Chicken Korma in Silky Cashew-Yogurt Gravy

Why You’ll Love This Recipe

• Silky, mild, and luxurious gravy from cashews and yogurt—rich without being heavy.
• Fragrant whole spices and a whisper of saffron make it special-occasion worthy yet weeknight doable.
• Step-by-step guidance to keep the yogurt from splitting and the sauce ultra-smooth.
• Make-ahead friendly: the flavors deepen beautifully by the next day.

Grocery List

• Produce: 2 medium onions, 1 lemon, fresh ginger, garlic, cilantro
• Dairy: plain full-fat yogurt, whole milk, heavy cream (optional), ghee
• Pantry: boneless skinless chicken thighs, raw cashews, sliced almonds, saffron, chicken stock, neutral oil, bay leaf, cinnamon stick, green cardamom, cloves, black peppercorns, cumin seeds, ground turmeric, Kashmiri chili powder, ground coriander, garam masala, fine sea salt

Full Ingredients

Marinated Chicken

• 900 g (2 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1.25–1.5 in) pieces
• 2/3 cup (160 g) plain full-fat yogurt
• 1 tbsp freshly grated ginger
• 4 garlic cloves, finely grated (about 1 tbsp)
• 1 tsp Kashmiri chili powder (or 1/2 tsp paprika + pinch cayenne)
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tbsp fresh lemon juice
• 1.25 tsp fine sea salt

Soak & Saffron

• 3/4 cup (100 g) raw cashews
• 1.5 cups (360 ml) boiling water, to soak cashews
• Big pinch saffron (20–25 threads)
• 2 tbsp whole milk, warmed to 120°F/50°C

Korma Base & Sauce

• 2 tbsp ghee, plus 1 tbsp neutral oil
• 2 medium yellow onions (about 400 g), thinly sliced
• Whole spices: 1 tsp cumin seeds, 6 green cardamom pods, 5 whole cloves, 1 bay leaf, 1 cinnamon stick (5 cm/2 in), 8 black peppercorns
• 1 tsp ground coriander
• 1/2 tsp fine sea salt (for onions)
• 1/2 cup (120 ml) water for blending (use as needed)
• 1 cup (240 ml) low-sodium chicken stock or water
• 1/2 cup (120 g) plain full-fat yogurt, whisked until smooth (for finishing the sauce)

To Finish & Garnish

• 1 tbsp ghee
• 2 tbsp heavy cream (optional, for extra silkiness)
• 1/2 tsp garam masala
• 1/4 cup (25 g) sliced almonds, toasted
• 2 tbsp chopped cilantro
• 2 tbsp golden raisins (optional)
• Fine sea salt and fresh lemon juice, to taste

To Serve

• Steamed basmati rice and/or warm naan

Step-by-Step Instructions

Step 1: Marinate the chicken

In a bowl, combine the chicken, 2/3 cup yogurt, ginger, garlic, Kashmiri chili powder, turmeric, garam masala, lemon juice, and 1.25 tsp salt. Mix well to coat every piece. Cover and refrigerate for at least 30 minutes (up to 12 hours). Pull the chicken out 10 minutes before cooking so it isn’t ice-cold.

Step 2: Soak cashews and bloom the saffron

Pour boiling water over the cashews and soak for 20 minutes. In a small cup, warm 2 tbsp milk to 120°F/50°C (about warm-hot to the touch) and add the saffron threads. Let the saffron bloom while you cook.

Step 3: Toast the almonds

Heat the oven to 325°F/165°C. Spread the sliced almonds on a small tray and toast for 8–10 minutes until light golden and nutty. Set aside for garnish. (Alternatively, dry-toast in a skillet over medium heat, 3–4 minutes, stirring often.)

Step 4: Fry whole spices and onions

Warm 2 tbsp ghee and 1 tbsp neutral oil in a wide, heavy pan over medium heat. Add cumin seeds, cardamom pods, cloves, bay leaf, cinnamon stick, and peppercorns. Fry 30–45 seconds until fragrant. Add sliced onions and 1/2 tsp salt. Cook, stirring often, until deep golden brown, 12–15 minutes. Sprinkle in ground coriander and cook 30 seconds more.

Step 5: Blend the korma base

Transfer the onion mixture to a blender. Drain the cashews and add them. Add 1/3–1/2 cup water and blend until completely smooth and creamy, scraping the sides as needed. The paste should be silky with no visible bits.

Step 6: Brown the chicken and build the sauce

Return the pan to medium-high heat. Add the marinated chicken (shake off excess marinade) in a single layer and cook 4–5 minutes, turning once, until lightly browned; it doesn’t need to be cooked through. Stir in the onion–cashew paste, then pour in 1 cup stock. Bring to a gentle simmer, reduce heat to low, cover partially, and cook 12–15 minutes, stirring occasionally, until the chicken is tender and reaches 165°F/74°C.

Turn off the heat. In a bowl, whisk 1/2 cup yogurt until smooth. Temper the yogurt by whisking in 2–3 tbsp of the hot sauce, then slowly stir the tempered yogurt back into the pan. Add the saffron milk and heavy cream (if using). Stir in 1/2 tsp garam masala and 1 tbsp ghee. Season to taste with salt and a squeeze of lemon, and stir in raisins if you like a touch of sweetness.

Step 7: Garnish and serve

Scatter the toasted almonds and cilantro over the top. Serve hot with steamed basmati rice and/or warm naan. The gravy should be glossy and velvety, coating the chicken in a silky layer.

Pro Tips

• Keep it silky: Always temper yogurt before adding to the hot pan to prevent splitting. Low heat is your friend.
• Color without burn: Kashmiri chili gives a warm color and mild heat. If substituting paprika, add a pinch of cayenne to taste.
• Onion depth: Take onions to a deep golden brown (not black). This step builds the korma’s signature sweetness and body.
• Blend very smooth: A high-speed blender yields a truly luxurious sauce. Add a splash more water if needed to get a silky puree.
• Rest time helps: If you can, let the finished korma sit covered off heat for 10 minutes. The sauce settles and thickens beautifully.

Variations

• White (Shahi-style) Korma: Skip the chili powder and turmeric. Use white pepper and add 1 tbsp ground almonds with the cashews for a pale, regal gravy.
• Dairy-Light Version: Replace the finishing cream with 2–3 tbsp cashew milk. Keep the yogurt, but use 2% instead of full-fat for a lighter finish.
• Vegetarian Paneer Korma: Swap chicken for 500 g (1 lb) paneer cubes and 2 cups par-cooked cauliflower florets. Simmer gently 8–10 minutes.

Storage & Make-Ahead

Refrigerate cooled korma in an airtight container for up to 4 days; flavors deepen by day 2. Reheat gently over low heat with a splash of water or stock, stirring to keep the sauce emulsified. Freeze up to 2 months (best without the almond garnish); thaw overnight in the fridge before reheating. You can also marinate the chicken up to 12 hours ahead and soak/blend the cashew–onion base 24 hours ahead—store separately and combine when cooking.

Nutrition (per serving)

Approximate values: 720 kcal; 44 g protein; 24 g carbohydrates; 48 g fat; 3 g fiber; 980 mg sodium. Values will vary based on brands and optional ingredients.