A royal, aromatic curry with cashew-yogurt gravy and fragrant whole spices fit for a feast!
Quick Info
Prep Time: 20 mins | Cook Time: 40 mins | Serves: 6
Ingredients
Dry Masala (Whole Spices)
- Coriander seeds: ¼ cup
- Dry red chilies: 5-6 (adjust heat)
- Cumin seeds: ¼ cup
- Cinnamon: 2-inch stick
- Cloves: 5-6
- Mace: 1 blade
- Green cardamom: 5-6 pods
- Black peppercorns: 5-6
Main Ingredients
- Chicken: 1.6 kg (skinless, cut)
- Oil: ⅓ cup (use oil from fried onions)
- Aromatics:
- Bay leaves: 2
- Cardamom: 3-4 pods
- Cloves: 3-4
- Cinnamon: 1 stick
- Ginger-garlic paste: 2 tbsp
- Kashmiri chili powder: 1 tbsp (for color)
- Salt: ¾ tbsp
- Water: 2 cups
Wet Blend
- Yogurt: 1 cup (whisked)
- Fried onions: 1 cup
- Cashews: ⅓ cup (soaked 10 mins)
Garnish
- Rose water: 2 tbsp
- Coriander leaves: Handful
- Ginger: 1 tbsp, julienned
- Green chilies: 2, sliced
Method
1️⃣ Prepare Dry Masala
- Dry roast all whole spices on low heat for 2-3 mins until fragrant.
- Cool and grind to a fine powder.
2️⃣ Make Wet Blend
- Blend fried onions + soaked cashews + yogurt until smooth.
3️⃣ Cook the Korma
- Heat oil in a heavy pot. Sauté bay leaves, cardamom, cloves, cinnamon for 30 secs.
- Add chicken, sear on high heat for 5 mins until lightly browned.
- Reduce heat. Add ginger-garlic paste, chili powder, salt. Cook 2 mins.
- Stir in wet blend + dry masala powder. Mix well.
- Add water, cover, and simmer on low for 25-30 mins until chicken is tender.
4️⃣ Finish & Serve
- Drizzle with rose water. Garnish with coriander, ginger, and chilies.
Pro Tips
✅ Extra rich: Add 2 tbsp heavy cream at the end.
✅ Vegetarian: Swap chicken with paneer or mixed veggies.
✅ Storage: Tastes better the next day! Keeps for 3 days refrigerated.
Serving Suggestions
- With naan, steamed rice, or biryani
- Side: Kachumber salad + lemon wedges
FAQ
1. Can I use pre-ground spices?
A: Freshly ground tastes best, but use 2 tbsp coriander powder + 1 tbsp cumin powder in a pinch.
2. No rose water?
Substitute with 1 tsp cardamom powder for fragrance.
3. Too spicy?
Reduce red chilies and skip green chilies in garnish
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