Can I make Chicken Korma dairy-free?

Yes. The dairy in this entry is 3 tbsp ghee (or unsalted butter), 1/2 cup whole-milk plain yogurt, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Chicken Korma keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Korma?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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