Indian Chicken Korma

Indian Chicken Korma

Indulge in the rich and creamy delight of Indian Chicken Korma, a beloved dish that captures the essence of Indian culinary tradition. This sumptuous dish features tender chicken simmered in a luscious cashew-based sauce infused with aromatic spices like garam masala and turmeric. The harmonious blend of flavors creates a comforting meal that is perfect for special occasions or a cozy family dinner. Traditionally, Korma has its roots in the Mughal era, where it was a royal dish served to aristocrats, making it a symbol of opulence and flavor. Serve it hot with steamed basmati rice or buttery naan for an unforgettable experience.

Servings: 4

Ingredients

  • Fresh cilantro (1/4 cup, chopped (for garnish))
  • Vegetable oil (3 tablespoons)
  • Salt (1 teaspoon (or to taste))
  • Red chili powder (1 teaspoon (adjust for spice preference))
  • Cumin powder (1 teaspoon)
  • Coriander powder (1 teaspoon)
  • Turmeric powder (1/2 teaspoon)
  • Garam masala (1 teaspoon)
  • Tomato (1 medium, pureed)
  • Yogurt (1 cup, plain)
  • Cashews (1/2 cup, soaked in water for 30 minutes)
  • Ginger (1 tablespoon, grated)
  • Garlic (4 cloves, minced)
  • Onion (1 large, finely chopped)
  • Chicken (1.5 pounds, boneless and skinless, cut into bite-sized pieces)

Instructions

  1. Begin by soaking the cashews in water for at least 30 minutes. This will soften them for a smoother blend.
  2. In a blender, combine the soaked cashews and yogurt. Blend until the mixture is smooth and creamy. Set aside.
  3. Heat vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
  4. Add the minced garlic and grated ginger to the pan. Cook for an additional 2 minutes until fragrant.
  5. Introduce the chicken pieces to the pan, cooking until they are lightly browned on all sides, about 5-7 minutes.
  6. Stir in the tomato puree along with garam masala, turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to coat the chicken evenly with the spices.
  7. Cover the pan and let the chicken simmer in the spices for about 10 minutes, or until the chicken is fully cooked through.
  8. Pour in the cashew-yogurt mixture and stir well to combine. Allow the korma to simmer for another 5 minutes, enabling the flavors to meld beautifully.
  9. Remove from heat, garnish with fresh cilantro, and serve hot with steamed basmati rice or naan bread.

Dietary Information

Servings: 4 • Dish Type: Main • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 450 • Fat: 30g • Carbs: 20g • Protein: 30g • Sodium: 600mg • Sugar: 4g