Chicken Korma

Name: Chicken Korma
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 800 g chicken pieces; 150 g cashews; 200 g yogurt; 100 ml cream; 1 tsp cardamom; 1 pinch saffron; 3 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chicken Korma traces its roots back to the opulent Mughlai kitchens where it was prepared with an artful hand, salt measured instinctively, and fat lavishly employed. This home-style version captures that essence, crafted as an Indian family cook would, placing it on the table with an unspoken invitation to gather and share.

The dish envelops the senses with its rich, creamy texture and aromatic spices. A luscious blend of yogurt and cream cradles tender chicken pieces, while cashews lend a subtle sweetness. The warmth of cardamom and a hint of saffron infuse each bite, creating a harmonious balance that invites savoring.

Ingredients

800 gchicken pieces
150 gcashews
200 gyogurt
100 mlcream
1 tspcardamom
1 pinchsaffron
3 tbspghee
to tastefine sea salt

Method

Begin by patting the 800 g chicken pieces dry with paper towels to remove excess moisture. Season them with fine sea salt and 1 tsp cardamom, ensuring an even coating. Heat 3 tbsp ghee in a large, heavy-bottomed pan over medium-high heat. Once the ghee is hot and shimmering, add the chicken pieces in a single layer, browning them on all sides. Look for a golden-brown crust as a sign that the chicken is properly browned.
Remove the browned chicken from the pan and set aside. In the same pan, add the aromatics: 150 g cashews. Stir them in the remaining ghee until they become fragrant and start to turn a light golden color, which should take a couple of minutes.
Return the chicken to the pan with the cashews. Add 200 g yogurt, stirring well to coat the chicken and cashews evenly. Lower the heat to medium and allow the mixture to simmer gently. The yogurt should thicken slightly, and the chicken should start to absorb the flavors.
Pour in 100 ml cream and add a pinch of saffron to the pan. Stir well to combine, ensuring the saffron threads are evenly distributed. Let the korma simmer until the chicken is cooked through and tender, which you'll know when the meat easily pulls away from the bone or feels firm to the touch if using boneless pieces.
If the sauce appears too thin, continue to simmer until it reaches a creamy consistency that coats the back of a spoon. Taste the sauce and adjust the seasoning with more fine sea salt if necessary, keeping in mind that the flavors should be balanced and rich.
Finish the dish by garnishing with freshly chopped herbs of your choice, such as cilantro or mint, if desired. Serve the Chicken Korma hot, ideally with naan or rice, allowing the rich, aromatic flavors to be shared around the table.