Chicken Breasts in Korma Sauce - Murg Korma | CUESA

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Returns March 17, 2022

Chicken Breasts in Korma Sauce - Murg Korma


Laxmi Hiremath, author of The Dance of the Spices: Classic Cooking for Today’s Home Kitchen.

Serves 4


1 ½-inch piece fresh ginger
5 large cloves garlic
2 tablespoons vegetable oil
1 ½ cups thinly sliced yellow onion
2 tablespoons unsalted butter or ghee
2-inch cinnamon stick
10 whole cloves
8 green cardamom pods
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 scant teaspoon ground fennel
½ teaspoon cayenne
½ teaspoon turmeric
2 pounds boneless, skinless chicken breasts
2 cups finely chopped ripe tomatoes with their juices, or canned diced tomatoes
¼ cup roasted unsalted cashews
1 cup plain yogurt
1 teaspoon salt
Beautiful sprigs of cilantro, for garnish


  1. Combine the ginger and garlic with 3 to 4 tablespoons water in a blender. Blend to a smooth paste, stopping to scrape down the sides of the bowl a couple of times. Set aside.

  2. Heat the oil in a heavy large sauté pan over medium heat. Add the onion and cook, stirring often, until deep golden, 8 to 10 minutes. Transfer to a plate. Add the butter to the pan and, when hot, add the ginger-garlic paste. Cook, stirring, until fragrant and the mixture is light brown, 3 to 4 minutes. Add the cinnamon, cloves and cardamom pods and stir for a few seconds. Add the coriander, paprika, fennel, cayenne and turmeric and cook, stirring, until the mixture takes on a beautiful orange-red color and becomes fragrant, about 30 seconds. Add the chicken and sear until light golden and no longer pink, about 3 minutes per side. Add the tomato with juices and cook, stirring occasionally, until the tomato is very soft, 6 to 8 minutes.
  3. While the tomatoes are cooking, combine the cashews with 2 tablespoons water in the blender and blend to a smooth paste. Add to the chicken. Whisk the yogurt and stir into the pan. Add the reserved onion and salt and mix well. Bring to a gentle boil, cover and simmer until the chicken is tender, 20 to 25 minutes. With a slotted spoon, transfer the chicken to a warm serving dish, then ladle the sauce over it, decorate with cilantro sprigs and serve.



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