Chicken Korma Recipe: 3 Tips for Making Chicken Korma

• 1 cup cashews
• 1-inch piece fresh ginger, peeled and chopped
• 3–4 garlic cloves, roughly chopped
• 1 teaspoon poppy seeds
• 2 teaspoons whole coriander seeds, or ½ teaspoon ground coriander
• 1 2-inch cinnamon stick
• 1 teaspoon whole cumin seeds
• 1 teaspoon ground cardamom
• 4 green cardamom pods, crushed
• 1–2 fresh hot green chilies, stemmed and thinly sliced
• ¼ teaspoon Kashmiri red chili powder, or cayenne
• ½ cup fresh cilantro, tender stems and leaves finely chopped, some reserved for garnish
• 2 tablespoons ghee or vegetable oil like peanut oil
• 2–3 lbs bone-in chicken thighs and drumsticks
• 1 medium onion, diced
• 1 bay leaf
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 4–5 large tomatoes, roughly chopped
• ¼ cup plain yogurt, heavy cream, or full-fat coconut milk (or coconut cream)
• Salt to taste

1. 1

   Soak the cashews in very hot water for 30 minutes. Drain well and add to the bowl of a food processor or high-speed blender.

2. 2

   To the cashews, add the ginger, garlic, poppy seeds, coriander, cinnamon, cumin, cardamom, chopped green chilies, red chili powder, cilantro, and a ½ cup of water and purée until a smooth paste forms.
   

3. 3

   Heat the ghee in a large pot or Dutch oven over medium-high heat. Brown the chicken, working in batches as needed until the skin is golden brown, about 10 minutes. Remove the chicken from the pan and place it on a plate.

4. 4

   Reduce the heat if needed and add the onions and bay leaf to the rendered chicken fat. Sauté until the onions are translucent and beginning to brown. Add the turmeric and garam masala, and stir to combine. Add the tomatoes and their juices to the spiced fried onions, and stir well. Cook until the tomatoes have broken down, about 5 minutes, then add the cashew-spice mixture and season with salt.

5. 5

   Continue to cook, stirring occasionally, until the paste has thickened slightly, 5–7 more minutes.

6. 6

   Reduce the heat to low, and add the yogurt or cream. Stir well to combine.

7. 7

   Return the chicken to the pot, followed by a ½ cup of water. Stir to incorporate. Bring the braise to a boil, then reduce the heat and cover. Simmer until the chicken is cooked all the way through and tender, about 20 minutes.

8. 8

   Taste and adjust the seasoning as needed. Garnish the dish with the remaining cilantro and serve.

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