Chicken Korma
29 June, 2024
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Chicken korma
Chicken korma is a flavorful and aromatic dish that originates from the Indian subcontinent. It's known for its creamy, mildly spiced sauce and tender pieces of chicken. The dish is made by marinating chicken pieces in a mixture of yogurt and spices, then cooking them in a sauce made with onions, tomatoes, and various aromatic spices such as cardamom, cloves, cinnamon, and nutmeg.
Ingredients
For Marinating the Chicken:
- 500 g boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red chili powder or paprika
- Salt to taste
For the Korma Sauce:
- 2 tablespoons ghee or vegetable oil
- 2 onions finely chopped
- 2 tomatoes chopped
- 3-4 cloves garlic minced
- 1- inch piece of ginger grated
- 2 green chilies slit lengthwise (adjust to taste)
- 1 teaspoon cumin seeds
- 4-5 cardamom pods
- 4-5 cloves
- 1- inch cinnamon stick
- 1/2 cup cashew nuts soaked in warm water for 30 minutes
- 1/2 cup coconut milk
- 1/2 cup water or chicken stock
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Marinate the Chicken:
- In a bowl, combine the yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, Kashmiri red chili powder, and salt. Mix well.
- Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Korma Sauce:
- Heat ghee or oil in a large skillet or pan over medium heat.
- Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
- Add the chopped onions and cook until they turn golden brown.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for another couple of minutes.
- Add the chopped tomatoes and cook until they soften and break down, forming a thick paste.
Make the Cashew Paste:
- Drain the soaked cashew nuts and transfer them to a blender or food processor.
- Blend into a smooth paste, adding a little water if needed to help with blending.
Add Cashew Paste and Coconut Milk:
- Add the cashew paste to the skillet and mix well with the onion-tomato mixture.
- Pour in the coconut milk and water or chicken stock. Stir to combine.
- Bring the mixture to a simmer and let it cook for a few minutes, allowing the flavors to meld together.
Cook the Chicken:
- Add the marinated chicken pieces to the skillet along with any remaining marinade. Stir to coat the chicken in the sauce.
- Cover the skillet and let the chicken cook over low to medium heat for about 15-20 minutes, or until it is cooked through and tender. Stir occasionally.
Finish and Serve:
- Once the chicken is cooked, check for seasoning and adjust if needed.
- Garnish with fresh coriander leaves.
- Serve hot with rice, naan bread, or roti.
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