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Chicken Korma

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Description

Korma, a regal masterpiece in the tapestry of Indian cuisine, enchants with its velvety indulgence and intricate blend of flavors. Tender pieces of meat, be it chicken, lamb, or beef, luxuriate in a creamy sauce enriched with yogurt, ground nuts, and aromatic spices. The dish unfolds like a symphony, harmonizing the warmth of cinnamon, cardamom, and cloves with the subtle sweetness of coconut and almonds. Each spoonful offers a journey through the royal courts of Mughlai kitchens, where korma reigns as a testament to culinary finesse—a dish that transcends time, evoking the richness of Indian culinary heritage.

Chicken Marinade

  • 500g boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • Salt to taste

    • Korma Sauce

  • 2 tablespoons olive oil (or ghee)
  • 2 large onions, finely sliced
  • 1 cup cashews, soaked in warm water
  • 1/2 cup desiccated coconut
  • 2 tablespoons white poppy seeds (khus khus), soaked in warm water
  • 1 cup plain yogurt
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 cup chopped cilantro (for garnish)
  • 1/4 cup sliced almonds (for garnish)
  • Salt to taste
    • Marinate the Chicken
    1. In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
    2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
    Prepare the Korma
    1. In a blender or pestle and mortar, combine soaked cashews, desiccated coconut, and soaked poppy seeds. Blend into a smooth paste, adding water as needed.
    2. Heat olive oil (or ghee) in a pan. Add sliced onions and sauté until golden brown.
    3. Add the cashew-coconut paste to the onions and cook for 2-3 minutes.
    4. In a separate bowl, whisk yogurt and add it to the pan. Stir well to combine.
    5. Add ground coriander, ground cumin, garam masala, ground cardamom, ground cinnamon, and ground cloves. Mix thoroughly.
    6. Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
    7. Pour in 1-2 cups of water, depending on your desired consistency. Bring the mixture to a simmer, cover, and cook until the chicken is tender.
    8. Adjust salt and spice levels according to taste.
    9. Serve hot with steamed rice, naan, or roti. Garnish the Chicken Korma with chopped cilantro and sliced almonds.
    10. Enjoy the rich and flavourful Chicken Korma, a delightful and aromatic dish that showcases the elegance of Indian cuisine!