📝 About This Recipe
Tracing its lineage back to the royal kitchens of the Mughal Empire, this Chicken Korma is the epitome of North Indian luxury. Unlike fiery curries, this dish focuses on a sophisticated, ivory-colored gravy made from a base of caramelized onions, creamy yogurt, and a delicate paste of cashews and almonds. Infused with aromatic green cardamom and a whisper of saffron, it offers a mild yet deeply complex flavor profile that feels like a warm embrace on a plate.
🥗 Ingredients
The Protein & Marinade
- 800 grams Chicken Thighs (boneless, cut into 1.5-inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Salt (or to taste)
The Nut & Saffron Base
- 10-12 pieces Raw Cashews (soaked in warm water for 15 mins)
- 10-12 pieces Blanched Almonds (skin removed)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
The Aromatics & Spices
- 3 tablespoons Ghee (clarified butter for authentic flavor)
- 2 large Onions (very thinly sliced for frying)
- 5 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 4 pieces Cloves
- 1.5 tablespoons Coriander Powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1/2 teaspoon Garam Masala (high quality)
The Finish
- 1/2 teaspoon Kewra Water (Pandanus flower water for aroma)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Ginger Juliennes (for garnish)
👨🍳 Instructions
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1
In a large bowl, combine the chicken chunks with yogurt, ginger-garlic paste, and salt. Mix thoroughly and let it marinate for at least 30 minutes (or up to 4 hours in the fridge) to tenderize the meat.
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2
While the chicken marinates, drain the soaked cashews and almonds. Blend them with 2 tablespoons of water into a completely smooth, thick white paste. Set aside.
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3
Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and fry them, stirring constantly, until they are a deep golden brown (Birista). Do not burn them as this will make the gravy bitter.
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4
Remove the fried onions with a slotted spoon, drain on paper towels, and once cooled, crush them into a coarse paste using a mortar and pestle or a quick pulse in the blender.
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5
In the same ghee (now infused with onion flavor), add the cardamom pods, cinnamon stick, and cloves. Let them sizzle for 30 seconds until fragrant.
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6
Add the marinated chicken to the pot. Turn the heat to medium-high and sauté for 5-7 minutes until the chicken turns opaque and the yogurt starts to release its oil.
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7
Lower the heat and stir in the coriander powder and Kashmiri red chili powder. Cook for 2 minutes, adding a splash of water if the spices stick to the bottom.
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8
Stir in the crushed fried onion paste. This is the secret to the thick, grainy texture of an authentic korma.
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9
Add the cashew-almond paste and mix well. Pour in 1 cup of warm water, cover the pot with a tight-fitting lid, and simmer on low heat for 15-20 minutes until the chicken is tender.
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10
Once the chicken is cooked, stir in the saffron-infused milk and garam masala. You should see a thin layer of ghee separating at the edges of the pot.
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11
Add the kewra water—this provides that iconic 'royal' scent found in North Indian banquets. Stir gently.
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12
Taste and adjust salt if necessary. Turn off the heat and let the dish rest for 5 minutes to allow the flavors to meld.
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13
Garnish with fresh cilantro, ginger juliennes, and a few extra slivered almonds before serving.
💡 Chef's Tips
Always use full-fat yogurt to prevent curdling and ensure a rich mouthfeel. To prevent the yogurt from splitting, whisk it well and bring it to room temperature before adding it to the heat. If the gravy is too thick, thin it with a little warm milk instead of water for extra richness. For the best flavor, fry your own onions rather than using store-bought; the freshness of the 'Birista' defines the dish. The hallmark of a great Korma is the 'Danedar' (grainy) texture, which comes from the crushed fried onions, not a smooth onion puree.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Sheermal (a slightly sweet saffron bread). Pair with fragrant Jeera Rice (Cumin Rice) or a light Vegetable Pulao. Include a side of Kachumber salad (diced cucumbers, tomatoes, and onions) for a refreshing crunch. A chilled glass of sweet Mango Lassi or a salty Mint Chaas balances the richness perfectly. Finish the meal with a classic Indian dessert like Gulab Jamun or Shahi Tukda.