Chicken Korma Recipe_

1. Chicken Korma Recipe Sure, here's a more detailed step-by-step method for making chicken korma, Chicken Korma Recipe Ingredients: - 500g boneless chicken, cut into cubes - 2 large onions, thinly sliced - 2 tomatoes, chopped - 1/2 cup plain yoghourt - 1/4 cup cooking oil or ghee (clarified butter) - 2 tablespoons ginger-garlic paste - 1 tablespoon ground coriander - 1 teaspoon ground cumin - 1 teaspoon turmeric powder - 1 teaspoon red chilli powder (adjust according to your spice preference) - 1/2 teaspoon garam masala powder - 1/4 cup cashew nuts (optional, for richness) - Salt to taste - Chopped cilantro leaves for garnish - Sliced almonds or cashews for garnish (optional) Instructions: 1. Marinate the Chicken: - In a mixing bowl, combine the chicken cubes with yoghurt, half of the ginger-garlic paste, turmeric powder, and a pinch of salt. Mix well until the chicken is evenly coated. Allow it to marinate for at least 30 minutes. For optimal flavour, you can marinate it overnight in the refrigerator. 2. Prepare the Spice Paste: - In a blender or food processor, add the sliced onions, chopped tomatoes, and cashew nuts (if using). Blend until you get a smooth paste. Set aside. 3. Cooking: - Heat the cooking oil or ghee in a large pan or pot over medium heat. - Add the remaining ginger-garlic paste to the heated oil and sauté for about a minute until it becomes aromatic.

2. - Carefully add the prepared onion-tomato paste to the pan. Stir well and cook over medium-low heat until the paste turns golden brown and the oil starts to separate from the sides. This process may take about 10-15 minutes, so be patient and stir occasionally to prevent burning. 4. Add Spices and Chicken: - Once the masala paste is cooked, add ground coriander, ground cumin, red chilli powder, and salt to the pan. Mix the spices into the masala paste and cook for an additional 2-3 minutes. - Now, add the marinated chicken along with any remaining marinade into the pan. Stir well to coat the chicken pieces with the masala. Cook for 5-7 minutes until the chicken turns opaque on the outside. 5. Cook Chicken: - Pour in water as needed to adjust the consistency of the gravy. Cover the pan with a lid and simmer the chicken over low heat until it becomes tender and fully cooked. Stir occasionally to ensure even cooking. This may take about 15-20 minutes. 6. Finish: - Once the chicken is cooked through and the gravy reaches your desired consistency, sprinkle garam masala powder over the dish. Stir well to incorporate the spice. - Taste the korma and adjust the seasoning if necessary by adding more salt or spices according to your preference. 7. Serve: - Garnish the chicken korma with chopped cilantro leaves and sliced almonds or cashews if desired. - Serve hot with steamed rice, naan bread, or roti. Enjoy your flavorful and aromatic chicken korma! Feel free

3. to adjust the spices and ingredients according to your taste preferences.