Chicken Korma

Inspired by Mughlai Royalty & Silk-Road Nut Grinds

Most Korma recipes are loaded with heavy cream, but this version uses everyday Indian spices, nuts, coconut milk, and yogurt instead—making it light and incredibly healthy. The secret to a spectacular korma is the Shahi Badaam technique: blitzing slow-toasted sweet onions, coconut, and cashews into a velvet-smooth, ivory cooking lacquer.

Recipe

  1. Marinate: Whisk yogurt, garlic, ginger, green chilies, turmeric, red chili powder, garam masala, and salt. Massage into chicken and refrigerate overnight. Bring to room temp before cooking.
  2. Caramelize: Fry onions in coconut oil or ghee over medium heat for 8–10 minutes until golden brown.
  3. Toast & Blitz: Add coconut and cashews/almonds to the onions. Toast for 2–3 minutes until fragrant. Cool, then blend with ¾ cup water into a velvety paste.
  4. Bloom: Cook the paste in the same pan for 3–4 minutes until it darkens slightly.
  5. Sear: Add marinated chicken (with juices), turmeric, and salt. Cook on medium-high until the chicken is opaque.
  6. Simmer: Lower heat to minimum. Slowly whisk in the remaining yogurt. Add coconut milk or water.
  7. Braise: Cover and simmer on low for 15–20 minutes until the chicken is tender.
  8. Garnish: Stir in final garam masala, lemon juice, cardamoms, fresh coriander, and mint. Top with sliced almonds and serve.

💡 Chef Notes & Tips

  • The Yogurt Splitting Guard: Always use room-temperature yogurt and drop the stove to low heat while whisking it into the gravy to prevent it from curdling.
  • Almond Skinning Secret: If using almonds, blanch them in boiling water for 15 minutes. The skins will slide off effortlessly; removing them prevents bitterness and keeps your sauce ivory-clean.
  • Vegetarian Swap Layout: Omit chicken. Use thick-cut cauliflower florets, cubed paneer, or firm tofu blocks. Marinate as normal, but reduce the final simmer to 10 minutes to maintain vegetable texture.
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