Servings: 6
Equipment
- Enameled cast iron braiser or Dutch oven 5 to 6 quarts
- High-speed blender
Ingredients
For the marinade
- 2 lb chicken thighs (boneless, skinless) cut into 1½ inch pieces
- ½ cup full-fat plain yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- ½ teaspoon salt
For the korma paste
- ¼ cup ghee
- 3 medium red onions thinly sliced
- ¼ cup raw cashews
- ½ cup full-fat plain yogurt
Korma base
- 1 teaspoon cumin seeds
- 1-2 bay leaves
- 1 cinnamon stick
- 2 green cardamom pods
- 5 whole cloves
- ½ teaspoon whole black pepper
- 2 tsps ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red chili powder adjust as per taste
- ½ teaspoon ground turmeric
- Salt to taste
- ½ cup water
To finish
- ¼ cup heavy cream
- ½ teaspoon garam masala
- Reserved crispy fried onions
- ¼ cup sliced almonds toasted
- 2 tablespoon roasted cashews
- Cilantro leaves
Instructions
- Add the chicken, yogurt, ginger-garlic paste, turmeric, red chili powder, salt, and garam masala to a bowl. Mix thoroughly so the marinade coats every piece. Cover and set aside for 20-30 minutes.
- Place the cashews in a small bowl and cover with water. Let them soften while you prepare the onions.
- Heat the ghee or oil in a heavy-bottomed pot over medium heat. Add the sliced red onions and cook, stirring occasionally, until deep golden brown, about 15 minutes. Remove about ¼ cup of the onions and reserve for serving.
- Let the remaining fried onions cool slightly. Drain the cashews, then blend them with the onions and ½ cup yogurt until you have a smooth, creamy paste.
- Return the pot to medium heat. Add the cumin seeds, bay leaves, cardamom, cloves, black pepper, and cinnamon stick to the remaining fat. Cook briefly until fragrant.
- Add the marinated chicken and cook for about 5 minutes, stirring occasionally, until the raw aroma of the marinade has gone. The chicken does not need to be fully cooked at this stage.
- Stir in the blended onion mixture, ground coriander, ground cumin, red chili powder, turmeric, and salt. Mix well until the chicken is evenly coated.
- Pour in the water and stir to combine. Bring to a gentle boil, then reduce the heat. Cover and simmer until the chicken is tender and cooked through.
- Stir in the garam masala and heavy cream. Cook uncovered briefly if needed to bring the sauce to your preferred consistency.
- Turn off the heat and scatter the cilantro, reserved fried onions, roasted cashews, and almond flakes over the top.
Notes
- Soak the cashews before blending. It is what creates a smoother, creamier sauce.
- For an even richer korma, blanched almonds can be used along with the cashews.
- Take your time browning the onions. They should be deeply golden but not burnt, since they provide much of the flavor and color for the sauce.
- For a more traditional aromatic finish, add ¼ teaspoon kewra water or rose water along with the garnish.
- Nut-free: swap the cashews for an equal volume of raw sunflower seeds.
- Make ahead: keeps 4 days refrigerated, freezes 3 months without the cream. Add garnishes fresh.
Nutrition
Calories: 562kcal | Carbohydrates: 14g | Protein: 30g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 348mg | Potassium: 598mg | Fiber: 3g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 3mg
Tried this recipe? Share it Today!Mention @wholesomefamilymeals or tag #wholesomefamilymeals!