Cooking Indian food doesn’t have to be an all day task. This mild, creamy chicken dish with cashews, tomatoes, and coconut milk hails from northern India, and is quick to make on a busy weeknight. To cut the prep time in half, try marinating the chicken a day before. I also like to make a big batch of the Korma spice mixture so it’s ready for sprinkling when I’m craving this hearty meal*.
1¼ cups low fat yogurt, divided
1 tablespoon garam masala
2 teaspoons yellow curry powder
½ teaspoon salt
¼ teaspoon black pepper
1 pound boneless, skinless chicken thighs
3 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons yellow curry
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon cardamom
½ teaspoon nutmeg
⅛ teaspoon ground cloves
2 tablespoons canola oil
1 yellow onion, cut into small dice
½ Fresno or Serrano chili pepper, minced
4 garlic cloves, minced
2 tablespoons grated ginger root
3 plum tomatoes, seeds removed and then cut into small dice
½ cup unsalted, roasted cashew nuts, roughly chopped
1, 13-ounce can unsweetened, low-fat coconut milk
½ cup vegetable or chicken stock
⅛ teaspoon cayenne pepper (optional)
¼ cup cilantro leaves, half minced and half left in leaves for garnish
Basmati rice and/or naan
Set an oven to the broil setting and place an oven rack 10 to 12 inches from the heat. Line a sheet pan with foil for easy cleanup then place a flat cooling rack over the foil.
Combine ½ cup of the yogurt with 2 tablespoons of garam masala, 2 teaspoons yellow curry powder, ¼ teaspoon of salt, and ¼ teaspoon black pepper.
Coat the chicken with this creamy spice mixture then lay the chicken on the rack with plenty of room between each thigh. Broil the chicken for 5 minutes with the oven door slightly ajar, rotate the sheet pan 180 degrees, and broil for another 5 minutes. Flip the chicken thighs over and repeat the process again. The chicken will not be fully cooked but the yogurt coating should take on a golden color with charred spots. Remove the chicken from the oven and set aside.
Combine all spices in a small bowl and set aside.
In a large sauce pot, heat the oil over medium heat and add the diced onion. Sweat the onion until soft, about 8 minutes, then add in the minced chili, garlic, and grated ginger. Stir for 10 seconds.
Add in the spice mixture and stir constantly for 15 seconds to develop the spice flavor and aroma in the oil.
Stir in the diced tomatoes, chopped cashew nuts, remaining yogurt, coconut milk, and stock. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to prevent scorching on the bottom. Taste and reseason with salt, black pepper, and cayenne pepper (optional), if necessary.
Cut the chicken into 1½-inch cubes and add to the pot of simmering sauce. Cook for an additional 15 minutes and serve with basmati rice or naan.
*If you choose to combine the spices ahead of time, use 4 tablespoons for this recipe.