Ingredients
• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) pieces
• 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream
• 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon (15ml) grated fresh ginger
• 1 teaspoon (5ml) ground cumin
• 1 teaspoon (5ml) ground coriander
• 1 teaspoon (5ml) ground cardamom
• 1/2 teaspoon (2.5ml) ground turmeric
• 1/2 teaspoon (2.5ml) ground cinnamon
• 1/4 teaspoon (1.25ml) ground cloves
• 1/4 teaspoon (1.25ml) cayenne pepper
• 1/4 cup (60ml) ground almonds
• 1/4 cup (60ml) ground cashews
• Salt and freshly ground black pepper, to taste
• Chopped cilantro, for garnish
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken pieces, yogurt, and a pinch of salt. Gently toss to coat the chicken, then cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.
- Cook the Aromatics: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the garlic and ginger, and cook for an additional 1-2 minutes, until fragrant.
- Add the Spices: Reduce the heat to medium and add the cumin, coriander, cardamom, turmeric, cinnamon, cloves, and cayenne. Cook, stirring constantly, for 2-3 minutes to toast the spices and release their oils.
- Simmer the Sauce: Add the marinated chicken (along with any accumulated juices) to the skillet. Pour in the heavy cream and ground almonds and cashews. Bring the mixture to a simmer, then reduce the heat to low and let it cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, about 15-20 minutes.
- Season and Serve: Taste the korma and adjust the seasoning with salt and pepper as needed. Garnish with chopped cilantro and serve hot over basmati rice or with naan bread.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: The Best Chicken Korma Recipe