Indian cuisine · Meat & Kebab

Mughlai Chicken Korma

Chicken in a pale cashew-almond-yogurt sauce with saffron and mace, without any hot spiciness.

Ingredients · for 4 servings

• 800 g boneless chicken thigh
• 100 g cashews
• 80 g ground almonds
• 400 g yogurt
• 3 onions
• 1 tbsp ginger-garlic paste
• 1 tsp mace (ground)
• 5 cardamom pods
• 1 pinch saffron threads
• 1 tsp garam masala
• 4 tbsp ghee
• Salt

Instructions

1. Cut the chicken into 4 cm pieces, slice the onions into thin strips and soak the saffron in 3 tbsp warm milk or water.
2. Soak the cashews in hot water for 20 min. and blend with the ground almonds and a little water into a silky paste.
3. Fry the onions in ghee for 12–15 min. until light golden – they must not turn dark or the korma loses its pale color – then remove half and set aside.
4. Add the ginger-garlic paste, cardamom pods and mace and toast for 1 min., then add the meat and let it sear for 5 min. without browning.
5. Stir in the smooth yogurt spoon by spoon, add the nut paste and 200 ml water, season with salt and braise covered over low heat for 25–30 min. until the sauce is thick and velvety.
6. Stir in the saffron water and garam masala, let steep for 5 min. and serve sprinkled with the reserved fried onions over basmati rice.