Chicken Korma

A mild, aromatic chicken curry thickened with yoghurt, onion and cashews rather than a generic tomato sauce.

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Korma is cooked gently. Keeping the heat controlled when yoghurt is added prevents splitting, while ground nuts give the sauce its characteristic body.

Ingredients

• 700 g Boneless chicken thighs (cut into large bite-size pieces)
• 200 g Plain full-fat yoghurt (at room temperature and whisked)
• 50 g Raw cashews (soaked in hot water for 15 minutes)
• 2 medium Onions (thinly sliced)
• 3 tbsp Ghee
• 2 tbsp Ginger-garlic paste
• 5 Green cardamom pods (lightly crushed)
• 4 Cloves
• 1 5 cm Cinnamon stick
• 1 Bay leaf
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Kashmiri chilli powder (for colour, not strong heat)
• 1.25 tsp Fine salt (divided)
• 250 ml Warm water (plus more if needed)
• 0.5 tsp Garam masala
• 0.5 tsp Kewra water (optional; do not use more)

Step-by-step method

1. Heat 2 tablespoons ghee in a heavy pan over medium heat. Add the onions and cook for 10 to 12 minutes, stirring often, until evenly golden rather than dark brown. Remove them with a slotted spoon.
2. Blend the fried onions with the drained cashews and 80 ml water until completely smooth. Stop and scrape down the blender once so no nut pieces remain.
3. Add the remaining ghee to the pan. Add cardamom, cloves, cinnamon and bay leaf. Stir for 30 seconds until fragrant, then add the ginger-garlic paste and cook for 45 seconds.
4. Add the chicken and 1/2 teaspoon salt. Raise the heat to medium-high and cook for 6 to 8 minutes, turning the pieces, until the outside loses its raw colour and begins to brown lightly.
5. Lower the heat completely. Mix coriander, cumin and chilli powder into the whisked yoghurt. Add the yoghurt to the pan 1 tablespoon at a time, stirring constantly after each addition so it warms gradually and does not split.
6. Stir in the onion-cashew paste and 170 ml warm water. Bring only to a gentle simmer, cover, and cook on low for 15 to 20 minutes. Stir every 5 minutes, scraping the base, until the chicken reaches 75°C.
7. Uncover and simmer until the sauce coats the back of a spoon. If it becomes too thick, add warm water a tablespoon at a time. Taste and add the remaining salt as needed.
8. Turn off the heat and stir in garam masala and optional kewra water. Rest covered for 5 minutes, then remove the large whole spices before serving.