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.
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 cloves 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
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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.
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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.
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3
Add 2 large thinly sliced yellow onion and cook, stirring, until golden brown, 12 to 15 minutes.
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4
Stir in 6 cloves 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.
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5
Add the cashew paste and cook, stirring continuously, for 2 to 3 minutes until the paste darkens slightly.
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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.
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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.
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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.
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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.