Chicken Korma with Saffron Rice
A rich and creamy Indian chicken curry (korma) made with yogurt, nuts, and aromatic spices, served alongside fragrant basmati rice infused with saffron. A luxurious and comforting meal for two.
Marinate the chicken
In a medium bowl, combine the chicken pieces with 1/4 cup plain full-fat yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon garam masala, and 1/4 teaspoon salt. Mix well to coat. Cover and refrigerate for at least 30 minutes. Marinating allows the flavors to soak in and tenderizes the chicken.
💡 Pro Tips:
- •Marinating longer, up to 2 hours, enhances flavor.
- •Ginger-garlic paste is a common Indian aromatic base.
Prepare nuts for sauce
Soak 1/4 cup raw cashews or blanched almonds in 1/4 cup hot water for at least 20 minutes. This softens them for blending into a smooth paste for the Korma sauce.
💡 Pro Tips:
- •Soaking nuts helps create a smooth, creamy sauce.
- •Blanched almonds are almonds with their skins removed.
Cook chicken and onion for Korma
Heat 1 tablespoon ghee or vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add 1/2 thinly sliced medium onion and cook for 8-10 minutes, stirring occasionally, until deeply golden brown and soft. Stir in the marinated chicken and cook for 5-7 minutes until lightly browned on all sides.
💡 Pro Tips:
- •Ghee is clarified butter. Deeply browning the onion adds sweetness and color to the sauce.
- •Browning the chicken adds a layer of flavor.
Prepare Saffron Rice
While chicken cooks, make the rice. Rinse 1 cup basmati rice until water runs clear. In a medium saucepan, heat 1 tablespoon ghee or vegetable oil. Add 2 green cardamom pods, 2 cloves, and 1 small cinnamon stick. Cook for 30 seconds until fragrant (smells pleasant and aromatic). Add the rinsed basmati rice and stir for 1 minute to coat. Pour in 1 1/2 cups water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer (cook gently just below boiling, with small bubbles) for 12-15 minutes, or until water is absorbed. Take off heat and let sit, covered, for 5 minutes. Stir in the saffron steeped in warm milk or water. Fluff with a fork.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Simmer means to cook gently just below boiling, with small bubbles.
Finish Korma sauce
Drain the soaked cashews or almonds. Blend them with a small amount of fresh water (about 2 tablespoons) until a very smooth paste forms. Add this nut paste to the pot with the chicken and onion. Stir in 1/4 cup heavy cream and 1/2 teaspoon sugar. Add 1/4 teaspoon salt (or to taste). Bring the Korma to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce is heated through and has thickened to your liking. Do not boil vigorously after adding cream, as it can separate.
💡 Pro Tips:
- •A very smooth nut paste is essential for a creamy Korma.
- •Do not boil Korma vigorously after adding cream.
Serve
Taste the Chicken Korma and adjust salt or sugar if needed. Garnish generously with 2 tablespoons chopped fresh cilantro. Serve the Chicken Korma immediately with the Saffron Rice.
💡 Pro Tips:
- •Fresh cilantro adds a bright, fresh finish.
- •Korma is best enjoyed hot and fresh.
- Medium bowl (for chicken marinating)
- Small bowl (for nut soaking)
- Heavy-bottomed pot or Dutch oven (for korma)
- Medium saucepan (for rice)
- Blender or food processor (for nut paste)
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For a truly dairy-free Korma, substitute plain coconut yogurt for dairy yogurt, and use full-fat canned coconut milk or more cashew paste instead of heavy cream.
- 💡The sweetness of Korma can be adjusted. Add a little more sugar if you prefer a sweeter profile.
- 💡Basmati rice is ideal for Saffron Rice due to its aromatic qualities and long grains.
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