Royal Mughlai Chicken Korma in Cashew Cream

Recipe Overview & Cooking Metrics

Equipment Needed

• High-speed blender for cashew paste
• 5-quart heavy Dutch oven or braiser
• Wooden cooking spoon
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1.5-inch pieces
• 1/2 cup raw whole cashews, soaked in 1/2 cup hot water for 15 minutes
• 1/2 cup plain whole-milk Greek yogurt, whisked smooth
• 2 tablespoons ghee or butter
• 1 large yellow onion, sliced thin and fried golden brown
• 1 tablespoon ginger-garlic paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 4 green cardamom pods, lightly cracked
• 1 cinnamon stick (2 inches)
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream
• 1 teaspoon kosher salt
• Toasted slivered almonds and cilantro for garnish

Step-by-Step Cooking Instructions

1. In a high-speed blender, combine soaked cashews with their soaking water and fried onions. Blend on high for 60 seconds until a velvety, smooth nut paste forms.
2. Melt 2 tablespoons ghee in a Dutch oven over medium heat. Add cracked cardamom pods and cinnamon stick. Sauté for 30 seconds until fragrant.
3. Add ginger-garlic paste and chicken pieces. Sauté for 4 to 5 minutes until chicken exterior turns opaque white.
4. Add ground coriander, cumin, white pepper, and salt. Stir for 60 seconds.
5. Reduce heat to low. Whisk in blended cashew-onion paste and smooth yogurt spoon by spoon to prevent dairy curdling.
6. Pour in 1 cup chicken broth. Bring to a gentle low simmer, cover with lid, and cook for 15 minutes until chicken reaches 165°F (74°C).
7. Stir in 1/4 cup heavy cream. Simmer uncovered on low for 2 minutes until korma turns rich, velvety, and coats the back of a spoon.
8. Discard cinnamon stick. Garnish with toasted slivered almonds and serve with soft buttered roti or basmati rice.

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Frequently Asked Questions