Chicken Korma Recipe

Chicken Korma is a delectable dish that originated in the Mughlai cuisine of North India but has found its way to the South region as well, with each region adding its own unique twist to the recipe. In the South, it's often prepared with a coconut milk base and a blend of aromatic spices, resulting in a rich and creamy curry that's perfect for special occasions or everyday meals. Here's a detailed recipe for you to enjoy:

Ingredients:

• 500g chicken pieces, preferably bone-in, skinless
• 1 large onion, finely sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1-inch piece of ginger, finely chopped
• 4-5 garlic cloves, minced
• 1/2 cup coconut milk
• 1/4 cup yogurt
• 1/4 cup cashew nuts, soaked in water for 30 minutes
• 1/4 cup fresh cilantro (coriander) leaves, chopped
• 2 tablespoons vegetable oil
• Salt to taste

Whole Spices:

• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1 bay leaf

Ground Spices:

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garam masala powder

Instructions:

1. Heat oil in a large skillet or kadai over medium heat. Add the whole spices - cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
2. Add the sliced onions and sauté until they turn golden brown.
3. Stir in the chopped ginger and garlic, and cook until the raw smell disappears.
4. Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
5. Meanwhile, in a blender, combine the soaked cashew nuts with a little water and blend into a smooth paste.
6. Once the tomatoes are cooked, add the chicken pieces to the skillet. Stir well to coat the chicken with the onion-tomato mixture.
7. In a bowl, whisk together the yogurt and coconut milk. Pour this mixture into the skillet, stirring gently to combine.
8. Add the ground spices - cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well.
9. Cover the skillet and let the chicken simmer in the gravy for about 20-25 minutes, or until it's cooked through and tender.
10. Once the chicken is cooked, stir in the cashew nut paste, allowing the curry to thicken slightly.
11. Check for seasoning and adjust salt as needed.
12. Garnish with freshly chopped cilantro leaves before serving.
13. Serve hot with steamed rice, naan, or roti for a truly indulgent dining experience!

Chicken Korma is a culinary masterpiece that's cherished across the South region of India for its creamy texture and rich flavors. Whether prepared for a festive celebration or a cozy family dinner, this dish never fails to impress with its tantalizing aroma and exquisite taste!