Everyday Kitchen

Indian · Dinner

Chicken korma

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg · Gluten-free · High-protein

Simmer chicken in an onion, yogurt and cashew sauce. Gentle heat keeps the sauce smooth and the warm spices balanced.

Prep
20 min
Cook
35 min
Soak, marinate, rise or chill
20 min
Total
75 min
Servings
4
Difficulty
Medium
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken korma
Representative photograph of chicken korma. This photograph is not a result of testing this draft. Photo credit and licence
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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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Marinade

Paste

Sauce

Equipment

Blender; saucepan with lid; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate and blend · About 20 min

  1. 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

  1. 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

  1. 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

  1. 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

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after 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 draft 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

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