Plan your whole week in seconds
Try it free
Chicken Korma
Mild, creamy chicken curry with cashew and yogurt sauce - a rich Mughal-era royal dish.
30 mins
45 mins
4 people
Mughlai
Chicken thighs
Bone-in for flavor
800g
Cashews
Soaked and blended to paste
100g
Yogurt
200g
Onions
Sliced
3 large
Cream
100ml
Ghee
4 tbsp
Cardamom
4 pods
Cinnamon
1 stick
Bay leaves
2
Saffron
In warm milk
A pinch
🍽️ Cashew paste
→ Almond paste or coconut cream
Similar richness and texture
🍽️ Bone-in chicken
→ Boneless thighs
Faster cooking, still flavorful
Fry onions in ghee until deeply golden. Remove half for garnish, blend rest to paste.
💡 Pro Tip: Golden fried onion paste is the secret to korma's richness
In same ghee, bloom whole spices (cardamom, cinnamon, bay leaves).
💡 Pro Tip: These whole spices define korma's gentle fragrance
Add chicken pieces and sear on all sides.
💡 Pro Tip: Searing adds color and depth even in a mild curry
Add onion paste, cashew paste, and yogurt (added gradually).
💡 Pro Tip: Add yogurt one spoon at a time to prevent curdling
Simmer on low heat for 35-40 minutes until chicken is very tender.
💡 Pro Tip: Low heat ensures cream doesn't split and chicken stays moist
Add cream and saffron milk. Garnish with fried onions and almonds.
💡 Pro Tip: Finish with cream off heat for silky texture
- ✓Cashew paste is essential for authentic creaminess
- ✓Add yogurt gradually to prevent splitting
- ✓Cook on very low heat throughout
- ✓Don't use too many hot spices - korma is meant to be mild
- ✓Fried onion garnish adds crunch contrast
- ✓Saffron adds authentic Mughlai character
- →With pulao or biryani rice
- →With butter naan
- →With saffron rice