How long does Lean Chicken Korma keep in the fridge?

Lean Chicken Korma keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Lean Chicken Korma ahead of time?

Yes. Lean Chicken Korma is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Lean Chicken Korma?

Classic pairings include naan, jeera-rice. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian ChickenMain Mild

Lean Chicken Korma

Name: Lean Chicken Korma
Prep time: 16 min
Cook time: 29 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 700 g chicken breast or thigh, cubed; 1 cup Greek yogurt; 12 cashews, soaked; 2 onions, fried golden; 1 tbsp ginger-garlic paste; 1 tsp coriander powder; 0.5 tsp garam masala; 4 green cardamom; 1 inch cinnamon; 1 tbsp ghee; 1 tsp salt; 1 pinch saffron in warm milk

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Yogurt-cashew simmer

Time: 45 min
Serves: 4
Calories: 430 kcal
Protein: 38 g

0:00 / 1:32

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Method

1Blend fried onions, cashews and yogurt into a thick pale paste.
2Heat ghee, drop cardamom and cinnamon, then add ginger-garlic paste and coriander powder.
3Stir in the cashew paste over low heat for 3 minutes — never let it boil hard or the yogurt splits.
4Add chicken with salt, coat well, cover and cook 25 minutes on low.
5Loosen with a splash of warm water, finish with garam masala and the saffron milk.
6Rest 5 minutes — the gravy should be silky, pale gold and slick.

About this recipe

Built on chicken — swap for tofu chunks and use thick coconut milk in place of yogurt.

Ingredients

Method

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