Chicken Korma northern Indian dish, chicken is simmered in a creamy fragrant sauce with onion, garlic, ginger and cashews.
Chicken Korma is mild traditional Indian curry; it is often made using cream, but can be made with yogurt instead, as in this recipe. It is best served over rice or naan, roti.
1 cup yogurt
1/2 cup heavy cream
1 tablespoon cashew nut paste
2 tablespoon ginger garlic paste
1 teaspoon coriander powder
1 teaspoon cardamom powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 tablespoons oil
3 tablespoons butter
2 large onions, chopped
1 bay leaf
2 tbsp fresh coriander, chopped
Salt as taste
How To Make:
Wash chicken thoroughly and add yogurt, half teaspoon ginger garlic paste in chicken.
Let it marinade for 12 hours or in the fridge overnight. Heat oil in a wok over medium heat. Cook the bay leaves in hot oil. Add onion, and cook until soft,
Add garlic/ginger paste, coriander, garam masala, cumin, turmeric, and chili powder. Cook for a further 10 minutes. Add the marinade chicken and the cashew nut paste. Mix until chicken and all the spice combined and cover on a gentle simmer for 10 minutes. Add cardamom powder in it.
Add the cream and simmer for 20 minutes or until the Chicken is cooked, stirring constantly.
If needed add a little water to prevent the curry becoming too thick or dry.
Now stir in the garam masala and finely chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves and butter sprinkled over the top. Chicken Korma is ready to serve.