Ingredients
- 1.0 cup Onion
- 1.0 Green Chilli
- 2.0 tbsp Coriander Leaves
- 1.5 tbsp Ghee
- 500.0 g Chicken
- 10.0 Cashews
- 0.5 tsp Turmeric Powder
- 1.0 tsp Red Chilli Powder
- 4.0 clove Cloves
- 2.0 inch Cinnamon
- 2.0 Cardamom
- 1.0 Bay Leaf
- 1.0 tsp Salt
- 3.0 tbsp Coconut Milk
- 1.0 tsp Sea Salt
- 0.5 cup Water
- 1.0 tsp Garam Masala
- 1.5 tsp Coriander Powder
- 1.0 tbsp Ginger Garlic Paste
Cooking Steps
- Marinade: To a mixing bowl, add 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.