Northern India Chicken Korma

A creamy, yogurt-based Indian curry. Chicken pieces are slowly braised with onion paste and warm spices.

Course Dinner Ideas

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 505

¾ cup (142 grams) plain yogurt
1 teaspoon Indian kashmiri powder this is a brilliant red Indian chili pepper powder, not a chili spice blend
½ teaspoon ground turmeric
2 teaspoons garam masala
1 teaspoon ground green coriander
4 tablespoon + 1 tablespoon vegetable oil
4 (270 grams) onions peeled, cut in half then sliced
12 raw unsalted cashews
½ teaspoon ground green cardamom
1 black cardamom pod
Small pinch ground cloves
¼ teaspoon ground black pepper
½ cinnamon stick
1 bay leaf
1 teaspoon grated garlic
1 teaspoon grated ginger
1 ½ pounds (453 grams) chicken breast cut into large pieces
½ teaspoon salt you can add more at the end
1 cup (236 ml) water

Place the raw cashews in a small heatproof bowl and cover them with boiling water. Let them soak for 15 to 20 minutes to soften. (This ensures the nut paste blends into a velvety cream.)

In a medium bowl, whisk together the plain yogurt, Kashmiri chili powder, turmeric, garam masala, and ground coriander until smooth and well combined. Set aside.

In a large saucepan or Dutch oven, heat 4 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook for about 10 to 12 minutes, stirring often, until softened and golden brown. Transfer to a plate and set aside to cool slightly.

Drain the soaked cashews, reserving 2 to 3 tablespoons of the warm soaking water. Add the cooked onions, soaked cashews and a splash of the reserved water to a high-speed blender. Blend for 10–15 seconds until a smooth, thick paste forms, adding a little more water if needed. Set aside.

Wipe out the pan used for the onions if needed, then add the remaining 1 tablespoon of oil over medium-low heat. Add the ground green cardamom, whole black cardamom pod, ground cloves, black pepper, cinnamon stick, and bay leaf. Sauté for 10 to 15 seconds until fragrant, keeping an eye on the heat. Add the grated garlic and ginger, cooking for 1 minute while stirring constantly so they do not burn or brown.
Increase the heat to medium, add the chicken pieces, and cook for 3 to 5 minutes until the exterior is no longer pink.

Stir in the blended onion-cashew paste and cook for 1 minute to warm through. Reduce the heat to medium-low, then stir in the yogurt mixture and salt until fully incorporated into the sauce. Simmer gently for 10 minutes. Pour in the water, cover, and simmer for another 10 minutes (or until the chicken is cooked through and the sauce has thickened to a gravy).

Turn off the heat. Remove and discard the bay leaf, cinnamon stick, and black cardamom pod. Taste the sauce and season with extra salt if needed. Garnish with fresh chopped cilantro and serve warm with naan or steamed basmati rice.