Kashmiri Chicken Korma
80% authentic · Indian (Kashmiri)
A regional variation of Chicken Korma from Kashmir, featuring a lighter, often yogurt-based sauce infused with saffron and subtle warming spices, sometimes incorporating dried fruits for sweetness.
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Ingredients
- Chicken breast or thighs, cut into pieces1.5 lbs
- Plain yogurt1.5 cups
- Cashew paste1/4 cup
- Saffron threadsa pinch
- Milk2 tbsp
- Onions, pureed1 medium
- Ginger paste1 tbsp
- Garlic paste1 tbsp
- Ghee or vegetable oil2 tbsp
- Green cardamom pods3
- Cloves2
- Cinnamon stick1/2 inch
- White pepper powder1/2 tsp
- Saltto taste
- Water1/4 cup
- Dried apricots, slivered (optional)1/4 cup
- Slivered almonds (for garnish)2 tbsp
- Fresh mint leaves (for garnish)few
Steps
- 1
Soak saffron threads in 2 tbsp warm milk for 10 minutes.
- 2
Marinate chicken with yogurt, cashew paste, ginger paste, garlic paste, salt, and white pepper powder. Let it sit for at least 30 minutes.
- 3
Heat ghee or oil in a pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Sauté for 30 seconds.
- 4
Add pureed onion and cook until light golden brown.
- 5
Add the marinated chicken mixture to the pan. Cook, stirring, for about 5-7 minutes until the chicken is sealed and lightly browned.
- 6
Add water and bring to a gentle simmer. Cover and cook on low heat for 15-20 minutes, or until chicken is cooked through.
- 7
Stir in the saffron-milk mixture and dried apricots (if using). Simmer for another 5 minutes.
- 8
Adjust salt if needed. The sauce should be creamy and light.
- 9
Garnish with slivered almonds and fresh mint leaves before serving.
