Ingredients
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1 ½ lbs (700 g) chicken, bone-in or boneless, cut into medium pieces
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1 cup plain yogurt
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1 large onion, thinly sliced
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3 tbsp ghee (or vegetable oil)
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2 tbsp cashews or almonds
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1 tbsp ginger-garlic paste
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1 tsp turmeric powder
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1 ½ tsp coriander powder
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1 tsp Kashmiri red chili powder
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1 tsp garam masala
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3–4 green cardamoms
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2 cloves
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1 bay leaf
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1 small cinnamon stick
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½ tsp salt (adjust to taste)
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½–¾ cup hot water (as needed)
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2 tbsp fresh coriander leaves (for garnish)
Instructions
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Marinate the Chicken:
In a bowl, mix chicken with yogurt, turmeric, chili powder, ginger-garlic paste, and salt. Cover and let it marinate for 30 minutes. -
Prepare the Korma Base:
Heat 2 tbsp ghee in a pan. Add onions and sauté until golden brown. Add cashews or almonds and cook briefly. Blend into a smooth paste with a splash of water. -
Cook the Spices:
In the same pan, heat the remaining ghee. Add cardamoms, cloves, bay leaf, and cinnamon stick. Let them release their aroma. -
Add Chicken:
Stir in the marinated chicken and cook for 5–6 minutes until lightly browned. -
Build the Sauce:
Add coriander powder, garam masala, the onion-nut paste, and a little hot water. Stir well. -
Simmer:
Cover the pan and cook on medium heat for 20–25 minutes until the chicken is tender and the oil separates from the sauce. -
Finish and Serve:
Garnish with fresh coriander leaves. Serve hot with naan, paratha, or steamed basmati rice.
Notes
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For extra richness, stir in 2 tbsp cream before serving.
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If sauce thickens too much, add a splash of hot water.
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For a nut-free version, replace cashews with coconut milk.
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Marinating longer (up to 2 hours) enhances flavor and tenderness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian / Mughlai
- Diet: Gluten Free