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Richly spiced yet satisfyingly mild, chicken korma brings comfort and depth to any table. Succulent pieces of marinated chicken are simmered in a velvety blend of caramelized onions, cashews, yogurt, and warm Indian spices. This recipe is a showstopper for family gatherings and weeknight dinners alike, delivering bursts of flavor in every bite without overwhelming heat.
When I first made this for a family Diwali celebration, the platter was wiped clean before anything else. After that it became the most requested special dish for my parents birthdays and Sunday suppers.
Ingredients
- Chicken thighs: Trimmed and cut into pieces for tender juicy texture. Use fresh boneless thighs for best flavor.
- Ginger and garlic: For a fragrant punch. Freshly minced always packs more aroma than powdered.
- Garam masala and turmeric: For deep earthy notes. Choose a fresh blend or grind basic whole spices.
- Plain yogurt: To tenderize the chicken and add subtle tartness. Full fat yogurt works best for creaminess.
- Lemon juice: To brighten and flavor balance. Use fresh not bottled.
- Salt and black pepper: For essential seasoning.
- Vegetable oil: For sautéing and bringing everything together. Choose a neutral oil for clean flavor.
- Yellow onions: Slow cooked for natural sweetness. Pick firm golden onions for best caramelization.
- Raw cashews: For body and subtle nutty richness. Unsalted raw cashews blend creamiest. Use a good brand.
- Extra plain yogurt: In the onion paste for silky consistency.
- Bay leaf and optional black peppercorns: To perfume the dish. Dried bay leaves offer better fragrance than fresh.
- Ground cardamom and cinnamon: To add a sweetly spiced undertone. Whole spices can be toasted and ground for more aroma.
- Serrano chilis: Seeded for gentle warmth. You can substitute another mild green chili.
- Water: To adjust the sauce consistency.
- Additional garam masala, salt, and chili powder: For layering in more warmth and color.
- Heavy cream: For a final touch of richness. Go for real cream not substitutes.
- Fresh cilantro: For garnish for a pop of herbal freshness.
- Steamed white rice: For serving. Basmati rice is classic for soaking up all the sauce.
Instructions
- Marinate the Chicken:
- Mix chicken pieces with ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and pepper. Place everything in a large bowl and toss thoroughly to coat every piece. Let marinate for at least 30 minutes. If you have time, refrigerate for 2 hours or up to 2 days. This step flavors and tenderizes the chicken deeply.
- Caramelize the Onions and Toast Cashews:
- Heat vegetable oil in a large skillet over medium low. Add thinly sliced onions and a pinch of salt. Stir frequently and cook slowly for 10 to 12 minutes until onions become deep golden and caramelized. This draws out their sweetness. Add chopped raw cashews and cook another minute to bring out their nuttiness. Remove from heat.
- Blend Onion Cashew Paste:
- Transfer the hot onion and cashew mixture to a blender or food processor. Add plain yogurt. Blend or process until perfectly smooth. It should form a creamy lush paste with no chunky bits. Set aside.
- Start the Gravy Base:
- Return the skillet to high heat. Add a splash of oil along with bay leaf and optional peppercorns. Let them sizzle for one minute to release fragrance. Stir in ground cardamom and cinnamon. Cook just until you smell their aroma. Add diced and seeded serrano chilis. Saute another minute to mellow their heat.
- Combine Chicken and Sauce:
- Add the marinated chicken and all its juices to the skillet. Stir over medium heat for five minutes letting the outside of the chicken sear. Add the smooth onion cashew paste and pour in water. Sprinkle in more garam masala, salt, and chili powder. Mix gently to combine. Reduce heat to medium low and cover.
- Simmer the Korma:
- Let the chicken cook covered for at least 12 to 15 minutes. Check that the chicken is fully cooked and tender. Taste the sauce for seasoning.
- Add Cream and Finish:
- Uncover the pan. Stir in heavy cream and let it warm through for two minutes. Taste again and adjust salt or chili powder if needed. The sauce should be glossy and thick.
- Garnish and Serve:
- Remove from heat. Scatter plenty of fresh chopped cilantro over the top. Serve hot with fluffy steamed rice.
Cashews are my secret star in this recipe. The way they blend with caramelized onions makes the sauce so naturally sweet and creamy. My daughter always helps me blend the onion mixture which fills our kitchen with the most mouthwatering aroma.
Storage Tips
Store leftover chicken korma in an airtight container in the refrigerator for up to three days. For longer storage, portion into freezer safe containers and freeze for up to two months. Reheat gently over low heat with a splash of water or extra cream to revive the sauce.
Ingredient Substitutions
Boneless chicken breast works if thighs are not available. You can also swap yogurt for coconut milk for a dairy free version. Instead of cashews, try raw almonds or even a scoop of unsweetened almond or cashew butter in a pinch. If you do not have serrano chilis, a mild jalapeño or even a little sweet green pepper works for less heat.
Serving Suggestions
Chicken korma is excellent with fluffy basmati rice or warm naan. Add a crisp cucumber onion salad for a cool contrast. You can scatter pomegranate seeds or sliced toasted almonds for a festive finish.
Cultural Historical Context
Korma originated in the royal Mughal kitchens of India and was prized for its rich creamy gravies and mild yet aromatic spice blends. Traditional recipes are elaborate but this version brings all the nostalgia of classic korma with modern simplicity.
Seasonal Adaptations
Try adding in-season vegetables like diced butternut squash or peas when tossing the chicken into the sauce. Use spring onions instead of yellow onions for a brighter flavor. In winter, use an extra pinch of warming spices like cinnamon and clove.
Korma night has become a tradition in my family because of this recipe. The leftovers taste even better, making weeknight dinners extra easy and special.
Recipe FAQs
- → What kind of chicken is best?
Boneless, skinless chicken thighs are ideal for their tenderness and flavor.
- → Why marinate the chicken?
Marinating infuses the meat with spices and yogurt, making it juicy and flavorful.
- → Can I substitute cashews?
Yes, blanched almonds work well for a similar creamy texture if needed.
- → How spicy is this dish?
The heat is mild but adjustable with more or less chili and peppercorns to taste.
- → Is it necessary to use heavy cream?
Heavy cream makes the sauce smooth and rich, but you can use half-and-half for a lighter result.
- → How do I serve it?
Serve hot, garnished with fresh cilantro, paired with steaming rice or naan for a complete meal.