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!

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
White pepper

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