Chicken Korma 酸奶雞

A rich and creamy Mughlai dish, Chicken Korma features tender pieces of chicken simmered in a fragrant sauce made with yogurt, cream, ground nuts, and a blend of aromatic spices. It's known for its mild yet complex flavors and luxurious texture.

Nutrition (per serving)

Ingredients

• 500g boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 240g plain full-fat yogurt
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 50g raw cashews, soaked in hot water for 15 minutes
• 25g blanched almonds, soaked in hot water for 15 minutes
• 2 tbsp ghee or vegetable oil
• 2 green cardamom pods
• 1 black cardamom pod (optional)
• 1 cinnamon stick (2 inches)
• 2 bay leaves
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp Kashmiri chili powder (or paprika for less heat)
• 0.5 tsp garam masala
• 1-2 green chilies, slit lengthwise (adjust to taste)
• 120ml water or chicken broth
• 60ml heavy cream
• 1 tsp sugar
• 1 tsp salt (or to taste)
• Fresh cilantro, chopped, for garnish

Steps

1. In a bowl, combine chicken thighs, plain full-fat yogurt, and salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
2. Drain the soaked cashews and blanched almonds. Blend them with a small amount of water or chicken broth to form a smooth paste. Set aside.
3. Heat ghee or vegetable oil in a large pot or heavy-bottomed pan over medium heat. Add thinly sliced onion and cook, stirring occasionally, until golden brown and softened, about 10-15 minutes.
4. Add green cardamom pods, black cardamom pod, cinnamon stick, and bay leaves to the onions. Sauté for 30 seconds until fragrant.
5. Stir in minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
6. Reduce heat to low. Add ground turmeric, ground coriander, ground cumin, and Kashmiri chili powder. Cook for 1 minute, stirring constantly, adding a splash of water or chicken broth if the spices stick.
7. Increase heat to medium. Add the marinated chicken to the pot. Cook for 5-7 minutes, stirring until the chicken is lightly browned on all sides and sealed.
8. Stir in the nut paste and green chilies. Add the remaining water or chicken broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender, stirring occasionally to prevent sticking.
9. Stir in heavy cream, garam masala, and sugar. Taste and adjust salt if needed. Simmer uncovered for another 2-3 minutes until the sauce slightly thickens.
10. Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.

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