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Chicken Korma

Chicken Korma is a rich, fragrant chicken curry made by cooking succulent pieces of chicken in a rich cashew-based sauce. The combination of blended nut paste and yogurt is what truly makes a ‘korma’. You can substitute other meats or just use vegetables if desired.

You can simmer in cream to make the korma sauce extra rich – this gives it that ‘royal’ quality or you can just use yogurt for a healthier option.

Ingredients

Marinade
  • 1 Tsp turmeric powder
  • 2 tsp Ginger garlic paste
  • 3 tbsp yogurt
  • 1 tsp Salt to season
  • ½ tsp Red Chili Powder

Other Ingredients
  • 2 onions chopped
  • 1 tbsp Ghee
  • 1/3 cup tomato puree
  • 1 1/2 Tbsp Garam Masala
  • ¾ cup cashews
  • ¼ cup cream (or Yogurt)

Preparation

  1. Marinate the chicken in a mixture of yogurt, red chili powder, turmeric, salt and ginger, and garlic paste (or use minced ginger and garlic). Keep the chicken in the fridge to marinate for at least 30 minutes.
  2. Prepare the cashew nuts for blending – soak them in hot water for 20-30 minutes. After soaking, blend with a couple of tablespoons of water to form a smooth paste. Keep this aside for later.
  3. In a large saucepan, heat the ghee and add the chopped onions. Saute until they are browned. This should take you around 15 minutes.
  4. Once the onions are browned, add the marinated chicken to the saucepan, and continue to saute, using a spatula to move the chicken pieces around to cook them evenly.
  5. Add the tomato puree, and continue to cook, moving the chicken around to coat them evenly in the spices and tomato puree.
  6. At this point, you can cover the saucepan with a lid and let the chicken simmer on low-medium heat for 5 minutes. After 5 minutes, take off the lid, add in the blended cashew paste and mix well.
  7. Add the garam masala powder, thin the sauce with a little water, and mix well. Ensure that nothing is sticking to the bottom.
  8. Add 1/4 cup of cream (or yogurt) and mix well. Cover the wok with a lid and let the curry simmer for 5 minutes more.
  9. Take off the lid, and check for seasoning. Add salt if needed. Garnish with chopped cilantro and ghee-roasted cashew nuts.