This was my second attempt at Chicken Korma, after completely butchering the combination of spices the first time. This one is on point, but don’t be afraid to up the spice level with your pepper. Also, make sure to get everything you puree, chop, grind, or crush very fine and smooth for a sauce with good texture. Perfect for a cold winter evening.
Recipe from Playful Cooking
- 1 lb chicken, skinless and with bone or boneless
- 3 garlic cloves, grated
- 1 inch ginger, grated
- 1 teaspoon turmeric powder
- 2 medium size red onions
- 2 green chilies
- 1/4 cup roughly chopped cilantro, plus more for garnishing at the end
- 6 to 7 almonds, blanched and skin removed
- 6 to 7 cashews
- 1 tablespoon white poppy seeds
- 3/4 cup plain, flavorless yogurt
- 1 tablespoon cream (optional)
- 1 cup tomato puree, canned or homemade
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1 teaspoon chili powder
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon fennel seeds
- 2 to 3 green cardamoms
- 2 tablespoons ghee/ cooking oil
- salt to taste
- Marinate the chicken with salt, turmeric, garlic and ginger and let it rest for a minimum of five hours or overnight in the refrigerator.
- Using a food processor, puree the onion, fresh cilantro and green chilies. Add 2 tablespoons of yogurt to that and mix once again. Keep it aside to be used later.
- Next, blend the cashew, almond and poppy seeds to a fine paste and add 1 tablespoon of yogurt to that. Keep it aside to be used later.
- Dry roast the cumin seeds and coriander seeds. Grind it to a fine dust and keep it aside.
- In a wok on a deep pan, add 2 tablespoons of ghee and bring it to heat. Add fennel seeds, green cardamoms and let it release the flavor. This should take about 2 seconds. Add onion puree to the wok/pan, add a pinch of salt and cook at a medium heat for about 3 to 4 minutes.
- Add the marinated chicken and continue cooking for about 5 minutes until the chicken in partially cooked through. Then, add the cumin and coriander powder that was kept aside along with chili powder and freshly cracked pepper. Continue cooking for a couple more minutes.
- Pour the yogurt and nut blend to the wok and give it a mix. Continue cooking in medium heat until the oil starts to separate. If it gets too sticky, add a little bit of water. Cook for about 5 to 7 minutes.
- Gradually stir in the tomato puree and the rest of yogurt to the wok. Add some water, if the gravy gets too thick. Cook for a couple more minutes and add cream, if you are using any. Check for salt and once the chicken is cooked through, switch off the heat.
- Garnish with some freshly chopped cilantro and serve with rice, naan or your choice of bread.