Ingredients:
- Chicken (cut into pieces): 800g (skinless, boneless pieces or with bones, as preferred)
- Onions: 2 large (finely sliced)
- Ginger-garlic paste: 2 tablespoons
- Yogurt: 1 cup (plain, thick)
- Tomatoes: 2 medium (chopped)
- Almonds (or cashews): 1/4 cup (ground into a paste, soaked in water)
- Cream: 1/4 cup (optional, for extra creaminess)
- Cooking oil: 3 tablespoons
- Ghee (clarified butter): 2 tablespoons
- Water: 1 cup (adjust for desired consistency)
Whole Spices:
- Cinnamon stick: 1-inch piece
- Cardamom pods: 4-5
- Cloves: 4-5
- Bay leaf: 1
- Black cumin seeds (Shahi Jeera): 1/2 teaspoon
- Black peppercorns: 4-5
Ground Spices:
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon (adjust to taste)
- Coriander powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Garam masala: 1 teaspoon
- Salt: To taste
Instructions:
- Prepare the Ingredients:
- Grind the almonds (or cashews) into a fine paste by soaking them in warm water for 15 minutes. Set aside.
- Whisk the yogurt to smooth consistency and set aside.
- Cook the Onions:
- Heat the ghee and oil together in a heavy-bottomed pot or pressure cooker over medium heat.
- Add the whole spices (cinnamon stick, cardamom, cloves, bay leaf, cumin seeds, and black pepper) and sauté for 1-2 minutes until they release their fragrance.
- Add the sliced onions and cook until golden brown. Be patient, as this step adds richness to the korma.
- Add Ginger-Garlic Paste:
- Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears and the paste becomes aromatic.
- Cook the Chicken:
- Add the chicken pieces and sauté for about 5-7 minutes until they turn lightly golden.
- Add the tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook until the tomatoes soften and release their juices (about 5 minutes).
- Add the Almond Paste & Yogurt:
- Stir in the almond paste (or cashew paste) and cook for 3-4 minutes, allowing the nuts to incorporate into the dish.
- Add the whisked yogurt slowly while stirring to avoid curdling. Cook on low heat for about 10 minutes, stirring frequently, until the oil starts to separate from the mixture.
- Simmer the Korma:
- Add about 1 cup of water (or as desired) to achieve your preferred gravy consistency.
- Cover the pot and let the korma simmer on low heat for 15-20 minutes (or until the chicken is fully cooked and tender). If using a pressure cooker, cook for 1-2 whistles on low heat.
- Finishing Touches:
- Stir in the cream (if using) for extra richness.
- Add the garam masala and mix well.
- Let the korma simmer for another 5 minutes, allowing the flavors to meld together.
- Serve:
- Garnish with fresh coriander leaves and sliced almonds for a traditional touch.
- Serve hot with steamed basmati rice, naan, or paratha.
Tips for Perfect Korma:
- Slow cooking is key to achieving the right texture and flavor. The longer the spices have to cook, the more aromatic and flavorful your korma will be.
- If you prefer a spicier korma, adjust the amount of red chili powder to taste.
- Yogurt should be well-beaten to prevent curdling when added to the hot curry.
Enjoy your rich, flavorful Chicken Korma—perfect for a family feast or a special occasion!