Chicken Korma (कुरमा) — Indian Mild Yogurt-Cashew Chicken Curry

• 800 gBoneless skinless chicken thighs
• 200 gPlain full-fat yogurt (Whisked smooth)
• 12 gGarlic (Finely grated)
• 12 gGinger (Finely grated)
• 9 gKosher salt
• 1 tspGround turmeric
• 1 tspGaram masala
• 30 mlNeutral oil (Sunflower or canola)
• 15 gGhee (Optional but traditional)
• 300 gOnion (Thinly sliced)
• 6 podGreen cardamom pods (Lightly crushed)
• 1 stickCinnamon stick (About 5 cm)
• 4Cloves
• 1 leafBay leaf
• 80 gCashews (Raw, unsalted)
• 120 mlWarm water (For blending)
• 2 tspGround coriander
• 1 tspKashmiri red chili powder (For color with mild heat)
• 1 tspGround cumin
• 250 mlHot water (Add gradually as needed)
• 60 mlHeavy cream (Optional for richer Mughlai style)
• 0.5 tspRose water (Optional, traditional aroma)
• 10 gCilantro (Finely chopped)

Instructions

1. 1

   Cut the chicken thighs into 4–5 cm pieces so they cook evenly and stay juicy. Whisk the yogurt until smooth, then mix in grated ginger, garlic, salt, turmeric, and garam masala to form a thick marinade.

2. 2

   Add the chicken to the marinade and coat every piece thoroughly. Cover and refrigerate for 30 minutes so the yogurt and aromatics penetrate the meat without making it mushy.

3. 3

   Make the cashew paste by blending cashews with 120 ml warm water until completely silky, scraping down the blender as needed. Set it aside; a smooth paste is essential for a velvety korma sauce.

4. 4

   Heat the oil and ghee in a heavy pot over medium heat until shimmering. Add cardamom, cinnamon, cloves, and bay leaf, and stir for about 30 seconds until fragrant but not burnt.

5. 5

   Add the sliced onions and cook 12–15 minutes, stirring often, until deep golden-brown. Take your time here because the onion sweetness is the backbone of a mild, balanced korma.

6. 6

   Lower the heat to medium-low and stir in ground coriander, Kashmiri chili powder, and ground cumin for 20–30 seconds. This brief toasting blooms the spices, but keeping the heat moderate prevents bitterness.

7. 7

   Add the marinated chicken along with all the marinade, then stir continuously for 3–4 minutes to prevent the yogurt from splitting. Cook until the chicken turns opaque on the outside and the mixture looks glossy.

8. 8

   Pour in about 150 ml of the hot water and bring to a gentle simmer, then cover and cook 15 minutes. Stir once or twice, keeping the simmer low so the sauce stays smooth and the chicken stays tender.

9. 9

   Stir in the cashew paste and simmer uncovered for 8–10 minutes until the gravy thickens and turns creamy. If it becomes too thick, add the remaining hot water in small additions until you reach a spoon-coating consistency.

10. 10

    Add the cream (if using), then sprinkle in the remaining garam masala and the rose water. Simmer 2 minutes, then turn off the heat and rest the curry 5 minutes so the flavors round out before serving.

11. 11

    Taste and adjust salt by adding 1 g at a time if needed, stirring well after each addition. Garnish with chopped cilantro and serve hot so the sauce stays lush and aromatic.