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Chicken Korma (Creamy Mughlai Korma)

Yogurt-marinated chicken simmered in a silky cashew and crispy fried-onion gravy with ghee and cardamom — a mild, creamy Mughlai classic.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Indian (Mughlai)
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 1 1/2 lbs (700g) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 3/4 cup plain whole-milk yogurt (curd), whisked until smooth
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon salt
For the Korma Gravy
  • 3 tablespoons ghee divided
  • 2 medium onions thinly sliced
  • 1/3 cup raw cashews soaked in hot water for 20 minutes
  • 1 tablespoon ginger garlic paste
  • 4 green cardamom pods lightly crushed
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Kashmiri red chili powder
  • 1 teaspoon salt or to taste
  • 1 cup water
For Finishing
  • 1/4 cup heavy cream plus extra for drizzling
  • 1 teaspoon rose water (optional)
  • fresh cilantro or mint chopped (for garnish)
  • sliced almonds or pistachios toasted (for garnish)

Method
 

  1. Marinate chicken in whisked yogurt + spices 30 min to 8h refrigerated.
  2. Fry onions in 2 tbsp ghee 12–15 min until deep golden; set aside.
  3. Blend soaked cashews + fried onions + ¼ cup water into a silky paste.
  4. Bloom cardamom 30 sec in 1 tbsp ghee, add ginger garlic paste 1 min, then ground spices 30 sec.
  5. Add cashew-onion paste, cook 2–3 min, add chicken + marinade + salt + 1 cup water; simmer covered 20–25 min to 165°F/74°C.
  6. Stir in cream and rose water, simmer 3–4 min, garnish, serve.