Entree: India – Mughal cuisine – चिकन कोरमा ➤ Chicken Korma (Creamy spiced chicken stew braised in yogurt, cream, and ground nuts)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Total 1 hr 20 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (total approx. 1.5 lb (680 g))
- 1 cup (240 ml) plain yogurt, whisked
- 1/3 cup (80 ml) heavy cream
- 1/3 cup (45 g) cashew paste (soaked and ground)
- 2 medium onions, thinly sliced (about 2 cups (300 g))
- 3 tbsp (45 ml) ghee or vegetable oil
- 2 tbsp (30 ml) ginger-garlic paste
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) garam masala
- 1 tsp (5 ml) Kashmiri red chili powder (or paprika) for color
- 1/2 tsp (2.5 ml) turmeric
- 1 2-inch (5 cm) cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 1/4 tsp (1.25 ml) saffron threads soaked in 2 tbsp (30 ml) warm milk
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) sugar
- 1/2 cup (120 ml) water, or as needed
- Fresh cilantro leaves for garnish (no measurement)

Instructions

1. Heat 2 tbsp (30 ml) ghee in a heavy-bottomed pan over medium heat. Add sliced onions and cook, stirring often, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions and set aside for garnish.
2. Add remaining 1 tbsp (15 ml) ghee to the pan. Add cinnamon stick, crushed cardamom, cloves, and bay leaf; sauté 30 seconds until aromatic.
3. Add ginger-garlic paste and sauté 1–2 minutes. Stir in ground coriander, ground cumin, turmeric, and Kashmiri chili; cook 1 minute.
4. Add bone-in chicken thighs and sear on all sides until lightly browned, about 4–5 minutes per side.
5. Lower heat, add whisked yogurt slowly while stirring to prevent curdling. Mix in cashew paste, saffron milk, salt, and sugar. Add 1/2 cup (120 ml) water to adjust consistency.
6. Cover and simmer on low heat until chicken is cooked through and tender, about 25–30 minutes. Stir occasionally and add a splash of water if sauce becomes too thick.
7. Stir in heavy cream and garam masala; simmer uncovered 3–4 minutes to meld flavors. Adjust salt and consistency.
8. Garnish with reserved caramelized onions and fresh cilantro. Serve hot with rice or flatbread.