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Authentic Chicken Korma served in a bowl with rich, aromatic Indian gravy

Authentic Chicken Korma

A step-by-step guide to cooking a luxurious, restaurant-style Chicken Korma at home. Master the art of caramelized onion-cashew paste and perfectly tempered yogurt sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 800 g Chicken Thighs boneless, skinless, cut into bite-sized pieces
  • 120 g Yogurt full-fat, room temperature, whisked smooth
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 0.5 tsp Ground turmeric
  • 1 tsp Salt
  • 200 g Onions very thinly and uniformly sliced
  • 50 g Raw cashews soaked in warm water for 15 minutes
  • 3 tbsp Ghee or cooking oil
  • 4 whole Green cardamom pods lightly crushed
  • 3 whole Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Coriander powder
  • 0.5 tsp Cumin powder
  • 0.5 tsp Garam masala

Method
 

  1. Combine chicken, whisked yogurt, ginger-garlic paste, and marinade spices in a bowl. Mix to coat thoroughly and marinate for 20 minutes.
  2. Fry sliced onions in ghee over medium heat until they turn a uniform, rich golden-brown. Remove immediately and drain on paper towels.
  3. Blend the cooled fried onions and soaked cashews with a few tablespoons of water until a smooth, velvety paste forms.
  4. In the same pan, fry cardamom, cloves, and cinnamon on low heat for 30 seconds until fragrant.
  5. Add marinated chicken and its juices. Sauté on medium heat for 5-7 minutes until the meat turns opaque.
  6. Stir in the onion-cashew paste, ground coriander, cumin, and warm water. Cover and simmer on low for 15 minutes, stirring occasionally.
  7. Stir in the garam masala. Remove from heat and let sit for 5 minutes before serving so the flavors meld.