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Chicken Korma: 7 Secrets to a Creamy Delight

Chicken Korma
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A rich and creamy chicken curry made with yogurt, cashews, and warm Indian spices. This Chicken Korma is deeply flavorful, tender, and perfect with rice or naan.

Ingredients

Scale
  • 1.5 pounds chicken thighs (boneless, skinless)
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup plain yogurt
  • 1/4 cup cashews, soaked
  • 1/4 cup heavy cream
  • 3 tablespoons vegetable oil or ghee
  • 1 cinnamon stick
  • 4 green cardamom pods
  • 3 cloves
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil or ghee in a large skillet over medium heat until shimmering.
  2. Add cinnamon, cardamom, and cloves. Toast briefly. Add onions and sauté until golden. Stir in garlic and ginger.
  3. Blend soaked cashews with yogurt until smooth. Set aside.
  4. Add chicken to onion mixture and brown slightly. Add spices and salt. Stir in the yogurt-cashew blend.
  5. Cover and simmer on low for 25–30 minutes. Add cream and garam masala in the last 5 minutes.
  6. Let rest for 10 minutes to allow flavors to meld.
  7. Garnish with fresh cilantro and serve with naan or rice.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/chicken-korma/

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