Creamy And Fragrant Chicken Korma Recipe: As you prepare to indulge in this delectable Chicken Korma recipe, you should get ready to take your taste buds to new heights. This dish is a masterpiece of Indian cuisine because it is not only bursting with fragrant spices but also with a rich creamy sauce and tender chicken.
Creamy And Fragrant Chicken Korma Recipe
This Chicken Korma is sure to be a hit, whether you are looking for a dish that will satisfy your craving for a warm and comforting meal for a night in or you are planning to impress your guests at your next dinner party. Come along with me as we embark on a journey through the world of cuisine to create a dish that will take you to the bustling streets of India.
Ingredients
For the Marinade
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon Kashmiri red chili powder (or paprika for a milder flavor)
- Salt, to taste
For the Korma Sauce
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup cashews, soaked in warm water for 30 minutes
- 1/4 cup water
- 2 tomatoes, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh cilantro leaves, for garnish
Also See:
Coconut Banana Fritters Recipe – Step by Step Guide
Instructions
- The yoghurt, ginger garlic paste, ground cumin, ground coriander, ground turmeric, Kashmiri red chilli powder, and salt should be mixed together in a bowl.
- Put in the chicken pieces and stir until they are completely covered. If you want the best results, cover and refrigerate the mixture for at least an hour, or overnight.
- Blend together the cashews that have been soaked in water in a blender. Create a creamy paste by blending the ingredients until they are completely smooth. Put aside for later.
- Ghee or vegetable oil should be heated in a Dutch oven or a large skillet over medium heat.
- Cook the chopped onions for approximately five to seven minutes, or until they become translucent and soft.
- Stir in the grated ginger and minced garlic, and continue to cook for an additional one to two minutes until the aroma is released.
- After adding the chopped tomatoes to the skillet, continue to cook them for approximately five minutes, or until they dissolve and become pliable.
- Following that, incorporate the ground cumin, ground coriander, ground cardamom, ground cinnamon, ground cloves, and ground nutmeg into the mixture.
- Toast the spices and develop their flavour by continuing to cook for another two to three minutes.
- The mixture of the onion and tomato should be transferred to a blender.
- Continue blending until the cashew paste is completely smooth and creamy. In order to adjust the consistency of the mixture, you might need to add a little bit of water.
- To the skillet, return the sauce that has been blended. Include any remaining marinade in the bowl, as well as the chicken that has been marinated.
- Mix everything together by stirring it, and then bring it to a simmer. Cover and continue cooking for fifteen to twenty minutes, or until the chicken is tender and cooked all the way through.
- When the chicken is done cooking, stir in the heavy cream and continue to simmer for another two to three minutes to bring it to a simmer. Add salt and pepper to taste, and season with salt.
- Fresh cilantro leaves should be used as a garnish after the Chicken Korma has been transferred to a serving dish. Serve while still hot with rice, naan, or any other Indian bread of your choosing.
Nutrition
- Calories per Serving 590
- Total Fat 43.7 g
- Saturated Fat 15.8 g
- Trans Fat 0.3 g
- Cholesterol 203.7 mg
- Total Carbohydrates 17.4 g
- Dietary Fiber 2.4 g
- Total Sugars 9.9 g
- Sodium 535.6 mg
- Protein 32.3 g