Chicken Khorma Recipe

Trim any excess fat from the chicken and cut into 1–1.5 inch pieces. In a bowl, combine yogurt, ginger paste, garlic paste, lemon juice, salt, ground coriander, and turmeric. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 30 minutes, up to 3 hours (longer will deepen flavor).

If using whole spices, lightly crush the green cardamom pods to expose the seeds. Heat oil and butter in a heavy skillet or Dutch oven over medium heat until butter melts and foams.

Add bay leaves, crushed cardamom pods, whole cloves, and cinnamon stick. Sauté for 30–45 seconds until fragrant, careful not to burn.

Add the sliced onion and a pinch of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 8–10 minutes. If onions brown too quickly, reduce heat. This step builds the base flavor.

Stir in the slit green chili (if using) and tomato paste. Cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and loses its raw smell.

While onions cook, combine ground almonds and softened cashews with warm water in a small bowl to make a smooth, slightly loose paste. If mixture is too thick, add another teaspoon of warm water. This paste provides the signature creaminess and body.

Once the tomato-onion mixture is ready, stir in the almond/cashew paste and cook for 2–3 minutes, stirring, so the nut paste loses its raw taste and integrates with the base.

Add the marinated chicken (and any accumulated yogurt) to the pan, spreading pieces into a single layer. Increase heat to medium-high and cook, stirring occasionally, for 4–5 minutes until the chicken starts to brown on the edges.

Sprinkle in ground cumin, ground garam masala, ground coriander, red chili powder, and the remaining salt. Stir thoroughly to coat the chicken and cook spices for 1–2 minutes to bloom their flavors.

Reduce heat to low, pour in the heavy cream and stir to combine. Add up to 1/4 cup (60 ml) water if you prefer a looser sauce. Simmer gently, uncovered, for 8–12 minutes until chicken is fully cooked through (internal temperature 165°F / 74°C) and the sauce has thickened to a creamy consistency. Stir occasionally to prevent sticking; adjust seasoning to taste.

Remove and discard the bay leaves, cinnamon stick, and whole cloves (if desired). Stir in chopped cilantro and fold in fried onions if using for extra texture and flavor.

Taste and adjust salt or creaminess as needed. Serve the Chicken Khorma hot with steamed basmati rice, naan, or parathas. Garnish with lemon wedges and extra cilantro.