Chicken in a mild, creamy sauce of cashews, almonds, and aromatic spices.
Korma comes from the Urdu word for braising. Mughal emperors considered this a royal dish.
The sauce should coat a spoon - rich but not gluey. Mild enough for those who avoid spicy food.
Ingredients
Scale
Measurement units
- ½ cup Raw cashews
- ¼ cup Blanched almonds
- 2 lb Boneless skinless chicken thighs, cut into large pieces
- 1 ½ tsp Salt
- 3 tbsp Butter
- 2 tbsp Vegetable oil
- 6 pod Green cardamom pods, crushed
- 1 stick Cinnamon stick
- 4 clove Whole cloves
- 1 leaf Bay leaf
- 2 whole Yellow onions, sliced thin
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- ½ tsp Ground turmeric
- ½ cup Plain whole-milk yogurt
- ¾ cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro
- 2 tbsp Slivered almonds, toasted (for garnish)
Ingredients
Scale
Measurement units
- ½ cup Raw cashews
- ¼ cup Blanched almonds
- 2 lb Boneless skinless chicken thighs, cut into large pieces
- 1 ½ tsp Salt
- 3 tbsp Butter
- 2 tbsp Vegetable oil
- 6 pod Green cardamom pods, crushed
- 1 stick Cinnamon stick
- 4 clove Whole cloves
- 1 leaf Bay leaf
- 2 whole Yellow onions, sliced thin
- 6 clove Garlic cloves, minced
- 2 tbsp Fresh ginger, grated
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Garam masala
- ½ tsp Ground turmeric
- ½ cup Plain whole-milk yogurt
- ¾ cup Heavy cream
- 1 tsp Sugar
- ¼ cup Fresh cilantro
- 2 tbsp Slivered almonds, toasted (for garnish)
Instructions
Soak and blend nuts
Cover cashews and blanched almonds with boiling water. Soak 15 minutes. Drain and blend with 0.5 cup fresh water until completely smooth.
Equipment
- blender
Ingredients
- cashews (½ cup)
- almonds (¼ cup)
Season chicken
Season chicken with 0.5 teaspoon salt. This ensures proper execution and best results.
Ingredients
- chicken pieces (2 lb)
- salt (½ tsp)
Brown chicken and bloom spices
Heat butter and oil in a large skillet over medium-high heat (375-400°F surface). Brown chicken in batches, 2 minutes per side. Remove to plate. Reduce heat to medium. Add cardamom, cinnamon, cloves, and bay leaf. Stir 30 seconds until fragrant.
Equipment
- large skillet
Ingredients
- butter (3 tbsp)
- vegetable oil (2 tbsp)
- cardamom pods (6 pod)
- cinnamon stick (1 stick)
- cloves (4 clove)
- bay leaf (1 leaf)
Build sauce
Add onions to the pan. Cook 12 minutes until deep golden brown. Add garlic and ginger, cook 2 minutes. Add cumin, coriander, garam masala, turmeric, and 1 teaspoon salt. Stir 1 minute. Add nut paste and stir well. Cook 3 minutes. Remove from heat, stir in yogurt until incorporated.
Equipment
- large skillet
Ingredients
- onions, sliced (2 whole)
- garlic, minced (6 clove)
- ginger, grated (2 tbsp)
- cumin (1 tsp)
- coriander (1 tsp)
- garam masala (1 tsp)
- turmeric (½ tsp)
- salt (1 tsp)
- yogurt (½ cup)
Simmer and finish
Return to low heat (225-275°F surface). Add chicken and any juices. Add 0.5 cup cream and sugar. Simmer gently 15 minutes until chicken is cooked through and sauce is thick. Stir in remaining cream. Garnish with cilantro and toasted almonds. Serve with rice or naan.
Ingredients
- heavy cream (¾ cup)
- sugar (1 tsp)
- cilantro (¼ cup)
- toasted almonds (2 tbsp)
Before you cook
Cook notes
- • Korma comes from the Urdu word for braising.
- • Mughal emperors considered this a royal dish.
- • The sauce should coat a spoon - rich but not gluey.
- • Mild enough for those who avoid spicy food.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
