Creamy Chicken Korma – A Rich & Fragrant Indian Classic
A rich, creamy North Indian chicken curry made with yogurt, ground cashews, and aromatic spices. Perfectly spiced yet mild, this dish is comforting and luxurious.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
-
1.5 lbs boneless chicken thighs, cut into chunks
-
½ cup plain full-fat yogurt
-
1 tsp turmeric powder
-
1 tsp ground coriander
-
Salt to taste
-
2 tbsp ghee or oil
-
1 cinnamon stick
-
4 green cardamom pods
-
3 cloves
-
2 large onions, thinly sliced
-
1 tbsp ginger paste
-
1 tbsp garlic paste
-
1 tsp cumin powder
-
½ tsp red chili powder (optional)
-
½ cup cashews, soaked and blended into a paste
-
½ cup water or chicken stock
-
¼ cup heavy cream (optional)
-
½ tsp garam masala
-
Fresh cilantro, for garnish
Instructions
-
Marinate chicken with yogurt, turmeric, coriander, and salt for 30 minutes.
-
Heat ghee in a large pan. Add cinnamon, cardamom, and cloves. Sauté for 30 seconds.
-
Add onions and cook on medium until golden brown.
-
Stir in ginger and garlic paste. Cook for 1–2 minutes.
-
Add cumin, chili powder, and stir for 30 seconds.
-
Add marinated chicken and brown for 5 minutes.
-
Mix in cashew paste and water. Simmer covered for 20–25 minutes.
-
Stir in cream and garam masala. Cook another 5 minutes.
-
Garnish with cilantro and serve hot.
Notes
Use almonds instead of cashews if preferred. Add cream at the end for extra richness. Best served with basmati rice or naan. Can be made ahead or frozen (without cream).