Traditional Chicken Korma

A pearly, creamy sauce that coats every piece of poultry. The texture is silky, almost velvety, with notes of dried fruits and warm spices that fill the room.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 424
• Protein: 36 g
• Carbs: 16 g
• Fat: 23 g

Ingredients

• 600 g White chicken ( cut into 3cm cubes )
• 150 g yogurt Indian ( beaten )
• 2 tbsp ghee
• 2 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 50 g Roasted salted cashews ( ground into paste )
• 4 piece cardamom ( whole )
• 1 piece Cinnamon stick
• 3 piece Clove
• 1 tsp Turmeric powder
• 1 tbsp garam masala
• 1 piece Fresh cilantro optional ( chopped for garnish )
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Marinating the chicken

   Mix the chicken cubes with the Indian yogurt, turmeric, and a pinch of salt. The meat must be fully coated to tenderize from the lactic acid.

2. Cashew paste

   Blend the cashews with a splash of water until you get a smooth, dense paste. This provides the body and richness to the sauce.

3. Toasting spices

   Heat the ghee. When it just starts to smoke, toss in the cinnamon, cardamom, and cloves. The spices should crackle and release their essential oils.

4. Aromatic base

   Add the chopped onions. Sweat them slowly until translucent and soft. Stir in the pressed garlic and ginger without burning them.

5. Simmering

   Pour in the chicken and its marinade, then the cashew paste and garam masala. Simmer over low heat. The sauce should coat the back of a spoon and the chicken should yield easily.

Chef's tips

• Do not boil the sauce violently after adding the yogurt, or it might curdle.
• If the sauce thickens too much due to the cashews, thin it out with a little warm water.

Storage

Keeps for 3 days in the fridge in an airtight container. Flavors meld even better the next day.