Chicken Korma

Method

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1. Fry the onions in the ghee over medium-low heat for 20 to 25 minutes, stirring often, until evenly deep gold. Do not rush this or let them blacken.

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2. Lift two-thirds of the onions out with a slotted spoon and blend with the drained cashews, coconut and 100 ml water to a completely smooth paste.

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3. Reheat the pan with its remaining ghee and onions. Add the whole spices and bay and fry 45 seconds until fragrant.

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4. Add the ginger-garlic paste and cook 2 minutes until the raw smell goes.

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5. Add the chicken and turn it in the spices for 5 minutes without browning it deeply — korma should stay pale.

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6. Take the pan off the heat, whisk the yoghurt smooth, and stir it in a spoonful at a time to stop it splitting. Return to low heat.

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7. Add the ground coriander, cumin, white pepper and salt, cover, and simmer very gently for 20 minutes.

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8. Stir in the cashew-onion paste and 150 ml water and simmer, uncovered, for 12 minutes until the sauce is thick and the oil begins to separate at the edges.

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9. Finish with the cream, garam masala, saffron milk and rose water. Warm through for 2 minutes without boiling and rest 10 minutes before serving.

   Mark done Start 2 min timer

Chef’s Tips

• Whisk the yoghurt and add it off the heat. This is the step that separates a smooth korma from a grainy one.
• Rose water is powerful. A teaspoon is a fragrance; a tablespoon is soap.
• Korma should taste of onion, cashew and warm spice, not chilli. Resist the urge to add heat.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Basmati pilau or naan
• A cucumber raita
• A lightly off-dry Riesling or a mango lassi

Storage & Reheating

Refrigerate up to 3 days; the flavour deepens overnight. Reheat gently without boiling. Freezing can split the cream.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.