Here’s a simple recipe for Korma, a rich and flavorful Indian dish typically made with meat or vegetables simmered in a creamy sauce. This recipe focuses on chicken korma, but you can easily adapt it for other proteins or vegetarian options.
Chicken Korma Recipe
Ingredients:
- For the marinade:
- 500g chicken (bone-in or boneless), cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- For the korma:
- 2 tablespoons oil or ghee
- 2 large onions, thinly sliced
- 2-3 green chilies, slit
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 whole cloves
- 1-inch cinnamon stick
- 1 cup cashew nuts (soaked in warm water)
- 1 tablespoon poppy seeds (optional)
- 1 cup coconut milk or cream
- Fresh coriander for garnish
Instructions:
- Marinate the Chicken:
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour (or overnight in the fridge for best results).
- Prepare the Korma Base:
- Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
- Add cumin seeds, cardamom, cloves, and cinnamon. Cook for a minute until fragrant.
- Cook the Chicken:
- Add the marinated chicken to the pan. Cook until the chicken is browned on all sides.
- Add green chilies and mix well.
- Make the Sauce:
- Drain the soaked cashews and blend them with poppy seeds (if using) and a bit of water to make a smooth paste.
- Add the cashew paste to the pan and mix thoroughly.
- Pour in the coconut milk or cream, stir well, and let it simmer on low heat for about 20-25 minutes, until the chicken is cooked through and tender.
- Serve:
- Garnish with fresh coriander. Serve hot with naan, roti, or rice.
Enjoy your delicious chicken korma! If you have any questions or need variations, feel free to ask!
