Royal Chicken Korma
Tender chicken simmered in a regal, nut-thickened sauce of cashews, yogurt, and fragrant whole spices. This Mughlai masterpiece is mild, subtly sweet, and impossibly rich, delivering the kind of elegant warmth that feels like a celebration on your plate.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cut into chunks
- 1/2 cup raw cashews, soaked in warm water for 15 minutes
- 1 cup plain yogurt
- 2 tablespoons ghee
+ 17 more ingredients
Instructions
Drain the soaked cashews and blend them with 1/4 cup water into a very smooth paste. Set aside.
Heat ghee and oil together in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaf. Let them sizzle for 30 seconds.
Add the sliced onions and cook slowly, stirring often, until deeply golden and caramelized, about 12-15 minutes. Do not rush this step.
Add ginger-garlic paste and cook for 1 minute. Stir in cumin, coriander, turmeric, and white pepper.
Add the chicken pieces and sear for 3-4 minutes, turning to coat them in the spice mixture.
Reduce heat to low. Stir in the yogurt one tablespoon at a time, stirring continuously. Cook for 5 minutes.
Add the cashew paste and stir well. Add 1/2 cup warm water and bring to a gentle simmer.
Cover and cook on low heat for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and creamy.
Stir in the saffron milk, heavy cream, and sugar. Simmer uncovered for 3-4 minutes. Season with salt.
Garnish with toasted slivered almonds and fresh mint leaves. Serve with fragrant basmati rice or buttery naan.
Nutrition Estimate
Per serving • Estimated by Blinner AI