About this Dish
Chicken braised in a mild, creamy sauce of yogurt, cashews, and warm spices.
History & Origin
Korma traces to the royal Mughal kitchens of 16th-century India, its gentle richness a hallmark of the refined, nut-thickened cooking style favored at the imperial court.
IngredientsServes 4
🍗Chicken thighs, 750g boneless and skinless, cut into chunks
🧅Onions, 2 medium, finely sliced
🥛Full-fat plain yogurt, 150g
🥛Double cream, 100ml
🥜Cashew nuts, 60g raw
🧄Garlic, 4 cloves, minced
🫚Neutral oil or ghee, 3 tablespoons
🌿Ground coriander, cumin, turmeric, and garam masala, 1 teaspoon each
🌶️Green cardamom pods, 4, lightly crushed
🧂Salt, 1 teaspoon, or to taste
Method
1
Soak the cashews in 100ml of warm water for 20 minutes, then blend them with the soaking water into a smooth paste and set aside. This forms the creamy base of your korma sauce.2
Heat the oil or ghee in a heavy-bottomed pan over medium heat. Add the cardamom pods and fry for 30 seconds, then add the sliced onions and cook slowly for 15-18 minutes, stirring often, until they are deep golden brown — don't rush this step as it builds the flavour.3
Stir in the garlic and cook for 2 minutes, then add all the ground spices and cook for another minute until fragrant. Add a splash of water if anything starts to stick.4
Lower the heat and stir in the yogurt one tablespoon at a time to prevent it from splitting. Once all the yogurt is incorporated and the oil begins to separate from the masala, add the chicken pieces and stir well to coat.5
Cover the pan and cook the chicken on a low-medium heat for 20 minutes, stirring occasionally, until the chicken is cooked through. Pour in the cashew paste and stir everything together.6
Add the double cream and season with salt, then simmer uncovered for a further 5-7 minutes until the sauce thickens to a velvety consistency. Taste and adjust salt if needed.7
Serve hot with steamed basmati rice or warm naan bread, and garnish with a drizzle of cream and a pinch of garam masala if you like.User Reviews
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