Chicken Korma Recipe

Ingredients:

• ½ kg chicken (bone-in preferred)

• 3 tablespoons plain yogurt

• 1 tablespoon ginger-garlic paste

• ¼ teaspoon turmeric

• 1 teaspoon Kashmiri red chili powder

• 1 teaspoon garam masala

• ½ teaspoon salt

• 1½ tablespoon oil or ghee

• 2 medium yellow onions, sliced

• 10 cashew nuts or almonds

• Whole spices: bay leaf, cloves, cardamom, cinnamon stick

• ½ cup hot water

• Fresh cilantro for garnish

Instructions:

1. Marinate the Chicken: In a mixing bowl, combine chicken with yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Mix well to coat the chicken and let it marinate for at least 30 minutes or overnight for better flavor.

2. Prepare the Korma Paste: Heat oil or ghee in a pan over medium heat. Add sliced onions and sauté until golden brown. Add cashews or almonds and sauté for another minute. Let it cool and then blend with yogurt into a smooth paste.

3. Cook the Chicken: In the same pan, add whole spices and sauté until fragrant. Add the marinated chicken and cook until the raw smell disappears. Stir in the onion-cashew paste and hot water.

4. Simmer: Bring to a boil, then reduce heat and cover. Cook for about 20 minutes until the chicken is tender and fully cooked.

5. Finish: Adjust seasoning if necessary, garnish with chopped cilantro, and serve hot with basmati rice or naan.

Health Tips:

• Cut down on fat: Use low-fat yogurt and substitute skimmed milk or cashew nut paste for regular coconut milk or cream.

• Use oil sparingly: Use just a splash of olive oil for stir-frying. Non-stick cookware can also help limit the use of oil when cooking curries.