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Chicken Korma Recipe

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3.9 from 3 reviews

A rich and flavorful Chicken Korma recipe featuring tender marinated chicken thighs cooked in a creamy, spiced cashew and onion gravy, garnished with fresh cilantro and served alongside fluffy rice.

Ingredients

For the Chicken & Marinade

  • 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 1 teaspoon ground ginger, or 1 tablespoon fresh minced ginger
  • 3 cloves garlic, minced
  • ½ teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

For the Onions & Cashews

  • 2 tablespoons vegetable oil
  • 3 small yellow onions, thinly sliced
  • Pinch of salt
  • ½ cup raw cashews, coarsely chopped
  • ¼ cup plain yogurt

For the Gravy

  • 1 tablespoon vegetable oil
  • 1 bay leaf
  • 1 tablespoon black peppercorns, optional
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • 2 serrano chilis, seeded and diced
  • ½ cup water
  • ½ teaspoon garam masala
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon chili powder
  • ¼ cup heavy cream
  • Fresh chopped cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Marinate the chicken: In a large mixing bowl, combine the chicken pieces with ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper. Mix thoroughly, cover, and let it marinate. For best results, marinate for at least 2 hours or up to 2 days in the refrigerator to allow flavors to penetrate the meat.
  2. Cook the onions and cashews: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt, cooking slowly for 10 to 12 minutes until caramelized, stirring often to prevent burning. Then, stir in the chopped cashews and cook for an additional 1 minute to toast them slightly.
  3. Blend the onion and cashew mixture: Remove the skillet from heat, transfer the caramelized onions and cashews to a blender or food processor. Add ¼ cup plain yogurt and blend until smooth and well combined. Set this paste aside.
  4. Sauté the spices: Return the skillet to high heat and add 1 tablespoon vegetable oil. Add the bay leaf and black peppercorns, cooking for 1 minute to release their aroma. Stir in ground cardamom and cinnamon, followed by the diced serrano chilis, cooking for another minute.
  5. Cook the marinated chicken: Add the marinated chicken pieces to the skillet and sauté over medium heat for about 5 minutes to brown the meat slightly.
  6. Add the onion-cashew paste and seasoning: Stir in the prepared onion and cashew paste along with ½ cup water. Season the mixture with garam masala, salt, and chili powder, mixing well to combine all ingredients.
  7. Simmer the korma: Cover the skillet and reduce heat to medium-low. Let the chicken cook gently for 12 to 15 minutes or until fully cooked through and tender, allowing the flavors to meld.
  8. Add cream and finish cooking: Stir in ¼ cup heavy cream and cook uncovered for another 2 minutes until heated through and creamy. Taste and adjust salt or spice levels as needed.
  9. Serve: Remove from heat, garnish with freshly chopped cilantro, and serve hot accompanied by cooked rice.

Notes

  • Marinating the chicken longer enhances flavor and tenderness.
  • For a milder dish, reduce or omit serrano chilis.
  • Use chicken thighs for juicier, more flavorful results compared to chicken breast.
  • Cashews can be substituted with almonds but cashews provide a richer creaminess.
  • This recipe can be prepared ahead and reheated gently to deepen the flavors.

Find it online: https://flavorspath.com/chicken-korma-recipe/