Pakistani Chicken Korma Mild Curry

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A rich, creamy Pakistani-style chicken korma made with bone-in chicken simmered in a velvety yogurt and cashew sauce infused with warm, gentle spices. Finished with a swirl of cream and a pinch of saffron, this mild curry is traditionally served at family gatherings and special occasions. Serve with warm naan or basmati rice to soak up the silky gravy.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 6 gSugar
• 44 gProtein
• 640 mgSodium
• 720 mgPotassium
• 160 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken and marinade

• 1.5 lb bone-in chicken thighs, skin removed and trimmed
• 3/4 cup plain whole-milk yogurt, whisked
• 1 tablespoon ginger-garlic paste
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric

For the korma sauce

• 3 tablespoons ghee or neutral oil
• 1 large yellow onion, very finely chopped
• 1/3 cup raw cashews, soaked in hot water 10 minutes
• 1/2 cup water
• 2 green cardamom pods, lightly crushed
• 1 small cinnamon stick (about 2 inches)
• 4 whole cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon mild red chili powder (Kashmiri preferred)
• 1/4 teaspoon freshly ground black pepper

For finishing and garnish

• 1/4 cup heavy cream
• A pinch of saffron threads bloomed in 2 tablespoons warm milk
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 2 tablespoons slivered almonds, lightly toasted
• Fresh cilantro leaves, for serving

Directions

1. In a large bowl, combine the chicken, yogurt, ginger-garlic paste, salt, and turmeric. Mix well, cover, and marinate in the refrigerator for at least 20 minutes (up to 4 hours).
2. Drain the soaked cashews and blend them with 1/2 cup water until completely smooth to make a creamy cashew puree. Set aside.
3. Heat the ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the cardamom, cinnamon, and cloves and let them sizzle for 20 to 30 seconds until fragrant.
4. Add the finely chopped onion and cook, stirring frequently, for 8 to 10 minutes until golden brown and softened. Stir in the coriander, cumin, chili powder, and black pepper and cook for 1 minute more.
5. Add the marinated chicken along with all of the marinade to the pot. Cook, turning the pieces, for 6 to 8 minutes until the chicken is lightly sealed and the spices are well coated.
6. Pour in the cashew puree and stir to combine. Cover, reduce the heat to low, and simmer gently for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. Stir in the saffron-milk mixture, crushed fenugreek leaves, and heavy cream. Simmer uncovered for 3 to 4 minutes more to meld the flavors, then taste and adjust salt.
8. Transfer the korma to a warm serving dish, garnish with toasted slivered almonds and fresh cilantro, and serve hot with basmati rice or naan.

Cook’s Notes

• For a smoother sauce, blend the caramelized onions with a splash of water before adding the chicken; this is the restaurant-style method used in many Pakistani homes.
• Always use Kashmiri chili powder rather than regular chili powder to keep the dish mild and maintain a beautiful deep red color without heat.
• Bone-in chicken thighs give the most flavor and stay tender during the long simmer; boneless breasts will cook faster and can dry out if overcooked.
• A few drops of kewra or rose water added at the end lend an authentic festive aroma often used in Pakistani wedding-style kormas.
• If you cannot find kasuri methi (dried fenugreek leaves), simply omit it; the curry will still be delicious but slightly less aromatic.

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