Korma

Chicken Korma

A mild, luxurious Mughal-style chicken curry braised in a velvety sauce of yoghurt, cream and ground cashews, gently perfumed with cardamom and saffron rather than chillies. Serve with basmati rice or warm naan.

Prep

20 min

Cook

55 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) bone-in chicken thighs, skin removed, cut at the joint; use breasts if preferred
• •5 g (1 tsp) saffron threads, bloomed in 2 tbsp warm water
• •80 g (¾ cup) raw cashews, unsalted
• •60 ml (¼ cup) whole-milk yoghurt, whisked until smooth
• •120 ml (½ cup) heavy cream
• •60 g (¼ cup) ghee, or neutral oil
• •1 medium onion, finely chopped
• •15 g (1 tbsp) fresh ginger, finely grated
• •4 cloves garlic, finely grated
• •6 g (6 pods) green cardamom, lightly crushed
• •1 piece (1 stick) cinnamon, about 3 cm / 1 inch
• •3 g (1 tsp) coriander powder
• •2 g (¾ tsp) garam masala
• •3 g (1 tsp) salt, or to taste
• •5 ml (1 tsp) rose water, optional, traditional finish
• •10 g (2 tbsp) fresh coriander leaves, chopped, to garnish
• •10 g (2 tbsp) slivered almonds, to garnish

Steps

1. 1 Bloom the saffron in 2 tbsp warm water and set aside. Grind the cashews with 60 ml (¼ cup) water to a smooth paste; set aside. Whisk the yoghurt until smooth.
2. 2 Heat the ghee in a heavy pan over medium heat. Add the cardamom and cinnamon and sizzle for 20–30 seconds until fragrant.
3. 3 Add the onion and cook gently for 8–10 minutes, stirring often, until soft and golden; do not let it brown hard.
4. 4 Stir in the ginger and garlic and cook 1 minute until raw smell disappears.
5. 5 Add the coriander powder and garam masala and toast 20 seconds, then immediately pour in the yoghurt, whisking as you go to prevent curdling.
6. 6 Add the chicken, salt and 120 ml (½ cup) water. Stir, cover and simmer gently on low for 20 minutes, turning once, until the chicken is just cooked through (internal temperature 74°C / 165°F).
7. 7 Stir in the cashew paste and cream, then simmer uncovered for a further 8–10 minutes until the sauce thickens to coat the back of a spoon.
8. 8 Pour in the bloomed saffron water (and rose water, if using), stir once and take off the heat. Rest 5 minutes.
9. 9 Garnish with chopped coriander and slivered almonds and serve with basmati rice or naan.