Chicken Korma (Creamy Cashew Curry)
Chicken korma descends from the kitchens of the Mughal courts, where cooks competed to create dishes of layered subtlety rather than aggressive heat. The sauce base comes from cashews or almonds, soaked and ground into a fine paste that gives the gravy a velvety body and nutty richness without cream. Yogurt-marinated chicken simmers gently with whole spices - cardamom, cloves, cinnamon, mace - whose warm aromatics infuse the sauce over low heat, meeting the yogurt's tang and producing a flavor that is complex yet gentle. Saffron stirred in at the end lends a golden hue and a faint floral note that marks an authentic korma. Often recommended as an entry point for diners new to Indian food because of its mildness, korma is far more than a 'mild curry' - the depth of its spice layering, the toasted-nut backbone, and the slow-cooked integration of yogurt and aromatics make it one of the most technically refined dishes in the North Indian repertoire.
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Instructions
- 1
Soak cashews in hot water for 10 minutes and blend smooth.
- 2
Marinate chicken with half the yogurt, garlic, and ginger for 15 minutes.
- 3
Brown onions slowly, then blend into a paste.
- 4
Cook chicken, then add onion paste and spices and simmer.
- 5
Stir in remaining yogurt, cashew paste, and cream to finish.
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