Malai murgh korma
Prep time: 50 minsTotal time: 
Malai murgh korma
Unlike takeaway versions, an authentic korma features a pale, ivory sauce with a delicate balance of savoury depth and aromatic spice
Prep time: 50 minsTotal time: 
Aktar Islam
Aktar Islam
Ingredients
- 1kg chicken thigh fillets
- 20g garlic and ginger paste
- juice of 1 lime
- 150g thick Greek yogurt
- 90g cream cheese
- 60ml double cream
- 2 tbsp rapeseed oil
- 2-3 bird eye green chillies, finely chopped
- 25 cardamom pods, seeds removed and ground (reserve the pods)
- 1 tsp chaat masala, plus extra to sprinkle
- ¾ tsp garam masala
- ¾ tsp ground coriander
- ¾ tsp ground cumin
- 1 tbsp ghee, melted, plus extra to serve (optional)
For the sauce
- 20g cashews
- 1 onion, quartered
- 4 tbsp ghee
- 4 cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 200ml double cream
- 300ml chicken stock*
- 2-3 bird eye chillies, slit
- 2½cm piece ginger, grated
- 1 tsp garam masala
- 1 tbsp ground fenugreek
- 3-4 drops rose water
To serve (optional)
- sliced ginger, fresh coriander, rice and/or naan*
Step by step
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Cut the chicken into large chunks (about 60g) and transfer to a bowl. Toss with half the garlic and ginger paste and all the lime juice, then marinate in the fridge for 30 minutes. Combine the yogurt, cream cheese, double cream, rapeseed oil, chillies, ground cardamom, chaat masala, garam masala, coriander, cumin and remaining garlic and ginger paste in a non-metallic bowl. Season and stir in the chicken, then cover and marinate in the fridge for another 2-3 hours.
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For the sauce, soak the cashews in warm water for 15 minutes, then drain. Meanwhile, lower the onion quarters into a small pan of boiling water. Boil for 5-6 minutes until soft and translucent. Drain and put in a small food processor with the soaked cashews. Blend until smooth. Add 1 tablespoon of water, if needed.
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Heat the 4 tablespoons of ghee in a large pan over a medium-low heat. Crack open the cardamom pods and add to the pan with the cinnamon stick, cloves and plenty of cracked black pepper, then sauté gently for 2 minutes until aromatic. Add the cashew paste, then continue to cook, stirring constantly, until the moisture reduces and the fat just begins to separate at the edges (do not allow any browning). Stir in the cream, stock, slit green chillies and ginger. Simmer, uncovered, for 10–15 minutes. Stir in the garam masala and fenugreek, then turn off the heat. Add the rose water, to taste. Strain the sauce into a separate saucepan, season and keep warm.
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Preheat the oven to 220°C, fan 200°C, gas 7. Thread the marinated chicken onto 4 metal skewers. Suspend over a baking tray and roast for 15-17 minutes. Turn, baste with the melted ghee and finish under the grill for 3 minutes on each side or until cooked through and blistered. Sprinkle with chaat masala.
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To serve, unthread the chicken into shallow serving bowls and pour over the sauce. Scatter over the ginger and fresh coriander, then finish with an extra pinch of chaat masala and a drizzle of ghee. Enjoy with cooked rice and/or warm naan.
*Use gluten-free stock and naan, if required.
