Indian

Chicken Korma

Name: Chicken Korma
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs chicken thighs (boneless; cubed); 1 cup plain yogurt; 1/2 cup cashew paste; 2 large onions (finely sliced); 4 green cardamom pods; 1 tbsp ginger-garlic paste

A mild, creamy curry made with yogurt, nuts, and spices.

50 minutes

Serves 4

Dinner

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Fry Onions (Birista): Heat 3 tbsp ghee or oil in a heavy pot over medium heat. Fry the sliced onions slowly until they are deeply browned and crispy. Remove with a slotted spoon.

2
Blend the Base: Once the fried onions have cooled slightly, place them in a blender along with the yogurt and a splash of water. Blend into a completely smooth brown paste.
3
Sear the Chicken: In the same pot with the leftover onion oil, add the cardamom pods, 2 cloves, and a cinnamon stick. Add the chicken chunks and 1 tbsp ginger-garlic paste. Sauté until the chicken is browned on all sides.
4
Cook with Yogurt Paste: Reduce the heat to low. Pour the onion-yogurt paste over the chicken. Add 1 tsp coriander powder and 1/2 tsp garam masala. Stir continuously until it reaches a simmer to prevent the yogurt from splitting.
5
Add Cashew Paste: Cover and cook for 15 minutes. Stir in the cashew paste (made by blending soaked cashews) and 1/2 cup of water.
6
Simmer and Finish: Let the korma simmer gently for another 10-15 minutes until the chicken is tender and a thick, creamy, rich gravy has formed, with oil separating at the edges. Garnish with a few toasted almonds.

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