Chicken Korma Creamy Spiced (Print Version)
Creamy chicken with cashews, onions, and aromatic spices, finished with heavy cream and fresh cilantro.
# Ingredients:
→ Chicken and Marinade
01 -
2 pounds boneless, skinless chicken thighs, cut into 1.5-inch pieces
02 -
1 teaspoon ground ginger or 1 tablespoon fresh minced ginger
03 -
3 cloves garlic, minced
04 -
1/2 teaspoon garam masala
05 -
1/4 teaspoon ground turmeric
06 -
1/4 cup plain yogurt
07 -
1 tablespoon fresh lemon juice
08 -
Salt and freshly ground black pepper, to taste
→ Onions and Cashews
09 -
2 tablespoons vegetable oil
10 -
3 small yellow onions, thinly sliced
11 -
Pinch of salt
12 -
1/2 cup raw cashews, coarsely chopped
13 -
1/4 cup plain yogurt
→ Gravy
14 -
1 tablespoon vegetable oil
15 -
1 bay leaf
16 -
1 tablespoon black peppercorns (optional)
17 -
1 teaspoon ground cardamom
18 -
1/2 teaspoon ground cinnamon
19 -
2 serrano chilis, seeded and diced
20 -
1/2 cup water
21 -
1/2 teaspoon garam masala
22 -
1/4 teaspoon salt, or to taste
23 -
1/4 teaspoon chili powder
24 -
1/4 cup heavy cream
25 -
Fresh chopped cilantro, for garnish
→ For Serving
26 -
Cooked rice
# Steps:
01 -
In a large mixing bowl, combine the chicken thighs, ginger, garlic, garam masala, turmeric, yogurt, lemon juice, salt, and black pepper. Mix thoroughly, cover, and set aside. For best results, refrigerate and marinate for at least 2 hours or up to 2 days.
02 -
Heat 2 tablespoons vegetable oil in a large skillet over medium-low heat. Add the sliced onions, season with a pinch of salt, and cook for 10 to 12 minutes, stirring often, until deeply caramelized. Stir in the chopped cashews and continue cooking for 1 minute.
03 -
Remove the skillet from heat and transfer the onion-cashew mixture to a blender or food processor. Add 1/4 cup plain yogurt and blend until completely smooth. Set aside the paste.
04 -
Return the skillet to high heat and add 1 tablespoon vegetable oil. Add bay leaf and black peppercorns, cooking for 1 minute until fragrant. Add ground cardamom and cinnamon, stirring briefly. Incorporate the diced serrano chilis and sauté for 1 minute.
05 -
Add the marinated chicken to the skillet and cook over medium heat for 5 minutes, stirring occasionally, until starting to brown.
06 -
Stir in the prepared onion-cashew paste and 1/2 cup water. Season with garam masala, salt, and chili powder. Mix well.
07 -
Cover the skillet, reduce heat to medium-low, and cook for 12 to 15 minutes, or until the chicken is fully cooked through.
08 -
Stir in the heavy cream and simmer for 2 minutes until the sauce is silky and heated through. Adjust seasoning with salt if needed.
09 -
Remove from heat. Garnish with chopped cilantro and serve hot with cooked rice.
# Notes:
01 -
Marinating the chicken overnight will enhance flavor and tenderness. For optimal richness, use fresh spices and high-quality heavy cream.