Ingredients
Chicken Marinade
- 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
- 1 teaspoon ground ginger (or 1 tablespoon fresh minced ginger)
- 3 cloves garlic, minced
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ cup plain yogurt
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Onion and Cashew Paste
- 2 tablespoons vegetable oil
- 3 small yellow onions, thinly sliced
- Pinch of salt
- ½ cup raw cashews, coarsely chopped
- ¼ cup plain yogurt
Spices and Additional Ingredients
- 1 tablespoon vegetable oil
- 1 bay leaf
- 1 tablespoon black peppercorns (optional)
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 2 serrano chilis, seeded and diced
- ½ cup water
- ½ teaspoon garam masala
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon chili powder
- ¼ cup heavy cream
- Fresh chopped cilantro, for garnish
- Cooked rice, for serving
Instructions
- Marinate: In a large mixing bowl, combine the chicken pieces with ground ginger, minced garlic, garam masala, turmeric, ¼ cup yogurt, lemon juice, salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and set aside to marinate for at least 1 hour; for deeper flavor, refrigerate for up to 2 days.
- Cook the onions and cashews: Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring often, for 10 to 12 minutes until onions are deeply caramelized. Add the coarsely chopped cashews and cook for 1 more minute, stirring to combine.
- Blend the onion and cashew mixture: Remove the skillet from heat. Transfer the caramelized onions and cashews to a blender or food processor, add ¼ cup yogurt, and blend until the mixture is smooth and well combined. Set this paste aside.
- Sauté spices and chilis: Return the skillet to high heat and add 1 tablespoon vegetable oil. Add the bay leaf and black peppercorns (if using) and cook for 1 minute to release their aroma. Stir in the ground cardamom and cinnamon, then add the diced serrano chilis and cook for another minute.
- Add the chicken and cook: Add the marinated chicken pieces to the skillet and sauté over medium heat for about 5 minutes, stirring occasionally, until they start to brown lightly.
- Add onion paste and simmer: Stir in the prepared onion-cashew paste and ½ cup water. Season with ½ teaspoon garam masala, ¼ teaspoon salt (adjust to taste), and ¼ teaspoon chili powder. Mix well, cover, and reduce heat to medium-low. Cook for 12 to 15 minutes or until the chicken is cooked through and tender.
- Finish with cream: Stir in ¼ cup heavy cream and cook for an additional 2 minutes until heated through. Taste and adjust salt and seasoning if necessary.
- Serve: Remove the bay leaf and peppercorns. Garnish the Chicken Korma with fresh chopped cilantro. Serve hot with cooked rice.
Notes
- For more tender meat, marinate the chicken overnight in the refrigerator.
- Adjust chili and spice levels according to your preference for heat and flavor.
- The caramelized onions add natural sweetness and depth—do not rush this step.
- Cashews can be substituted with almonds if preferred.
- Use Greek yogurt or full-fat plain yogurt for creamier texture.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on stovetop.
- This recipe can be made mildly spicy or hotter by adjusting serrano chilis and chili powder.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
