Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Marinade
Paste
Sauce
Equipment
Blender; saucepan with lid; bowl; spoon; thermometer.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Marinate and blend · About 20 min
- Mix 650 g chicken thighs, cubed, 150 g yogurt, 15 g ginger-garlic paste, ¾ tsp salt; refrigerate for 20 minutes. Soak 40 g cashews in 80 ml water for blending for 10 minutes, then blend with 180 g onion, sliced. Do not wash raw chicken.
Cook the paste · About 10 min
- Heat 30 g ghee in a saucepan. Add 3 cardamom pods and 1 cinnamon stick; stir for 30 seconds. Add the paste, 1 tsp ground coriander and ½ tsp ground cumin; cook gently for 8–10 minutes.
Check: The raw onion smell fades. Stir often so cashews do not stick.
Simmer · About 25 min
- Add the chicken with its marinade and 200 ml water. Bring to a gentle simmer, cover and cook for 20–25 minutes.
Check: The largest chicken pieces reach 74°C / 165°F.
Finish · About 3 min
- Stir in 60 ml cream over low heat. Warm for 2 minutes; remove the whole spices.
Tips
- Keep yogurt at a gentle simmer.
- Use a heavy pan because nut paste can catch on the bottom.
Substitutions
- Use blanched almonds instead of cashews.
- Use oil instead of ghee; the flavour changes.
Storage
- Get perishable Chicken korma into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chicken korma within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Chicken korma to 74°C / 165°F, stirring or turning it for even heating. When Chicken korma is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Chicken korma includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chicken korma becomes softer in storage.
Make ahead
- Blend the onion and cashew paste one day ahead; refrigerate it.
- Marinate chicken the evening before cooking.
FAQ
Is korma very spicy?
This recipe is mild. It uses aromatic spices without added chili.
Can I make it without nuts?
Omit cashews and use 80 ml extra yogurt. The sauce will be thinner and the flavour different.
Why did the yogurt separate?
High heat can split yogurt. Stir it into a warm pan and keep the simmer gentle.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
