Korma

Indulge in a rich and aromatic chicken korma, where tender pieces of chicken simmer in a creamy yogurt sauce infused with fragrant spices and cashew paste. This Indian classic is perfect for a cozy weeknight dinner or a festive gathering.

• 500 grams chicken, cut into pieces
• 2 tablespoons ghee or oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 cup yogurt
• 1 tablespoon korma spice mix
• 1 cup water
• 50 grams cashew nuts, blended into a paste
• Salt to taste salt

Method

1. 1

   Heat ghee or oil in a large pot over medium heat.

2. 2

   Add sliced onions and sauté until golden brown.

3. 3

   Stir in minced garlic and grated ginger, cooking for an additional minute.

4. 4

   Add the chicken pieces and sear until lightly browned on all sides.

5. 5

   Mix in the yogurt and korma spice mix, stirring well to coat the chicken.

6. 6

   Pour in the water and bring to a gentle simmer. Cover and cook for 40 minutes.

7. 7

   Add the cashew paste and salt, cooking for another 10 minutes uncovered to thicken the sauce.

8. 8

   Serve hot with naan or rice, garnished as desired.