Creamy Chicken Korma

Name: Creamy Chicken Korma
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: North Indian
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch pieces; ½ cup (125 g) full-fat plain yogurt, at room temperature, whisked smooth; 5 cloves (15 g) garlic, finely grated; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 1½ tsp (9 g) kosher salt, plus a pinch for the onions and more to taste; ½ tsp (1 g) ground turmeric; ½ cup (70 g) raw unsalted cashews, soaked in hot water 20 minutes, then drained; 2 large (450 g) yellow onions, halved and thinly sliced; 3 tbsp (45 ml) ghee or neutral oil; 6 whole (3 g) green cardamom pods, lightly crushed; 1 2-inch piece (3 g) cinnamon stick; 4 whole (1 g) whole cloves; 1 whole (1 g) bay leaf; 2 tsp (4 g) ground coriander; 1 tsp (2 g) ground cumin; 1 tsp (2 g) Kashmiri chili powder or mild paprika; 1 cup (240 ml) water, divided: ½ cup (120 ml) for blending, ½ cup (120 ml) for braising; ¼ cup (60 ml) heavy cream; ½ tsp (1 g) garam masala; ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender chicken thighs braised on the stovetop in a silky, mildly spiced sauce of yogurt, golden onions and ground cashews, perfumed with cardamom and finished with a touch of cream. A gentle, fragrant curry for the whole table.

Prep: 30 min
Cook: 50 min
Wait: 1 hr
Total: 2 hr 20 min
Makes: About 6 cups (6 servings)

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Ingredients

6 servings

For the marinade
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into 1½-inch pieces
½ cup (125 g) full-fat plain yogurt, at room temperature, whisked smooth
5 cloves (15 g) garlic, finely grated
1 tbsp (10 g) fresh ginger, peeled and finely grated
1½ tsp (9 g) kosher salt, plus a pinch for the onions and more to taste
½ tsp (1 g) ground turmeric
For the sauce
½ cup (70 g) raw unsalted cashews, soaked in hot water 20 minutes, then drained
2 large (450 g) yellow onions, halved and thinly sliced
3 tbsp (45 ml) ghee or neutral oil
6 whole (3 g) green cardamom pods, lightly crushed
1 2-inch piece (3 g) cinnamon stick
4 whole (1 g) whole cloves
1 whole (1 g) bay leaf
2 tsp (4 g) ground coriander
1 tsp (2 g) ground cumin
1 tsp (2 g) Kashmiri chili powder or mild paprika
1 cup (240 ml) water, divided: ½ cup (120 ml) for blending, ½ cup (120 ml) for braising
To finish
¼ cup (60 ml) heavy cream
½ tsp (1 g) garam masala
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (5)

Large heavy-bottomed pot or deep skillet with lid (4–5 quart / 4–5 L)
Blender
Mixing bowl (large)
Wooden spoon
Instant-read thermometer

Steps

Before you start

Marinate the chicken at least 1 hour (up to overnight in the fridge); the yogurt tenderizes and seasons it.
Use full-fat plain yogurt and bring it to room temperature; cold or low-fat yogurt is more likely to split.
Soak the cashews in hot water for 20 minutes while the chicken marinates so they blend smooth.
Slice the onions thinly and evenly so they brown at the same rate. This recipe is cooked entirely on the stovetop; no oven is needed.

1
Marinate the chicken
- In a large bowl, combine the chicken, marinade yogurt, grated garlic, grated ginger, 1½ tsp salt and turmeric.
- Stir until every piece is coated.
- Cover and refrigerate for at least 1 hour or up to overnight.
- Meanwhile, cover the cashews with hot water and soak for 20 minutes, then drain.
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Ready when: Chicken is evenly coated in a pale yellow yogurt mixture
Tip: Don't marinate longer than 24 hours or the chicken can turn mushy.
2
Brown the onions
- Heat the ghee in a heavy pot over medium heat until shimmering.
- Add the sliced onions and a pinch of salt.
- Cook, stirring every minute or two, for 14–16 minutes until soft and deep golden brown.
- Remove about half the onions to a plate and set aside for the sauce.
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Ready when: Onions are soft, sweet-smelling and a uniform golden brown, not dark or bitter
Tip: If onions start to scorch, lower the heat and add a splash of water.
3
Blend the cashew paste
- Combine the reserved half of the onions, drained cashews and ½ cup (120 ml) of the water in a blender.
- Blend on high for 1–2 minutes, scraping down the sides, until completely smooth with no grit.
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Ready when: Paste is silky and pourable like thick cream
Tip: Add extra water 1 tablespoon at a time if the blender struggles.
4
Bloom the whole spices
- Return the pot with the remaining onions to medium heat.
- Add the cardamom pods, cinnamon stick, cloves and bay leaf.
- Stir for 30–45 seconds until fragrant.
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Ready when: Spices smell strongly aromatic and the cloves puff slightly
Tip: Don't let the spices darken; they turn bitter.
5
Sear the chicken
- Raise the heat to medium-high.
- Add the marinated chicken with all its marinade.
- Cook, stirring often, for 6–8 minutes until the chicken turns opaque on the outside and the raw yogurt smell fades.
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Ready when: Chicken pieces are opaque on all sides and the marinade has thickened and clings to them
Tip: Stir constantly at first so the yogurt doesn't curdle on the hot base.
6
Add ground spices
- Reduce heat to medium.
- Sprinkle in the coriander, cumin and chili powder.
- Stir for 1 minute so the spices toast in the fat and coat the chicken.
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Ready when: Spices smell toasty and the mixture looks deeply colored
Tip: If the pan looks dry, add 2 tablespoons water to prevent scorching.
7
Stir in paste and braise
- Pour in the cashew-onion paste and the remaining ½ cup (120 ml) water, scraping up any browned bits.
- Bring to a gentle simmer, then cover, reduce the heat to low and braise for 25–30 minutes, stirring every 10 minutes.
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Ready when: Chicken is tender and registers 175°F (80°C) in the thickest piece; sauce coats a spoon
Tip: Keep the heat at a bare simmer; a hard boil can split the sauce.
8
Finish with cream
- Remove the lid, stir in the cream and garam masala, and simmer uncovered over low heat for 3–5 minutes.
- Remove the cinnamon stick and bay leaf.
- Taste and add salt as needed.
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Ready when: Sauce is glossy, ivory-golden and thick enough to leave a trail when you drag a spoon through it
Tip: If too thick, loosen with a splash of hot water.
9
Rest and serve
- Take the pot off the heat, scatter with cilantro if using, and let it rest, covered, for 5 minutes so the sauce settles.
- Serve with basmati rice or naan.
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Ready when: Sauce clings lightly to the chicken

Good to know

Tips

Browning the onions slowly to golden (not dark brown) gives the korma its sweetness and color.
Keep the heat low after adding the yogurt marinade and cashew paste to prevent curdling.
For a richer, more restaurant-style aroma, add 1 tsp rose water or a pinch of saffron steeped in warm milk with the cream.
Crush cardamom just before using; the pods can be left in the dish and pushed aside when eating.

Make ahead

Korma tastes better the next day. Cook through step 8, cool, and refrigerate up to 3 days. Marinated raw chicken can be held in the fridge up to 24 hours.

Storage & reheating

Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months (thaw overnight in the fridge). Reheat gently in a covered pot over low heat with a splash of water or milk, stirring occasionally, until steaming hot (165°F / 74°C).

Substitutions

raw unsalted cashews → blanched almonds. Gives a slightly less sweet, nuttier sauce; soak the same way.
heavy cream → full-fat coconut milk. Dairy-free finish with a subtle coconut flavor.
ghee or neutral oil → unsalted butter plus 1 tbsp neutral oil. The oil keeps the butter from browning too fast.
boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut larger pieces and reduce braising to 15–20 minutes to avoid dryness.