Golden Almond Chicken Korma

⏱ 55 min · Serves 4

A gently spiced, silky korma built on a paste of blanched almonds, cashews and fried onions, finished with cream and a whisper of cardamom. Mild enough for everyone, rich enough to feel like a treat — and far fresher than any jarred sauce.

Per serving: 845 kcal · 50.0g protein · 18.0g carbs · 63.0g fat

Ingredients

• 800g boneless chicken thighs, cut into large chunks
• 150g full-fat natural yoghurt
• 3 garlic cloves, crushed
• 1 tbsp finely grated fresh ginger
• 1 tsp fine salt
• 3 tbsp ghee or vegetable oil
• 2 large onions, thinly sliced
• 50g blanched almonds
• 25g cashew nuts
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 3 cloves
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp ground white pepper
• 150ml chicken stock or water
• 100ml double cream
• 1/2 tsp caster sugar
• 1/4 tsp garam masala
• Handful toasted flaked almonds and coriander leaves, to serve

Method

1. Mix the yoghurt, garlic, ginger and salt in a bowl, add the chicken and turn to coat. Leave to marinate for at least 20 minutes (or up to overnight in the fridge).
2. Heat 2 tbsp ghee in a wide pan over medium heat. Fry the sliced onions with a pinch of salt for 12–15 minutes, stirring often, until deep golden and soft. Scoop out two-thirds into a blender.
3. Put the almonds and cashews in a small bowl, cover with boiling water and soak 10 minutes. Drain and add to the blender with 100ml fresh water. Blitz to a smooth, pale paste.
4. Add the remaining 1 tbsp ghee to the pan with the onions still in it. Add the cardamom, cinnamon, cloves and fry 30 seconds until fragrant, then stir in the coriander, cumin, turmeric and white pepper for another 20 seconds.
5. Tip in the marinated chicken with all its yoghurt. Stir well and cook over medium heat for 5 minutes, until the yoghurt tightens around the meat.
6. Stir in the nut and onion paste plus the stock. Bring to a bare simmer, cover and cook gently for 20 minutes, stirring now and then, until the chicken is tender and the sauce has thickened.
7. Stir in the cream, sugar and garam masala. Simmer uncovered 3–4 minutes, then taste and add salt as needed. Fish out the cinnamon stick if you like.
8. Rest 5 minutes off the heat, then scatter with flaked almonds and coriander. Serve with basmati rice or naan.