Chicken Korma Recipe
Embark on a culinary journey with our Chicken Korma recipe, an exquisite Indian dish that transforms ordinary ingredients into a masterpiece of flavor and texture. This dish is a harmonious blend of tender chicken pieces, bathed in a luxurious sauce crafted from a medley of aromatic spices, creamy yogurt, and a touch of cashew goodness.
Picture succulent bites of chicken, marinated to perfection in a symphony of turmeric, coriander, cumin, and garam masala. As it simmers in a velvety blend of coconut milk, yogurt, and a cashew paste, the kitchen is filled with the irresistible aroma of spices infusing into every morsel.
Chicken Korma
Indulge in the rich and aromatic flavors of Chicken Korma, a classic Indian dish that combines succulent pieces of chicken with a luxuriously spiced creamy sauce. This culinary masterpiece strikes a perfect balance between the warmth of spices and the creaminess of yogurt, creating a dish that's both comforting and indulgent.
Equipment
- Large skillet or pan
- Blender or food processor
- Cooking spoon
- Cutting board and knife
- Mixing bowls
Ingredients
- 1.5 lbs boneless skinless chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 large onion finely chopped
- 3 tablespoons ghee or vegetable oil
- 1/2 cup cashews soaked in warm water
- 2 tablespoons ginger-garlic paste
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup heavy cream
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- Salt to taste
- Fresh cilantro for garnish
Instructions
Marinate the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, ground turmeric, ground coriander, ground cumin, and salt.
- Add chicken pieces to the marinade, ensuring they are well-coated. Allow it to marinate for at least 30 minutes.
Prepare Cashew Paste:
- Drain soaked cashews and blend them into a smooth paste using a blender or food processor. Set aside.
Cook the Chicken:
- In a large skillet, heat ghee or vegetable oil over medium heat.
- Add chopped onions and sauté until golden brown.
- Add marinated chicken and cook until browned on all sides.
Create the Korma Sauce:
- Stir in the cashew paste, coconut milk, and water.
- Simmer on low heat until the chicken is cooked through and the sauce thickens.
Finish with Cream and Spices:
- Pour in heavy cream and garam masala, stirring gently.
- Adjust salt to taste and let it simmer for an additional 5 minutes.
Garnish and Serve:
- Garnish with fresh cilantro.
- Serve the Chicken Korma over steamed rice or with naan bread.
Notes
Delight your senses with the luscious taste of Chicken Korma – a dish that brings the richness of Indian spices to your table.
