Classic Mughal Chicken Korma with Basmati Rice and Naan

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Mughal Chicken Korma

1. Soak ⅓ cup raw cashews in warm water for 15 minutes, then drain; blend with 3 tablespoons water until completely smooth and set aside. 18 min
2. Measure out 1½ teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric, and ½ teaspoon Kashmiri red chili powder into a small bowl; set aside along with 4 whole cloves, 4 lightly crushed green cardamom pods, and 2 bay leaves. 4 min
3. Cut 2 pounds boneless skinless chicken thighs into 2-inch pieces, mince 5 garlic cloves, grate 1½ inches peeled fresh ginger, and thinly slice 2 yellow onions. 10 min
4. If using, steep ¼ teaspoon saffron threads in 2 tablespoons warm water and set aside. 5 min
5. Timing-sensitive step. Heat 3 tablespoons neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high; add the whole cloves, crushed cardamom pods, and bay leaves and fry 30 seconds until fragrant. 2 min
6. Timing-sensitive step. Add the sliced onions and 1¼ teaspoons kosher salt; cook over medium heat, stirring frequently, for 15 minutes until deep golden and jammy. 15 min
7. Timing-sensitive step. Push the onions to the side, add the minced garlic and grated ginger, and stir-fry 1 minute until fragrant, then mix everything together. 2 min
8. Timing-sensitive step. Add the ground spice blend (coriander, cumin, cardamom, cinnamon, turmeric, and chili powder) and stir constantly for 1 minute to toast into the onions.
9. Timing-sensitive step. Add the chicken pieces and stir to coat in the spiced onion base; cook 3 minutes, turning occasionally, until the chicken is no longer pink on the outside. 3 min
10. Reduce heat to medium-low; stir in ½ cup plain whole-milk yogurt, the blended cashew cream, and ⅓ cup heavy cream, then cover and braise for 18 minutes, stirring once halfway, until the chicken is cooked through and the sauce has thickened. 18 min
11. Stir in 1 teaspoon rose water and the saffron water (if using); taste and adjust salt, then remove the bay leaves, whole cloves, and cardamom pods. 2 min
12. Ladle the korma into a serving bowl and garnish with 3 tablespoons roughly chopped fresh cilantro and 2 tablespoons toasted slivered almonds. 2 min

Steamed Basmati Ricebase

1. Rinse 1½ cups basmati rice in a fine-mesh strainer under cold water, swishing until the water runs clear, then drain well. 3 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove from heat and let the rice steam, lid on, for 5 minutes, then fluff with a fork before serving. 5 min

Warmed Naanside

1. Timing-sensitive step. Heat a dry skillet over medium-high; warm each of the 4 naan pieces for 30–45 seconds per side until lightly charred and puffed. 5 min
2. Brush the warm naan with 1 tablespoon melted unsalted butter and sprinkle with ¼ teaspoon flaky sea salt; serve immediately.