Chicken Korma

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

½ kg (1.2 lbs) chicken (bone-in preferred but boneless is ok)

¼ teaspoon ground turmeric

3 tablespoons curd (plain yogurt or coconut milk)

1 tablespoon ginger garlic paste (or ½ tbsps. each fine grated)

¾ to 1 teaspoon garam masala (or korma masala)

1 to 1¼ teaspoon Kashmiri red chili powder (less spicy variety, minimum ½ tsp)

½ teaspoon sea salt

1½ tablespoon oil or ghee

2 green cardamoms

1 cup onions (sliced, 2 medium yellow onions)

10 whole cashew nuts (or almonds, or use 5 each)

¼ cup curd (plain yogurt or coconut milk)

1 to 2 tablespoon oil or ghee (use as per your preference)

1 small Indian bay leaf (optional)

4 cloves (optional)

2 inch cinnamon (optional)

1 cardamom (optional)

1 to 2 green chilies (slit or chopped, optional, Thai/Indian or serrano peppers)

½ cup hot water (more if needed)

¼ teaspoon salt (adjust to taste)

½ to ¾ teaspoon garam masala

1½ teaspoon coriander powder (ground coriander)

¼ teaspoon Kashmiri red chili powder (optional, for color)

2 tablespoons coriander leaves (cilantro fine chopped to garnish)

Directions

Marinade: To a mixing bowl, add the ingredients mentioned under the tittle Marinade - chicken, yogurt, ginger garlic, turmeric, salt, red chili powder and garam masala. Mix well to coat the chicken with the ingredients. Cover and keep aside.

Make the korma paste: Heat a pan with ghee/oil and add 2 cardamoms and onions. Saute until they turn golden brown and begin to caramelize (not burnt). Add the nuts and cool down. Blend to a smooth paste with yogurt.

Saute chicken: In the same pan, heat ghee/oil and add the optional whole spices - bay leaf, cinnamon stick, cloves and cardamom. When they begin to sizzle, add green chili and chicken. Saute on a medium heat for 5 to 6 mins.

Make Chicken Korma: Add the onion puree, salt, coriander powder, garam masala and chili powder (optional, for deeper color). Stir in the hot water and rise the heat to bring to a boil. Cover and cook on a medium low heat until the chicken is cooked through & you see traces of oil over the korma.

Troubleshooting: If the sauce is too thick to your liking, stir little hot water and simmer. If it is runny cook uncovered on a high heat, for a few minutes until thick. Taste test and adjust salt.

Garnish with coriander leaves. Serve chicken korma with Jeera rice, plain Basmati Rice, Butter Naan, roti or paratha.

Nutrition

• Calories: 405 kcal
• Total Fat: 29 g
• Saturated Fat: 6 g
• Cholesterol: 98 mg
• Sodium: 558 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 26 g