Lean Chicken Korma

About this recipe

Lean chicken korma proves that you don't need heavy cream or excessive ghee to create a dish that tastes decadently rich. Using chicken breast or thigh cubed and cooked in a yogurt base enriched with ground cashews, this is the kind of korma you make on a weeknight, not a special occasion, because it's that accessible. Coriander powder adds earthiness while the cashews melt into the yogurt, creating a silken sauce that clings to the chicken without pooling in the bottom of the pan. The hero ingredients are fried onions (which you ground into the yogurt base, creating smoothness and sweetness) and soaked, ground cashews (which add nuttiness and body). Together, they replace the cream traditionally used in heavier versions, making this lighter without sacrificing flavour. Saffron steeped in warm milk is optional but transforms the final dish, adding a subtle floral note and a pale golden colour. Greek yogurt works beautifully here because it's thick and tangy without the risk of curdling. The technique is gentle. Blend the fried onions, soaked cashews, and yogurt until completely smooth. Heat ghee, temper the whole spices (green cardamom and cinnamon), then add ginger-garlic paste and coriander powder. Stir the cashew paste over low heat for just a few minutes to warm it through—never let it boil hard. Add the chicken, coat it well in the sauce, and let it simmer covered on low heat for about 25 minutes. If the gravy looks too thick, loosen it with a splash of warm water. Finish with garam masala and the saffron milk. Serve with naan or jeera rice. This is meal-prep friendly—make a batch and eat it across the week. The flavours deepen as it sits. Store in the fridge for three days; it freezes well.