Chicken Korma Recipe
Make Chicken Korma Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken and marinade
For the korma base and sauce
For garnish
Method
For the chicken and marinade
Marinate
In a bowl combine the yogurt, ginger paste, garlic paste, ground turmeric, kosher salt and black pepper. Add the chicken pieces and stir to coat evenly. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer for deeper flavor).
For the korma base and sauce
Prepare onion paste
Heat a skillet over medium heat and add 1 tablespoon oil. Add the roughly chopped onion and cook, stirring occasionally, until soft and lightly browned, about 10–12 minutes. Transfer to a blender or food processor and puree to a smooth paste, adding 1 tablespoon water if needed. Set aside.
Make cashew paste
Place the roasted cashews in the blender with 3 tablespoons warm water or broth and blend until a smooth, thick paste forms. Scrape down sides and set aside with the onion paste.
Cook whole spices and aromatics
In a heavy-bottomed skillet or Dutch oven, heat the remaining 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the crushed cardamom pods, cloves and bay leaf and sauté for 30 seconds until fragrant.
Brown onions and spices
Add the reserved onion paste to the pan and cook, stirring frequently, for 4–5 minutes to remove raw flavor. Stir in the ground coriander, ground cumin and ground fennel (if using) and cook 1 minute. Add the tomato paste and cook another 1–2 minutes, stirring so it doesn’t stick.
Combine chicken and simmer
Add the marinated chicken (including excess marinade) to the pan. Stir to combine and increase heat to medium-high for 2 minutes to sear the pieces slightly. Reduce heat to medium-low, add the cashew paste, and stir until evenly incorporated.
Finish the sauce
Pour in the heavy cream, then add the ground garam masala and sugar. Stir, cover partially, and simmer gently for 12–15 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and sauce has thickened to a creamy consistency. If sauce becomes too thick, add up to 2 tablespoons warm water to loosen.
Adjust seasoning
Stir in the lemon juice and remaining 3/4 teaspoon salt (or adjust to taste). Remove and discard bay leaf and any large whole spice shells. Taste and correct seasoning with a pinch more salt or a splash more lemon if needed.
For garnish
Spoon the chicken korma into a serving dish. Sprinkle chopped cilantro and slivered almonds or extra roasted cashews on top. Serve immediately with steamed basmati rice, naan or flatbread.