Creamy Cashew Chicken Curry — Chicken Korma
A mild Mughlai curry of tender chicken simmered in a silky cashew-and-yogurt gravy, perfumed with cardamom and saffron.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 50g cashews in hot water 15 minutes, drain. Soak saffron pinch in 2 tbsp warm milk. Whisk 6 tbsp yogurt smooth. Cut 440g chicken thigh into 1.5-inch pieces. Slice 1.5 medium onions thin. Measure all spices and prepare ginger-garlic paste.
Bloom
Heat 2 tbsp oil and 2 tbsp ghee in a heavy saucepan over medium heat. Add 8 crushed cardamom pods, two 1-inch cinnamon pieces, 6 cloves, 2 bay leaves; sizzle 30 seconds until fragrant. Add sliced onions, cook 8–9 minutes stirring often until evenly golden. Remove half the onions to a plate for garnish.
Build 1
Add 2 tbsp ginger-garlic paste to the pan, cook 1 minute over medium until raw smell fades. Blend drained cashews with 1/4 cup water into smooth paste. Reduce heat to low. Whisk yogurt with 2 tsp ground coriander and 0.5 tsp white pepper.
Build 2
Add yogurt mixture one tablespoon at a time, stirring constantly 2 minutes to prevent splitting. Add cashew paste and 1 tsp salt, stir 1 minute over low heat until gravy turns pale and silky. Add chicken pieces, stir to coat evenly.
Simmer
Cover and simmer over low heat 20 minutes, stirring once, until chicken reaches 165°F internal temperature and gravy clings to meat. Stir in saffron milk, 1 tsp garam masala, and 0.5 tsp rose water if using. Simmer 1 minute over low.
Plate
Transfer curry to a serving bowl. Garnish with reserved crisp onions and 2 tbsp chopped fresh coriander. Serve alongside basmati rice, naan, mango pickle, and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.