Chicken Korma
When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!
Ingredients:
1 full chicken cut in pieces (approximately 2 lbs)
1 tsp chili powder
1/2 tsp turmeric
Juice of half a lemon
2 tbsps ginger and garlic paste
Salt and white pepper powder
1/2 cup raw unsalted cashew nuts
1 tsp white poppy seeds
1 tsp white melon seeds
1/2 cup stirred yogurt
2 tbsps ghee
2 green chilies slit in half
3 cardamoms
6 cloves
2 bay leaves
1 tsp each chili, cumin, garam masala, white pepper
1/2 tsp turmeric
1/2 – 1 cup heavy cream
Salt
White pepper
Method:
Soak the cashew nuts, poppy and melon seeds for 30 minutes
Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 minutes to overnight
Grind the seeds to a smooth paste
In a pan, heat 2 tbsps of ghee and saute 2 slit green chilies, 3 cardamoms, 6 cloves and 2 bay leaves
Add the nut paste and stir quickly so it doesn’t burn
Add the yogurt
Strain the paste and discard all the whole spices
In another saute pan, lightly brown the chicken
Add the nut paste
Add the rest of the powdered spices
Cook for 30 to 40 minutes, adding water as required and stirring frequently
Finish with heavy or whipping cream