How to make chicken korma

Chicken Korma is a rich and flavorful Indian dish made with tender chicken cooked in a creamy and aromatic gravy. It’s a delightful option for those who enjoy milder yet savory curries. Here’s a simple recipe to make Chicken Korma:

Ingredients:

• 500 grams (1.1 lbs) boneless chicken, cut into bite-sized pieces
• 1/2 cup plain yogurt (curd)
• 1/2 cup sliced onions
• 1/4 cup cashew nuts
• 1/4 cup blanched almonds
• 2 tablespoons vegetable oil or ghee (clarified butter)
• 1-inch piece of ginger, grated
• 3-4 garlic cloves, minced
• 2-3 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/2 cup full-fat coconut milk (or regular milk)
• 1 cup water
• Salt, to taste
• Fresh coriander leaves (cilantro) for garnish

Instructions:

1. Prepare the Korma Paste:
   • In a blender, combine sliced onions, cashew nuts, blanched almonds, grated ginger, minced garlic, and chopped green chilies.
   • Blend the ingredients into a smooth paste. You can add a splash of water if needed to aid the blending process.
2. Marinate the Chicken:
   • In a bowl, mix the chicken pieces with yogurt, turmeric powder, ground coriander, ground cumin, garam masala, and salt. Make sure the chicken is well-coated with the marinade.
   • Cover the bowl and let the chicken marinate for at least 30 minutes. For better flavor, you can refrigerate it for a few hours or overnight.
3. Cook the Chicken:
   • In a large, heavy-bottomed pan or pot, heat the vegetable oil or ghee over medium heat.
   • Add the marinated chicken pieces to the pan and cook them until they turn golden brown on all sides. Stir occasionally to avoid sticking.
4. Add the Korma Paste:
   • Once the chicken is lightly browned, add the korma paste to the pan.
   • Stir the paste well with the chicken and cook for a few minutes until the raw smell of the onions disappears and the paste starts to turn light brown.
5. Simmer with Coconut Milk:
   • Pour the coconut milk (or regular milk) into the pan along with a cup of water.
   • Mix everything together and let the chicken korma simmer on low heat for about 15-20 minutes or until the chicken is fully cooked and tender.
   • Adjust the seasoning (salt and spices) to your taste preference during the cooking process.
6. Garnish and Serve:
   • Once the chicken korma is cooked to perfection, turn off the heat.
   • Garnish with fresh coriander leaves (cilantro).
   • Serve the chicken korma hot with steamed rice, naan bread, or roti.

Enjoy your flavorful and creamy Chicken Korma! It’s a delightful Indian dish that is sure to please your taste buds.