Indian Korma Chicken: Creamy, Aromatic, with Cashews

Indian Korma Chicken is a luxurious, creamy curry that blends the richness of cashews, aromatic spices, and tender chicken pieces into one unforgettable dish. Known for its delicate balance of sweet and savory flavors, Korma is a beloved Indian classic that’s perfect for special occasions or a comforting dinner at home. With its silky texture and complex flavors, this dish will transport your taste buds straight to the heart of India!

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 40-45 minutes
• Total Time: 1 hour
• Number of Servings: 4
• Serving Size: 1 chicken thigh with sauce, served with rice or naan

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: 15g
• Fat: 30g
• Dietary Info: Gluten-free, rich in protein and healthy fats

Ingredients List

• For the Chicken Marinade:

  • 4 chicken thighs (or breasts), cut into bite-sized pieces
  • 1/2 cup plain yogurt
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tbsp ginger-garlic paste

• For the Korma Sauce:

  • 2 tbsp ghee or vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1/4 cup cashews (unsalted), blended into a smooth paste with a little water
  • 1/2 cup tomato puree
  • 1 tsp ground cardamom
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)
  • 1/2 cup chicken broth (or water)
  • Salt, to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 tbsp slivered almonds (optional, for garnish)

Detailed Method of Preparation

Marinate the Chicken:

1. Prepare the Chicken:
   • In a large bowl, combine the chicken pieces with yogurt, ground coriander, cumin, turmeric, cinnamon, lemon juice, salt, and ginger-garlic paste. Mix thoroughly, ensuring all the chicken is well-coated. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the refrigerator) to tenderize and infuse the flavors.

Prepare the Korma Sauce:

2. Cook the Aromatics:
   • Heat the ghee or vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5-7 minutes, until it becomes golden brown and caramelized. This will give the sauce a rich, savory base.
   • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Create the Korma Base:
   • Stir in the cashew paste and cook for 2-3 minutes to allow the nutty flavors to blend with the aromatics. Next, add the tomato puree, cardamom, garam masala, and ground turmeric. Stir well and cook for about 5-7 minutes, allowing the spices to bloom and the sauce to thicken slightly.
4. Cook the Chicken:
   • Add the marinated chicken to the sauce. Stir to coat the chicken evenly with the sauce. Pour in the chicken broth (or water) and bring the mixture to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent the sauce from sticking to the pan.
5. Finish the Sauce:
   • Once the chicken is cooked, reduce the heat to low. Stir in the heavy cream (or coconut milk) and cook for an additional 5-7 minutes, allowing the sauce to become rich and creamy. Taste the sauce and adjust seasoning with salt if necessary.

Serve:

6. Garnish and Serve:
   • Garnish the Indian Korma Chicken with chopped cilantro and slivered almonds for an extra touch of elegance. Serve the dish with warm naan bread or steamed basmati rice to soak up the creamy sauce.

Tips for Culinary Success

• Marinate for Maximum Flavor: For the best results, allow the chicken to marinate for 2 hours or overnight. This will enhance the depth of flavor and make the chicken more tender.
• Make it Dairy-Free: For a dairy-free version of Korma, substitute the heavy cream with coconut milk, and use coconut yogurt for marinating the chicken.
• Nut Paste Tip: The cashew paste is essential for the rich and creamy texture of Korma. If you don’t have a blender, you can soak the cashews in warm water for 10-15 minutes before grinding them into a paste.
• Adjust the Heat: If you prefer a milder dish, reduce the amount of ginger and garlic in the marinade. You can also substitute the fresh ginger with ground ginger for a subtler flavor.
• Leftovers: Korma Chicken tastes even better the next day as the flavors develop. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

Frequently Asked Questions (FAQs)

1. Can I use boneless chicken for Korma? Yes, boneless chicken breasts or thighs work great for Korma. However, bone-in chicken adds extra flavor to the dish, so if you want a more authentic taste, consider using bone-in chicken thighs or drumsticks.

2. Can I make Korma Chicken without cashews? Cashews are a key ingredient in Korma, providing a rich and creamy texture. If you have nut allergies or prefer a different option, you can try using a combination of ground almonds or even coconut cream for a similar effect.

3. Can I freeze Korma Chicken? Yes, you can freeze Korma Chicken! Allow it to cool completely, then store in an airtight container for up to 1 month. Reheat thoroughly before serving.

4. How can I make this dish spicier? If you like heat, add chopped green chilies or a pinch of chili powder to the sauce. You can also serve the dish with a side of spicy pickle or chili paste to intensify the heat.

Indulge in the rich, creamy goodness of Indian Korma Chicken, where aromatic spices and the smooth texture of cashews combine to create a dish that’s both comforting and luxurious. Whether for a family dinner or a special celebration, this dish brings the vibrant flavors of India to your plate. Serve it with warm naan or fragrant basmati rice, and savor every bite of this creamy, flavorful masterpiece!