Chicken Korma Recipe

Combine the yogurt, ginger paste, garlic paste, turmeric and 1 tsp kosher salt in a bowl. Add the chicken pieces and stir until evenly coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.

Soak the blanched almonds in 1/2 cup warm water for 10 minutes while you prepare the aromatics.

Caramelize onions

Heat 2 tbs oil and 1 tbs butter in a wide heavy-bottomed skillet over medium heat. Add the sliced onion and a pinch of salt. Cook, stirring every few minutes, until the onions are deep golden brown and caramelized, about 20–25 minutes. Reduce heat if they brown too quickly.

Add the whole spices (cardamom pods cracked open slightly, cloves, bay leaf and cinnamon stick) to the caramelized onions and cook 1 minute until fragrant.

Stir in ground coriander, ground cumin and Kashmiri chili powder and cook 30–45 seconds to bloom the spices. Add 1 tsp salt.

While the onions cook, blend the soaked almonds with their soaking water to a smooth paste using a blender or food processor. If mixture is too thick, add up to 2 tbs additional warm water to reach a thick but pourable paste.

Increase heat to medium-high. Remove the whole spices (optional) or leave them in for more intensity. Add the marinated chicken to the onion-spice mixture. Sear the chicken for 4–5 minutes, stirring occasionally, until the edges are opaque and slightly browned.

Reduce heat to medium. Stir in the almond paste, 1/2 cup chicken stock (or water), and bring the mixture to a gentle simmer. Cover and cook for 10–12 minutes, stirring once halfway, until the chicken is cooked through and the sauce thickens.

Uncover, stir in the heavy cream and optional coconut milk. Simmer uncovered 3–4 minutes to meld flavors and thicken to a luxurious gravy. Taste and adjust salt as needed.

Crush the kasuri methi between your palms and sprinkle it into the korma along with the lemon juice and freshly ground black pepper. Stir to combine.

Turn off the heat and stir in 1 tbs butter for gloss (optional). Garnish with chopped cilantro and toasted slivered almonds.

Serve hot with steamed basmati rice, naan or paratha.